Xunwei Skewer Shop
烧烤 · ⭐ 3.6
Unit S10, 1st Floor, Building 1, North Section at Intersection of Science Avenue and Nanxing Street, Nangang District
Dishes
Seeking Flavor Large Meat PiecePremium pork belly is blanched, simmered, cut into chunks, then slowly stewed with scallions, ginger, garlic, and spices. The meat becomes tender and melts in the mouth, rich but not greasy.
Hairy Tripe Hot Pot BaseA spicy and aromatic base for hot pot, made with beef tallow, chili, Sichuan pepper, and other seasonings, traditionally used to cook tripe and other ingredients.
Sliced Beef Tripe Hot PotHot pot tripe is a dish served in hot pot cuisine, primarily made from fresh beef tripe. The preparation is simple: slice the tripe into bite-sized pieces and briefly blanch it in the hot pot until it changes color—then it's ready to eat. It has a tender texture and is a common delicacy in hot pot meals.
Blanched KelpA dish made by briefly boiling fresh kelp and serving it with dipping sauce, known for its crisp texture and mild flavor.
Beef Shark's FinBeef tendon and shark fin dish, where beef tendons are blanched and simmered with rehydrated shark fins to create a soft, tender texture and rich broth. Ginger slices and scallions are added for aroma and to reduce fishy smell.
Special Flavor Double TendonCombines beef tendon and pork tendon, braised and stewed to achieve a chewy texture and rich aroma. Slow-cooked in traditional Chinese braising sauce, preserving natural flavor with a distinctive taste.