Ba Bu Kao Rou (Chang Le Store)
Barbecue · ⭐ 4.8
No. 23 Xiyang North Road
Dragon Mate tips
If you are traveling in China to visit Fuzhou, this restaurant is worth a stop for great food. This restaurant is located at No. 23 Xiyang North Road. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Pineapple Beef Cubes, Stuffed Green Pepper with Shrimp Paste, Signature Diaphragm.
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: Fuzhou
- Category: Barbecue
- Rating: 4.8
- Address: No. 23 Xiyang North Road
- Popular dishes: Pineapple Beef Cubes, Stuffed Green Pepper with Shrimp Paste, Signature Diaphragm, Salad Lettuce, Fried Dough with Shrimp Paste
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Dishes
Pineapple Beef CubesA fusion dish featuring tender beef cubes stir-fried with fresh pineapple chunks, seasoned with soy sauce and sugar for a sweet and savory flavor.
Stuffed Green Pepper with Shrimp PasteA dish featuring fresh green peppers stuffed with delicate shrimp paste and steamed to perfection, offering a tender texture and savory flavor.
Signature DiaphragmA signature dish featuring tender beef diaphragm marinated in secret sauce and grilled over charcoal for a rich, savory flavor.
Salad LettuceA refreshing dish made with fresh lettuce and vegetables, dressed with vinaigrette or salad dressing.
Fried Dough with Shrimp PasteA fusion dish combining crispy fried dough with tender shrimp paste, often served in a light broth or sauce for a satisfying texture contrast.
Bomb Lemon TeaA refreshing drink made with fresh lemon slices, tea, and sweetener, served over ice for a zesty and balanced flavor.
Charcoal-Grilled Cheese SticksGrilled cheese sticks made with mozzarella, charred to perfection for a rich, gooey texture.
Thin-sliced pork bellyThinly sliced pork belly is cooked by pan-frying, grilling, or boiling. Main ingredient is fresh pork belly, usually without complex seasonings to preserve the original flavor.
Sour Cabbage with Pork BellySuancai pork belly is a traditional dish primarily made with pork belly and pickled cabbage. The preparation involves slicing the pork belly, chopping the pickled cabbage, stir-frying the pork until slightly golden, then adding the pickled cabbage to stir-fry together. Finally, seasonings are added and the dish is simmered briefly to allow the flavors of the pork and pickled cabbage to fully blend.
Butter DiaphragmA dish made by slow-cooking beef diaphragm with butter, onions, and garlic, resulting in tender and flavorful meat.