Night Cat Barbecue (Yinhai Xincheng Phase 3 Branch)
烧烤 · ⭐ 3.4
No. 22 Shaqi Road, Yinhaixingcheng Phase 21

Dishes
Ningxia Red Goji WineA health-promoting wine made from premium Ningxia goji berries and grain alcohol, offering a smooth, naturally sweet flavor.
Little SakeLittle Sake is a traditional Japanese alcoholic beverage made primarily from rice through fermentation. It has a refreshing taste with a subtle sweetness and rice aroma, suitable for pairing with various Japanese dishes.
Pork Spine RibsPork spine ribs are marinated and deep-fried to achieve a crispy texture with tender meat inside, a popular Chinese appetizer.
Old Village ChiefOld Village Chief is a home-style dish featuring pork as the main ingredient, typically using pork belly cut into chunks and stewed with vegetables like green beans and potatoes. The meat is first blanched to remove odor, then seasoned and slowly cooked until tender with thickened sauce.
Sliced Taro CakeSweet potato skin is a food made primarily from sweet potato starch. The starch is mixed with water and steamed, then cooled and sliced into strips or pieces. It can be served cold with dressing, stir-fried, or added to soups, often seasoned with chili oil, garlic, and soy sauce.
Garlic EggplantStir-fried eggplant with garlic is a home-style dish made primarily from eggplant, combined with garlic and seasonings. The eggplant is sliced into strips, mixed with minced garlic, and stir-fried at high heat to achieve a soft, rich, and aromatic texture.
Bull ScrewBull Screw is a dish made primarily with screws, which are fried or stir-fried. It is usually served with sauce, offering a crispy texture and delicious flavor.
Spicy Prawn Stir-frySpicy prawns stir-fried with chili, garlic, and ginger for a bold, aromatic flavor.
Fish tofuFish tofu is made primarily from fresh, tender fish meat and soft tofu, finely mixed and then steamed or boiled to achieve a delicate, white, and smooth texture.
Spicy ClamsSpicy clams is a dish made with clams as the main ingredient, cleaned and stir-fried with chili, Sichuan pepper, ginger, garlic, and other seasonings. First, blanch clams to remove sand, then sauté aromatics in hot oil, add clams and stir-fry, finally season and reduce sauce.