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San He You · Skewer Road · Jianghu Cuisine (Tawan Branch)

Barbecue · ⭐ 4.1

No. 77-23 Kunshan West Road

Dishes

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  Hemp Frog

  A Sichuan dish featuring frog meat stir-fried with hemp seeds, chili, and Sichuan peppercorns, delivering a spicy and numbing flavor.
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  Yanbian Grilled Beef Skewers

  Marinated beef chunks grilled on charcoal, a specialty from Yanbian region.
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  Fig Seasonal Fruit Salad

  A refreshing fruit salad featuring fresh figs and seasonal fruits, lightly dressed with honey and lemon juice.
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  Jianghu Spicy Numbness

  Jianghu Spicy Numbness is a Sichuan-style dish featuring chicken thigh meat or bullfrog as the main ingredient, along with fresh green and red Sichuan peppercorns, dried chili peppers, ginger, garlic, and scallions. The meat is first cut into pieces, marinated, and then briefly fried. In a hot wok, ginger, garlic, dried chilies, and a generous amount of fresh Sichuan peppercorns are stir-fried to release their aromatic and numbing flavors. The pre-cooked meat is added and quickly tossed with soy sauce, sugar, and cooking wine. The dish is finished with a light thickening sauce and a sprinkle of scallions, resulting in a bright red appearance with a strong numbing and spicy aroma.
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  Thai Lemongrass Mussels

  Fresh mussels cooked with lemongrass, lime leaves, chili, and fish sauce for a tangy and spicy Thai flavor.
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  Spicy Beef in Sauce

  A spicy beef dish cooked with chili, garlic, and ginger in a rich sauce, known for its bold flavor and tender texture.
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  Charcoal-Grilled Pork Rind

  Charcoal-grilled fatty pork strips are made by slicing the pig's belly fat into strips and grilling directly over charcoal. No seasonings are added; high heat melts the fat, creating a crispy exterior and tender interior.
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  Marinated Live Shrimp

  A cold dish made by marinating live shrimp in a special seasoned brine, preserving their tender texture and rich flavor.
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  Charcoal-Grilled Fresh Eel

  Fresh eel marinated and grilled over charcoal until the skin is crispy and the flesh tender.
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  Classic Spicy Hot Pot

  Old-style麻辣烫 primarily uses a variety of vegetables, soy products, and meats as main ingredients. After being boiled at high temperature, it is topped with a specially prepared spicy and numbing sauce, then thoroughly mixed before eating.
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  Bay Leaf Chicken Neck

  香叶鸡脖 is a dish featuring chicken necks as the main ingredient, seasoned with bay leaves, scallions, ginger, and garlic. After blanching, the chicken necks are stewed or braised with bay leaves and other seasonings to absorb flavor. The finished dish has a bright red color, tender meat, and a distinctive aroma from the bay leaves.
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  Malaysian Corn Baked Chicken Wing Mid-Joints

  This dish features chicken wing mid-joints as the main ingredient, paired with sweet corn kernels. The chicken wings are first marinated for flavor, then mixed with corn kernels. Topped with ingredients like cheese or breadcrumbs, they are baked in an oven or broiler. During cooking, the chicken fat blends with the sweetness of the corn, forming a golden, crispy outer layer. The finished dish is golden in color, with tender, juicy chicken wings and sweet corn kernels adding a refreshing taste and texture.
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  Golden Ratio Lamb Skewers

  Premium lamb leg meat is marinated and skewered in golden ratio, then grilled to perfection—crispy outside, tender inside.
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  Black Gold Guobaorou

  A modern Northeastern dish featuring pork tenderloin coated in a special starch batter, deep-fried until golden and crispy, then glazed with sweet and sour sauce and garnished with black sesame seeds.

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