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Bangna Flavor Barbecue (Jincheng Community Branch)

烧烤 · ⭐ 4.1

Ground Floor, Jincheng Residential & Office Building, Hongshan East Road, Axis 1–4, Annex No. 2

Dishes

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  Grilled Eggplant with Dai Flavor

  Grilled eggplant seasoned with aromatic herbs and spices typical of the Dai ethnic group in Yunnan.
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  Braised Tofu

  Grilled tofu wrapped in bamboo or lotus leaves, a dish made by cutting tofu into pieces or keeping it whole, brushing with oil and seasonings, then grilling until the surface is slightly charred while the inside remains soft.
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  Bao Burned Enoki Mushrooms

  A dish featuring enoki mushrooms wrapped in bamboo or lotus leaves and grilled, resulting in a tender, fragrant flavor.
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  Hand-剥 Bamboo Shoots

  Hand-peeled bamboo shoots is a traditional dish made primarily from fresh bamboo shoots. After being washed and boiled, the shoots are manually peeled to reveal their tender, white flesh. They are then lightly mixed with simple seasonings to preserve their natural flavor, resulting in a fresh, tender, and refreshing taste.
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  Oil-Pickled Tripe

  A Sichuan dish made by quickly stir-frying pig or beef tripe with chili, garlic, and ginger for a spicy, crunchy texture.
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  Roasted Marinated Chicken Feet

  A dish made by marinating chicken feet in spices and then roasting them until tender and slightly crispy, offering a savory and aromatic flavor.
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  Charcoal-grilled Pork Belly

  Charcoal-grilled pork belly is a grilled meat dish primarily made with pork belly. The pork belly is sliced thinly, marinated, and then slowly grilled over charcoal until golden and crispy. During the grilling process, the fat in the pork belly gradually melts, making the meat tender and juicy. It tastes even better when paired with a specially prepared sauce.
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  Vanilla Roasted Fish

  Herb-roasted fish made with fresh fish and vegetables like onions, carrots, and potatoes, marinated in olive oil, garlic, rosemary, and thyme, then baked until fully cooked.
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  Golden Pig Trotters

  Golden pig trotters are simmered with ginger, scallions, yellow wine, soy sauce, and sugar until tender and the broth turns golden and thick.

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