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Ju Di Chuan Ba · Beijing BBQ (Ganlu Yuan Store)

Barbecue · ⭐ 4.5

20 meters west of Qingnian Road Gas Station, Baliaozhuang Subdistrict (beside South Gate 2 of Ganluyuan Residential Community)

Dishes

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  Inner Mongolia Lamb Skewers

  Inner Mongolian lamb skewers are made by cutting fresh Inner Mongolian lamb into pieces and threading them onto bamboo skewers. After marinating with a special seasoning, they are slowly grilled over charcoal until the outside is charred and the inside remains tender and juicy. Enjoy with simple seasonings for a uniquely flavorful experience.
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  Grilled Cheese Bread

  Grilled cheese bread made with a bread base, topped with cheese and baked in a high-temperature stone oven until crispy outside and soft inside. Ingredients include high-gluten flour, milk, butter, eggs, and cheese.
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  Wangjing Small腰

  Wangjing Xiaoyao is a barbecue dish primarily made from pig kidneys. The preparation involves cutting the pig kidneys into small pieces, skewering them on bamboo sticks, and then grilling them. A special sauce is brushed onto the meat during grilling to enhance its flavor.
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  Thai Honey Glazed Chicken Wings

  Thai honey-glazed chicken wings are made with chicken wings as the main ingredient, marinated in Thai honey sauce and then baked. The wings have a golden, crispy skin and tender, juicy meat inside, with the sweet aroma of the honey glaze perfectly blending with the savory flavor of the chicken.
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  Stir-Fried Tender Beef

  Sizzling tender beef is a dish made primarily from tender beef, seasoned with various spices and seasonings. First, the tender beef is sliced and marinated with a special marinade to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, with an aromatic fragrance.
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  Goat tendon

  Mutton tendons is a dish made primarily from mutton, using the tendon meat from sheep, carefully prepared through skilled cooking. The preparation typically involves cutting the mutton tendons into appropriate sizes, marinating them with spices and seasonings, then cooking them by roasting or stewing to achieve a tender, juicy texture with a satisfying chewiness.
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  Old Beijing Noodle Soup

  Old Beijing疙瘩汤 is a traditional Beijing dish made primarily from flour, which is mixed and kneaded into small dumplings. It is cooked with vegetables, meat, or seafood, resulting in a rich and flavorful soup with a hearty texture.
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  Beijing-style Lamb Skewers

  Beijing-style lamb skewers are made by cutting fresh lamb into chunks, threading them onto bamboo sticks, marinating with soy sauce, cooking wine, scallions, ginger, and garlic, then grilling over charcoal or a grill until the outside is crispy and the inside remains tender.
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  Ji Dian Hot Pot

  Ji Dian Spicy Hot Pot uses a variety of fresh ingredients such as meats, seafood, and vegetables, cut into bite-sized pieces and skewered on bamboo sticks. The broth can be chosen as spicy or clear soup, allowing customers to customize their own seasoning. During cooking, the ingredients are boiled in the hot broth, absorbing the flavors while preserving the original taste of the ingredients.
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  Sour Cabbage Rice Noodles

  Suancai Mi Xian is a dish made with rice noodles, acidulated cabbage, and slices of pork or beef. The noodles are cooked and stir-fried or stewed with the cabbage and seasonings to blend flavors. Commonly, the cabbage is chopped and sautéed with meat, then simmered in broth before mixing with the cooked noodles.
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  Spicy Pork Trotter

  Devil's spicy pig trotters are made from pig feet, blanched and then stewed with chili, Sichuan peppercorns, ginger slices, garlic, and other seasonings to absorb rich flavors. The meat is tender and the heat is intense.
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  Golden Crispy Chicken Cartilage

  Golden Chicken Cartilage is a dish primarily made with chicken cartilage. The preparation involves marinating the chicken cartilage, coating it with batter or breadcrumbs, and then frying until golden and crispy.

Reviews

• Eden_9
  Location is right on Ganlu Jiayuan street, super easy to find and parking was a breeze. Inside it's really clean and bright, two floors so plenty of seats. We ordered through a QR code thing and the food came out fast, plus they cleared plates right away which was nice. The star for us was the bao xiang xiao nen niu (the tender beef with chili) — beef was so tender and packed with flavor. The garlic eggplant was honestly perfect, no burnt bits at all, super silky. The chao bian fang mian (fried instant noodles) though... not sure what kind of noodles they used, they were way thinner than regular instant noodles and I just wasn't a fan. The sour and spicy potato slices were way too salty, either the chef went heavy handed that day or my taste buds are just off lol. For the price though, totally worth it, ingredients tasted fresh, would def recommend.