Lao Wang Fried & Grilled - Nanjing Branch (Salt & Pepper Chicken/BBQ/Skewers/Izakaya) - Popular Food

Large chicken steak brushed with special sauce and grilled over charcoal. The skin has a caramelized color and charcoal aroma, with thick and juicy meat. Suitable for those who enjoy a hearty meat dish.

Beef cubes marinated with a secret recipe and skewered. The meat is firm and chewy, with a rich soy sauce flavor. You can taste the sweetness of the beef in every bite.

Meat slices wrapped around Taiwanese specialty peeled chili peppers. The mild spiciness and sweetness of the chili peppers perfectly blend with the meat juices. Rich in layers of flavor, it's a great appetizer to whet your appetite.

Beef slices rolled with Korean kimchi and cheese. The rich creaminess of the cheese balances the sourness and spiciness of the kimchi. Unique flavor and rich texture.

Crispy bacon wrapped around soft mochi and cheese. The mochi becomes chewy and soft after grilling, contrasting with the crispy bacon. A creative skewer with a blend of salty and sweet flavors.

Pork slices rolled with fresh green onions. The pungent aroma of green onions enhances the sweetness of the pork. A classic Taiwanese BBQ combination.

Beef skewers brushed with a sweet and savory sauce and grilled. The meat is tender and well-seasoned. Perfect to enjoy with a drink.

Beef belly slices with rich fat, grilled on skewers. Fat renders out during grilling, releasing a rich aroma. Smooth and oily texture.

Beef short ribs with connective tissue, cut into chunks and grilled on skewers. Chewy and springy texture, becoming more flavorful with each chew. Rich beef flavor.

Selected pork neck cut with even fat distribution. Tender and not dry. Even better with grilled meat sauce.

Pork neck cut with fine texture and even fat marbling. Crispy, springy, and sweet. A more premium choice for pork skewers.

Pork belly with a good balance of fat and lean meat. Grilled until the fat renders out and the edges are slightly charred. Full of aroma and a rich, oily texture.

Pork skewers marinated in Southeast Asian-style satay sauce. With a unique aroma of peanuts and spices. An exotic grilling option.

Cleaned pork large intestine, grilled until the skin is crispy. The inside remains tender and retains its fatty aroma. A classic Taiwanese grilled dish.

Tender chicken thigh pieces cut and grilled on skewers. The meat is tender and juicy. A popular item for all ages.

Chicken skin grilled until crispy and slightly charred. Excess oil is removed, resulting in a crispy, cracker-like texture. Even more addictive with seasoning powder.

Also known as "seven miles of fragrance." Grilled until golden brown, rich in fat and aroma. A top choice for diners who enjoy unique textures.

Chewy and springy chicken hearts. Skewered and grilled with sauce to remove any gaminess. A chewy offal skewer.

Lamb skewers with cumin aroma. Rich spice flavor, tender lamb. A classic Xinjiang-style grilled dish.

Lamb ribs with connective tissue, offering a chewier texture. Rich in fat after grilling, with a strong lamb flavor. Suitable for those who enjoy a good chew.

Fresh oysters in the shell, grilled with a generous amount of minced garlic. The garlic enhances the fresh, sweet, and oceanic flavor of the oysters. Tender and juicy.

Fresh, sweet scallops grilled with minced garlic sauce. The scallop meat is chewy and absorbs the garlicky sauce. Deliciously flavorful.

Firm and springy abalone skewers, seasoned with garlic and grilled. A luxurious seafood grilling experience.

Oily mackerel fillets. Grilled until the skin is golden and crispy, and the fish is tender and juicy. A squeeze of lemon juice enhances the flavor.

Whole squid brushed with sauce and grilled. The meat is thick and chewy, becoming more flavorful with each chew. A popular food at Taiwanese night markets.

Fresh and sweet scallops from Hokkaido. Slightly charred on the outside after grilling, tender and sweet inside. Full of ocean flavor.

Whole grilled shishamo fish with roe. The roe has distinct grains, and the fish is crispy and fragrant. A nutritious small fish dish.

Fresh shrimp grilled in the shell. The shells are grilled until crispy, and the shrimp meat is sweet and firm. Suitable as a side dish with drinks.

Sausage made from chicken. Lighter and less greasy than traditional pork sausage. With a slight smoky flavor.

Fish paste made into round or strip shapes. Crispy and slightly charred exterior after grilling, soft and chewy inside. Delicious with sweet and savory sauce.

Layers of fried tofu skin grilled on skewers. Grilled until crispy and fragrant, absorbing the savory sauce. A multi-layered soy product.

A cake made from glutinous rice mixed with pig's blood, steamed. Slightly firm exterior after grilling, soft and sticky inside. A unique traditional Taiwanese snack.

Traditional fried dough sticks, grilled. Some of the greasiness is removed, making them crispier. With a unique dough aroma.

