321BBQ(RCA)

Large chunks of lamb skewered on red willow branches. During charcoal grilling, the juice secreted by the willow seeps into the meat, removing the gamey flavor and adding a unique herbal fragrance. The lamb is a mix of fat and lean, grilled until crispy on the outside and tender on the inside. It's usually sprinkled with cumin and chili powder, offering a hearty flavor.

Classic charcoal-grilled lamb skewers, made from lamb cut into cubes with a good balance of fat and lean. Grilled over charcoal and sprinkled with cumin and chili powder, it has a fragrant aroma, tender and juicy texture, a must-order barbecue item.

Charcoal grilled beef skewers with firm, chewy meat. The seasoning typically includes cumin, chili, and sesame seeds. After charcoal grilling, the aroma of the fat is rich, making it a great appetizer.

Chicken wingettes grilled to a golden, tempting color. The skin is crispy and charred, while the meat inside is tender and juicy. Usually brushed with a secret sauce or sprinkled with dry seasonings, it's savory and appealing, a crowd favorite.

Charcoal grilled chicken knee cartilage, with a crisp, tender, and refreshing texture, accompanied by a little chicken meat. It has a unique 'crunch' when chewed, becoming more flavorful with each bite, making it a popular small skewer to pair with drinks.

Beef skewers with a balance of fat and lean, primarily seasoned with black pepper. The spicy black pepper aroma blends perfectly with the beef fat, resulting in a slightly spicy, rich, and delicious taste.

Aorta of beef, sliced or tubular and grilled. Known for its crisp and tender texture, it has a significant chew. It's usually brushed with spicy sauce or sprinkled with dry seasonings, offering a crisp texture.

Selected fat from the beef chest, grilled until golden and translucent. It melts in your mouth with a rich milky flavor, a crispy texture that is not greasy, making it a special delicacy in barbecue.

Thinly sliced beef tongue quickly grilled over charcoal, maintaining its characteristic tenderness and elasticity. It's tender with a rich meaty flavor, usually served with simple salt or a special sauce.

Firm and springy beef meatballs grilled on skewers. The outer skin is slightly charred, while the inside remains juicy. Brushing with barbecue sauce enhances the flavor, offering a Q-bouncy texture.

Connective tissue from the back of the cow, with a tough texture. Specially treated to soften before grilling, it offers a chewy yet not overly hard texture, with a savory and spicy flavor that lingers.

Whole or sliced lamb kidneys, coated with thick lamb fat and charcoal grilled. The outer fat becomes crispy and charred, while the kidney inside is tender. It has a unique flavor and is considered a nourishing delicacy.

Tender chicken pieces marinated and grilled with black pepper. The aroma of black pepper removes any gaminess from the chicken and enhances its freshness, resulting in a tender and slightly spicy taste.

Tendons at the joints of chicken feet, with a texture similar to cartilage but more resilient. Rich in collagen after charcoal grilling, it has a springy, crisp, and chewy texture, offering a satisfying chew.

Chicken gizzard muscle, with a firm and crisp-tender texture. Sliced or scored and grilled, it has no excess fat, offering a dry, fragrant, and chewy taste.

Chicken feet rich in collagen, either braised then grilled or directly charcoal grilled. The skin is soft, sticky, and charred, with meat that easily separates from the bone, making it fun to eat.

Chicken skin skewered and grilled until the fat renders out, becoming golden and crispy. It has an oily, fragrant, and crispy texture with a unique fatty aroma, becoming even more delicious with added seasonings.

A specialty snack from Northeast China, made by steaming beaten eggs mixed with alkaline powder until solid and green, then sliced and grilled. It has a Q-bouncy and firm texture with a faint aroma of egg and barbecue seasoning.

A special type of incubated egg, containing an incompletely developed chick embryo. It is extremely delicious after grilling, with rich juices and a tender, smooth texture. It is highly nutritious and suitable for adventurous diners.

Pork diaphragm (skirt steak), rich in fat and lean meat with clear marbling. After charcoal grilling, the meat is tender and juicy with a rich aroma, similar in texture to steak, and very popular.

Whole pig trotters, first braised until flavorful, then grilled over high heat. The skin is grilled until charred and soft, while the inside is rich in collagen, with a sticky, Q-bouncy texture that is savory and palatable.

