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Jiujiu Barbecue · Fresh Beef Grill (Baoti Branch)

Barbecue · ⭐ 3.7

No. 13, Haixiu Road

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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  Tofu Skin Roll

  A Chinese dish made from thin tofu sheets, often served cold with vegetables or meat, known for its delicate texture and savory flavor.
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  Hua Feng Yimian

  Hua Feng Yimian is a traditional Chinese noodle dish made with hand-pulled thin noodles, stir-fried with eggs, vegetables, and meat for a fresh and savory taste.
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  Fresh Octopus Tentacles

  Fresh octopus tentacles, quickly blanched or steamed to retain tenderness, served with ginger, scallions, and garlic for a delicate flavor.
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  Fresh Diao Long Skewers

  Fresh Diao Long Skewers are a grilled dish primarily made from beef tenderloin. Fresh beef tenderloin is cut into uniform cubes and skewered on bamboo or metal sticks. The preparation typically involves a basic marinade of salt, cooking wine, and pepper, followed by grilling over charcoal or on a grill. During cooking, oil is brushed on to maintain tenderness. The skewers are grilled until the surface is slightly charred and the interior is fully cooked, resulting in firm, flavorful beef with its natural aroma.
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  Fresh Beef Chest Fat

  Fresh beef chest fat is a premium cut from the cow's chest, gently cooked to preserve its rich flavor and tender texture, ideal for rice dishes or hot pot.
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  Fresh Beef Skewers

  Fresh beef slices marinated and grilled on skewers, offering a tender and flavorful experience.
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  Grilled Shrimp

  Grilled shrimp is a dish made with fresh shrimp, cleaned and marinated with seasonings, then grilled in an oven or over charcoal. Garlic, ginger, salt, and pepper are commonly added for flavor.
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  Beef Three Delicacies Hot Pot

  Beef Three Delicacies Hot Pot is made primarily with beef, beef tripe, and beef brisket, combined with vegetables and soy products as accompaniments. It is cooked using a beef bone broth or clear soup as the base. The sliced ingredients are briefly boiled in the pot and served fresh, preserving the tenderness of the beef and the rich aroma of the broth.
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  Beef Offal Hot Pot

  Beef offal hot pot is made primarily with beef tripe, beef intestines, beef lungs, beef heart, and other offal, combined with vegetables and seasonings. First, the offal is cleaned and blanched to remove odor, then simmered in a pot with ingredients such as ginger slices, green onions, star anise, and other spices. Finally, high-quality broth or water is added to continue stewing until the offal becomes tender. When serving, diners can dip the food into their preferred sauce according to personal taste.
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  Freshly Opened Zhanjiang Oysters

  This dish features fresh oysters harvested daily from the coastal waters of Zhanjiang, Guangdong. The main ingredient is live oysters in their shells. They are shucked on the spot to ensure peak freshness. Typically prepared by steaming or serving on ice to preserve their natural flavor. Often accompanied by simple condiments like lemon juice or soy sauce with wasabi.
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  Lamb Stew

  A Chinese dish made by slow-cooking lamb with vegetables like radish and potato, resulting in tender meat and rich broth.

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