Hot Marinated BBQ
This dish was created by Liang Dingyuan, who opened a shop on North Street in 1953. The method involves first boiling chicken, duck, goose, rabbit, as well as pork, beef, and their offal with seasonings until they are about 70% cooked. They are then removed and simmered in a marinade pot until fully cooked. When serving, the various meats are sliced and arranged on a plate, drizzled with a small amount of hot marinade, and enjoyed with drinks, resulting in richly flavored marinated meat with a medley of aromas in every bite.
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