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Old Yang Jilin BBQ (Zhu Hua Nian Branch)

烧烤 · ⭐ 4.5

160 meters west of the intersection of Shuangying Road and Qingyuan Road

Dishes

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  Medium Rare

  Medium-rare refers to meat, typically beef, cooked to a state where the center remains slightly underdone, achieved by quick high-heat searing or roasting, creating a flavorful crust while retaining juicy interior.
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  吉林炒面

  吉林炒面是东北地区特色面食，以筋道的手工面条为主料，搭配猪肉丝、卷心菜、胡萝卜丝、洋葱等蔬菜爆炒而成。制作时先将面条煮至八成熟，再与腌制入味的肉丝及蔬菜一同大火快炒，加入酱油、盐等调味。成品面条油润弹牙，蔬菜脆嫩，肉丝鲜香，整体咸鲜适口，带有浓郁的锅气，是饱腹又美味的家常主食。
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  Jilin Fried Rice Noodles

  Jilin fried rice noodles is a Northeastern Chinese snack made from mung bean vermicelli, sliced and pan-fried until crispy, served with sauce and vegetables.
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  Roasted Old-Style Bread

  Old-fashioned baked bread made from high-gluten flour, water, yeast, salt, and sugar. The dough is kneaded, rested, divided, shaped, proofed again, then baked until golden and crispy.
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  Braised Beef Tendon

  Stewed tendons is a dish made primarily from pork or beef tendons, soaked, blanched, then slowly cooked with seasonings until tender and flavorful, offering a chewy yet soft texture. Common seasonings include soy sauce, cooking wine, ginger slices, and scallions; some recipes use broth for enhanced flavor.
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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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  Fatty and Lean

  A dish made primarily with pork belly and lean meat, typically cut into pieces or slices and cooked together. Can be braised, stewed, or stir-fried to achieve tender fat and juicy lean meat.
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  Spicy Beef Tripe Stir-Fry

  Stir-fried chili pepper slices with beef tripe, which is sliced and cooked together for a crisp texture.
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  Spicy Braised Pollock

  Spicy stewed Alaska pollack is made with Alaska pollack as the main ingredient, combined with chili peppers, scallions, ginger, garlic, and other seasonings, then simmered. The fish meat is tender, the broth is richly spicy and fragrant, and the color is bright red.
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  Soy Sauce Beef Tendon

  Soy sauce beef tendon is a traditional dish primarily made with beef tendons. The preparation involves first stewing the beef tendons until they become tender and then slowly simmering them with soy sauce and spices, allowing the tendons to fully absorb the rich sauce and develop a deep color and intense soy aroma.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
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  Chicken and Tofu Skewers

  Chicken and tofu skewers are made with嫩豆腐 (soft tofu) and chicken, where tofu cubes and chicken slices are alternately threaded onto bamboo skewers and simmered in chicken broth until fully flavored. During preparation, ingredients such as ginger slices and green onion segments are typically added to enhance the delicious taste.

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