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Guo's Xiang Bayu · Yak Feast · Clay Oven Chicken (Zhongliangshan Branch)

川菜 · ⭐ 4.1

No. 210, Hualong Avenue, Renhe Shiguangli Complex, Building C, Floors 3–4

Dishes

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  Farmhouse Sweet Potato Skin Stir-fried Pork

  A classic Sichuan dish featuring stir-fried pork belly with sweet potato skin, green peppers, and fermented bean paste—rich, spicy, and deeply savory.
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  Charcoal Honey Glazed Chicken

  Fresh chicken marinated in honey, soy sauce, and garlic, then slowly grilled over charcoal for a rich, savory flavor.
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  Fruit Wood Charcoal Roasted Lamb Leg

  Fresh lamb leg marinated and slowly roasted over fruit wood charcoal, resulting in a crispy exterior and tender, juicy interior with a distinctive smoky flavor.
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  Fruitwood Charcoal Roasted Crispy Duck

  A delicately seasoned duck roasted over fruitwood charcoal, resulting in a crispy skin and tender meat with rich aroma.
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  Fruitwood Charcoal-Roasted Chicken

  Fresh chicken roasted slowly over fruitwood charcoal, resulting in crispy skin and tender, juicy meat with a subtle fruity aroma.
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  柴火鸡

  柴火鸡是一道以鸡肉为主要食材，用柴火灶慢炖而成的菜肴。通常选用土鸡或仔鸡，搭配土豆、胡萝卜、青椒等蔬菜，加入姜、蒜、干辣椒、八角等香料共同烹制。
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  Fried Crispy Peanuts

  A Chinese snack made by frying peanuts until crispy and golden, known for its crunchy texture and savory flavor.
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  Roast Suckling Pig

  Roast suckling pig is a dish made from young pigs weighing 5-8 kg, marinated and roasted slowly over charcoal or electric oven until the skin is golden and crispy, with tender meat.
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  Whole Roasted Beef

  Roast whole beef is a dish featuring an entire cow as the main ingredient, typically using leg or torso parts. After marinating with various spices and seasonings, it's slowly roasted in an oven to achieve a crispy exterior and juicy interior.
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  Whole Roasted Lamb

  Roast whole lamb is a dish made with an entire lamb as the main ingredient. After marinating, the whole lamb is slowly roasted over charcoal until the skin turns golden and crispy, while the meat remains tender and fragrant.
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  Tibetan Beef Sirloin

  Tibetan beef sirloin is a premium cut from the yak's loin, known for its tenderness and rich flavor. It's typically marinated and grilled or served in hot pot dishes.
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  Corn Cake

  Corn cakes are a traditional snack made from cornmeal mixed with water and salt to form a paste, then pan-fried. They can be shaped into circles in a flat pan and fried until golden and crispy, or steamed for a soft, chewy texture.
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  Freshly Sliced Beef Sirloin Tip

  Freshly sliced beef sirloin tip, quickly blanched to retain tenderness and natural flavor.
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  Grilled Lamb Skewers

  Fresh lamb is cut into chunks and threaded onto bamboo skewers. It is slowly grilled over charcoal, turning frequently to ensure even heating. The meat becomes golden on the outside, tender inside, and filled with rich aroma.
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  Premium Pork Belly

  Premium pork belly is made from pork belly with a balanced ratio of fat and lean meat. After blanching to remove any odor, it is marinated with soy sauce, cooking wine, sugar, and other seasonings, then slowly stewed or braised in a pot until the meat becomes tender and glossy red.
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  Mutton Hot Pot

  Mutton soup pot features mutton as the main ingredient, with broth made from lamb bones or offal, seasoned with ginger slices and green onions. Vegetables like potatoes, carrots, radishes, and vermicelli are added for rich texture. Customize with chili oil, cilantro, or scallions.
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  Goat Spine Hot Pot

  羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.

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