Tie Peng Zi BBQ (Shi Si Wei Road Branch)
Barbecue · ⭐ 4.5
Room 211, No. 11-1, Shisui Road
Dragon Mate tips
If you are traveling in China to visit Shenyang, this restaurant is worth a stop for great food. This restaurant is located at Room 211, No. 11-1, Shisui Road. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Three-Flavor Seasoning, Cold Noodles, Sichuan-style Boiled Clams.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shenyang
- Category: Barbecue
- Rating: 4.5
- Address: Room 211, No. 11-1, Shisui Road
- Popular dishes: Three-Flavor Seasoning, Cold Noodles, Sichuan-style Boiled Clams, Pickled Cucumber, Premium Beef Upper Brain
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Dishes
Three-Flavor SeasoningA blend of sweet, salty, and spicy flavors used in Chinese cooking for dipping or seasoning dishes.
Cold NoodlesCold noodles made primarily with noodles, vegetables, and meat. After cooking and rinsing with cold water, seasonings are added and mixed well. The noodles are smooth and silky, paired with fresh vegetables and savory meat for a rich and satisfying taste.
Sichuan-style Boiled ClamsSichuan-style boiled white clams feature fresh clams cleaned and blanched in boiling water with ginger, scallions, and cooking wine until they open. Serve on a plate, then stir-fry doubanjiang, garlic, ginger, and chili in oil, add water or broth, simmer briefly with clams, and finish with chopped scallions.
Pickled CucumberA refreshing cold dish made by pickling fresh cucumbers with garlic, ginger, chili, salt, and vinegar for a crisp, tangy flavor.
Premium Beef Upper BrainPremium beef top blade from the upper shoulder, tender with even fat distribution. Marinated and cooked by pan-searing, grilling, or stewing to retain its natural flavor.
Premium Beef TenderloinPremium beef is a dish made primarily with high-quality beef slices, paired with various vegetables and seasonings. The beef slices are carefully selected for their tender and juicy texture, complemented by an array of vegetables and rich seasonings. Quickly stir-fried to preserve the tenderness of the meat and the crispness of the vegetables.
Purple LettucePurple lettuce is a cold salad made primarily from purple lettuce, usually washed and eaten raw or lightly dressed with seasonings. It has a crisp texture and vibrant color, rich in vitamins and dietary fiber.
RibsRibs refer to the meat from the pork rib section, typically containing适量 fat and connective tissue. It is commonly prepared by stewing, boiling, or braising to achieve a tender and flavorful texture. Common methods include slow-cooking with seasonings such as soy sauce, sugar, and cooking wine.
Beef and Pork BellyBeef brisket and pork belly dish made by layering sliced beef and pork, then cooking through pan-frying, grilling, or stewing. Seasoned with soy sauce, rice wine, garlic, etc., resulting in tender, flavorful meat.
Tofu RiceFried tofu rice is made by stir-frying diced or crumbled tofu with vegetables, meat, or seafood, then mixing it with rice and seasoning. Key ingredients include tofu, rice, and aromatics like葱姜蒜.
Snowflake Upper BrainSnowflake Upper Brain is a dish made primarily from beef upper brain meat, marinated with a secret sauce and spices, then quickly stir-fried at high temperature. The beef upper brain meat has a snowflake-like texture, with tender and juicy flesh. After careful cooking, it presents an appealing color and aroma.
Shiitake Beef Two-Egg RiceA savory dish featuring tender beef, fragrant shiitake mushrooms, and two soft-boiled eggs served over steamed rice.