One Stick Thanks • Sheep from Latitude 48º (Binjiang Xingyao City Branch)
烧烤 · ⭐ 4.3
No. 2046 Jiangling Road (100 meters before Xingyao City)
Dishes
Northeastern Foil-Packet Sour CabbageA Northeast Chinese dish featuring sour cabbage and pork, grilled in foil for a rich, tangy flavor.
Hulunbuir Lamb SkewersHulunbuir lamb skewers feature tender mutton from the Hulunbuir grasslands, grilled over charcoal for a rich, smoky flavor.
Orleans Chicken WingsOrleans chicken wings is a dish made primarily from chicken wings, marinated and then grilled or pan-fried. During marination, Orleans-style seasoning—containing spices, sugar, salt, and soy sauce—is used to flavor the wings. Typically, the wings are marinated for several hours before being heated in an oven or on a skillet until the surface turns golden brown and the meat is fully cooked.
Bouncy Pig TrotterA dish made with pork trotters stir-fried with chili and Sichuan pepper, known for its chewy texture and spicy flavor.
Sweet Dried Horse MackerelSweet dried horse mackerel made by curing and air-drying fresh fish, offering a subtly sweet and savory flavor with a chewy texture.
Signature Beef Short Rib SkewersPremium beef short ribs marinated and grilled on skewers, delivering a rich, savory flavor with a tender bite.
Special Pork CartilageSpecial pork cartilage is marinated and deep-fried to achieve a crispy exterior and tender interior, then stir-fried with chili and Sichuan pepper for a crunchy texture and rich flavor.
Lamb SkewersLamb 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.
Crispy Charred Pork BellyCrispy Charred Pork Belly is a popular Chinese dish featuring tender pork belly with a golden, crunchy skin and rich savory flavor.
Spicy and Fragrant Beef Tripe Hot PotA spicy and fragrant hot pot featuring beef tripe, simmered with chili, Sichuan pepper, and fermented bean paste for a bold, numbing flavor.