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Han Nainai Yanji Small Skewers · Northeastern BBQ (Honggutan Store)

烧烤 · ⭐ 3.8

No. 1568, Middle Section of Honggu Avenue, Honggutan

Dishes

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  Northeastern Pork Belly Slice

  Northeastern Big Oil Edge is a traditional Northeast Chinese dish, primarily made from pork heart meat and grilled. Its特色 lies in the tender meat, crispy texture, and rich fat content, making it a classic in Northeastern barbecue cuisine.
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  Northeastern Silkworm Pupa

  A specialty dish from Northeast China made with fresh silkworm pupae, deep-fried or stir-fried until crispy outside and tender inside, seasoned with chili, scallions, and ginger.
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  Northeastern Baked Stone Egg

  A traditional Northeast Chinese dish made by baking eggs with seasonings in a stone or iron pot, resulting in a slightly crispy exterior and tender interior.
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  Northeastern Sweet and Sour Pork

  Northeastern Guobaorou is a dish made primarily from pork tenderloin. The meat is cut into pieces, coated with a starch paste, and deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and tomato ketchup, evenly coating the meat pieces in a sweet-and-sour glaze. The cooking process emphasizes precise heat control to ensure a crispy exterior and tender interior.
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  Yanji Cold Noodles

  Yanji cold noodles, made primarily with buckwheat noodles and served with ingredients such as beef, eggs, and cucumber. The noodles are smooth and chewy, the broth is refreshing, and it's typically seasoned with a sour-spicy or sour-sweet flavor, making it ideal for summer consumption.
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  Yanji Big Rice Roll

  A Korean-style rice roll from Yanji, featuring seasoned rice wrapped with pickled radish, kimchi, meat or egg, offering a balanced and flavorful dish.
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  Yanji Lamb Skewers

  Yanji lamb skewers are made by marinating lamb ribs in a secret sauce and grilling them on skewers, resulting in a crispy exterior and tender interior.
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  Pressure Cooker Oysters

  Pressure cooker oysters is a dish made primarily with fresh oysters, seasoned and simmered in a pressure cooker. After cleaning the oysters, they are combined with scallions, ginger, garlic, soy sauce, and cooking wine, then pressure-cooked until tender and fully flavored.

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