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Qu Mu Rong Master Grilling (Nanguangyuan Street Branch)

小吃快餐 · ⭐ 3.5

Nanguangyuan Street, Greenland International Expo City Phase I, Yulong East Side, approximately 70 meters

Dishes

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  Fresh Grilled Fish

  Fresh grilled fish made with live fish and vegetables, marinated in special spices and grilled over charcoal for a crispy skin and tender flesh.
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  Soul Skewers

  Delicious skewered meat grilled over charcoal, marinated in a special blend of spices for a rich, smoky flavor.
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  Charcoal-Roasted Potatoes

  A savory dish made by roasting potatoes over charcoal, resulting in a crispy exterior and tender interior, often seasoned with salt or spices.
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  Charcoal-Grilled Small Sausage

  Made from premium pork, seasoned and grilled over charcoal for a smoky, savory flavor with a crispy exterior and tender interior.
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  Grilled Corn Kernels

  Grilled corn kernels are made from fresh corn, roasted over charcoal. The outer layer is slightly charred while the inside remains soft and sweet, preserving the natural flavor and aroma of corn.
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  Grilled Garlic Eggplant

  Charcoal-grilled eggplant with garlic and spices, using fresh eggplants slowly roasted over charcoal until tender, releasing a rich garlic aroma and offering a delicate texture.
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  Grilled Enoki Mushrooms

  Grilled enoki mushrooms using fresh enoki as the main ingredient, cleaned and skewered, brushed with oil and seasonings, then grilled over charcoal until slightly charred and fragrant. No complex additives are used, highlighting the natural tenderness of the enoki.
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  Charcoal Grilled Pork Tripe

  Charcoal Grilled Pork Tripe is a dish primarily made from pork tripe. Fresh pork tripe is cleaned, blanched, and marinated in a special brine or seasoning. It is then slowly grilled over charcoal, basted repeatedly with sauce or oil until the surface turns golden brown and crispy, while the interior remains tender. The dish carries a distinct smoky aroma and has a chewy texture.
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  Charcoal-Grilled Crucian Carp

  A dish made by marinating fresh crucian carp and grilling it over charcoal, resulting in tender, flavorful fish with a slightly crispy skin.

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