Baiyi Ji Burn Banquet
烧烤 · ⭐ 3.5
3rd Floor, Huachen Yuanxiang Building, No. 47 Taijiang Road
Dishes
Braised Duck TongueBraised duck tongues is a dish primarily made with duck tongues, which are first blanched and then slowly simmered in a specially prepared braising sauce until fully flavored. The braising sauce typically includes star anise, cassia bark, bay leaves, Sichuan peppercorns, light soy sauce, dark soy sauce, and rock sugar, giving the duck tongues a bright red color and a soft, chewy texture.
Handmade Boiled Live FishFresh live fish is cooked with vegetables and spicy seasonings, resulting in a rich, numbingly spicy dish with tender fish meat.
Signature Spicy Shrimp and EggA popular dish featuring fresh shrimp and eggs, stir-fried with aromatics and a secret sauce for a savory, satisfying taste.
Pickled Vegetable and Pork Stir-Fry SoupPreserved vegetable and pork shreds soup is a dish primarily made with pork tenderloin and preserved vegetables. The pork is sliced into fine threads, marinated with a small amount of starch and seasonings, then cooked together with shredded preserved vegetables in water until boiling. After seasoning, it is simmered until the pork shreds are fully cooked, resulting in a clear broth with a fresh and aromatic flavor.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Pickled Pepper Live FrogA Sichuan dish made with live frog cooked in pickled chili, garlic, and ginger, known for its spicy and sour flavor.
Grilled Pork BellyGrilled pork belly is a dish primarily made with pork belly. To prepare it, the pork belly is sliced, marinated, and then grilled on a rack over moderate heat. It's ready when both sides are golden brown and the edges slightly curl, resulting in tender and juicy meat that can be enjoyed with simple seasonings.
Grilled Trendy Duck IntestinesA popular street food made from fresh duck intestines marinated and grilled to perfection, offering a crispy texture and spicy flavor.
Stir-Fried SnailsStir-fried snails is a Chinese dish featuring snails as the main ingredient, quickly stir-fried with chili, ginger, garlic, and green onions to enhance flavor. Proper heat control ensures tender, flavorful snail meat.
Masterpiece Duck NeckPremium duck necks are carefully prepared through marinating, braising, and slow cooking, resulting in firm meat with rich, savory-sweet flavor and a hint of spiciness, featuring a distinctive braised aroma.
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.
Sour and Spicy SoupHot and sour soup is a Chinese soup dish primarily made with ingredients such as wood ear mushrooms, tofu, eggs, and pork. The preparation involves slicing the ingredients and using either broth or water as a base, then adding vinegar and chili to create a tangy and spicy flavor. Finally, the soup is thickened with a slurry to achieve a rich, viscous consistency.
Aluminum Foil ClamsSteamed clams wrapped in foil with garlic, ginger, scallions, and chili, seasoned and cooked to perfection.
A Qing's Braised and Grilled Duck NeckPremium duck necks are first braised to absorb flavor, then grilled over charcoal. The skin is crispy and fragrant, with tender, juicy meat and a savory, slightly spicy taste.
Spicy Fish SkinSpicy fish skin is a popular Sichuan dish made by stir-frying blanched fish skin with chili, garlic, and Sichuan peppercorns for a crunchy, numbingly spicy flavor.