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Chameleon Leisure Barbecue (Plaza New District Pedestrian Street Branch)

Barbecue · ⭐ 3.5

Beside Jinji Pig Stomach Chicken Restaurant, Guangchang New District Pedestrian Street

Dishes

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  Chilled Radish Strips

  A refreshing cold dish made from sliced white radish, chilled for a crisp texture and mild flavor.
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  Fresh Soil Carp Sashimi

  Fresh soil carp sashimi is made by slicing the cleaned and deboned fish, then mixing with ginger threads, green onions, coriander, and seasoned with special soy sauce or lemon juice. It has a crisp, smooth texture and fresh, delicate flavor.
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  Signature Fish Tail

  Fresh fish tail braised with ginger, garlic, and chili, resulting in tender meat and rich flavor.
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  Stir-Fried Snails

  Stir-fried snails is a dish using snails as the main ingredient. After cleaning and blanching to remove fishy smell, snails are stir-fried with葱姜蒜、辣椒 and other seasonings.适量 soy sauce, cooking wine and spices are added for flavor, resulting in tender, rich-tasting snails.
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  Stir-fried Snail

  A dish made by stir-frying snails with chili, garlic, and ginger, resulting in a spicy and savory flavor.
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  Grilled Loofah

  A dish made by grilling fresh loofah slices brushed with oil and salt, resulting in a tender and fragrant vegetable side.
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  Grilled Pig Intestines

  Roasted pork intestines is a dish primarily made with pork intestines. After cleaning and blanching, the intestines are marinated with seasonings and then grilled in an oven or over charcoal. Commonly used seasonings include scallions, ginger, cooking wine, and soy sauce to enhance flavor and remove any unwanted odors.
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  Roast Duck Wings

  Roast duck wings are marinated and slow-roasted to achieve crispy skin and tender meat with rich flavor.
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  Stewed Tilapia

  A Chinese dish made by stewing tilapia with ginger, scallions, garlic, and soy sauce until the fish is tender and flavorful.
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  Pan-fried Fish Bones

  A dish made by pan-frying fish bones after marinating, resulting in a crispy exterior and tender interior with rich flavor.
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  Raw Beef Half Hand

  Raw beef half hand is made from fresh beef leg meat, cut into palm-sized pieces by hand without cooking. It retains its natural flavor and offers a fresh, tender, and crisp texture.
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  Cornstarch

  Cornstarch is a fine powder used in cooking to thicken sauces, coat foods before frying, or add texture to dishes. It's commonly used in Chinese and Western cuisines.
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  Water spinach

  Water spinach is a common vegetable beloved for its tender texture and unique fragrance. It can be prepared by stir-frying simply or with garlic, preserving its natural flavor and presenting an appealing green color.
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  Old Friend Noodles

  A Guizhou specialty featuring rice noodles cooked in a spicy and sour broth with fermented bamboo shoots, garlic, chili, and fermented black beans.
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  Chinese mustard greens

  Bok choy is a vegetable primarily made of tender stems and leaves, usually using young leaves from Chinese broccoli or baby bok choy, cleaned and briefly blanched or stir-fried to retain its fresh texture and vibrant green color.
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  Tofu Cubes

  A dish made of diced soft tofu stir-fried with vegetables like peas and carrots, known for its delicate texture and balanced flavor.
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  Vietnamese Mackerel

  Fresh mackerel marinated in lime juice, fish sauce, garlic, and chili, then pan-fried for a tangy, savory flavor.
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  Fish Soup

  Fish soup is a soup dish primarily made with fish as the main ingredient. To prepare it, fish is boiled with water or broth, and fresh ginger slices and scallions are added to enhance flavor. After prolonged simmering, the essence of the fish meat fully dissolves into the broth, resulting in a rich, creamy white soup base. Finally, seasonings such as salt and pepper can be added according to personal taste.
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  Chicken Feet

  Chicken feet are carefully prepared to achieve a tender skin and chewy, elastic texture. Typically marinated to absorb flavor, then finished by boiling, braising, or roasting, preserving the natural essence of the chicken feet while enhancing their delicious taste.

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