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Xiao Bao Wenzhou Barbecue (Jinxiu Jiangnan Branch)

烧烤 · ⭐ 3.5

Entrance of Jianji Dormitory, Chejialing Street

Dishes

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  Reverent Chicken Feet

  A cold dish made from chicken feet that are braised and marinated to achieve a soft, chewy texture with a spicy and lingering flavor.
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  Roasted Pig's Feet

  A dish made by roasting pig's feet after marinating, resulting in a crispy exterior and tender, flavorful interior rich in collagen.
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  Pork Skewers

  Pork skewers are made by cutting pork into small pieces, threading them onto bamboo sticks, and grilling or pan-frying after marinating. Main ingredients include pork tenderloin or belly meat, often seasoned with soy sauce, cooking wine, ginger, and garlic.
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  Pork Tendon

  A Chinese dish made from pork tendons, typically braised or stewed until tender, with a chewy texture and savory flavor.
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  Braised Eggplant with Garlic Sauce

  A classic Chinese dish featuring tender eggplant stir-fried with a rich garlic sauce, offering a savory and aromatic flavor.
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  Garlic Roasted Rice Noodles

  A dish made by roasting rice noodles with garlic and seasonings, resulting in a fragrant and savory flavor.
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  Lotus Root Slices

  Lotus root slices are made from fresh lotus roots, washed and sliced, then combined with seasonings such as garlic and chili peppers, and cooked by stir-frying or served cold. The dish showcases the natural white color of the lotus root slices, offering a crisp and tender texture—making it a refreshing home-style delicacy.
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  Squid Skewers

  Squid skewers are made with fresh squid, cut into strips or rings and threaded onto bamboo skewers. After marinating, they are grilled or fried. Common seasonings such as salt, soy sauce, cooking wine, and garlic are added during preparation to enhance flavor.
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  鸡肫

  鸡肫是鸡的胃部，经清洗处理后，可炒、煮、炖或卤制。常见做法为切片后与青椒、洋葱等配菜一同爆炒，或加入调料慢炖入味。
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  Spicy Water Snail

  Spicy river snail is a dish primarily made with river snails as the main ingredient. Typically, the snails are cleaned and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste) to fully absorb the spicy and numbing flavors. During preparation,适量 of cooking wine and soy sauce are often added to enhance the richness of the taste.

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