Iron Grill Charcoal BBQ (Nanshan Telecom University Branch)
烧烤 · ⭐ 4.1
No. 173, Nanshan Road, Annex No. 34 (opposite Chongwen Gate, Chongqing University of Posts and Telecommunications)
Dishes
Nanshan Roasted Chicken SkinA specialty dish made from chicken skin, marinated and grilled over charcoal, resulting in a crispy exterior and tender interior with a subtle smoky flavor.
Homemade Brown Sugar Glutinous Rice CakeHandmade brown sugar glutinous rice cake is a traditional dessert made primarily from glutinous rice flour. After mixing and steaming, it forms a soft and chewy rice cake. Finally, brown sugar is sprinkled on top, giving it a sweet and chewy texture.
Signature Keerqin Snowflake BeefPremium Keerqin snowflake beef, tender and juicy, marinated in secret sauce and grilled over charcoal for a crispy exterior and succulent interior.
Signature Black Pig BellyPremium black pig belly marinated in secret sauce and slowly braised until tender, offering rich flavor and melt-in-your-mouth texture.
Basa Fish Without BonesBoneless pangasius is a dish made from pangasius fish, with the flesh deboned and cooked by marinating, frying, or steaming. Ginger slices and scallions are commonly added to remove fishy odor and enhance flavor, while a light coating of starch or batter helps keep the fish tender.
Beaten Pork TenderloinA Chinese dish made by pounding pork tenderloin to tenderize it, then stir-frying or pan-searing for a flavorful and soft texture.
Grilled Squid TentaclesGrilled squid tentacles is a dish primarily made with squid tentacles, which are cleaned and marinated with seasonings before being grilled. During preparation, ingredients such as garlic paste, chili powder, and cumin are typically added to the marinade, allowing the squid tentacles to be cooked over high heat until the surface is slightly charred and the inside remains tender.
Special Small TofuA dish made with soft tofu stir-fried with minced meat, mushrooms, and greens, offering a delicate and savory flavor.
Double Intestine DelightA flavorful dish featuring two types of intestines—pork and beef tripe—slow-cooked in a savory broth, then sliced and served with aromatic spices.