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Qiang Qiang BBQ • Late Night (Fang Zhuang Branch)

Barbecue · ⭐ 4.4

Ground-floor commercial unit, Building 1, Fangxingyuan Area II, Pufang Road

Dishes

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  Fryer Potato with Crispy Rice

  This dish uses potatoes as the main ingredient, sliced thin and deep-fried until crispy, then stir-fried with rice crackers. Seasoned with scallions, ginger, garlic, and finished with chili or Sichuan pepper powder for a fragrant, crunchy texture.
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  Spicy Cucumber Salad

  Pai Huanggua is a cold dish made primarily from cucumbers. The cucumber is smashed and cut into segments, then mixed with garlic, vinegar, salt, sugar, and sesame oil. It's prepared without heating to preserve the cucumber's crisp texture.
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  Braised Pigeon with Strong Flavor

  Qiangqiang roasted pigeon is a dish featuring pigeon as the main ingredient, typically marinated and slow-cooked with seasonings like soy sauce and cooking wine, along with辅料 such as scallions, ginger, and garlic.
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  Signature Juicy Crispy Roast Squab

  Fresh squab pigeon marinated and roasted in a hanging oven, with crispy skin and tender, juicy meat inside. Main ingredient is squab, seasoned and roasted at high temperature to create a crisp crust while retaining internal moisture.
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  Boneless and Spineless Grilled Fish

  Boneless and spineless grilled fish made with fresh carp or sea bass, marinated in secret spices, then grilled until crispy outside and tender inside. Served with vegetables like bean sprouts, potato slices, and enoki mushrooms.
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  Soul Beef Tripe Hot Pot

  Soul毛肚锅 features beef tripe as the main ingredient, paired with yellow throat, duck blood, bean sprouts, and enoki mushrooms, cooked in a base made from beef tallow, chili, Sichuan peppercorns, and doubanjiang.
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  Demon Bull Mini Skewers

  Niu Wang Ma Xiao Chuan is made with beef cut into small pieces, skewered on bamboo sticks, and grilled or pan-fried after marinating with soy sauce, cooking wine, garlic, and ginger for enhanced flavor.
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  Red Willow Crispy Meat

  Red willow crispy pork is a dish made with pork, typically tenderloin or belly, sliced, marinated, coated in starch or batter, and deep-fried until golden and crispy. Red willow branches add aroma and decoration. The dish has a golden color and a crispy exterior with tender interior.
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  Lamb Skewers

  Lamb skewers are made with tender lamb meat, cut into uniform small pieces and threaded onto bamboo skewers. After marinating, they are slowly grilled over charcoal until golden and slightly charred, resulting in juicy and flavorful meat with an aromatic fragrance.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
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  Potato Crackers

  Potato cracklings is a home-style dish primarily made from potatoes. The potatoes are first boiled, peeled, and cut into pieces, then pan-fried until golden brown on both sides to form a crispy crust. Finally, seasonings are added and stir-fried evenly.
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  Bull's Delight Frog Legs

  Bàwáng Chánzuǐ Niúwā is made with frog meat stir-fried with chili, Sichuan pepper, garlic, ginger, and green onion. Tender frog meat is marinated and cooked with spicy seasonings to fully absorb the flavors.

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