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Wen He Jie · Kao Rou Zhong Shi (Boli Plaza Branch)

Barbecue · ⭐ 4.8

100 Meters North along Pedestrian Street East of Poly Plaza on Fengshou Road (Opposite Xijiade)

Dishes

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  Juicy-Bursting Air-Dried Sausage

  This dish is made primarily from selected pork, which is marinated, stuffed into casings, and naturally air-dried. It is typically cooked by grilling or pan-frying, where high heat causes the juices inside the casing to rapidly boil, creating a unique bursting-juice texture. The process emphasizes the fat-to-lean ratio and seasoning of the meat mixture, with drying time adjusted according to climate to ensure a flavorful, firm, and juicy result.
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  Northeast-style Beef Steak

  A traditional Northeast Chinese dish featuring tender beef slices cooked with scallions, ginger, and garlic in a savory sauce made from soy sauce, rice wine, and sugar.
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  Original Beef Short Ribs

  Original flavor beef short ribs, made from premium beef short rib cuts, carefully processed to preserve the natural freshness of the meat. During cooking, it is marinated with simple seasonings and then quickly grilled at high temperature to lock in the juices, delivering the authentic beef flavor.
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  Numbing Sichuan Pepper Chicken Drumsticks

  This dish primarily features chicken drumsticks and Sichuan peppercorns (specifically the vine variety, 'tengjiao'). The drumsticks are first marinated with cooking wine, ginger, and scallions. They are then deep-fried until the skin is golden and crispy, or sometimes braised before frying. Separately, fresh or dried Sichuan peppercorns, along with ginger, garlic, and other aromatics, are gently stir-fried in rapeseed oil or specialty peppercorn oil to extract their numbing fragrance, creating a potent 'tengjiao' oil or sauce. Finally, the fried drumsticks are tossed or drizzled with this sauce, ensuring they are evenly coated. The result is crispy-on-the-outside, tender-on-the-inside chicken with a dominant numbing sensation from the Sichuan peppercorns that lingers on the palate.
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  Jar Beef Rice

  Jar Beef Rice is a dish where beef and rice are stewed together in a ceramic jar. Main ingredients include beef brisket or shank, rice, potatoes, and carrots. The beef is cut into pieces, blanched, stir-fried with spices, then placed in the jar with washed rice, vegetable chunks, and broth. It is covered and simmered over low heat for a long time, allowing the rice to fully absorb the essence of the beef and broth, resulting in tender meat and rich, moist rice.
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  Yanji Special Flavor Pork Belly

  A flavorful pork belly dish from Yanji, marinated and grilled to perfection, offering a savory taste with a crispy exterior.
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  Matsusaka Pork with Fruit Glaze

  Matsusaka Pork with Fruit Glaze is a fusion dish featuring tender Japanese Matsusaka pork. The pork slices are pan-fried until golden, then served with a sweet and sour sauce made from fresh fruits such as pineapple and orange. The sauce is prepared by simmering fruit juice or puree with sugar and vinegar until thickened, then poured over the cooked pork. The dish has a bright color and combines fruity aroma with savory meat.
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  Juicy Wagyu Beef Cubes

  Tender wagyu beef cubes stir-fried quickly with vegetables for a rich, juicy flavor.
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  Romaine Lettuce

  Romaine lettuce, primarily made from fresh Romaine lettuce leaves, features a vibrant green color and tender, fresh leaves. It is typically eaten raw but can also be simply mixed with various seasonings or dressings to preserve its original fresh taste. It is a common ingredient in salads and cold dishes.
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  Golden Pineapple

  Golden Pineapple is a dish made with fresh pineapple. After peeling and cutting, it's simmered with sugar, water, and a touch of lemon juice, preserving the fruit's crisp texture while blending sweet and slightly tart flavors.
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  Premium Hot Pot Beef

  A dish featuring premium beef slices cooked in a hot pot with vegetables and seasonings, resulting in tender meat and rich broth.
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  Qiqihar Big Mixed Meat

  A Northeast Chinese dish made by mixing boiled pork belly with garlic, scallions, and chili oil for a savory, aromatic flavor.

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