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Daiji BBQ (Jiangxin Culinary City Branch)

烧烤 · ⭐ 3.7

Shop No. 1-2-3, Building 24, Longxing Fuju, Yiyuan Branch Road

Dishes

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  Cuttlefish

  Squid is a dish primarily made with squid, usually cleaned and sliced or cooked whole. Common methods include steaming, braising, frying, or stir-frying with vegetables, enhanced by ginger, scallions, and garlic.
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  Year Lamb

  A traditional Chinese dish made with young lamb, slow-cooked with aromatics for tender and flavorful meat.
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  Pickled Clams

  A cold dish made with fresh clams marinated in spicy and sour sauce, offering a refreshing and tangy flavor.
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  Roasted Brain Dish

  Roasted brain dish made with pig or cow brain, cleaned, marinated with seasonings, then grilled in oven or over charcoal. Ginger, scallion, and garlic are commonly added for flavor.
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  Chicken Wing Flats

  Wingettes are a dish made primarily from chicken wing meat. To prepare, first wash the wingette portions and marinate them with seasoning to infuse flavor. Then cook by baking, frying, or pan-frying until golden and crispy. Finally, sprinkle with appropriate seasonings for added aroma.
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  Sliced Taro Cake

  Sweet 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.
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  Garlic Mashed Baby Bok Choy

  A dish made with baby bok choy stir-fried with garlic, offering a fresh and savory taste.
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  Garlic Eggplant

  Stir-fried eggplant with garlic sauce is a dish made primarily from eggplants, which are steamed until tender and then topped with a sauce made from garlic paste, soy sauce, vinegar, and other seasonings. It has a soft and smooth texture with a fresh and fragrant taste.
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  Scallion Egg Fried Rice

  A classic Chinese home-style dish made with rice, eggs, and scallions, stir-fried quickly for a savory and satisfying meal.
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  Chicken Cutlet

  Chicken cutlet is made from chicken breast, marinated, coated with flour or breadcrumbs, then deep-fried until golden and crispy. The outer crust is crunchy while the inner chicken remains tender and juicy.

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