Ye Maozi BBQ (Xiangshi Fuxingcheng Branch)
烧烤 · ⭐ 3.5
Room 9, 1st Floor, Unit 2, Building 5, Fuxing Huayu Fuxing City, Changqing 1st Road, Hejiadun Village
Dishes
Squid BallSquid balls are made from fresh squid, with bones and internal organs removed, then minced into fish paste. Ingredients such as starch and egg white are added and mixed evenly. The mixture is shaped into small balls by hand or machine, then boiled in hot water until cooked.
Night Owl Squid TipsA stir-fried dish featuring fresh squid tips with garlic, chili, and onion, offering a savory and tender bite.
夜猫子小黄鱼小黄鱼经过腌制后油炸至外酥里嫩，搭配葱姜蒜等调料爆炒，最后加入适量酱油、料酒和糖调味，使鱼肉入味且口感丰富。
Signature Yellow ShrimpFresh small yellow shrimp stir-fried with garlic, chili, and doubanjiang, delivering a fragrant and slightly spicy flavor with tender, juicy shrimp meat.
Signature Roasted Chicken Wing TipsFresh chicken wing tips marinated in a secret sauce and slow-roasted to perfection, resulting in crispy skin and juicy meat.
Stir-fried Flower RiceA Chinese home-style dish made by stir-frying rice with eggs, ham, peas, and carrots for a flavorful and nutritious meal.
BeefBeef dishes are primarily made with high-quality beef and prepared using cooking methods such as stewing, boiling, and stir-frying. During the cooking process, seasonings like scallions, ginger, garlic, chili peppers, and Sichuan peppercorns can be added according to taste, allowing the beef to fully absorb the aromas of the seasonings for a tender and juicy texture.
Enoki MushroomEnoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
Chicken FeetChicken feet are carefully prepared to achieve a tender skin and chewy, elastic texture. Typically marinated to absorb flavor, then finished by boiling, braising, or roasting, preserving the natural essence of the chicken feet while enhancing their delicious taste.
Chicken WingsChicken wings from the middle section, marinated and then pan-fried or baked until golden and crispy, with a fragrant crunchy skin and tender, juicy meat.