Close

Yueyang Fresh Meat Skewers (Houhu Residential Area South Branch)

Barbecue · ⭐ 3.7

Unit 1, Building 17, South Zone, Houhu Residential Community

Dishes

• 

  Pork Belly

  Pork belly is a cut of meat from the pig's abdomen, characterized by alternating layers of fat and lean meat, which gives it the name 'five-layered' or 'five-striped'. Common cooking methods include braising, stir-frying, or stewing. During cooking, the fat melts, resulting in tender meat with an aromatic flavor.
• 

  Prawn

  基围虾 is a dish made primarily with fresh基围虾. The preparation typically involves cleaning the shrimp, then stir-frying or steaming them with seasonings such as garlic and ginger to preserve their fresh and delicious taste.
• 

  Butter

  Beef tallow is a fat extracted by rendering cattle fat tissue. Main ingredients are beef suet or flank fat. The fat is cut into pieces, slowly cooked in a pot to melt and separate impurities, then filtered for pure beef tallow. Commonly used to enhance flavor in cooking or as a base for hot pot broth.
• 

  Beef

  Beef dishes are primarily made with high-quality beef and prepared using cooking methods such as stewing, boiling, and stir-frying. During the cooking process, seasonings like scallions, ginger, garlic, chili peppers, and Sichuan peppercorns can be added according to taste, allowing the beef to fully absorb the aromas of the seasonings for a tender and juicy texture.
• 

  Sardine

  Sardine is a dish primarily made with fresh sardines, typically cleaned and gutted, then marinated briefly with salt and lemon juice before being pan-fried or grilled to achieve a crispy skin and tender flesh.
• 

  Okra

  Okra is a common vegetable whose main ingredient is okra fruit. It is usually washed, sliced or used whole, and can be stir-fried, boiled in soup, or served cold. Garlic, salt, and soy sauce are often added during cooking to preserve its crisp texture.
• 

  Tofu

  Tofu is a food made primarily from soybeans, formed through multiple processes including soaking, grinding, boiling the pulp, and coagulation. It has a white, block-like shape, a delicate texture, a tender taste, and is highly nutritious. It can be used to prepare various dishes such as Mapo Tofu and tofu pudding.
• 

  Konjac Snail Noodles

  Konjac Snail Noodles is a dish featuring konjac-based imitation snail meat as the main ingredient. Key components include konjac powder, snail meat (or imitation), chili peppers, Sichuan peppercorns, ginger, garlic, and broad bean paste. The basic method involves shaping konjac powder into snail-like pieces, blanching them, then stir-frying with aromatics like ginger, garlic, chili, and peppercorns in oil until fragrant. Broad bean paste is added for color and flavor, followed by the konjac 'snails' and a broth or water for simmering until infused. The dish is finished by reducing the sauce or thickening it slightly. The result is a bright red dish with a chewy, konjac-based texture mimicking snail meat.

Reviews