BBQ FACTORY Menu

Grilled lamb rack typically includes a savory bbq sauce, marinated and cooked to highlight the lamb's natural flavors.

Crispy chicken coated in a spicy seasoning, typically includes lettuce and tomatoes, served on a hard roll.

Beef tendons skewered and grilled, offering a unique texture and taste, typically seasoned with a blend of spices.

Yangzhou fried rice with shrimp combines shrimp, pork, peas, carrots, onions, and egg, stir-fried with rice, typically seasoned with soy sauce and sesame oil.

Spicy.

Tofu skin typically prepared in a Sichuan-style hot pot, offering a rich mix of spices and flavors.

Sliced sausage, typically grilled over charcoal, and served with a special BBQ sauce.

Beef tripe served in a spicy Sichuan-style broth, typically includes vegetables and seasoned with a blend of bold spices.

A traditional herbal tea, often enjoyed for its soothing qualities, made from a blend of herbs known for their refreshing and calming properties.

Braised spareribs and potatoes, cooked together in a dry pot, often accompanied by a blend of spices and herbs to enhance the flavors.

Beef tripe served in a spicy Sichuan-style broth, typically includes vegetables and seasoned with a blend of bold spices.

Snails served in a spicy Si Chuan style broth, typically includes a variety of vegetables.

Sliced beef served in a Si Chuan style hot pot, typically includes a spicy broth infused with Szechuan peppercorns and various vegetables.

Yellow throat, typically prepared in a spicy Si Chuan style hot pot broth, accompanied by a variety of vegetables and seasonings.

Pork blood cubes simmered in a spicy Sichuan broth, typically includes assorted vegetables and tofu.

Pork intestine served in a spicy Sichuan-style broth, typically includes vegetables and a blend of bold spices.

Fish tofu prepared in a Si Chuan hot pot style, typically includes a spicy and numbing broth with assorted vegetables.

Lunch meat typically includes thinly sliced processed meats, submerged in a spicy Sichuan broth with a variety of vegetables.

Cuttlefish balls, typically included in Si Chuan hot pot, offer a tender and mildly sweet taste, often served in a spicy and aromatic broth.

Beef tendon balls served in a spicy Sichuan-style broth, typically includes a variety of vegetables.

Pork blood tofu, a dish featuring coagulated pork blood cubes, typically served in a spicy and numbing Sichuan broth.

Quail eggs served in a spicy Si Chuan-style broth, typically includes a variety of vegetables and seasonings.

White cabbage prepared in a traditional Si Chuan style hot pot, typically includes a spicy and aromatic broth infused with Sichuan peppercorns and various seasonings.

Kelp knots simmered in a spicy Sichuan broth, typically includes a variety of vegetables and spices unique to Si Chuan hot pot cuisine.

Breaded tofu that is deep-fried, typically served as a standalone dish.

Wood mushrooms prepared in a spicy Sichuan-style broth, typically includes a variety of vegetables.

Mushrooms, typically included in a spicy Sichuan-style broth, offering a rich and aromatic experience.

Broccoli prepared in a Si Chuan style hot pot, typically includes a spicy broth infused with Szechuan peppercorns and assorted vegetables.

Enoki mushrooms served in a spicy Sichuan-style broth, typically includes a variety of vegetables.

Fresh cilantro incorporated into a spicy Sichuan-style broth, typically includes a variety of vegetables and meats, adhering to traditional hot pot preparation methods.

Lettuce prepared in a Si Chuan style, typically includes a spicy and flavorful sauce with hints of garlic and oyster sauce.

A choy, typically prepared in a Si Chuan style hot pot, may include a variety of vegetables and spices, immersed in a rich, spicy broth.

Rice cake, typically prepared in a manner that harmonizes with Si Chuan hot pot traditions, may include a variety of complementary ingredients.

Frozen tofu prepared for a Si Chuan Hot Pot, typically includes tofu that's been frozen to alter texture, ready to absorb the spicy and aromatic broth it's cooked in.

Thick cut noodles served in a Si Chuan style spicy broth, typically includes a variety of vegetables and meats.

Thin noodles served in a Sichuan-style hot pot, typically includes a spicy broth with a variety of meats and vegetables.

Garden chrysanthemum leaves, typically included in a spicy Si Chuan style broth as part of a hot pot experience.

Fish dumplings served in a Si Chuan hot pot style, typically includes a spicy and numbing broth with assorted vegetables.

Lotus root slices prepared in a Si Chuan style hot pot, typically includes a spicy broth enriched with a variety of vegetables.

White radish prepared for a spicy Si Chuan hot pot, typically includes a variety of seasonings and other vegetables.

Dry bean curd prepared in a distinctively spicy and aromatic Si Chuan style, typically includes a mix of vegetables and signature spices.

Taro, typically included in a spicy Sichuan-style broth with a variety of vegetables and seasonings.

Thinly sliced potatoes, typically served in a spicy Si Chuan-style broth with a blend of aromatic herbs and spices.

