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Night Flame BBQ

烧烤 · ⭐ 4.1

No. 79 Anhua Street, Building 2, Unit 2, Floor 1, Room 1

Dishes

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  Raw Beef Kidney

  Ox kidney dish made with ox kidneys as the main ingredient, cleaned, sliced or diced, marinated with wine, ginger to remove odor, then stir-fried or stewed. Commonly seasoned with scallions, ginger, garlic, and sometimes soy sauce or doubanjiang.
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  Stuffed Pork in Bamboo

  Gonghou Jia Rou is a dish made with pork tenderloin, where the meat slices are opened to insert seasoned filling (usually minced pork, scallions, and ginger), then coated in starch and fried or pan-fried until crispy outside and tender inside.
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  Grilled Oysters

  Grilled oysters are made primarily from fresh oysters, which are cleaned and then grilled over charcoal. During grilling, seasonings such as garlic paste, vermicelli noodles, and soy sauce can be added to enhance the tenderness of the oyster meat and create a rich, flavorful dish.
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  Charcoal-Grilled Fish Head (Half Portion)

  Fresh fish head grilled over charcoal, served with a secret sauce for a rich, spicy flavor.
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  Charcoal-Grilled Silkworm Pupae

  A specialty snack made by grilling fresh silkworm pupae over charcoal, resulting in a crispy exterior and tender, savory interior.
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  Grilled Cod

  Grilled cod with fresh fish marinated and cooked over charcoal, with a slightly charred surface and tender, delicate interior.
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  Grilled Pork Belly Strip

  Roasted pork heart slices is a barbecue dish primarily made with pork heart meat. To prepare it, the pork heart is cut into appropriate sizes, marinated with a specially formulated barbecue sauce to infuse flavor, then slowly grilled over charcoal until the surface turns golden and the meat becomes tender and juicy.
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  Grilled Beef Tendon

  A dish made by grilling beef tendons that have been marinated, resulting in a tender and flavorful texture.
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  Secret-Recipe Fish Head in Bowl

  Fresh fish head simmered in a secret sauce, tender and richly flavored with aromatic spices.
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  Goat Neck Tendons

  羊脖筋 is made from the neck tendons of sheep, processed by blanching, stewing, or braising to achieve a soft yet chewy texture. Main ingredient is sheep neck tendons, cooked with spices and seasonings.

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