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Niujiu Grilled Meat

Barbecue · ⭐ 3.9

Jinko Tianlai City, at the intersection of Fengcheng 2nd Road and Yongqing Road

Dishes

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  Fat Edge

  Big oil edge is a traditional roasted meat dish, primarily made with pork heart meat. The preparation involves cutting the heart meat into appropriate-sized pieces, marinating them in a special sauce, then slowly grilling over charcoal until the surface turns golden and the meat becomes tender and juicy.
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  Fruitwood Roasted Beef

  Fruitwood roasted beef features tender beef marinated and slow-roasted over fruitwood charcoal, delivering a rich, smoky flavor and succulent texture.
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  Roast Beef

  Grilled beef is a dish made primarily from beef, which is marinated and then cooked by grilling. The beef is first seasoned with spices and then roasted at high temperatures in an oven or on a grill until the surface turns golden and the meat becomes tender and juicy.
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  Grilled Salted Beef筋

  Roasted salt筋 is a dish made from the tendon membrane of beef shank, marinated and grilled over charcoal or in an oven. It's seasoned with salt, soy sauce, and spices to create a firm, chewy texture with rich flavor.
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  Grilled Beef Tendons

  Grilled beef tendons is a barbecue dish primarily made with beef tendons. The tendons are cut into appropriate sizes, marinated with a special seasoning for a period of time, then grilled over high heat until the surface turns golden brown and the meat becomes tender, juicy, and aromatic.
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  Grilled Kidney

  A dish made by grilling marinated pork or lamb kidneys, resulting in a tender and flavorful meat with a smoky aroma.
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  Dumpling Soup

  Gedou soup is a home-style soup dish, primarily made with flour, vegetables, and water or broth. By mixing flour and water into small granules, then boiling them together with vegetables, and finally adding seasonings, the dish is complete.
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  Yanchi Lamb

  Yanchi lamb is a premium Chinese dish made from tender lamb raised in Yanchi, Ningxia, prepared by steaming or grilling to preserve its natural flavor.
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  Spicy Explosive Tripe

  Spicy Explosive Tripe is a classic Sichuan dish featuring beef tripe (honeycomb tripe) as the main ingredient. The tripe is cleaned, sliced into strips, and blanched. In a hot wok, oil is heated, and dried chili peppers, Sichuan peppercorns, minced ginger, and garlic are stir-fried until fragrant. Doubanjiang (broad bean paste) is added to create a red oil base. The prepared tripe is then quickly stir-fried with seasonings like soy sauce, cooking wine, and sugar. Finally, it's garnished with chopped scallions or cilantro. The dish is characterized by its bright red color, crispy texture, and a predominantly numbing and spicy flavor profile.
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  Spicy Water Snail

  Spicy river snail is a dish primarily made with river snails as the main ingredient. Typically, the snails are cleaned and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste) to fully absorb the spicy and numbing flavors. During preparation,适量 of cooking wine and soy sauce are often added to enhance the richness of the taste.

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