Feng Jie Barbecue
Barbecue · ⭐ 3.4
No. 96-3, Beiting Main Street, Beiting Village, Xiaoguwei Street
Dragon Mate tips
If you are traveling in China to visit Guangzhou, 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 No. 96-3, Beiting Main Street, Beiting Village, Xiaoguwei Street. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Pork Belly, Potato, Large Chicken Thigh.
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: Guangzhou
- Category: Barbecue
- Rating: 3.4
- Address: No. 96-3, Beiting Main Street, Beiting Village, Xiaoguwei Street
- Popular dishes: Pork Belly, Potato, Large Chicken Thigh, Small Rice Cake, Small Steamed Buns
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Dishes
Pork BellyPork belly is a cut of meat from the pig's abdomen, characterized by alternating layers of fat and lean meat, which gives it the name 'five-layered' or 'five-striped'. Common cooking methods include braising, stir-frying, or stewing. During cooking, the fat melts, resulting in tender meat with an aromatic flavor.
PotatoPotatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
Large Chicken ThighThe large chicken leg is made primarily from chicken thighs, marinated and then grilled or fried. The skin is golden and crispy, while the meat inside remains tender and juicy, preserving the original aroma of the chicken.
Small Rice CakeA small rice cake made from glutinous rice flour, steamed and served sweet, often with red sugar or bean paste.
Small Steamed BunsBaozi is a steamed flour-based food made by fermenting dough with yeast and then steaming it. To prepare, flour is mixed with water and yeast to form a dough, which is then fermented, divided into small portions, shaped into balls, and steamed until cooked. The finished product is small in size, soft in texture, and commonly eaten as a staple food or side dish.
Sea ShrimpFresh sea shrimp is cleaned, deveined, and can be steamed, boiled, fried, or stir-fried to preserve its tender texture.
Lamb on Red Willow BranchesA traditional Xinjiang dish featuring lamb skewered on red willow branches and grilled to perfection, offering a smoky, savory flavor.
Chives Pan-Fried DumplingsLeek dumplings made with flour wrappers, filled with fresh leeks and pork, pan-fried until golden brown on both sides, crispy outside and tender inside.
Meat Connected to BoneSpiced chicken and chicken cartilage skewers are a grilled dish made by alternating chicken cartilage and chicken meat on skewers. After marinating, they are grilled on a rack until golden and crispy on the outside, with tender and juicy meat inside.
Chicken KidneyChicken kidney is a dish made from chicken kidneys, stir-fried with aromatics like ginger, garlic, and scallions for a savory and tender texture.