Tofu skin typically prepared in a Sichuan-style hot pot, offering a rich mix of spices and flavors.

Chicken prepared in the Si Chuan hot pot style, typically includes a spicy broth and an assortment of vegetables.

Fresh shrimp prepared in a spicy broth, typically includes a variety of vegetables and signature Sichuan seasonings.

Egg noodle typically includes a simple yet satisfying blend of egg noodles prepared in a manner consistent with American interpretations of Si Chuan hot pot dishes.

Lightly battered and fried assortment, typically includes shrimp and various vegetables.

Fish prepared in a manner consistent with Si Chuan hot pot traditions, likely featuring a spicy broth infused with Szechuan peppercorns and various aromatic herbs.

Fish roe served in a spicy Sichuan-style broth, typically includes various vegetables.

Grilled lamb rack typically includes a savory bbq sauce, marinated and cooked to highlight the lamb's natural flavors.

Pig trotters slow-cooked over wood charcoal, typically includes a homemade BBQ sauce.

Beef tendons skewered and grilled, offering a unique texture and taste, typically seasoned with a blend of spices.

Grilled quail eggs and marinated skewered meats, seasoned with a blend of spices.

Beef throat grilled over charcoal, typically includes a savory marinade to enhance its rich flavors.

Eggplant grilled over charcoal, typically includes a glaze or seasoning to enhance its natural flavors.

Charcoal-grilled Chinese sausage, offering a unique blend of sweet and savory spices.

Frog legs, typically marinated and barbecued over charcoal, served with a hint of cilantro.

Marinated chicken skin, traditionally grilled over charcoal for a crispy texture.

Enoki mushrooms grilled over charcoal, typically includes a savory bbq sauce.

Grilled peppers, typically seasoned with a blend of spices and herbs, offering a smoky and slightly charred taste.

Oyster mushrooms, expertly barbecued, often accompanied by a selection of spices to enhance their natural flavors.

Garlic cloves typically roasted to enhance their natural sweetness, then combined with a barbecue sauce for a savory finish.

Grilled chicken gizzards on skewers, seasoned simply with salt and pepper.

Steamed bread infused with BBQ flavors, offering a unique twist on traditional barbecue offerings.

String beans, typically grilled over charcoal, served with a savory barbecue sauce.

Chicken hearts skewered and grilled, offering a unique taste experience.

Skewered shrimp, grilled and typically includes a brushing of BBQ sauce.

Beef backstraps, referred to as beef tendons, are typically slow-cooked over charcoal, capturing the essence of Chinese BBQ. This dish may include a blend of spices and sauces unique to American-Chinese cuisine.

Sliced sausage, typically grilled over charcoal, and served with a special BBQ sauce.

小墨鱼串

Bean curd sheets grilled with cilantro, offering a unique blend of textures and fresh flavors.

Grilled corn skewers glazed with a sticky, savory sauce and lightly sprinkled with chili flakes.

Leaf lettuce skewers, grilled over charcoal, offering a smoky and crisp texture.

Bean curd grilled over charcoal, typically includes a savory BBQ sauce.

Fried tofu typically includes a crispy exterior with a soft interior, often accompanied by a dipping sauce or seasoning to enhance its flavor.

Tofu infused with BBQ flavors, typically includes a blend of spices and herbs, served as a unique take on traditional Chinese BBQ dishes.

Marinated chicken feet, traditionally grilled over charcoal, offering a unique taste and texture.

Grilled fish roe, gently charred and served with a hint of smoky barbecue flavor.

Thinly sliced beef, served cold, marinated in a spicy sauce, often accompanied by a selection of crisp vegetables.

Spicy.

Thinly sliced lotus root served cold, typically dressed in a savory sauce, often accompanied by a mix of herbs and spices.

Spicy.

卤猪蹄

Marinated seaweed typically dressed in a light, savory sauce, often enhanced with sesame seeds.

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Spicy.

Beef seasoned with a blend of five spices, typically served as a flavorful appetizer.

Tofu, lightly seasoned and paired with fresh green onions, offers a simple yet satisfying start to your meal.

Sliced cucumbers served in a light, tangy sauce, often accompanied by herbs and spices to enhance the refreshing taste.

Tofu paired with preserved egg, typically includes a blend of soft tofu and century eggs, often garnished with light soy sauce and scallions.

Pickled cabbage and pork ribs combined in a savory broth, often accompanied by herbs and spices for added depth.

酸菜羊肉沙锅

Ground beef and finely chopped cilantro in a clear, savory broth, inspired by traditional West Lake culinary style.

Mixed vegetables and tofu served in a clear vegetable broth.

Tomato and egg soup combines fresh tomatoes and gently whisked eggs, often enriched with a hint of herbs.

Seaweed and eggs gently simmered in a clear broth, typically includes subtle hints of scallions and sesame oil.

Steamed white rice, often served as a simple and versatile accompaniment to various dishes.

Yangzhou fried rice with shrimp combines shrimp, pork, peas, carrots, onions, and egg, stir-fried with rice, typically seasoned with soy sauce and sesame oil.

