Wang Laoer BBQ (He Ma Lu Branch)
Barbecue · ⭐ 3.8
No. 80 Huo Ma Road
Dragon Mate tips
If you are traveling in China to visit Beijing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 80 Huo Ma Road. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Chopped Chili Egg, Baby Squid Feet, Spicy Dan Dan Noodles with Blood Sausage.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Beijing
- Category: Barbecue
- Rating: 3.8
- Address: No. 80 Huo Ma Road
- Popular dishes: Chopped Chili Egg, Baby Squid Feet, Spicy Dan Dan Noodles with Blood Sausage, Dry-Fried Green Beans, Stir-fried Pork Intestines
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Dishes
Chopped Chili EggSteamed chili egg is a home-style dish primarily made with eggs and chopped chili. The preparation is simple: beat the eggs, mix in the chopped chili, then stir-fry in a hot pan with a small amount of oil until the eggs are fully set and cooked through.
Baby Squid FeetSmall squid tentacles are made from fresh squid tentacles, cleaned and blanched in boiling water to remove fishy odor, then stir-fried or stewed with scallions, ginger, garlic, and cooking wine to maintain their crisp and tender texture.
Spicy Dan Dan Noodles with Blood SausageShancheng Maoxuewang is a Sichuan-style dish primarily made with duck blood, tripe, beef gullet, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then stir-fried with spicy牛油火锅底料 (beef tallow hot pot base), followed by simmering in clear broth. Finally, it is garnished with chopped green onions and chili oil.
Dry-Fried Green BeansDry-fried green beans is a home-style dish primarily made with green beans. Through high-heat quick stir-frying, the beans achieve a dry and fragrant texture while maintaining their fresh green color. Garlic and chili are added during stir-frying to enhance the flavor.
Stir-fried Pork IntestinesStir-fried pig kidneys is a Chinese dish featuring pork kidneys sliced with floral patterns, quickly blanched or fried, then stir-fried with葱姜蒜 and thickened sauce. Cooking requires precise heat control to maintain tenderness.
Special Roasted Pork RindSpecial grilled oil skin made from pork rind, cleaned, sliced, marinated, then grilled over charcoal or in an oven. Crispy outside, tender inside, with rich fatty aroma.
Premium LambThis dish is made with high-quality lamb, carefully selected and processed to ensure tender meat. During cooking, the lamb is stewed to fully absorb the aroma of the seasonings, resulting in a rich flavor and delicate texture.
Tomato and Egg Stir-FryTomato and egg stir-fry is a home-style dish using tomatoes and eggs as main ingredients. Scramble eggs, cook them, set aside. Sauté tomato pieces until soft, then mix in the eggs and stir-fry together. Season and serve.
Spicy Small River ShrimpSpicy small river shrimp is a dish made with fresh small river shrimp, seasoned with chili, ginger, and garlic. Clean the shrimp, stir-fry in oil, add chopped chili, ginger slices, and garlic, then cook until the shrimp turn red and release fragrance. Season and serve.
Huangni Roast PigeonYellow clay roasted pigeon is a traditional dish, primarily made with pigeons and yellow clay. The preparation involves cleaning the pigeon thoroughly, marinating it with special seasonings to infuse flavor, then wrapping it in yellow clay and slowly roasting it in an oven until fully cooked. The yellow clay helps lock in the pigeon's natural juices, resulting in tender and flavorful meat.