Diced starch sausage with scored cuts, grilled until the skin is slightly charred and cracked. Brushed with barbecue sauce and sprinkled with cumin and chili, it has a soft, chewy, and savory taste, a classic nostalgic barbecue snack.

Thinly sliced pork belly wrapped around enoki mushrooms. During grilling, the fat from the pork belly seeps into the mushrooms, which absorb the meaty aroma and juices, resulting in a rich texture that is oily yet not greasy.

Skewers of selected pork with a good balance of fat and lean meat. The fat is grilled until crispy and rendered, while the lean meat is tender and not dry. Classic pork skewers with an enticing aroma and rich texture.

Pork belly with distinct layers, sliced and skewered for grilling. High-temperature charcoal fire renders out excess fat, making the edges of the slices crispy. It's rich in meat flavor and not greasy.

Pork skin, first braised then grilled, removing excess fat while retaining collagen. It has a soft, chewy texture with the aroma of braising liquid and the char of grilling.

Pork ribs marinated to perfection, with a focus on spicy and numbing flavors. After charcoal grilling, the meat is firm, with the meat near the bone being particularly flavorful. It's spicy, numbing, fresh, and very satisfying.

Large pork intestines stuffed with garlic cloves and grilled together. The garlic removes any unpleasant odor from the intestines and adds a garlic aroma. The outer skin of the intestines is crispy, while the inside is soft, fatty, and juicy.

Fresh scallops grilled over charcoal with vermicelli and plenty of minced garlic. The vermicelli absorbs the scallop juices and garlic oil, while the scallop meat is tender, chewy, and full of umami.

Fresh oysters grilled over charcoal with minced garlic sauce. The oysters are plump and tender, with the briny freshness of the sea perfectly combined with garlic aroma, rich in juices.

Live abalone, scored and grilled with minced garlic sauce. The abalone is firm and Q-bouncy, fresh and delicious, with a rich garlic aroma.

Whole large squid grilled on a griddle or charcoal, brushed with a rich sauce. It has a Q-bouncy and chewy texture with a strong savory flavor, usually sprinkled with sesame seeds and chopped scallions, served in a generous portion.

Whole large shrimp skewered and grilled until the shells are crisp and red. The shrimp meat is firm and sweet, retaining its original flavor. Seasonings can also be added to enhance the taste.

Japanese-style grilled mackerel. The skin is grilled to a crisp, while the flesh is rich in oil, delicate, and juicy. It's usually simply salted or served with a squeeze of lemon, offering a delicious taste.

Imitation crab sticks grilled until the fibers separate. It has a soft, slightly sweet texture with a seafood flavor, popular among children.

Thinly sliced potato skewers grilled. They can be grilled to a crisp like potato chips or cooked until soft and flavorful. Brushed with sauce and sprinkled with seasoning, they are savory and palatable.

Whole enoki mushrooms grilled, usually brushed with sauce. They have a crisp and refreshing texture, with the unique umami of the mushrooms combined with the barbecue sauce for a distinctive flavor.

Fresh chives brushed with oil and grilled. They have a tender texture and a unique pungent aroma. A classic vegetarian option in Chinese barbecue, it's refreshing and cuts through richness.

Whole green chili peppers grilled until the skin is wrinkled and charred. The taste is slightly spicy or mild (depending on the chili variety), sweet, and juicy, making it very appetizing.

Shiitake mushrooms, scored and grilled, retaining their juices in the cap. They are tender, plump, and have a rich mushroom flavor. Simple seasoning enhances their natural deliciousness.

Dried tofu skin rolled with cilantro, scallions, and other vegetables, then grilled. The skin is chewy, while the vegetables inside are crisp and fragrant. The combination of bean and vegetable flavors creates a rich texture.

Whole long eggplant grilled until soft, then split open and topped with a generous amount of minced garlic sauce. The eggplant flesh is soft and flavorful, almost melting in your mouth, with an extremely rich garlic aroma, making it the king of barbecue vegetables.

Japanese tofu grilled in a tin foil container. The tofu is smooth and delicate, paired with a rich sauce and seasoning. It's served steaming hot and melts in your mouth.

Enoki mushrooms placed in a tin foil box, braised with minced garlic and chili sauce. This locks in the moisture of the mushrooms, resulting in a smooth texture with a rich, spicy, and savory broth, perfect with rice.