Wok stir-fried rice with pineapple, typically includes cashew nuts, white onion, and bell pepper, seasoned with curry powder.

Stir-fried rice with succulent beef, seasoned with black pepper, typically includes egg, onions, and a mix of vegetables.

Minced pork and noodles are tossed in a rich black sauce, typically including hints of garlic and green onions.

Spicy.

Come with sliced beef and cucmber

Hot spicy sauce with preserved vegetable

Braised beef flank noodle soup typically includes tender beef flank, slow-cooked in a flavorful broth, served with fresh noodles and garnished with select herbs.

Noodle soup featuring soy sauce-infused beef flank, typically includes a savory broth and a selection of vegetables.

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Noodle soup featuring a broth enriched with tomatoes and eggs, typically accompanied by a selection of herbs for added flavor.

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Noodle soup with tender, braised lamb, typically includes a savory broth and a selection of vegetables.

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Soft noodles stir-fried with lamb, typically includes a blend of vegetables and a savory sauce.

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Stir-fried noodles with chicken, shrimp, beef, typically includes vegetables and soy sauce.

Noodle soup with a savory broth, featuring tender shredded pork and preserved vegetables, typically garnished with scallions.

Spicy.

Tender braised spareribs served in a hearty noodle soup, typically includes vegetables such as carrots and bok choy, seasoned with herbs and spices.

Noodle soup with sliced pork and mushrooms, typically includes a savory broth, scallions, and herbs.

A warm noodle soup featuring a mix of seafood, served in a flavorful broth, typically includes vegetables and herbs for added taste.

Soft noodles stir-fried with lamb, typically includes vegetables and a savory sauce.

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Sliced beef sautéed with green onions, typically served in a savory brown sauce.

Beef and broccoli typically includes stir-fried beef and broccoli, often accompanied by carrots and onions, in a savory sauce.

Spicy.

Lamb chops served with a rich brown sauce, typically including a blend of savory herbs and spices.

Sliced lamb stir-fried with green onions, typically includes a savory sauce.

Spicy.

Lamb slices stir-fried with pickled peppers, typically includes a blend of spices to complement the tangy flavor of the peppers.

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Crispy chicken coated in a spicy seasoning, typically includes lettuce and tomatoes, served on a hard roll.

Spicy.

Sautéed chicken with tea tree mushrooms, typically includes a light sauce infused with herbs.

Slow-cooked duck in a rich beer sauce, typically includes a blend of aromatic herbs and vegetables to complement the flavors.

Stir-fried frog seasoned with spicy herbs and vegetables, typically includes onions, bell peppers, and a blend of spices.

Frog legs stir-fried with pickled peppers, typically includes a mix of aromatic vegetables.

Tender pork belly braised until succulent, typically includes a rich brown sauce for depth of flavor.

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Spicy. 毛血旺

糖醋排骨

Thin noodles served with ground pork, typically includes a blend of spices and herbs to enhance the flavors.

Spicy.

Spicy. 水煮肉片

京酱肉丝

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Spare ribs slow-cooked in a rich brown sauce, typically includes a blend of savory herbs and spices.

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Spicy. 芹菜香干肉丝

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Spicy. 麻辣一锅

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干锅鸭头

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one serving has 5 pounds 香辣小龙虾

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Fried fish fillet, served with a delicate rice wine sauce, typically includes a blend of aromatic herbs and spices.

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Spicy.

Fried fish fillet served with a homemade sweet and sour sauce, typically includes bell peppers, onions, and pineapples.

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String beans lightly coated and fried, often accompanied by a sprinkle of sea salt.

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Eggplant and ground pork come together in a dish that typically includes a savory blend of herbs and spices, cooked to highlight the rich textures of both main ingredients.

Spicy.

Dry bean curd and celery, stir-fried together, often accompanied by a savory sauce.

Eggs scrambled or prepared omelette-style with fresh tomatoes, often accompanied by onions and peppers.

Spicy.

Peppers and shredded potatoes, sautéed together to create a harmonious blend of textures and flavors.

Scrambled eggs gently folded with fresh green onions.

Spicy.

Eggplant cooked in a savory brown sauce, typically includes a blend of soy sauce, garlic, and ginger.

Spicy.

Lotus root and carrots, sautéed together, often accompanied by a selection of herbs and spices to enhance their natural flavors.

Tofu sautéed in a rich, savory brown sauce, typically includes a blend of soy sauce, garlic, and possibly a hint of ginger.

Twelve pieces.

Sesame balls served in a sweet soup made with rice wine, typically including a hint of sesame for added depth.

Scrambled eggs gently mixed with finely chopped green onions.

Brewed black tea served chilled, often enjoyed plain or with a hint of lemon.

Golden light oolong tea infused with honey and fresh grapefruit.

Pear juice sweetened with rock sugar, typically includes a blend of freshly pureed snow pear for a smooth and subtly sweet drink.

Jasmine-infused green tea sweetened with honey, offering a soothing and aromatic experience.

Soothing, fragrant and delicately sweet