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Yu Bu Tong Charcoal Grilled Flounder Head and Small Skewers (Laishan Store)

Barbecue · ⭐ 4.4

No. 193, First Floor, Yifeng Building, Yingchun Street

Dishes

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  Pork Belly

  Pork belly is a cut of meat from the pig's abdomen, characterized by alternating layers of fat and lean meat, which gives it the name 'five-layered' or 'five-striped'. Common cooking methods include braising, stir-frying, or stewing. During cooking, the fat melts, resulting in tender meat with an aromatic flavor.
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  Spicy Numbing Tripe

  A Sichuan dish made with pork or beef tripe stir-fried with Sichuan peppercorns, chili, and aromatics for a numbing, spicy flavor.
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  Tripe Skewers

  Tripe skewers are a spicy Sichuan street food made by quickly blanching sliced tripe on skewers and serving with a numbing, spicy sauce.
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  Boiling Duck Blood

  A Sichuan dish made with fresh duck blood cooked in a spicy, numbing broth of chili and Sichuan peppercorns, known for its smooth texture and bold flavor.
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  Stir-Fried Instant Noodles

  Stir-fried instant noodles is a simple and delicious home-style dish. The main ingredient is instant noodles, supplemented with vegetables, eggs, and other ingredients. Stir-fried at high heat, the instant noodles blend thoroughly with the配料, creating a unique texture.
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  Charcoal-Grilled Fish Head

  Charcoal-grilled fish head dish is made with fresh fish head as the main ingredient, combined with辅料 such as ginger slices and scallion segments, and cooked over charcoal. After marinating, the fish head is slowly grilled over charcoal fire, resulting in a slightly charred outer skin and tender inner flesh, preserving the original flavor of the fish head.
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  Charcoal-grilled Golden Flounder Head

  Selected premium golden flounder head, slowly grilled over charcoal until the skin is crispy and the inside tender. Rich in collagen, the fish head offers a smooth texture, seasoned simply with salt to highlight its natural flavor.
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  Charcoal-Grilled Fish Head

  A dish featuring fresh fish head grilled over charcoal, resulting in tender meat and a smoky aroma, often served with a secret sauce or garlic seasoning.
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  Childhood Mini Sausage

  Made from high-quality pork, marinated and grilled on skewers. Features a slightly crispy outer layer and tender, juicy interior. Crafted using traditional methods to preserve meaty aroma and flavor, this snack embodies nostalgic taste.
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  Egg Bread

  A popular egg-coated bread with a crispy exterior and soft, sweet interior, often enjoyed as breakfast or dessert.
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  Money Small Tripe

  A Sichuan dish made by quickly blanching beef tripe and stir-frying with garlic, chili, and Sichuan peppercorns for a crisp texture and spicy flavor.
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  Korean Sausage

  韩肠 is a dish primarily made with pork. The meat is minced, seasoned, mixed well, and stuffed into sausage casings, then steamed or boiled. It has a firm outer skin and tender, flavorful filling.
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  Flounder Head and Skewers

  Flounder head and skewers are made by marinating fresh flounder head and meat or vegetable skewers, then grilling to perfection—deliciously tender fish and crispy skewers.
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  Chicken gizzard

  Chicken gizzard is a dish made from the stomach of chickens. The basic preparation method usually includes cleaning, boiling, and seasoning. Before cooking, it is typically marinated with salt or cooking wine, then cooked using methods such as stir-frying, stewing, or grilling, and finally enhanced with various spices to improve flavor.

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