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Wang BBQ (Changhong Store)

烧烤 · ⭐ 4.8

No. 85 Gongchen South Street

Dishes

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  Thick-cut Black Pig Belly

  Thick-cut black pork belly uses premium black pork belly, sliced thickly and prepared by pan-frying, grilling, or stewing to retain its original flavor.
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  Orleans Tender Chicken

  Orleans-style tender chicken made from thigh or breast meat, marinated and then pan-fried or grilled. The marinade includes Orleans seasoning with spices, sugar, salt, and soy sauce for rich flavor. Golden color, tender texture, and aromatic spice notes.
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  Bayberry Lychee

  Yangmei Lychee is a cold dish made primarily with fresh Yangmei and lychee. After removing the pits and cutting into pieces, mix with rock sugar, lemon juice, and a pinch of salt. Chill for a while before serving.
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  Pork Belly Stir-Fry

  Pork tenderloin is a dish made primarily from pork loin, sliced thin or into strips, marinated with rice wine, light soy sauce, and starch, then cooked by pan-frying, stir-frying, or deep-frying until tender and succulent. Often enhanced with葱姜蒜 for aroma.
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  Roasted Button Mushrooms

  Grilled portobello mushrooms is a dish that uses portobello mushrooms as the main ingredient. The preparation method is simple: clean the mushrooms, place them on a grill, and roast until they release water and soften. Then sprinkle with salt and black pepper to taste.
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  Grilled Meat King Cold Noodles

  Grilled meat king cold noodles feature grilled beef or pork, marinated and cooked, mixed with buckwheat or wheat noodles chilled for a smooth texture. Topped with cucumber, egg, kimchi, and special sauce.
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  Sweet and Dreamy

  A sweet dessert made of glutinous rice balls filled with red bean paste or jam, dusted with powdered sugar. Soft, chewy, and delightfully sweet.
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  Secret-Recipe Black Angus Ribeye

  Premium black beef belly, marinated with secret spices, sliced using original cutting technique to preserve meat texture, then gently cooked or grilled at low temperature for tender and juicy results.
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  Secret-Recipe Beef Upper Brain

  Special beef top blade, from the upper shoulder, marinated and slow-cooked or grilled over charcoal. Main ingredient is beef top blade with secret sauce and spices, tender and juicy.
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  Beijing-style Roasted Lamb

  Old Beijing roasted lamb uses fresh leg or shoulder meat, sliced thin and marinated with secret spices, then grilled over charcoal until the surface is slightly charred and the inside remains tender. Served with scallion strips, cucumber sticks, and sauce wrapped in a flatbread.
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  Old Beijing Sesame Sesame Sauce Flatbread

  Old Beijing sesame sesame sauce flatbread is a traditional Chinese pastry made from flour, sesame seeds, and sesame paste. The dough is rolled out, coated with sesame paste, sprinkled with sesame seeds, and baked until golden and crispy.
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  Pineapple Chicken with Crispy Bones

  Pineapple chicken cartilage is a dish featuring chicken cartilage and pineapple as main ingredients. The cartilage is marinated, fried until crispy, then stir-fried with fresh pineapple chunks and seasonings. Golden in color, it's crispy outside and tender inside, with a perfect sweet-sour taste.
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  Sichuan Pepper Chicken Thigh

  Feng椒 chicken thigh meat is primarily made from chicken thighs, which are marinated and then stir-fried or boiled. After cutting the chicken into pieces, it is marinated with seasonings and then stir-fried together with Sichuan pepper, ginger slices, and garlic paste, allowing the chicken to fully absorb the numbing and spicy aroma of the Sichuan pepper. The result is tender, flavorful, and uniquely distinctive.
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  Grass-Fed Prime Cut Steak

  Grass-fed prime steak uses优质 grain-fed beef, retains full meat texture through original cutting, and is cooked by pan-searing or grilling for a crispy surface and juicy interior.
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  Sour Cabbage with Black Pig Belly

  Sour cabbage and black pork belly is a dish featuring black pork belly and sour cabbage. The pork belly is cut into pieces and stewed with sour cabbage over low heat, resulting in tender meat and well-infused flavors.
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  Korean Pork Cutlet

  A Korean-style pork cutlet made by marinating pork loin, coating it in starch, and frying until crispy. Served with Korean chili sauce or kimchi.
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  Korean Air-Dried Sausage

  Korean dried sausage is a traditional Korean dish made primarily from pork, seasoned with special spices and air-dried. It has a deep red color, a chewy yet not tough texture, and shows a unique pattern when sliced. It can be steamed, boiled, or grilled until the surface is slightly charred, then enjoyed with a simple dipping sauce for a distinctive flavor.

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