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Dongbei Lao Xia Barbecue

烧烤 · ⭐ 4.7

No. 782 Yingtian Street

Dishes

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  Fat Edge

  Big oil edge is a traditional roasted meat dish, primarily made with pork heart meat. The preparation involves cutting the heart meat into appropriate-sized pieces, marinating them in a special sauce, then slowly grilling over charcoal until the surface turns golden and the meat becomes tender and juicy.
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Roasted Button Mushrooms

  Grilled portobello mushrooms is a dish that uses portobello mushrooms as the main ingredient. The preparation method is simple: clean the mushrooms, place them on a grill, and roast until they release water and soften. Then sprinkle with salt and black pepper to taste.
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  Charcoal-Grilled Squid Balls

  Fresh squid is hand-pounded into a paste, shaped into balls and grilled over charcoal until the exterior is slightly charred and the inside remains tender and flavorful.
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  Secret Spicy Crawfish

  Fresh crawfish stir-fried with a secret spicy sauce, featuring garlic, ginger, chili, and aromatic spices for a bold, numbingly delicious flavor.
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  Bamboo Steamed Oysters

  A seafood dish featuring fresh oysters steamed in a bamboo basket, seasoned with garlic and ginger for a delicate, savory flavor.
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  Lamb Skewers with Red Willow

  Lamb skewers on red willow branches, made by cutting fresh lamb into chunks and roasting them slowly over charcoal until the outside is crispy and the inside remains tender. The lamb is juicy and flavorful, with a unique grilling technique that preserves its natural taste. The red willow branches add a subtle, refreshing aroma.
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  Pure Laishan Oyster

  Fresh Laishan oysters steamed or grilled to perfection, offering a naturally sweet and tender flavor with minimal seasoning.
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  Classic Lamb

  Classic lamb is made with premium lamb meat, simmered slowly with onions, ginger, and spices for tender, flavorful results.
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  绝味毛豆

  绝味毛豆是一道以新鲜毛豆为主要食材的凉拌菜，将毛豆煮熟后去壳，加入调味料拌匀。制作过程中通常使用酱油、糖、盐、辣椒、花椒等调料腌制，使其入味。
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  Soy Sauce Beef Tendon

  Soy sauce beef tendon is a traditional dish primarily made with beef tendons. The preparation involves first stewing the beef tendons until they become tender and then slowly simmering them with soy sauce and spices, allowing the tendons to fully absorb the rich sauce and develop a deep color and intense soy aroma.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
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  Golden Crispy Pork Belly

  Golden Crispy Pork Belly is a Chinese dish made with pork belly, marinated and deep-fried until golden and crispy. The outer layer is crunchy, while the inner meat is tender and flavorful.
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  Sticky Noodles Stir-Fry

  A Chinese home-style dish made by stir-frying noodles with eggs, vegetables, and meat for a soft, sticky texture and savory flavor.
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  Sticky Fried Instant Noodles

  Sticky fried instant noodles made with instant ramen, eggs, greens, and seasoning sauce, stir-fried at high heat. The noodles absorb the sauce, becoming sticky and rich in flavor with a savory-spicy taste.

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