Han Wei Xuan Barbecue

烧烤 · ⭐

Behind Phase II, Xiaoshicheng Dream Town

Dishes

Mixed Mung Bean Sprouts
A refreshing cold dish made with fresh mung bean sprouts tossed in a savory dressing of garlic, vinegar, soy sauce, and sesame oil.
Pan-fried Pollack
Pan-fried pollack is a dish made by marinating and then pan-searing the fish, resulting in a tender texture with a slightly crispy exterior.
Pan-Fried Tofu
Pan-fried tofu is a traditional dish with tofu as its main ingredient. The tofu is sliced and pan-fried in oil until both sides are golden brown, resulting in a crispy exterior and tender interior. To enhance the flavor, you can add chopped green onions and minced ginger during cooking—simple yet delicious.
Pan-fried Pollock
Pan-fried mackerel is a dish primarily made with fresh mackerel. After cleaning the fish, it is marinated with salt, cooking wine, and other seasonings, then pan-fried in hot oil until both sides are golden brown, resulting in a crispy exterior and tender, juicy interior.
Perilla Leaf
Su Zi Ye is a dish primarily made with Su Zi Ye leaves, typically seasoned with garlic, chili, and other spices through simple stir-frying or marinating, preserving the unique fragrance of the leaves.
Spicy Kimchi Stir-Fried Pork Belly
Spicy kimchi stir-fried with pork belly, a dish featuring kimchi and pork belly. Pork belly slices are pan-fried to release oil, then mixed with kimchi to absorb its spicy and sour flavor. Garlic and ginger are typically added for aroma.