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Chi Ji Bar & Seafood Restaurant – Outdoor Stall

Barbecue · ⭐ 4.1

No. 68 Jiugu Louwai Street (Exit A2 of Gulou Dajie Metro Station)

Dishes

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  Vinegar-Roasted Chicken Frames

  Spicy vinegar-grilled chicken架 is a barbecue dish featuring chicken frames as the main ingredient. After cleaning and marinating, the chicken is grilled and sprayed with vinegar sauce during or after grilling to impart a tangy aroma.
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  Tender Duck Blood Stir-fry

  Silky duck blood stir-fry is a dish featuring duck blood as the main ingredient, blanched to maintain its tender texture, then quickly stir-fried with vegetables and seasonings in hot oil, finished with broth or sauce.
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  Mixed Lamb Offal Rice

  Offal rice is a dish made with sheep offal (such as stomach, intestines, and lungs) mixed with rice or rice noodles. After cleaning and blanching, the offal is stir-fried with葱姜蒜 and chili, then stewed until tender and served mixed with cooked rice.
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  Pork Tetra

  掌中宝 is a refined Chinese dish primarily made from chicken cartilage. During preparation, the chicken cartilage is marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a rich and layered texture.
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  Sea Cucumber Rice Toss

  Sea cucumber rice is a delicious seafood dish made primarily with fresh sea cucumbers and high-quality rice. The preparation involves cutting the sea cucumbers into segments, stir-frying them with seasonings, then mixing them with cooked rice and thoroughly blending to allow the savory juices of the sea cucumbers to infuse into the rice, creating a unique oceanic flavor.
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  Grilled Pork Belly

  Grilled pork belly is a dish primarily made with pork belly. To prepare it, the pork belly is sliced, marinated, and then grilled on a rack over moderate heat. It's ready when both sides are golden brown and the edges slightly curl, resulting in tender and juicy meat that can be enjoyed with simple seasonings.
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  Roasted Potato Slices

  Baked potato slices are a simple and delicious snack, primarily made from fresh potatoes. The potatoes are sliced thinly, marinated, and then baked on a grill until golden and crispy.
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  Crispy Spicy Geng菜

  Crispy spicy pickled mustard greens is a cold dish featuring mustard greens as the main ingredient. After soaking, the greens retain their crisp texture and are mixed with chili oil, garlic, green onions, soy sauce, and vinegar without heating, preserving their natural crunch and flavor.
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  Corn Kernels

  Corn kernels are fresh corn grains removed from the cob and can be cooked into various dishes. Common preparation methods include stir-frying, roasting, or boiling. During cooking, they can be combined with other ingredients such as pine nuts and ham to enhance texture and nutrition.
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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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  Honey Glazed Chicken Wings

  Honey-glazed chicken wings is a dish primarily made with chicken wings, marinated and then baked. The chicken wings are coated with a special honey glaze, roasted until golden and crispy on the outside, while the inside remains tender and juicy. The sweet aroma of the honey glaze perfectly blends with the savory flavor of the chicken.
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  Soft and Yellow Stuffed Potato

  Soft and yellow stuffed potato is a dish made with potatoes, minced meat, carrots, and seasonings. The potatoes are steamed and cooked until the skin is crispy and the inside is soft, with rich fillings for a flavorful texture.

Reviews

• Skyler_13
  Been here a few times before and every time I find something new. The skewers are always so good — especially the vinegar-sprayed grilled chicken rack (kao ji jia), sweet and sour and super appetizing, and only 15 kuai for two, such a great deal. The honey-glazed chicken wings were sweet but not heavy at all, crispy outside and tender inside. This time I also tried the silky duck blood stew (mao ya xue) and it was so smooth and rich, honestly went perfectly with a cold Tsingtao. Love the open-air street stall vibe too, once the lights come on at night it feels really nice, just hanging out with friends chatting and eating. And compared to before, they've got way more dishes now and way more variety on the skewer menu too. Def coming back.