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Yunnan Specialty BBQ Stick

Barbecue · ⭐ 3.7

No. 523 Jingshan Middle Road, Zhonghe Subdistrict

Dishes

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  Yunnan Specialty Beef Oil

  Yunnan Specialty Beef Oil is an essential seasoning fat in Yunnan cuisine, primarily made from the leaf fat or fatty trimmings of local yellow cattle. The beef fat is cut into small pieces and slowly rendered over low heat in a pot until the fat completely melts and the cracklings turn golden brown. The rendered oil is then filtered, cooled, and solidifies into a pale yellow or creamy white solid with a rich animal fat aroma. It is a key flavor source for Yunnan hot pot (such as mushroom hot pot), rice noodle soup bases, barbecue dipping sauces, and some traditional dishes, imparting a mellow texture and unique fragrance.
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  Braised Chicken Feet

  Braised chicken feet is a dish made primarily with chicken feet, blanched and then slowly simmered in a seasoned braising sauce until tender and flavorful. The sauce typically includes star anise, cassia bark, bay leaves, Sichuan peppercorns, light soy sauce, dark soy sauce, and rock sugar.
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  Cantonese腊肠 Fried Rice

  Cantonese sausage fried rice features Cantonese sausage and rice as main ingredients, stir-fried with chopped scallions, eggs, and seasonings.
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  Stewed Bamboo Shoots in Oil

  Oil-braised bamboo shoots is a Chinese dish featuring fresh spring bamboo shoots. After blanching to remove bitterness, the shoots are stir-fried in oil and slowly simmered with soy sauce and sugar until tender and flavorful.
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  滋补羊肉煲

  滋补羊肉煲以羊肉为主要食材，搭配胡萝卜、土豆、枸杞等辅料，加入姜片、葱段等调味品，通过炖煮方式制作而成。羊肉经过焯水处理后与配料一同放入砂锅中，加水慢火炖制，直至肉质软烂，汤汁浓郁。
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  Special Zhuang Beef

  Special Zhuang Beef features tender beef brisket slow-cooked with secret spices, a traditional dish from the Zhuang ethnic group in Guangxi.
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  Corn Kernels

  Corn kernels are fresh corn grains removed from the cob and can be cooked into various dishes. Common preparation methods include stir-frying, roasting, or boiling. During cooking, they can be combined with other ingredients such as pine nuts and ham to enhance texture and nutrition.
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  Cured Sausage

  Cured sausage made from pork and spices, air-dried or smoked for a savory flavor—commonly steamed or stir-fried in Chinese cuisine.
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  West Lake Rabbit Treasure Pot

  A dish featuring tender rabbit meat slow-cooked with mushrooms and bamboo shoots, delivering a rich, savory flavor typical of Zhejiang cuisine.
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  Xiangshan White Goose Stew

  Xiangshan White Goose Stew is a specialty braised dish from the Xiangshan region of Zhejiang province. It primarily uses high-quality white goose meat locally raised. The goose meat is cut into pieces, blanched, then placed in a clay pot with ginger and scallions. Clear water or broth is added, and it is simmered over low heat for a long time. A small amount of cooking wine may be added to remove any gamey taste and enhance flavor. The stew is cooked until the goose meat becomes tender and the broth turns rich and milky white. The dish emphasizes the natural umami of the goose with light seasoning, showcasing its original flavor.

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