Laojie Happiness Small Skewers (Yunfeng Community East District Branch)
烧烤 · ⭐ 3.8
No. 13–14, Building 1761, Yunfeng Residential Community
Dishes
Happy Chicken and Pork RibsFresh chicken and pork ribs are marinated, deep-fried until crispy, then stir-fried in a secret sauce for a savory, satisfying dish.
Mixed Cauliflower SaladCauliflower salad is a cold dish primarily made with cauliflower. The cauliflower is blanched, drained, and then mixed with minced garlic, green onions, chili, and other seasonings.
Spicy Lobster Tail in SauceFresh lobster tails are blanched and marinated in a savory sauce made from soy sauce, vinegar, sugar, garlic, ginger, and chili for a bright color, tender texture, and rich flavor.
Beef SkewersBeef skewers are made by cutting selected beef into chunks and threading them onto bamboo skewers. After marinating, they are slowly grilled over charcoal until the outside is charred and the inside remains tender and juicy. The meat is delicious on its own but even better when paired with a special sauce.
Aluminum-Wrapped Baby Bok ChoyAluminum foil baby bok choy is a dish made by roasting baby bok choy with seasonings such as garlic and chili. To prepare, wash the baby bok choy, mix it with seasonings, wrap it in aluminum foil, and bake in an oven or over charcoal until fully cooked.
Aluminum-Wrapped Enoki MushroomsAluminum foil enoki mushrooms is a dish made primarily with enoki mushrooms, seasoned with garlic, chili, and other spices, then grilled. The enoki mushrooms are wrapped in aluminum foil, absorbing the flavors of the seasonings during grilling, resulting in a fresh, tender texture with a spicy and savory taste.
Stir-fried Beef Intestine with Horse-Shaped LadleA dish featuring beef intestine stir-fried in a hot wok using a horse-shaped ladle, seasoned with aromatics and chili for a spicy kick.
Horse Spoon Beef TripeA Sichuan dish made with beef tripe stir-fried in spicy sauce, known for its crisp texture and bold flavor.
Braised Beef Offal in Horse-Shaped PotA traditional Chinese dish made by slow-cooking beef offal such as tendons, tripe, and brisket until tender and flavorful.
Horse-Shaped Duck BloodMa Shao Duck Blood is a dish primarily made with duck blood, typically sliced and stir-fried with chili, garlic, ginger, and other seasonings using a ma shao (a traditional wide ladle) as the cooking tool, allowing the duck blood to absorb the flavors of the seasonings and resulting in a smooth, tender texture.