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Fengjiao Wang Barbecue (Nanhu Chenggong Garden Branch)

Barbecue · ⭐ 3.8

Shop No. 110, 1st Floor, Building C, Bao'an China Overseas Zhonghai Apartment, Heng'an Road, Nanhu Subdistrict

Dishes

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  Knife-Pounded Cucumber

  Knife-pounded cucumber is a cold dish primarily made with cucumber. The cucumber is smashed with the back of a knife and then cut into segments, followed by mixing with seasonings. The preparation typically involves no heating, preserving the crisp texture of the cucumber.
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  Dry Pot Frog and Shrimp

  A spicy Sichuan dish featuring frog and shrimp stir-fried in a dry pot with vegetables and aromatic spices.
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  Signature Oil-Braised Shrimp

  Fresh shrimp stir-fried in oil with aromatics and seasonings, resulting in tender, flavorful meat with a rich, glossy finish.
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  Signature Roasted Chicken Feet

  Fresh chicken feet are marinated, then slow-cooked and roasted to perfection—crispy outside, tender inside.
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  Pork tendons

  Pork tendons are cleaned pig trotters or skin tendons, blanched, then stewed or braised with seasonings. Main ingredient is pork tendon, seasoned with scallions, ginger, and garlic, slowly cooked to enhance chewy texture.
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  Secret-Recipe Boiled Shrimp

  Fresh shrimp simmered in a secret blend of spices and sauce, resulting in tender, flavorful meat with rich aroma.
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  Meat Skewers

  Skewers are made by threading small pieces of meat onto bamboo or metal skewers. Common meats include pork, beef, lamb, and chicken. During preparation, the meat is typically marinated to enhance flavor, then grilled until golden and crispy on the outside while remaining tender and juicy inside.
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  Iron Plate Clams

  A dish featuring fresh clams stir-fried quickly on a hot iron plate with garlic, chili, and onions, delivering a savory and aromatic flavor.
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  Sizzling Enoki Mushrooms

  Sizzling enoki mushrooms are cooked on a hot iron plate with garlic, green onions, soy sauce, and oyster sauce for a savory, slightly charred flavor.

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