Xiang Lu Barbecue (Beihuan East Road Branch)
Barbecue · ⭐ 3.4
北环东路89-6号
Dragon Mate tips
If you are traveling in China to visit Changzhou, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at 北环东路89-6号. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Cold-dressed kelp, Stir-Fried Snails, Roasted Pig Brain.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Changzhou
- Category: Barbecue
- Rating: 3.4
- Address: 北环东路89-6号
- Popular dishes: Cold-dressed kelp, Stir-Fried Snails, Roasted Pig Brain, Crispy Pork Knuckles, Sardine
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Dishes
Cold-dressed kelpCold seaweed salad is a dish made primarily with seaweed. After soaking and blanching, the seaweed is drained and mixed with garlic, scallions, soy sauce, vinegar, sesame oil, and chili oil. Simple to prepare with a crisp texture.
Stir-Fried SnailsStir-fried snails is a dish featuring snails as the main ingredient, cleaned and stir-fried with garlic, ginger, chili, salt, soy sauce, and cooking wine until fully cooked and flavorful.
Roasted Pig BrainRoasted pig brain is a dish made primarily from pig brains, cleaned and seasoned before being directly grilled. The brains are typically marinated with salt and cooking wine, then roasted in an oven or over charcoal until the surface is slightly charred while the inside remains tender.
Crispy Pork KnucklesRoasted pork cartilage is a dish primarily made with pork cartilage. To prepare it, the cartilage is first marinated to absorb flavor, then placed on a grill and slowly roasted over moderate heat until the surface turns golden and crispy. This process preserves the original nutrients and flavor of the cartilage.
SardineSardine is a dish primarily made with fresh sardines, typically cleaned and gutted, then marinated briefly with salt and lemon juice before being pan-fried or grilled to achieve a crispy skin and tender flesh.
Egg-Stuffed EggplantA Chinese home-style dish where egg mixture is wrapped in sliced eggplant and steamed until tender.
Grass CarpRemove scales from the grass carp, wash clean, cut into segments, and marinate with cooking wine and ginger slices. Then pan-fry in a wok until golden brown on both sides. Add green onions, ginger, garlic, and doubanjiang (fermented broad bean paste) to stir-fry, add water, and simmer until fully flavored. Finally, sprinkle with chopped green onions.
Aluminum Foil ClamsSteamed clams wrapped in foil with garlic, ginger, scallions, and chili, seasoned and cooked to perfection.
Aluminum-Wrapped ClamsSteamed clams wrapped in foil with garlic, ginger, and scallions, seasoned with a touch of cooking wine and soy sauce.
Spicy Crucian CarpA Sichuan dish featuring fresh crucian carp cooked with chili, Sichuan peppercorns, and aromatic spices, delivering a bold, numbingly spicy flavor.