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Dingyuan Liangli Diaoluo Shai Ge Shai Kao (Beijing First Store)

Barbecue · ⭐ 4.5

Shop No. 7-06F, No. 16 Tianli Street, Chaoyang District

Dishes

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  Drinking Snack Salad

  A refreshing cold salad made with various fresh vegetables like cucumber, carrot, bean sprouts, wood ear mushrooms, and cilantro. Tossed with seasonings such as soy sauce, vinegar, garlic, chili oil, and sesame oil for a crisp taste that pairs well with alcoholic drinks.
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  Traditional Roast Pigeon

  Old-fashioned roasted pigeon is a dish featuring fresh pigeons marinated with soy sauce, cooking wine, and ginger, then slowly stewed or braised to make the meat flavorful and tender. Scallions, star anise, and cinnamon are often added for enhanced aroma.
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  Roasted Pigeon with Skin in Charcoal Oven

  Roasted squab with skin is a dish featuring squab as the main ingredient, marinated and roasted in a hanging oven. The meat is tender, the skin crispy, preserving the original flavor.
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  Roasted Pigeon in Hanging Oven

  Roast pigeon is a dish made primarily from fresh pigeons, marinated and then roasted in a hanging oven. It's seasoned with scallions, ginger, and cooking wine to ensure tender meat and crispy skin.
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  Spicy Crispy Chicken Hands

  Skewer-braised chicken hands, marinated and roasted in a hanging oven to achieve crispy skin and juicy meat. Seasonings enhance flavor, while high heat locks in moisture for a burst of juice.
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  Grilled Tomato Snowflake Beef

  Grilled tomato snowflake beef features fresh snowflake beef marinated and roasted in a hanging oven, then slowly stewed with tomatoes to absorb their sweet-tart flavor.
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  Beef Tendon Skin

  Bigan皮 is a dish made primarily from pork skin, processed by blanching, removing hair, and boiling, then sliced or cut into strips and stir-fried or mixed with seasonings. Common ingredients include scallions, ginger, garlic, soy sauce, and chili, resulting in a chewy and elastic texture.
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  Grilled Sweet and Sour Pork

  Barbecue-glazed pork is made from pork tenderloin marinated, coated in flour, fried, then tossed in a sweet and sour sauce. The meat is deep-fried until golden and crispy, then stir-fried with a sauce of sugar, vinegar, tomato paste, starch, and water to coat evenly.
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  Rose Salt Roasted Pigeon

  Rose salt-baked pigeon made with fresh pigeon, marinated in rose salt and roasted to tender perfection, offering a unique aroma and subtly salty flavor.
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  Crispy Pork Rind with Fat Edge

  Crispy Pork Belly Edge is a traditional dish made primarily from pork heart meat. The preparation involves marinating the heart meat, coating it with a crispy batter, and then deep-frying until golden and crunchy.
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  Soy Sauce Beef Tendon

  Soy sauce beef tendon is a traditional dish primarily made with beef tendons. The preparation involves first stewing the beef tendons until they become tender and then slowly simmering them with soy sauce and spices, allowing the tendons to fully absorb the rich sauce and develop a deep color and intense soy aroma.
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  Leek and Lamb in Hot Pot

  Fresh滩羊肉 with chopped韭菜, stir-fried together and seasoned lightly to preserve natural flavors. Cooked with precise heat control for tender meat and fresh herb aroma.
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  Beef Skewers

  Yellow beef skewers are made primarily from yellow beef, which is cut into small pieces or thin slices and threaded onto bamboo skewers. After marinating, they are grilled or cooked over charcoal. Common marinade ingredients include soy sauce, cooking wine, garlic, and ginger to enhance the flavor.

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