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Zhan Niu Private Small Skewers · Hegang Barbecue · Night Snacks (Yinzhou Wanda Branch)

Barbecue · ⭐ 4.3

No. 1529, Tiantong North Road (next to Jinyan Restaurant)

Dishes

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  Pork Belly Skewers

  Pork skewers are made by cutting pork belly into small pieces, threading them onto bamboo sticks, and grilling or pan-frying after marinating with soy sauce, cooking wine, sugar, and garlic.
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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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  Shenyang Sweet and Sour Chicken Frames

  Shenyang sweet and sour chicken frames are made by blanching chicken frames to remove odor, then marinating with sugar, vinegar, soy sauce, and cooking wine. Finally, they're fried or pan-fried until golden, resulting in a tender, flavorful dish with a bright red color and balanced sweet-sour taste.
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  Spicy Pepper Beef

  Spicy pickled pepper beef is a dish made with beef tenderloin, pickled chili peppers, ginger slices, garlic slices, and other seasonings. The beef is sliced, marinated, then stir-fried with the pickled chilies and other ingredients to achieve a flavorful, tender texture.
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  Stewed Smelly Tofu

  Stewed stinky tofu is a dish made primarily from tofu. The tofu is fermented to develop a unique aroma, then deep-fried until crispy outside and tender inside, and finally drizzled with a special sauce made from soy sauce, garlic, chili, and green onion.
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  Roasted Beef Tendon

  Stewed tendons is a dish made primarily from pork or beef tendons. After blanching, the tendons are marinated with seasonings like soy sauce, cooking wine, ginger, and scallions, then grilled until the surface is slightly charred and the inside is tender.
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  Spicy Beef Tendon

  Jue Wei Ban Jing is a dish primarily made with beef tendons, which are blanched and then simmered or braised with various spices and seasonings. The finished product has a bright red color, soft yet elastic texture, and rich flavor.
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  Old-Style Crispy Pork Belly

  Old-style crispy pork belly is a dish made primarily from pork belly. The meat is cut into pieces, blanched to remove odor, marinated with seasonings, then deep-fried until the skin is golden and crispy. The exterior is crunchy while the inside is rich yet not greasy, with tender lean meat.
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  Classic Spicy Hot Pot

  Old-style spicy hot pot made with beef tallow and various spices, served with tofu skin, potato slices, luncheon meat, greens, and vermicelli in rich broth.
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  Honey-glazed Pork Tenderloin

  Honey-glazed pork tenderloin strips marinated, pan-fried or deep-fried until slightly crispy, then glazed with a sweet sauce of honey, soy sauce, sugar, and a touch of vinegar for a juicy, glossy finish.
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  Spicy Hot Pot Tripe

  Spicy hot pot tripe is a dish primarily made with beef tripe. The preparation involves slicing the tripe into bite-sized pieces and cooking it in a spicy and numbing broth until the slices are thoroughly cooked and ready to eat.

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