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Golden Chopsticks Barbecue (Bai Xin Yuan Central Zone Store)

烧烤 · ⭐ 3.4

团结路百馨苑

Dishes

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  Spicy Twelve-Flavor Crawfish

  Spicy crayfish is made with fresh crayfish as the main ingredient, stir-fried with a blend of spices such as star anise, cassia bark, Sichuan pepper, and chili. First, the crayfish are cleaned and blanched to remove any fishy odor, then the spices are fried in oil until fragrant, followed by stir-frying the crayfish. Finally, water is added and the dish is simmered until fully flavored.
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  Braised Duck Wings

  Braised duck wings are a savory dish made by slow-cooking duck wings in a seasoned broth until tender and flavorful.
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  Braised Duck Neck Bones

  Braised duck neck bones is a dish primarily made with duck neck bones as the main ingredient. The preparation process mainly includes marinating and braising, allowing the duck neck bones to fully absorb the braising sauce, resulting in a delicious flavor and tender meat.
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  Fresh Oyster

  Fresh oysters steamed or grilled to preserve their natural flavor, tender and smooth in texture, often served with garlic, lemon, or chili sauce.
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  Special Pressure Cooker Oysters

  Fresh oysters cooked in a pressure cooker with garlic and ginger, delivering a rich, savory flavor.
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  Clay Pot Tofu Brain

  A traditional Chinese dish made with soft tofu brain simmered in a clay pot with minced meat, shrimp, and scallions, offering a delicate and savory flavor.
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  Garlic Mushroom

  Garlic mushroom is a dish made primarily with fresh mushrooms and garlic. Clean the mushrooms, remove stems, slice them, and chop garlic into paste. Heat oil in a pan, stir-fry garlic until fragrant, then add mushrooms and cook until soft. Season and serve.
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  Aluminum-Wrapped Japanese Tofu

  Aluminum foil Japanese tofu is a dish made by wrapping Japanese tofu with vegetables, meat, or seafood in foil and baking it. Cut the tofu, add ingredients and seasonings, seal, and cook until done to preserve the original flavors.
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  Spicy Lobster

  Spicy Lobster is made with fresh lobster stir-fried with chili, Sichuan pepper, and aromatic spices for a bold, numbingly hot flavor.

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