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Gao Dian Hechi BBQ (Wangzhou Road Branch)

烧烤 · ⭐ 3.9

No. 90, Wangzhou South Road

Dishes

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  Bell Pepper and Beef Stir-Fry

  Colorful pepper beef is a vibrant dish featuring tender beef as the main ingredient, paired with red, yellow, and green bell peppers. To prepare, first slice the beef and marinate it to infuse flavor, then cut the bell peppers into chunks. Next, heat oil in a wok or pan and stir-fry the beef until it changes color, add the bell peppers, and quickly stir-fry together. Finally, season to taste and serve.
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  Stir-fried Sardine Snails

  A dish made by stir-frying fresh sardine snails with garlic, ginger, and chili for a savory, tender flavor.
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  Grilled Spare Ribs

  Barbecued ribs are made from pork ribs, marinated and then baked in an oven or over charcoal. Common marinades include soy sauce, cooking wine, ginger slices, and garlic. The ribs become crispy on the outside while remaining tender and juicy inside.
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  Grilled Beef Tripe

  Grilled beef tripe is a popular dish made by marinating beef tripe and grilling it over charcoal, resulting in a flavorful and chewy texture.
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  Roasted Zucchini

  Grilled zucchini is a dish featuring zucchini as the main ingredient. Slice or cut zucchini into strips, toss with oil, salt, and seasonings, then bake on an oven rack until lightly charred on the outside and tender inside.
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  Grilled Leek Flowers

  Grilled leek flowers, a savory dish made by roasting fresh leek blooms after marinating, offering a fragrant and slightly spicy taste.
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  Grilled Horse Shank

  Grilled horse shank is a dish made by marinating and roasting horse meat, resulting in a flavorful and chewy texture.
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  Roasted Duck Kidney

  A dish made by roasting duck kidneys after marinating, resulting in a crispy exterior and tender, flavorful interior.
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  Beef and Snail Stew

  Beef and snail stew combines tender beef with flavorful snails in a rich, spicy broth.
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  Perilla Beef

  Perilla beef is a dish primarily made with fresh beef and perilla leaves. The preparation involves marinating sliced beef and quickly stir-frying it with perilla leaves to preserve the tenderness of the beef and the unique aroma of the perilla.

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