Zhao Gu Niang·Eel & BBQ Street Food (Shishan Branch)
小吃快餐 · ⭐ 4.7
No. 99 Yushan Road
Dishes
Thick-cut Lamb NeckThick-cut lamb neck uses premium shoulder meat, tender with even fat distribution. Sliced thick and cooked by pan-searing, grilling, or stewing to preserve its natural flavor.
Tendon MeatAnglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
Spicy LobsterSpicy lobster made with fresh lobsters stir-fried in a fiery blend of chili, Sichuan pepper, and aromatic spices.
Fresh Lamb Boiled in Plain WaterHigh-quality lamb is gently boiled in plain water to preserve its natural flavor, resulting in tender meat and a clean, savory broth.
Fresh Hand-Cut LambHand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
Marinated Live OystersLaozhi Shengao is a cold dish made with fresh oysters and a specially prepared sauce. After cleaning, oysters are blanched or steamed, then mixed with a dressing of soy sauce, vinegar, garlic, chili, and cilantro for a tender, smooth texture.
Spicy Drunk Sauce PrawnLaozhi Luoshi Shrimp is a cold dish made with fresh Luoshi shrimp mixed with a prepared sauce typically containing soy sauce, vinegar, sugar, garlic, ginger, and chili.
Authentic 13-Spice CrawfishFresh crawfish stir-fried with thirteen spices, creating a rich aroma and tender meat with a spicy yet balanced flavor.
Spicy Pickled Pepper Crispy FishA spicy grilled fish dish featuring three crispy ingredients—pork stomach, duck intestine, and squid—marinated in pickled chili sauce and served with aromatic spices.
Australian M7 Wagyu RibeyeAustralian M7 Wagyu ribeye features premium M7 grade Wagyu beef from the rib section, tender with even fat marbling. Cooked simply by pan-searing or charcoal grilling to preserve its natural flavor.
Goat Spine Hot PotThe lamb spine hot pot features lamb spines as the main ingredient, slow-cooked with various spices and vegetables, resulting in a rich broth and tender meat.
Scallion Oil Small Sea RabbitFresh small sea rabbits are stir-fried or steamed with scallion oil and ginger, resulting in a tender, slightly chewy texture with a rich, fragrant onion aroma and mild, fresh taste.
蒜香罗氏虾蒜香罗氏虾是一道以罗氏虾为主料，配以蒜末、姜片等调料炒制而成的菜肴。罗氏虾洗净后用油稍煎，加入蒜末爆香，再加入适量调味料翻炒均匀，使虾肉吸收蒜香和调料的味道。
Sichuan Pepper Beef TongueSichuan pepper beef tongue is a dish featuring beef tongue as the main ingredient, seasoned with unique Sichuan pepper. The beef tongue is carefully cooked to achieve a tender texture, then blended with the refreshing aroma and mild spiciness of Sichuan pepper, creating a distinctive flavor.
Spicy and Tasty CrawfishFresh crawfish stir-fried with chili, Sichuan peppercorns, and aromatic spices for a bold, spicy flavor.
Spicy Crab in Clay PotA spicy Sichuan-style dish featuring fresh crabs stir-fried with chili, Sichuan pepper, and aromatics, delivering a bold, numbingly hot flavor.
Spicy Intestine Grilled FishA spicy grilled fish dish featuring pork intestines, vegetables, and a rich chili sauce, popular in Sichuan cuisine.- Freshly Sliced Lamb BellyFreshly sliced lamb belly, quickly blanched or pan-seared to retain tenderness and natural flavor, served with aromatic seasonings.
Fresh Cut Lamb Leg MeatFreshly sliced lamb leg meat is selected from the fresh lamb leg cut, sliced into thin pieces or small chunks, and typically cooked by eating raw, marinating then grilling or pan-frying, or boiling in a hot pot, preserving the original flavor and tenderness of the lamb.
Fresh Lamb PlatterThe main ingredient of the fresh mutton platter is fresh mutton sliced or diced, accompanied by辅料 such as green onion segments and ginger slices. It is prepared by boiling, blanching, or simple pan-frying to preserve the original flavor of the mutton.