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Craftsmanship Premium Barbecue (SUNAC Zhongyuan Store)

烧烤 · ⭐ 4.4

Nos. 114 & 115, Floors 1–2, Building S1, Rongchuang Zhongyuan Residential Community, Shixiang Road

Dishes

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  Signature Beef Tripe Hot Pot

  Fresh beef tripe simmered in a spicy Sichuan-style broth, served with vegetables and offal for a bold, aromatic experience.
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  Fat Edge

  Big oil edge is a traditional roasted meat dish, primarily made with pork heart meat. The preparation involves cutting the heart meat into appropriate-sized pieces, marinating them in a special sauce, then slowly grilling over charcoal until the surface turns golden and the meat becomes tender and juicy.
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  Beef Tendon Skin

  Bigan皮 is a dish made primarily from pork skin, processed by blanching, removing hair, and boiling, then sliced or cut into strips and stir-fried or mixed with seasonings. Common ingredients include scallions, ginger, garlic, soy sauce, and chili, resulting in a chewy and elastic texture.
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  Pork Snout Tendon

  Pig snout tendons are made from the fascia of the pig's nose, cleaned and blanched before being stir-fried or stewed. The main ingredient is pig snout tendons, commonly paired with辅料 such as chili peppers, ginger, and garlic, and prepared through stir-frying or slow simmering.
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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-style Roasted Flatbread

  A traditional Chinese flatbread made from flour, water, and salt, rolled thin and baked until golden and crispy. It has a soft interior and is often served with sauces or as a staple food.
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  Mustard Surfing Tripe

  Fresh tripe marinated in mustard sauce and quickly blanched, offering a crisp texture and bold mustard flavor with a spicy kick.
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  Sichuan Pepper Chicken Neck

  Hua Jiao Chicken Neck is a dish made primarily from chicken necks, marinated and stir-fried with Sichuan pepper, chili, and other seasonings. The chicken neck is firm and elastic, with a numbing spiciness from the pepper and a rich overall flavor.
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  Pineapple Chicken Thigh

  Pineapple chicken is a dish made with chicken thighs and pineapple. Chicken pieces are marinated, then stir-fried with fresh pineapple chunks and seasonings like soy sauce, sugar, and vinegar for tender meat and sweet-tart pineapple.
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  Sautéed Crucian Carp on Iron Plate

  Pan-fried crucian carp is a dish primarily made with crucian carp. After being cleaned and marinated with seasonings, the fish is cooked on a preheated iron plate until thoroughly done and coated with a delicious crispy aroma. It is typically prepared together with辅料 such as ginger slices, scallion segments, and garlic paste to enhance the flavor.
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  Yellow Peach Sweet Pork

  Huangtao Guobawo is a fusion dish featuring pork tenderloin and yellow peaches. The pork is cut into pieces, coated in starch paste, deep-fried until golden and crispy, then stir-fried with a sweet-and-sour sauce (sugar, vinegar, ketchup), and finally mixed with peach chunks. It's crispy outside and tender inside, with a balanced sweet-and-sour flavor.
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  Black Pepper Beef Ribs

  Black pepper beef short ribs made with beef short ribs, black pepper, onion, and green pepper, marinated and then stir-fried or stewed. The meat is firm with rich flavor, enhanced by the spicy aroma of black pepper, creating a deeply fragrant dish.

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