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Ding Niu Barbecue Street Stall · Special Oil Edge & Beef Skewers (Zh智慧湾 Branch)

Barbecue · ⭐ 4.7

Shop 101, Building 66, Zhihuiwan, No. 6, Yunchuan Road (near Exit 4)

Dishes

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  Fat Edge

  Big oil edge is a traditional roasted meat dish, primarily made with pork heart meat. The preparation involves cutting the heart meat into appropriate-sized pieces, marinating them in a special sauce, then slowly grilling over charcoal until the surface turns golden and the meat becomes tender and juicy.
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  Pork Skewers

  Pork skewers made by marinating pork tenderloin, grilling on charcoal, and served with spices like chili powder and cumin.
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  Beef Short Ribs

  Beef short ribs are made from beef rib cuts, marinated and then grilled or braised. The meat is tender with clear muscle fibers, and after careful cooking, it offers a rich flavor and delicate texture.
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  Braised Beef Tendon and Tongue in Clay Pot

  A hearty dish featuring beef tendon and tongue slowly braised in a clay pot with savory sauce and vegetables.
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  Shanghai-style Heavy Oil Fried Noodles

  A classic Shanghai dish featuring noodles stir-fried with generous amounts of lard, soy sauce, and green onions for a rich, savory flavor.
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  Minced Pork and Vermicelli Stew

  A Chinese dish made with minced pork and vermicelli, simmered together to create a savory and comforting meal.
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  Beef and Enoki Mushrooms in Aluminum Foil

  A dish of beef slices and enoki mushrooms wrapped in aluminum foil and grilled, resulting in tender, flavorful ingredients.
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  Fish Slice Porridge

  Fish slice porridge uses fresh fish slices and rice as main ingredients. Rice is cooked into a thin porridge, then fish slices are added and gently simmered. Fish is usually marinated to remove fishy smell and enhance flavor. The porridge is smooth and the fish slices are tender.
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  Chicken Wings

  Chicken wings are made from the wing meat of chickens, seasoned or marinated and then grilled, fried, or boiled. The skin is golden and crispy, while the inside is tender and juicy, often served as a main dish or snack.

Reviews

• opal_pistachio
  This place really lives up to its rep as a Xinjiang BBQ specialist. The lamb is seriously high quality — super fresh, no gamey smell at all. The signature pit-roasted lamb leg is a must-order. They marinate it first then roast it for like an hour and a half, and the skin comes out crispy while the meat stays tender and juicy. It smells incredible and comes with three different dipping sauces that take it to another level. The lamb skewers and pit-roasted lamb chops were on every single table around us — perfect mix of fat and lean, really satisfying bite. And don't skip the non-meat stuff either — the baked buns have this super crispy skin with a thick, flavorful filling, and the spicy pepper tossed hand-pulled noodles were chewy and packed with that Sichuan-style heat. Both totally worth trying. For soup, go for the Tianshan lamb hotpot — the broth is rich and the lamb just falls apart. Or try the yellow tomato chickpea pea-tip soup if you want something bright and tangy to open up your appetite. Heads up though — it gets packed on weekend evenings so either get there early or go at an off time or you'll be waiting for a table. Overall this place is heaven for meat lovers. Not the cheapest meal you'll have in Beijing, but the ingredients and flavor absolutely justify the price. Definitely coming back.