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70s Era Earth Pot Dishes | Wu Jie Barbecue (Wuhan Greenland Branch)

烧烤 · ⭐ 3.4

Shops 6–9, Zone B, Greenland Central Plaza, Meilin Fifth Street

Dishes

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  Dry-Fried Lotus Root Strips

  Dry-fried lotus root threads is a dish primarily made with lotus root as the main ingredient. The lotus root is sliced into thin strands and stir-fried until the surface turns golden and crispy, while the inside retains the original texture of the lotus root. During cooking,适量 of chili and spices can be added to enhance the flavor.
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  Steamed Large Oysters

  Steamed large oysters is a dish featuring fresh oysters, steamed with ginger slices and green onions. It preserves the natural flavor and offers a tender texture.
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  Xiangxi Grilled Crucian Carp

  A Hunan dish featuring fresh crucian carp marinated in special spices and grilled over charcoal, resulting in tender, flavorful meat with a slightly crispy skin.
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  Spicy Beef Flame

  Spicy beef dish made with beef slices marinated and stir-fried with chili, Sichuan pepper, garlic, and ginger. High heat ensures tender, aromatic meat.
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  Spicy Roasted Chicken Feet

  A dish made by marinating chicken feet and roasting them at high heat until crispy outside and tender inside, seasoned with spicy spices like chili and cumin.
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  Grilled Tripe

  Grilled tripe dish made from pork or beef tripe, marinated and char-grilled for a crispy texture and rich flavor.
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  Firestorm Squid

  A spicy stir-fried dish featuring fresh squid with vegetables and a savory sauce, known for its bold flavor and fiery presentation.
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  Special Charcoal-Braised Lamb Skewers

  Fresh lamb chunks marinated and grilled over charcoal, resulting in tender, flavorful skewers with a smoky aroma—classic Xinjiang barbecue.
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  Bai Gan Zi

  Bai Gan Zi is a Chinese dish made from tofu slices marinated in soy sauce, sugar, and spices, then stir-fried or braised for a savory-sweet flavor.
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  Century Egg and Pork Porridge

  Preserved egg and lean pork congee is a traditional Chinese porridge dish, primarily made with preserved eggs, lean pork, and rice. The method involves cooking rice into a porridge, then adding pre-prepared preserved eggs and lean pork, continuing to simmer until the ingredients are fully cooked and the porridge reaches a thick consistency.
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  Charcoal-Grilled Beef Tendon

  Charcoal-grilled meat tendons made from pork or beef, marinated and grilled over charcoal. The tendons are elastic with a crispy surface and tender inside, usually served with a flavorful sauce.
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  Charcoal-Grilled Chicken Wings

  Charcoal-grilled chicken wings made with fresh chicken drumettes, marinated and slow-cooked over charcoal for a smoky, crispy exterior and tender, juicy interior.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Spicy Crab Claws

  Spicy crab claws are made from the claw parts of fresh mud crabs, which are cleaned and de-shelled before being stir-fried with chili and Sichuan pepper. The texture is tender with a rich spicy and numbing flavor.
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  Spicy Water Snail

  Spicy river snail is a dish primarily made with river snails as the main ingredient. Typically, the snails are cleaned and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste) to fully absorb the spicy and numbing flavors. During preparation,适量 of cooking wine and soy sauce are often added to enhance the richness of the taste.

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