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Beimo Ye Qiqihar Charcoal Grilled Meat (Huangnibang Branch)

烧烤 · ⭐ 4.8

No. 2, Zhengping Road, Annex 15

Dishes

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  Iberian Thick-Cut Pork Belly

  Iberian thick-cut pork belly made from premium Iberian black pig, slow-cooked and seared for a crispy exterior and juicy interior.
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  Frozen Pear Wine

  Frozen pear wine is made by soaking thawed frozen pears in liquor, resulting in a refreshing and subtly sweet drink with a fruity aroma.
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  Crunchy Mini Sausages

  A snack made from pork sausages, marinated and grilled on skewers, with a crispy exterior and juicy interior.
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  Yanbian Cold Noodles

  Yanbian cold noodles are made with buckwheat noodles, served in a beef or chicken broth with toppings like cucumber strips, egg, pear slices, and kimchi. The noodles are rinsed in cold water for a smooth, elastic texture, then placed in the seasoned broth and garnished with sesame seeds and chili oil.
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  Tomahawk Lamb Chop

  The tomahawk lamb chop is made from bone-in meat taken from the leg, marinated and then pan-seared. The main ingredients include lamb chops, olive oil, garlic, rosemary, and other seasonings. During preparation, high heat is used to sear the surface and lock in the juices, followed by slow roasting at low temperature to ensure a tender texture.
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  Wet-Aged Thick-cut Pork Belly

  Premium pork belly undergoes wet-aging process, resulting in tender and juicy meat. Thick-cut slices with a glossy fat surface, yielding crispy exterior and succulent interior when cooked.
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  Special Spiced Beef Salad

  Spicy beef salad is made by slicing cooked or blanched beef and mixing it with scallions, ginger, garlic, cilantro, and seasonings like soy sauce, vinegar, chili oil, and sesame oil.
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  Spicy Pickled Cabbage with Pork Belly

  Pork belly stewed with special pickled cabbage, offering a tangy and savory flavor.
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  Perilla Leaf

  Perilla leaves, made from fresh perilla foliage, are typically used as a garnish or accompaniment. Their distinctive aroma adds a refreshing note to dishes and is commonly found in Japanese and Chinese cuisines. Perilla leaves can be eaten raw or used in simmering or stir-frying, bringing a unique flavor to the dish.
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  Cuihua's Homemade Pickled Cabbage

  A traditional Chinese home-style dish made from napa cabbage fermented with salt, offering a tangy and crisp flavor, perfect with meat or on its own.
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  Old-style Bibimbap

  Old-style拌饭 is based on rice, combined with stir-fried vegetables, meat, or eggs, then topped with sauce and mixed thoroughly before eating. Common ingredients include carrots, green peppers, eggs, pork, or ham. To prepare, first stir-fry the ingredients, then mix them evenly with rice.
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  Boss's Favorite Braised Beef Short Ribs

  Slow-cooked beef short ribs marinated in a secret sauce, tender and flavorful with rich aroma.
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  Qiqihar Gonghou Large Skewers

  Made with high-quality beef and lamb, cut into chunks and skewered, marinated in a secret sauce then grilled over charcoal. Tender and juicy with a crispy exterior and rich aroma, featuring distinct Northeastern flavor.
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  Qiqihar Meat

  Qiqihar meat is a dish primarily made with pork, typically using belly or tenderloin. After cutting and marinating, it's stewed or braised with soy sauce, sugar, and cooking wine to achieve tender, flavorful meat.

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