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Lao Jiang Wei Dao Barbecue (Minjiang Road Branch)

烧烤 · ⭐ 4.3

No. 83 Minjiang Road

Dishes

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  Beef Bone Marrow with Skin

  Beef bone marrow with skin is made from fresh beef bones, retaining the outer skin and marrow, then cooked by steaming or stewing at high temperature. The texture is soft and rich in flavor, high in collagen, a traditional Chinese ingredient for soups and nourishing dishes.
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  Stuffed Tofu Skin Rolls

  Dry tofu rolls are made by wrapping seasoned filling, typically including minced pork, scallions, ginger, eggs, wood ear mushrooms, and carrots, in dried tofu sheets. The rolls are then steamed or pan-fried until tender and flavorful.
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  Charcoal-Grilled Pork Rind

  Charcoal-grilled fatty pork strips are made by slicing the pig's belly fat into strips and grilling directly over charcoal. No seasonings are added; high heat melts the fat, creating a crispy exterior and tender interior.
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  Roasted Beef Tendon

  Stewed tendons is a dish made primarily from pork or beef tendons. After blanching, the tendons are marinated with seasonings like soy sauce, cooking wine, ginger, and scallions, then grilled until the surface is slightly charred and the inside is tender.
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  Grilled

  Barbecue is a cooking method that involves skewering ingredients such as meat, vegetables, or seafood onto bamboo sticks and heating them over charcoal or an electric grill until cooked. Main ingredients include beef, pork, chicken, lamb, tofu, green peppers, and corn, while common seasonings are salt, soy sauce, cumin, and chili powder.
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  Beef Skewers

  Beef skewers are made by cutting selected beef into chunks and threading them onto bamboo skewers. After marinating, they are slowly grilled over charcoal until the outside is charred and the inside remains tender and juicy. The meat is delicious on its own but even better when paired with a special sauce.
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  Special Fresh Beef Slices

  Fresh beef slices stir-fried with aromatics and special sauce, tender and flavorful.
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  Stone Pot Fish Head

  Stone pot fish head is a dish made with fresh fish head, tofu, and vegetables, slow-cooked in a stone pot. The fish head, usually from bighead or silver carp, is first pan-fried until slightly golden, then simmered with broth, ginger, and scallions for tender meat and rich soup.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Old Ginger

  Old ginger is the mature rhizome of the ginger plant, commonly used in cooking for its strong spicy aroma. It is typically sliced, grated, or crushed and added to soups, stir-fries, or teas to enhance flavor.
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  Marinated Beef Tripe

  A dish made with beef tripe, blanched and sliced, served with a savory dipping sauce made from garlic, soy sauce, vinegar, and chili oil.
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  Quail-flavored Pork

  A Chinese home-style dish made with pork marinated in soy sauce, garlic, and ginger, then stir-fried to perfection for a savory and aromatic flavor.

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