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Beihai Outdoor BBQ Camp

自助餐 · ⭐ 4.2

Fenglin Village (inside Jiangxi Provincial Agricultural Machinery Research Institute)

Dishes

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  Red Prawn from Jiwei

  Fresh jiwei prawns are boiled in water and lightly seasoned with ginger, scallions, and salt, highlighting their natural sweetness. The shrimp are plump, bright red, and tender with a fresh, delicate texture—commonly found in Cantonese cuisine.
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  Snail Skewers

  A dish made of fresh snails threaded onto skewers and stir-fried with chili, Sichuan pepper, garlic, and other seasonings, offering a spicy and aromatic flavor.
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  Bamboo Clam

  Bamboo clam is a type of shellfish seafood, primarily made with fresh bamboo clams, usually cooked by boiling in plain water or steaming to preserve its natural flavor. During cooking, ginger slices and green onion segments are often added to remove fishy odor and enhance aroma; some recipes also include minced garlic or soy sauce for seasoning.
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  Squid Neck

  Squid neck is a dish made from the neck part of squid, typically sliced after cleaning and cooked by stir-frying, boiling, or marinating, often with chili, garlic, and ginger.
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  Chicken Heart Skewers

  Chicken heart skewers is a barbecue dish primarily made with chicken hearts. The preparation involves washing and drying the chicken hearts, threading them onto bamboo skewers, and marinating them with an appropriate amount of seasoning. They are then placed on a grill and slowly grilled over medium heat until the surface turns golden brown and the inside is fully cooked, releasing a rich aroma.
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  Duck Skewers

  Duck meat skewers are made with fresh duck meat, cut into uniform small pieces and threaded onto bamboo skewers. After marinating, the skewers are slowly grilled over charcoal fire until the outer skin turns golden and slightly charred, while the meat remains tender and juicy. For best flavor, enjoy with a specially prepared sauce.

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