Close

Renhexing Barbecue (Olympic Branch)

烧烤 · ⭐ 3.7

No. 3006-2, Olympic Sports Center Commercial Street

Dishes

• 

  Pork Kidney Stir-fry

  A stir-fried dish made with sliced pork kidneys, often cooked quickly with vegetables like bell peppers and onions for a tender, savory flavor.
• 

  Red Kidney Bean Dish

  A Chinese home-style dish made with red kidney beans, pork mince, and onions, simmered in savory spices.
• 

  Roast Whole Chicken

  A whole chicken or duck is marinated and roasted over charcoal or in an oven, resulting in crispy skin and tender, juicy meat.
• 

  Roasted Lamb Eyes

  Roasted sheep eyes is a barbecue dish featuring sheep eyes as the main ingredient. After cleaning, the eyes are marinated and grilled until the outside is slightly charred and the inside remains tender.
• 

  Grilled Lamb Skewers

  Grilled lamb skewers made from marinated lamb pieces, seasoned with spices and grilled over charcoal for a smoky flavor.
• 

  Roasted Lamb Intestines

  Roast lamb intestines is a dish made primarily from lamb intestines, cleaned and stuffed with seasoned lamb filling, then grilled. Common seasonings include scallions, ginger, and spices to enhance the rich flavor.
• 

  Grilled Steamed Bun Slices

  Grilled steamed bun slices are a simple and delicious snack made primarily from steamed buns. First, cut the buns into slices and place them on a baking tray. Bake until golden brown and crispy, resulting in a crunchy exterior and soft interior with an aromatic flavor.
• 

  Old Jinan Stewed Noodles

  A traditional Shandong dish featuring wide noodles stewed with meat slices, bean sprouts, and greens, resulting in a rich, savory flavor.
• 

  Pork Kidney and Skin Dish

  A dish made from pork kidneys and skin, typically stir-fried or braised for a savory, tender texture.
• 

  Spicy Frog Legs

  Spicy frog legs is a dish primarily made with frog legs. Typically, the frog legs are skinned and cut into pieces, then stir-fried together with chili peppers, Sichuan peppercorns, ginger, garlic, and fermented broad bean paste. The cooking process emphasizes precise heat control to ensure the frog meat remains tender while fully absorbing the spicy and numbing flavors.

Reviews