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Big Bus BBQ (Dong Rong Garden Branch)

Barbecue · ⭐ 4.4

100 meters north of the intersection of Taihe East Street and Dongrong Avenue, west side of the road

Dishes

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  Wrapped Chicken in Lotus Leaf

  A traditional Chinese dish made by marinating a whole chicken, wrapping it in lotus leaves, sealing with clay, and roasting over charcoal for tender, fragrant meat.
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  Mixed Pickled Cabbage Heart

  A refreshing dish made by mixing pickled cabbage hearts with garlic, chili, and sesame oil for a tangy, crisp flavor.
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  Signature Chicken Feet

  Signature chicken feet are simmered or braised with seasonings and spices like star anise, cinnamon, and bay leaves to achieve a tender, flavorful texture. Some versions include chili and Sichuan pepper for extra heat.
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  Wangjing Small腰

  Wangjing Xiaoyao is a barbecue dish primarily made from pig kidneys. The preparation involves cutting the pig kidneys into small pieces, skewering them on bamboo sticks, and then grilling them. A special sauce is brushed onto the meat during grilling to enhance its flavor.
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  Salted White Oyster Mushrooms

  Pepper Salt White Cloud Mushroom is a dish primarily made with white cloud mushrooms, seasoned with pepper salt and适量香料. After washing, the white cloud mushrooms are simply cooked, then sprinkled with pepper salt and spices and roasted until golden and crispy. The dish combines the freshness of white cloud mushrooms with the crunchy flavor of pepper salt.
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  Pickled Cucumber

  Slice cucumber, salt and let sit briefly, then squeeze out water. Mix with garlic, vinegar, sugar, and sesame oil. Chill before serving.
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  Roast Pigeon

  Roast pigeon is a dish made primarily with pigeon, marinated and then baked in an oven or over charcoal. The pigeon is typically cleaned, gutted, and marinated with seasonings to infuse flavor before roasting, resulting in a crispy skin and tender meat.
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  Beef Heart Tip

  Beef heart tip is a dish made by stir-frying sliced beef heart with chili and Sichuan pepper, resulting in a flavorful and slightly spicy dish.
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  Tea-Pot Tripe

  A traditional Chinese dish made by slow-cooking pig's stomach with tea and spices, resulting in a tender, savory flavor with a subtle tea aroma.
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  Soy Sauce Beef Tendon

  Soy sauce beef tendon is a traditional dish primarily made with beef tendons. The preparation involves first stewing the beef tendons until they become tender and then slowly simmering them with soy sauce and spices, allowing the tendons to fully absorb the rich sauce and develop a deep color and intense soy aroma.
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  Sautéed Crucian Carp on Iron Plate

  Pan-fried crucian carp is a dish primarily made with crucian carp. After being cleaned and marinated with seasonings, the fish is cooked on a preheated iron plate until thoroughly done and coated with a delicious crispy aroma. It is typically prepared together with辅料 such as ginger slices, scallion segments, and garlic paste to enhance the flavor.
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  Grilled Cod on Iron Plate

  Blackboard cod is a dish featuring fresh cod as its main ingredient. After careful marination, the cod is grilled on a hot iron plate until golden and crispy. Served with a specially crafted sauce, it highlights the tender and juicy texture of the cod.
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  Steamed Chicken Feet in Foil

  A dish of chicken feet cooked in foil, tender and flavorful with aromatic seasonings.

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