B&B L'EST 大吃二喝

Grilled lamb skewers, barbecued. The meat is tender, juicy, and usually seasoned with a cumin and chili spice blend.

Pieces of pork belly alternating fat and lean, grilled until crispy and melt-in-your-mouth.

Skewered pork offal with a firm and slightly grainy texture, grilled with spices.

Whole chicken wings marinated and grilled, offering crispy skin and juicy meat.

Grilled lamb kidneys, appreciated for their tender texture and pronounced offal flavor.

Grilled egg skewer (often a mixture of reconstituted and solidified egg), offering a firm and elastic texture.

Taiwanese-style pork sausage, with a slightly sweet taste and juicy texture, served grilled.

Fish paste balls, grilled on a skewer. Springy texture and mild seafood flavor.

Wide, thick, transparent vermicelli (usually starch-based) served cold with crunchy vegetables (cucumber, carrot) and a rich sesame sauce.

Pieces of wheat gluten with a spongy and porous texture, served cold and marinated in a savory sauce, often vinegary and spicy.

Poached chicken served cold, drizzled with a bright red sauce of chili oil and Sichuan pepper. Spicy, fragrant, and slightly numbing (mala) flavor.

Thin slices of beef shank braised and then cooled, flavored with five Chinese spices. The meat is firm and aromatic.

Boneless pork shank slices served cold, accompanied by a spicy sauce with crushed fresh garlic and soy sauce.

Thin slices of beef and offal (often tongue, tripe) served cold in an oily, spicy sauce flavored with Sichuan pepper, sprinkled with peanuts and cilantro.

Poached chicken served cold, drizzled with a bright red sauce of chili oil and Sichuan pepper. Spicy, fragrant, and slightly numbing (mala) flavor.

Assorted cold ingredients (vegetables, tofu, etc.) served in a light, sweet and sour, and savory vinaigrette sauce.

Pieces of jellyfish prepared to be crunchy, served cold and seasoned with a vinaigrette, sesame oil, and sometimes garlic.

Fried sweet potato pieces coated in hot caramelized sugar syrup. When a piece is lifted, the sugar forms threads. Dip in cold water to harden the caramel.

Blanched okra served whole, drizzled with a light soy sauce and chive or green onion infused oil.

Scrambled eggs sautéed with a savory, salty fermented soybean paste, often with green onions or bell peppers.

Thin slices of lamb quickly stir-fried in a wok over high heat with a large amount of leeks or spring onions. A classic, very aromatic dish from northern China.

Lamb chops fried or grilled, generously seasoned with a dry rub of salt and roasted pepper, often with a hint of chili and garlic.

Pieces of lamb sautéed with a spice crust dominated by cumin and chili flakes. A very aromatic dish with Xinjiang inspiration.

Pieces of pork coated in batter and fried, then coated in a sweet and sour red sauce with pieces of pineapple and bell peppers.

Cubes of pork belly simmered for a long time in a sweet and spicy soy sauce (star anise, cinnamon) until tender and caramelized.

Slices of pork belly first boiled, then stir-fried in a wok with a spicy fermented bean paste (doubanjiang) and vegetables like green garlic or leek.