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Po Xiao Original Cut Roast Meat (Beijing First Store)

烧烤 · ⭐ 4.3

4th Floor, Building A, Hemeihui Commercial Complex, Shimen Road (northeast side of Qingshan Park)

Dishes

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  168-Hour Aged Pork Belly

  Premium pork belly slow-cooked for 168 hours at low temperature, resulting in tender, juicy meat with perfectly blended fat and lean, naturally flavorful without additional seasoning.
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  Thick-cut Beef Tongue

  Thick-cut beef tongue is a delicacy made from fresh beef tongue, carefully prepared and cooked. The tongue is sliced into thick pieces and cooked using specific techniques to achieve a crispy exterior and tender interior, resulting in a rich and flavorful texture.
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  Qiqihar Meat Salad with a Twist

  This dish features Qiqihar-style pork as the main ingredient. Pork is diced and mixed with scallions, ginger, garlic, and seasonings like soy sauce, sesame oil, and vinegar for marinating, then combined with shredded cucumber or carrot for a rich, layered flavor.
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  Orleans-style Chicken Thigh

  Orleans chicken thigh is a dish made primarily from chicken thighs, marinated with Orleans seasoning. To prepare it, chicken thighs are cut into pieces, marinated thoroughly with the seasoning, then grilled to achieve a crispy exterior and tender interior, delivering the distinctive Orleans flavor.
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  Angus Snowflake Wagyu Beef

  Angus snowflake beef uses premium Angus beef with tender texture and uniform fat distribution resembling snowflakes. Typically served as thin slices, cooked quickly by grilling or boiling to preserve its juicy tenderness.
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  Signature Lean Beef

  Signature lean beef made from selected beef tenderloin, sliced and marinated with soy sauce, cooking wine, and starch, then quickly stir-fried at high heat. Served with green peppers and onions for a tender beef and crisp vegetable texture.
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  Ribeye Steak

  Ribeye steak is made from the shoulder muscle of beef, marinated and then grilled or pan-fried. Main ingredient is beef, seasoned with salt, black pepper, and other spices. Preparation includes marinating, grilling, or pan-frying to achieve tender yet chewy texture.
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  French-style Lamb Ribs

  French-style lamb chops made with lamb ribs, marinated and seared at high heat to achieve a crispy exterior and tender interior, preserving the natural flavor of the meat. Typically seasoned with rosemary and garlic, sometimes enhanced with butter for added aroma.
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  Rose Thinly Sliced Ox Tongue

  Rose-cut beef tongue is a dish featuring beef tongue as the main ingredient, sliced thin and arranged in a rose shape. The tongue is typically marinated, then blanched or steamed before being beautifully plated.
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  Garlic Butter Back-Opened Shrimp

  Garlic butter shrimp is a dish made with fresh large shrimp. After deveining and splitting the shrimp open, it is marinated with garlic, ginger, scallions, and other seasonings, then pan-fried or steamed. The finished dish features tender shrimp meat with a rich garlic aroma.
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  Snowflake Top Sirloin Steak

  Snowflake ribeye steak uses premium shoulder top meat, tender with even fat distribution like snowflakes. Marinated and grilled to ideal doneness, preserving the beef's natural flavor.

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