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Liuding Huomu Char Siu (Changying Branch)

烧烤 · ⭐ 4.3

Basement Level, Building 6, Chenchen Fudi V Center, Changhui Road (near Exit C of Changying Metro Station)

Dishes

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  Northeast Sour Cabbage

  Northeastern sour cabbage, made primarily from napa cabbage and fermented. The sour cabbage has a slightly yellow, translucent color and a crisp, tangy taste. It is commonly stewed with pork and vermicelli, making it a classic home-style dish in Northeast China.
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  Lettuce Wraps with Minced Meat

  Wrapped meat in lettuce leaves, made with minced pork or beef, seasoned with scallions, ginger, garlic, soy sauce, and cooking wine. The filling is marinated, then wrapped in lettuce and steamed or pan-fried for a fresh taste with rich meat flavor.
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  Pumpkin Porridge

  Pumpkin porridge is a dish made primarily from pumpkin and rice. The preparation is simple: first peel and cut the pumpkin into pieces, then add it together with washed rice into a pot, along with适量 water. Cook until the rice is soft and the pumpkin is tender. Finally, season to taste with an appropriate amount of sugar or salt.
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  King Oyster Mushroom

  Button mushroom is a dish primarily made with fresh button mushrooms. The preparation typically involves cleaning the mushrooms to preserve their natural flavor. During cooking, seasonings such as minced garlic can be added for enhanced taste, and finally, the mushrooms are simply stir-fried until cooked through, allowing you to enjoy their delicious freshness.
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  Steak Cut

  Steak is primarily made from beef, typically using cuts such as sirloin, tenderloin, or ribeye. It is marinated and then pan-seared or grilled. During cooking, butter, garlic, rosemary, and other seasonings may be added to enhance the flavor.
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  Beef Short Ribs

  Beef short ribs are made from beef rib cuts, marinated and then grilled or braised. The meat is tender with clear muscle fibers, and after careful cooking, it offers a rich flavor and delicate texture.
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  Pork Belly

  Pork belly is selected from the pig's abdominal area, featuring a balanced mix of fat and lean meat. It is typically cut into thick slices or cubes and can be braised, stewed, grilled, or pan-fried. To prepare, it is often blanched to remove any odor, then seasoned and cooked with appropriate seasonings and ingredients based on the dish.
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  Stone Egg

  Stone egg is a dish primarily made with eggs. Typically, the eggs are beaten and mixed with seasonings, then cooked by frying or steaming in a pan. Some recipes add ingredients such as scallions, salt, and soy sauce to form solid egg blocks with a soft or slightly elastic texture.
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  Self-Service Condiments

  Self-service condiments are a combination of seasonings that customers can mix and match themselves, typically including basic ingredients such as soy sauce, vinegar, chili oil, garlic paste, green onions, cilantro, and sesame paste. These are used to accompany hot pot, barbecue, cold dishes, or noodle dishes, allowing individuals to freely choose and blend according to their personal taste.
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  Buckwheat Cold Noodles

  Buckwheat cold noodles, made primarily from buckwheat noodles that are boiled and then rinsed with cold water, served with a specially prepared sauce and vegetables. The noodles are chewy and the broth is refreshing—perfect for beating the summer heat.
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  Scallion Beef

  Scallion beef is a dish primarily made with beef and scallions. After slicing or dicing the beef, it is marinated with seasonings and then stir-fried together with sautéed scallions. Common seasonings used in the preparation include soy sauce, cooking wine, and starch to enhance the flavor.

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