Firm tofu skewers, grilled with sauce until flavorful. Hard and chewy texture with a bean aroma.

Seasoned glutinous rice stuffed into sausage casing. Grilled until the casing is crispy, and the rice is soft and sweet. A filling snack.

Japanese-style grilled mochi. The outside is grilled until crispy, and the inside is hot, soft, and stretchy. Usually served with sweet sauce or peanut powder.

Whole corn brushed with thick sauce and grilled while rotating. Rich sauce flavor, with chewy and sweet corn kernels. A classic Taiwanese night market must-eat.

Water bamboo, also known as the "beauty leg." Retains moisture after grilling, with a crisp and sweet texture. A refreshing vegetable choice.

Diced king oyster mushrooms grilled on skewers. Chewy and juicy texture, like abalone. Even more flavorful with sauce.

Sliced green peppers on skewers. Some of the raw taste is removed after grilling, retaining crispness and sweetness. Bright green color, refreshing and palate-cleansing.

Whole fresh shiitake mushrooms grilled. Thick and meaty mushrooms, absorbing plenty of sauce and charcoal aroma. Juicy and delicious with every bite.

Sliced zucchini grilled. Tender and sweet texture, rich in moisture. A popular grilled vegetable in recent years.

A green vegetable that looks like a chili pepper but is not spicy at all. Crispy and tender texture with a unique aroma. Unique flavor after grilling.

Large chicken steak, battered and deep-fried. Golden and crispy exterior, tender meat inside. Sprinkled with pepper salt for an enticing aroma.

Boneless chicken pieces, battered and deep-fried. Fried with basil, releasing a rich aroma. Crispy outside, soft inside, easy to eat.

Soft cartilage from chicken breast or joints, battered and deep-fried. Crispy and chewy texture. Salty and crispy, perfect with drinks.

Calamari cut into bite-sized pieces, coated in batter and deep-fried. Looks like popcorn, with a chewy and fresh taste. You can't stop at just one bite.

Fresh oysters coated in tapioca flour and deep-fried. Crispy exterior, tender and juicy oysters inside. A fried snack full of ocean flavor.

Chicken skin deep-fried at high temperature to render out the fat. Extremely crispy texture, like crackers. Salty and flavorful.

Deep-fried chicken butt. Crispy outside, tender inside, with an explosion of fat in your mouth. Rich aroma.

Deep-fried chicken hearts, firm and chewy texture. Juices are locked in after frying. Simply sprinkled with pepper salt, it's delicious.

Fish cake paste, deep-fried until golden and fluffy. Crispy outside, soft and chewy inside. A staple at any fried snack stall.

Diced pig blood cake, deep-fried. Crispy exterior without being hard, soft and chewy inside. Rich texture with a rice aroma.

Radish cake deep-fried until crispy. Soft and dense inside, with the sweetness of shredded radish and the aroma of preserved meat.

Deep-fried glutinous rice sausage. Crispy casing, soft and glutinous rice inside. Simple and honest deliciousness.

Diced egg tofu, deep-fried. Crispy and slightly chewy golden exterior, tender and smooth like pudding inside. Rich egg flavor.

Whole or diced preserved eggs coated in flour and deep-fried. Crispy outside, soft inside with a creamy yolk. The pungent smell of preserved eggs is removed, adding a crispy texture.

Battered shishamo fish, deep-fried. Full of roe when bitten. Crispy and fragrant, you can even eat the bones.

Classic french fries, deep-fried. Crispy outside, fluffy inside. A favorite snack for all ages.

Sweet potato strips cut and deep-fried. Sprinkled with sweet and sour plum powder. Sweet, sour, and savory, enhancing the natural sweetness of the sweet potato.

Traditional red and white glutinous rice balls, deep-fried. Crispy shell, soft and chewy inside. Sprinkled with peanut powder and sugar powder, a festive dessert.

Mochi deep-fried until puffed and crispy. Coated in rich peanut powder. Best enjoyed hot.

Steamed buns, deep-fried until golden brown. Drizzled with sweet condensed milk. Crispy on the outside, soft on the inside, with a blend of milky and doughy flavors.

Crispy on the outside, soft on the inside fried dough strips. Sprinkled with powdered sugar or cinnamon. A dessert similar to Spanish churros.

Fresh cabbage quickly fried to maintain its crispness. Drizzled with special sauce. Sweet and refreshing, a great palate cleanser.

Green broccoli quickly fried to lock in moisture. Seasoned with sauce. Crispy, tender, and nutritious.

Sweet corn deep-fried and then sauced. Each kernel is plump and sweet. A perfect combination of sauce flavor and corn sweetness.

Green beans deep-fried until the skin is slightly wrinkled. Crispy and sweet texture. Sprinkled with salt and pepper for flavor, very addictive.