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Tong Ye · Old Beijing Roast Meat (Nanshan Branch)

Barbecue · ⭐ 4.4

Level 1, Poly City Garden, No. 2251-21, Haide 1st Avenue, Yuehai Subdistrict (near intersection of Nanhai Avenue and Haide 1st Avenue; Exit G, Nanshan Book City Station, Line 9)

Dishes

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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Original Flavor Beef Shank

  Original flavor beef brisket is a dish featuring beef brisket from the front leg of the cow, known for its firm and elastic texture. After blanching to remove odor, it's simmered slowly with water, scallions, ginger slices, and cooking wine until tender, preserving the natural flavor of the beef.
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  Milk-Scented Beef Tenderloin

  Milk-Scented Beef Tenderloin is a dish made with beef tenderloin and dairy products such as milk or cream. The main ingredients are beef tenderloin and milk or cream, which are cooked by pan-frying or stir-frying, resulting in a tender texture with a rich milk flavor.
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  Hand-Cut Beef Short Ribs

  Hand-cut beef short ribs feature tender meat with筋 from the rib section, sliced thick by hand and cooked through grilling, stewing, or stir-frying to preserve the original flavor.
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  Signature Lamb with Sour Cabbage

  Signature lamb and sour cabbage dish is made with fresh lamb and pickled cabbage. First, the lamb is stewed until tender, then pickled cabbage is added and stir-fried together, allowing the tangy aroma of the cabbage to blend perfectly with the rich flavor of the lamb. Finally, the sauce is reduced and served in a bowl.
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  Sand Onion Beef Short Ribs

  Sand onion beef short ribs is a dish featuring beef short ribs and sand leek as main ingredients. After blanching, the beef is stewed or stir-fried with sand leek, resulting in tender, flavorful meat and fresh, aromatic greens.
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  Goat Meat with Sand Onion

  Shacong lamb is a dish primarily made with fresh shacong and tender lamb. The refreshing aroma of shacong blends harmoniously with the savory flavor of lamb. The typical preparation involves slicing the lamb and stir-frying it together with shacong, preserving the natural flavors of the ingredients.
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  Lamb with Onions

  Onion lamb is a dish made primarily with lamb and onions. The lamb is cubed and stir-fried or stewed with onions, resulting in tender lamb and sweet, soft onions that blend into a unique flavor.
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  Fried Corn Cake

  Fried mantou is a traditional snack made primarily from mantou, which is sliced and deep-fried until golden and crispy. Mantou is usually made from cornmeal or mixed flour, and after frying, it becomes香脆 (fragrant and crispy), leaving a lasting回味 (aftertaste).
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  Roasted Lamb Top Blade

  Roasted lamb neck features the lamb's neck meat, marinated and grilled. The meat is tender with even fat distribution. Common seasonings include salt, cumin, and chili powder. High heat creates a crispy exterior while keeping the inside juicy.
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  Grilled Meat Liu Milk Skin Yogurt

  A dessert combining fresh milk skin with thick yogurt, offering a smooth and creamy texture with a balanced sweet and sour taste.
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  Grilled Fresh Lamb

  Roast fresh lamb is a dish made primarily from fresh lamb, marinated and then grilled on a rack. The lamb is cooked over high heat, resulting in a golden, crispy exterior and tender, juicy meat inside. It is served with a specially prepared seasoning that brings out its unique flavor.
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  Thyme Chicken Thigh

  Herb-roasted chicken thighs is a dish made primarily from chicken thighs, enhanced with fresh thyme for aroma. The preparation involves cutting the chicken thighs into pieces, marinating them with thyme and other seasonings, then pan-frying or roasting until golden and crispy.
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  Beijing-style Grilled Meat on Iron Skillet

  Old Beijing Zhi Zi Roast Meat is a traditional Beijing dish, primarily made with tender lamb or beef. The meat is sliced thinly, marinated, and then quickly grilled over high heat on a special iron griddle called a 'zhi zi' until it becomes fragrant and juicy. During the process, ingredients such as scallions and ginger can be added to enhance the aroma.
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  Perilla Leaf and Cucumber Slap

  Perilla leaf and cucumber slapping is a cold dish made primarily from fresh perilla leaves and cucumbers, which are lightly pounded and mixed with seasonings. Main ingredients include cucumbers and perilla leaves. The cucumbers are crushed and combined with the leaves, then seasoned with salt, vinegar, and sesame oil. It has a crisp, refreshing taste with a distinctive aroma from the perilla leaves.
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  Cilantro Beef

  Cilantro beef is a dish primarily made with tender beef and fresh cilantro. To prepare it, first slice the beef thinly and marinate it with seasonings to infuse flavor. Next, quickly stir-fry the beef in hot oil until it changes color, then add cilantro pieces and gently stir until evenly mixed.
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  Fresh Cut Beef

  Freshly sliced beef uses fresh tenderloin or shank cuts, thinly sliced and cooked directly—typically stir-fried,涮煮, or grilled—to preserve its natural flavor.
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  Black Beef Tongue

  Black beef tongue is a dish featuring beef tongue as the main ingredient, typically blanched and deodorized before being stewed or braised with soy sauce, cooking wine, and spices. It has a soft, elastic texture.

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