No.8 Warehouse Seafood Barbecue (Panlong No.1 Branch)
烧烤 · ⭐ 4.5
Shops Nos. 10–11, 12, adjacent to Panlongcheng No. 1 Primary School, Chenglong Road
Dishes
Dry-Fried Sea RabbitA Sichuan dish made by stir-frying sea rabbit with chili and garlic until crispy, delivering a spicy and savory flavor.
Grilled ScallopsGrilled scallops is a dish made primarily with fresh scallops. After cleaning the scallops, they are placed on a grill and cooked with seasonings such as garlic and olive oil. Grill until the scallop meat is tender and juicy, with a slightly charred surface.
Roasted Brain DishRoasted brain dish made with pig or cow brain, cleaned, marinated with seasonings, then grilled in oven or over charcoal. Ginger, scallion, and garlic are commonly added for flavor.
Heart-shaped Green Pepper Salted PrawnFresh prawns stir-fried with green peppers and seasoned with salt and pepper, served in a heart shape for a delightful taste and visual appeal.
Grilled Giant ShrimpFresh giant shrimp marinated with garlic, chili, and onion, then grilled to perfection—crispy outside, tender inside, and bursting with flavor.
Garlic EggplantStir-fried eggplant with garlic is a home-style dish made primarily from eggplant, combined with garlic and seasonings. The eggplant is sliced into strips, mixed with minced garlic, and stir-fried at high heat to achieve a soft, rich, and aromatic texture.
Iron Plate ClamsA dish featuring fresh clams stir-fried quickly on a hot iron plate with garlic, chili, and onions, delivering a savory and aromatic flavor.
Spicy Grilled Duck IntestinesA spicy Sichuan-style dish made from duck intestines, marinated and grilled to perfection, offering a crispy texture and bold numbing-spicy flavor.
Spicy Beef TripeSpicy beef tripe is a dish made primarily from beef tripe, which is cleaned, boiled, sliced, and stir-fried with chili peppers, Sichuan peppercorns, garlic, ginger, and doubanjiang for rich flavor.
Spicy Water SnailSpicy 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.