Nantie La Shen (Wuyi Middle Road Branch)
烧烤 · ⭐ 3.7
Shop on the First Floor, No. 152-2 Wuyi Middle Road
Dishes
Pork Tetra掌中宝 is a refined Chinese dish primarily made from chicken cartilage. During preparation, the chicken cartilage is marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a rich and layered texture.
Grilled Sea CatfishA dish made by marinating fresh sea catfish in a special sauce and grilling it over charcoal, resulting in a crispy skin and tender, flavorful meat.
Stir-Fried ClamsA dish made by quickly stir-frying fresh clams with garlic, ginger, and chili for a savory and tender flavor.
Braised Snail and Duck Feet in a PotA rich stew featuring snails and duck feet, slow-cooked in a flavorful broth with aromatic spices.
Charcoal-Grilled TofuA dish made by grilling layered tofu over charcoal, resulting in a crispy exterior and tender interior, often served with a savory sauce.
Charcoal-Grilled Lean BeefA dish of lean beef grilled over charcoal, tender and flavorful with a smoky aroma.
Old Friend NoodlesA Guangxi specialty dish made with rice noodles stir-fried with bean sprouts, pickled bamboo shoots, chili, and garlic, offering a tangy and spicy flavor.
Tengjiao Stone Snail and Duck Feet StewA spicy stew made with stone snails and duck feet, seasoned with Sichuan pepper for a numbing, fiery flavor.
Drunkard's CornA spicy Sichuan-style dish made with sweet corn kernels stir-fried with chili, garlic, and fermented bean paste, offering a bold, numbingly delicious flavor.
LeekLeek, also known as 'Yang-promoting grass,' is a common vegetable. Its narrow, long leaves are vividly green and emit a unique aroma. When cooking, it can be stir-fried, made into a cold dish, or used as a filling, preserving its natural flavor and nutritional value.
Fresh SquidFresh squid is made from fresh squid, cleaned and then cooked by stir-frying, boiling, grilling, or cold mixing. Common methods include stir-frying squid tentacles, pan-frying squid rings, or blanching and serving with sauce to retain its crisp tenderness.