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Lao Lin Pan Barbecue & Grilled Fish

Sichuan cuisine · ⭐ 3.5

No. 386 Xiamen Road, Tianfu New Area

Dishes

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  Premium Prime Beef Belly

  Selected premium beef belly, cut whole and marinated simply, then grilled or pan-seared to preserve its natural flavor and rich texture.
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  Orleans Chicken Cutlet

  Orleans chicken cutlets are made from thigh meat, marinated and then pan-fried or grilled. The marinade includes Orleans-style seasoning with spices, sugar, salt, and soy sauce for rich flavor. The exterior is slightly crispy while the inside remains tender with a strong aromatic taste.
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  Spicy Pot Roast Pork Ribs

  Spicy pot spare ribs is a dish featuring pork ribs as the main ingredient, typically stir-fried with vegetables like potatoes, green peppers, and onions, seasoned with doubanjiang, garlic, ginger, and chili, then slowly stewed over low heat until flavorful, finally thickened and served.
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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Spicy Pot-Braised Catfish

  Dry Pot Catfish is a dish featuring catfish as the main ingredient, stir-fried with green pepper, red pepper, onion, garlic, and ginger. After marinating, the fish is quickly cooked with seasonings and finished with a special dry pot base for rich flavor and aroma.
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  Sichuan-style Pepper Rabbit

  Spicy pickled pepper rabbit is a dish featuring rabbit meat as the main ingredient. The meat is blanched to remove odor, then stir-fried with pickled chili, ginger, garlic, and green onion. Proper heat control ensures tender, flavorful meat infused with the spicy-sour taste of the pickled peppers.
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  Spicy Pepper Crisp

  Paojiao Shuangcui is a dish primarily made with pig stomach and chicken gizzard. The preparation involves slicing the pig stomach and chicken gizzard thinly, marinating them with pickled chili peppers and various seasonings, then quickly stir-frying. It has a fresh, tender texture with a crisp and delicious taste.
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  Pickled Chili Flavor

  A spicy and tangy flavor derived from pickled chili peppers, commonly used in Sichuan cuisine to enhance the taste of stir-fried dishes.
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  Spicy Hot Pot Brain

  Pork brain cooked in a spicy hot pot with chili, Sichuan pepper, and fermented bean paste, delivering a rich, numbingly spicy flavor.
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  Cauliflower Stir-Fried with Preserved Pork

  A classic Chinese home-style dish featuring cauliflower and preserved pork, stir-fried to perfection for a savory and satisfying meal.
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  Dipping Sauce and Utensils

  A set of condiments and utensils used to enhance the flavor of dishes, commonly found in Chinese cuisine.
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  Snowflake Pork Belly

  Snowflake pork belly is a dish made from pork tenderloin, sliced thin and pounded to enhance tenderness. Marinated with soy sauce, cooking wine, and sugar, then pan-fried or grilled for a crispy exterior and tender interior with a snowflake-like pattern.
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  Green Pepper Shrimp Balls

  A dish made by stir-frying shrimp balls with green pepper slices, featuring tender shrimp and crisp vegetables.
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  Spicy Grilled Fish

  Spicy grilled fish is made with fresh fish as the main ingredient, combined with various spices and vegetables and then grilled. The fish meat is tender, the skin is crispy, and the spicy seasoning penetrates deeply, creating an appealing color and aroma.
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  Spicy and Numbing Flavor

  A spicy and numbing flavor derived from Sichuan peppercorns and chili peppers, commonly used in Chinese cuisine for its intense heat and tingling sensation.
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  Spicy Chicken Skin

  Spicy chicken skin is a dish made primarily from chicken skin, blanched, sliced, and stir-fried with chili peppers, Sichuan peppercorns, garlic, ginger, and doubanjiang for a rich numbing-spicy flavor.

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