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Yan Yu Skewer Bar

烧烤 · ⭐ 3.8

Shop S08, Ground Floor, Building 1, Intersection of Qunli Fifth Avenue and Qingshan Road

Dishes

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  Bright筋

  Liangjin is a dish primarily made with pig trotter tendons, which are soaked and then stewed or braised with辅料 like scallions and ginger to achieve a soft, elastic texture and rich broth.
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  Cold-Mixed Clams

  A refreshing dish made by mixing fresh clams with seasonings like garlic, ginger, vinegar, and chili oil, served chilled.
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  Fat Edge

  Big oil edge is a traditional roasted meat dish, primarily made with pork heart meat. The preparation involves cutting the heart meat into appropriate-sized pieces, marinating them in a special sauce, then slowly grilling over charcoal until the surface turns golden and the meat becomes tender and juicy.
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  Wangjing Small腰

  Wangjing Xiaoyao is a barbecue dish primarily made from pig kidneys. The preparation involves cutting the pig kidneys into small pieces, skewering them on bamboo sticks, and then grilling them. A special sauce is brushed onto the meat during grilling to enhance its flavor.
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  Beef tendon

  Beef tendon is a dish primarily made with beef tendons, which are cooked through stewing or grilling until fully tender, offering a chewy and resilient texture. During preparation, the ingredients are often marinated with seasonings to enhance flavor, and finally stir-fried or grilled with spices such as chili and cumin.
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  Tripe and Wood Ear Mushroom

  A Sichuan-style cold dish featuring beef tripe and wood ear mushrooms, tossed in a spicy, tangy dressing for a bold, refreshing bite.
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  Beef Tripe with Enoki Mushrooms

  A Sichuan-style cold dish featuring beef tripe and enoki mushrooms, seasoned with garlic, chili oil, and vinegar for a bold, spicy flavor.
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  Beef Tripe with Fresh Mushrooms

  A Sichuan dish featuring beef tripe and fresh mushrooms, stir-fried with spicy chili and Sichuan peppercorns for a bold, numbing flavor.
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  Beef Skewers

  Beef skewers are made by cutting selected beef into chunks and threading them onto bamboo skewers. After marinating, they are slowly grilled over charcoal until the outside is charred and the inside remains tender and juicy. The meat is delicious on its own but even better when paired with a special sauce.
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  Special Double Tendons

  A dish featuring pork trotter tendons and beef tendons, slow-cooked until tender and rich in gelatinous texture.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Sizzling Fish Head

  Pan-seared fish head dish made with fresh grass carp or bighead carp head, seasoned with scallions, ginger, garlic, and doubanjiang, cooked on a hot iron plate for rich flavor and tender texture.

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