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Haobo BBQ

Barbecue · ⭐ 4.2

North Side of Suzhou Dream Park, Sunwu Road

Dishes

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  Potato

  Potatoes 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.
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  Signature Lamb Skewers

  The signature lamb skewers are made primarily from fresh lamb, cut into uniform pieces and threaded onto bamboo skewers. After marinating, they are grilled. Common marinade ingredients include cumin, chili powder, salt, and onion to enhance the flavor of the meat.
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  Szechuan Pepper Beef

  Hangzhou pepper beef is a dish primarily made with beef tenderloin and Hangzhou peppers. To prepare, first cut the beef into strips and marinate with seasonings until flavorful. Then, slice the Hangzhou peppers into segments. Next, heat oil in a wok, quickly stir-fry the beef strips until they change color, add the pepper segments, and continue to stir-fry. Finally, season with salt and soy sauce as needed, stir well, and serve.
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  Grilled Pork Belly

  Grilled pork belly is a dish primarily made with pork belly. To prepare it, the pork belly is sliced, marinated, and then grilled on a rack over moderate heat. It's ready when both sides are golden brown and the edges slightly curl, resulting in tender and juicy meat that can be enjoyed with simple seasonings.
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  Juicy Glutinous Rice Cake

  Stuffed glutinous rice balls are a traditional dessert made from soaked and steamed glutinous rice, mashed into a paste and shaped into small round cakes. The filling, often red bean paste or black sesame paste, becomes liquid when heated, creating a burst effect.
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  Tomato and Egg Stir-Fry

  Scrambled eggs with tomatoes is a home-style dish made primarily from fresh tomatoes and eggs. The preparation is simple: first, beat the eggs and cut the tomatoes into pieces; then heat a pan with oil, pour in the egg mixture and stir-fry until set, then remove and set aside; next, stir-fry the tomatoes until soft, add the cooked eggs, and mix well; finally, season with salt, and sprinkle with chopped green onions before serving for added aroma.
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  Garlic-Style Crawfish

  Garlic mud crab is a dish made with fresh crayfish, seasoned with plenty of garlic paste, ginger slices, and green onion segments. The crayfish are cleaned, blanched to remove odor, then stir-fried with garlic and seasonings until the sauce thickens. The finished dish has a bright red color and rich garlic aroma.
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  French Fries

  French fries are a food made from potatoes, cut into strips and deep-fried. In the preparation process, potatoes are peeled, washed, sliced into uniform long strips, then fried in hot oil until golden and crispy. Finally, salt or other seasonings are sprinkled on top.
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  Tomato and Egg Soup

  Tomato egg soup is a soup dish primarily made with tomatoes and eggs. After cutting the tomatoes into pieces and boiling them in water, beaten egg liquid is added and stirred to form egg flowers. Finally, it is seasoned to taste. The preparation process is simple, the soup has a bright color, and the texture is smooth.
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  Sauce-Flavored Grilled Fish (Mekong Fish)

  Fresh Mekong fish marinated and grilled with a secret sauce, served with vegetables for a rich, aromatic flavor.
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  Leek and Egg

  Leek and egg is a home-style dish primarily made with leeks and eggs. The preparation is simple: wash and chop the leeks, and beat the eggs separately. Heat oil in a pan, first stir-fry the eggs until set, then add the leeks and stir-fry together. Season with an appropriate amount of salt and cook until the leeks are just tender. Serve hot.
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  Pressure Cooker Rushan Oysters

  Pressure-cooked Rushan oysters is a dish featuring Rushan oysters as the main ingredient. After cleaning, oysters are cooked with ginger slices and green onions in a pressure cooker with water and seasonings until tender, preserving their freshness and absorbing the aroma of the spices.

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