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Zniu Private Skewers & Hexin BBQ & Late-Night Snacks (Rongjing Road Store)

烧烤 · ⭐ 4.2

No. 1 Disheng North Street, Daxing District

Dishes

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  Northeastern Sweet and Sour Pork

  Northeastern Guobaorou is a dish made primarily from pork tenderloin. The meat is cut into pieces, coated with a starch paste, and deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and tomato ketchup, evenly coating the meat pieces in a sweet-and-sour glaze. The cooking process emphasizes precise heat control to ensure a crispy exterior and tender interior.
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  Signature Veal Dish

  Our signature dish features premium tender beef, carefully cut into small pieces and marinated with a secret blend of spices. During cooking, it is quickly stir-fried to retain its tenderness and juiciness. Finally, chopped green onions are sprinkled on top for added aroma, resulting in a dish that is visually appealing and delightfully tender.
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  Shenyang Sweet and Sour Chicken Frames

  Shenyang sweet and sour chicken frames are made by blanching chicken frames to remove odor, then marinating with sugar, vinegar, soy sauce, and cooking wine. Finally, they're fried or pan-fried until golden, resulting in a tender, flavorful dish with a bright red color and balanced sweet-sour taste.
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  Spicy Pepper Beef

  Spicy pickled pepper beef is a dish made with beef tenderloin, pickled chili peppers, ginger slices, garlic slices, and other seasonings. The beef is sliced, marinated, then stir-fried with the pickled chilies and other ingredients to achieve a flavorful, tender texture.
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  Spicy Beef Tendon

  Jue Wei Ban Jing is a dish primarily made with beef tendons, which are blanched and then simmered or braised with various spices and seasonings. The finished product has a bright red color, soft yet elastic texture, and rich flavor.
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  Old-Style Crispy Pork Belly

  Old-style crispy pork belly is a dish made primarily from pork belly. The meat is cut into pieces, blanched to remove odor, marinated with seasonings, then deep-fried until the skin is golden and crispy. The exterior is crunchy while the inside is rich yet not greasy, with tender lean meat.
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  Classic Spicy Hot Pot

  Old-style spicy hot pot made with beef tallow and various spices, served with tofu skin, potato slices, luncheon meat, greens, and vermicelli in rich broth.
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  Sour Cabbage with Pork

  Suancai Baizhu is a traditional dish primarily made with sour cabbage and pork belly. The preparation typically involves boiling the pork belly until tender, slicing it, and then stewing it together with sour cabbage until the flavors of the cabbage are fully infused into the meat.
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  Air-Dried Beef Skewers

  Air-dried beef skewers made by marinating fresh beef strips in salt, soy sauce, and cooking wine, then air-dried or slowly dried at low temperature. The finished product is dark brown, firm, and chewy, ready to eat as-is or grilled.
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  Roasted Pork Skin Skewers

  Skewered roasted pork skin, blanched, sliced, seasoned, and grilled until crispy with slightly curled edges.
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  Spicy Hot Pot Tripe

  Spicy hot pot tripe is a dish primarily made with beef tripe. The preparation involves slicing the tripe into bite-sized pieces and cooking it in a spicy and numbing broth until the slices are thoroughly cooked and ready to eat.

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