Zai San Bei Barbecue
Barbecue · ⭐ 3.6
Nos. 017, 019, 021, and 023, Jian'an 4th Street
Dragon Mate tips
If you are traveling in China to visit Harbin, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Nos. 017, 019, 021, and 023, Jian'an 4th Street. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Cold-mixed Undaria seaweed, Tight Meat, Garlic and Vermicelli Bok Choy.
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: Harbin
- Category: Barbecue
- Rating: 3.6
- Address: Nos. 017, 019, 021, and 023, Jian'an 4th Street
- Popular dishes: Cold-mixed Undaria seaweed, Tight Meat, Garlic and Vermicelli Bok Choy, Spicy Stir-Fried Clams, Chicken Head
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Dishes
Cold-mixed Undaria seaweedA cold dish made primarily with wakame seaweed. After soaking in water and blanching, wakame is drained and mixed with garlic, scallions, soy sauce, vinegar, sesame oil, and chili oil. Simple to prepare with a crisp texture.
Tight MeatA Chinese home-style dish made with pork that is marinated and stir-fried to achieve a firm, flavorful texture.
Garlic and Vermicelli Bok ChoyStir-fried baby bok choy with garlic and vermicelli is a dish featuring tender baby bok choy, delicate vermicelli noodles, and fragrant garlic. The preparation involves soaking the vermicelli until soft, washing and halving the baby bok choy, mixing it with garlic and seasonings, then steaming until cooked through—resulting in a dish rich in garlic aroma and refreshingly crisp texture.
Spicy Stir-Fried ClamsSpicy stir-fried clams is a dish featuring clams as the main ingredient, cooked quickly over high heat. After washing, clams are stir-fried with chili, ginger, and garlic to absorb the spicy flavor and aroma.
Chicken HeadChicken head refers to the chicken's head, typically cleaned and simmered or braised with ginger, scallions, and other seasonings until tender and flavorful. Common methods include steaming, braising, or stewing, resulting in a soft, gelatinous texture.