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Zhen Bu Pang Barbecue Night Market (Han Yu Jin Gu Store)

Barbecue · ⭐ 4.4

Shop No. 17, Chenxiang Road

Dishes

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  Spicy Eggplant with Preserved Egg

  Lai Jiao Qie Zi Pi Dan is a dish primarily made with eggplant, century eggs, and crushed chili peppers. The preparation involves roasting the eggplant until tender, mixing it with chopped century eggs and crushed chilies, then adding seasonings and stirring thoroughly to create a unique texture and flavor.
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  Pepper Fragrant Large Carp

  Fresh large carp is marinated with Sichuan pepper, dried chili, ginger, and garlic, then fried and braised. The fish meat is tender, with a rich spicy-savory flavor and prominent Sichuan pepper aroma.
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  Grilled Pork Belly

  Roast pork belly is a dish primarily made with pork belly. The pork belly is sliced or kept whole, marinated, and then roasted to achieve a crispy surface and juicy interior. During preparation, it is typically marinated with soy sauce, cooking wine, sugar, garlic, and ginger, then grilled in an oven or over charcoal until fully cooked.
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  Grilled Beef Intestines

  Grilled beef tripe is a unique dish made from fresh beef tripe. After careful preparation, the tripe is marinated with a specially crafted seasoning to infuse flavor. It is then grilled until the outside is crispy and the inside remains tender, offering a chewy texture and rich aroma.
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  Roast Whole Chicken

  A whole chicken or duck is marinated and roasted over charcoal or in an oven, resulting in crispy skin and tender, juicy meat.
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  Grilled Lamb Ribs

  Grilled lamb ribs made from fresh lamb ribs, marinated and slow-roasted over charcoal for a tender, flavorful dish.
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  Sheep Tendon Skin

  A dish made from sheep tendons and pork skin, boiled and sliced, offering a chewy texture and savory flavor.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Garlic-Flavored Big Carp

  Clean the big carp and make diagonal cuts. Marinate with rice wine and ginger to remove fishy smell. Heat oil, sauté garlic, then pan-fry the carp until golden brown on both sides. Add soy sauce, sugar, vinegar, and water, simmer until flavorful, then reduce sauce.

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