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Barbecue Leader Large Outdoor Dining (Qiaokou Branch)

Barbecue · ⭐ 4.1

No. 17, West Side of Tuanjie Jiaxing Garden, Gutian Second Road, 1st Floor

Dishes

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  Half-Meter Beef Ribs

  Beef ribs slow-cooked to tender perfection, seasoned with a secret sauce for rich flavor and tender texture.
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  Original Cut Wagyu Beef

  Prime cut wagyu beef, sourced from premium cuts, gently slow-cooked or briefly blanched to preserve tenderness and natural marbling—ideal for hot pot, grilling, or stir-frying with vegetables or sauces.
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  Yellow Croaker

  Small yellow croaker is a small marine fish. Fresh small yellow croakers are typically selected, cleaned, and marinated with salt and cooking wine before being pan-fried or braised in brown sauce. During preparation,辅料 such as ginger slices and scallions can be added to enhance the flavor.
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  Handmade Beef Tallow

  Handmade beef tallow is a traditional fat made by slowly rendering beef suet, offering rich flavor and aroma for cooking or as a base in hot pot dishes.
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  Signature Beef Trio

  A dish featuring beef, tripe, and tendon slow-cooked to tender perfection in a rich broth.
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  Signature Sweet Tofu Pudding

  A silky sweet dessert made from soybeans, gently cooked and chilled to a smooth texture, often served with red beans or syrup.
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  Spicy Snowflake Beef Stir-fry

  A spicy stir-fry dish made with tender snowflake beef and vegetables, popular in Sichuan cuisine.
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  Grilled Corn

  Grilled corn is fresh corn on the cob roasted over charcoal until tender, with slightly charred kernels and a soft interior. No extra seasonings are added—just the smoky aroma from the fire.
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  Charcoal-Grilled Fish Bladder

  A dish made by grilling fish bladder over charcoal, resulting in a crispy exterior and tender, chewy interior, often served with a savory sauce.
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  Charcoal-Roasted Fresh Bread

  Fresh bread roasted over charcoal, resulting in a crispy crust and soft interior, with no added seasonings to highlight the natural wheat flavor.
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  Spicy Beef Flame

  Spicy beef dish made with beef slices marinated and stir-fried with chili, Sichuan pepper, garlic, and ginger. High heat ensures tender, aromatic meat.
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  Roasted Potatoes

  Roasted potatoes is a dish made primarily from potatoes, prepared by baking. After peeling or leaving the skin on, the potatoes are cut into pieces, mixed with oil, salt, and other seasonings, then roasted in an oven or over charcoal until the outside is crispy and the inside is soft and tender.
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  Grilled Chicken Gizzard

  Roasted chicken gizzards is a dish made primarily from chicken gizzards. To prepare it, first clean the gizzards thoroughly, then marinate them to absorb flavor. Next, roast them over charcoal or in an oven until the surface turns golden and fills the air with aroma. Finally, sprinkle with seasonings according to taste to enhance the fragrance.
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  Braised Beef Brisket in Clay Pot

  Pot-braised beef brisket with potatoes and carrots, slow-cooked in a clay pot until tender with rich broth.
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  Grilled Corn Kernels

  Grilled corn kernels are made from fresh corn, skewered and brushed with oil and seasonings, then grilled over charcoal until slightly charred and fragrant. No complex ingredients are added, highlighting the natural sweetness of corn and the smoky flavor of charcoal.
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  La Sanwei Hot Pot

  La Sanwei Hot Pot is a hot pot dish featuring three classic cured meats as the main ingredients. The primary components include cured pork belly, Chinese sausage, and cured fish, typically accompanied by vegetables and bean products such as napa cabbage, tofu, and vermicelli. To prepare, the cured meats are sliced or cubed and stir-fried briefly in a little oil to release their aroma. Then, broth is added and brought to a boil to form the soup base. Diners can cook additional side dishes to their liking. The broth acquires a distinctive savory and aromatic flavor from the cured meats, which intensifies with prolonged simmering.

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