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San Bei Chi Yun Chinese Wine Bar (Chaoyang Street Branch)

烧烤 · ⭐ 4.4

Chaoyang Street, Xiangyang Subdistrict

Dishes

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  Casson Shrimp Chips

  Casson shrimp chips are a crispy snack made from fresh shrimp marinated with casson spice and deep-fried until golden, offering a savory and aromatic bite.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Signature Beef Bone Marrow with Beef Tallow

  A rich and spicy dish made by slow-cooking beef bone marrow in beef tallow, resulting in tender meat and a deeply flavorful broth.
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  Signature Beef Tendon and Pork

  A dish featuring tender beef tendon and pork slow-cooked to perfection, offering rich flavor and satisfying texture.
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  Zibo Small Pancake with Green Onion Dip

  Zibo thin pancakes are made from flour and grilled on a stove. Scallion dipping sauce is prepared by mixing chopped fresh scallions with salt and sesame oil. Serve by spreading the sauce on the pancake, adding cooked meat or vegetables, then rolling it up.
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  Charcoal-Grilled Beef Tendon

  Charcoal-grilled beef tendon is a barbecue dish primarily made with beef tendon. After marinating, the beef tendon is grilled over charcoal, resulting in a crispy exterior and tender, elastic texture inside.
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  Charcoal-Grilled Pork Tenderloin

  A dish made by grilling pork tenderloin over charcoal, resulting in a tender and flavorful meat with a smoky aroma.
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  Charcoal-grilled Lamb Skewers with Red Willow

  Charcoal-grilled lamb skewers made with fresh lamb cut into pieces, threaded onto tamarisk branches and grilled over charcoal. The burning branches release a unique aroma that imparts a special flavor to the meat. Salt and cumin are typically used for marinating to enhance taste.
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  Flaming Skewered Beef

  Grilled beef skewers cooked on a hot iron plate, tender and flavorful with a smoky aroma.
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  Stinky Tofu Beef and Offal Stew

  A hearty stew combining stinky tofu with beef and offal, slow-cooked to perfection for rich, savory flavors.
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  Stinky Tofu and Intestine Stew

  Stinky tofu and pork intestine stew is primarily made with stinky tofu and pork intestines. The stinky tofu, either fried or pan-fried, is combined with tender, slow-cooked pork intestines in a clay pot, then simmered with chicken stock or water to blend the flavors. Scallions, ginger, garlic, and doubanjiang (spicy bean paste) are typically added to enhance the taste.

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