Close

Yuyuan Chongqing Grilled Skewers (Shi Tou Branch)

Barbecue · ⭐ 4.2

Shili Bao Dong Li

Dishes

• 

  Large Kidney

  Large腰子 is a dish made primarily from pig kidneys, which are cleaned, sliced, and marinated before being grilled to achieve a crispy exterior and tender interior. It is typically seasoned with a specially prepared sauce and spices.
• 

  Small Kidneys

  Offal is a traditional dish made primarily from pig kidneys, carefully prepared and cooked. The pig kidneys are first cleaned and deodorized, then cut into appropriate-sized pieces. Next, they are marinated with a specially formulated seasoning to absorb flavor. Finally, they are stir-fried at high heat to preserve the tender texture of the kidneys.
• 

  Beef Brisket

  Beef brisket is a dish primarily made with beef brisket meat. The preparation typically involves boiling the brisket until tender, then stir-frying or grilling it with appropriate seasonings to achieve a unique texture and flavor.
• 

  Sheep Heart Intestine

  羊心管 is made by cleaning the blood vessels of a sheep's heart, then processing through blanching or marinating before stir-frying, stewing, or grilling. Main ingredient is羊心管, often paired with scallions, ginger, garlic, and chili.
• 

  Goat Plate筋

  Mutton plate筋 is a dish primarily made with mutton plate筋. To prepare it, first clean the mutton plate筋 thoroughly, then stew it until tender. Afterward, it can be grilled or stir-fried and seasoned with various spices and seasonings to create a rich flavor and chewy texture.
• 

  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
• 

  Goat tendon

  Mutton tendons is a dish made primarily from mutton, using the tendon meat from sheep, carefully prepared through skilled cooking. The preparation typically involves cutting the mutton tendons into appropriate sizes, marinating them with spices and seasonings, then cooking them by roasting or stewing to achieve a tender, juicy texture with a satisfying chewiness.
• 

  Lamb Shank

  羊腱子 is made from the leg muscle of sheep, processed through blanching, stewing, or braising. The main ingredient is lamb shank meat, supplemented with aromatics such as green onions, ginger, star anise, and cinnamon bark. It is slowly cooked over low heat until tender and fully flavored.
• 

  Steamed bun slices

  Steamed bun slices are thin pieces of steamed buns that are baked or fried until golden and crispy. The main ingredient is the steamed bun, which is sliced and then cooked by baking or frying.
• 

  Chicken Hearts

  Chicken heart dishes are made primarily from fresh chicken hearts, carefully processed and seasoned with appropriate spices, then prepared through cooking methods such as stir-frying, grilling, or boiling. The dish has an appealing color and a tender, elastic texture.
• 

  Chicken

  Chicken is the main ingredient, typically marinated and then prepared using methods such as pan-frying, stir-frying, boiling, grilling, or stewing. It can be cooked together with vegetables, seasonings, and accompaniments. Common dishes include Kung Pao Chicken, White-Cut Chicken, Curry Chicken, and Spicy Chicken.
• 

  Chicken Tendon

  Chicken tendon is a dish primarily made with chicken tendons, carefully processed and cooked to achieve a chewy texture. The preparation typically includes steps such as cleaning, marinating, and stir-frying, combined with appropriate seasonings that allow the chicken tendons to fully absorb the flavors, resulting in a unique taste.

Reviews

• Blair_22
  Been coming here for years and never got around to writing a review. The owner is super down to earth and the food is really authentic. The lamb skewers have the perfect fat-to-lean ratio, grilled till crispy on the outside and juicy inside, and the cumin and chili powder on top make them smell amazing. The lamb tendons have great chew, the sinewy bits are super rich and oily, the more you chew the better they get. The lamb neck tendon is cooked just right, crispy outside and chewy inside. The lamb pizzle is super bouncy, has a smooth kind of sticky texture, and just keeps getting tastier as you chew. The chicken cartilage goes crunch crunch, salty and packed with that fatty flavor, totally addictive. The big shrimp have crispy shells and tender meat, salty-savory and a little sweet aftertaste. The sesame buns have a flaky crispy outside and soft inside, the sesame paste and wheat flavor really come through, and grilling them again with a sprinkle of cumin makes them even better. The grilled oysters are plump and silky, super springy, topped with garlic that's rich and smooth. The cucumbers with dipping sauce are ice cold and refreshing, super juicy, and the sauce is salty, savory, and full of depth. Smashed cucumbers and the shredded dried tofu salad both go great with drinks. The place has a real down-to-earth vibe, newspapers plastered all over the walls, and gets pretty lively when groups come in. The owner is awesome, comes over the second you call him. Prices are fair too.