TLT BBQ

Charcoal-grilled tender lamb shoulder skewers seasoned heavily with cumin seeds, salt, and red pepper flakes.

Fresh flank steak cubes charcoal-grilled and seasoned with traditional Chinese street-style spices.

Skewer of two whole chicken wings grilled and brushed with sweet and spicy barbecue glaze.

Thick squid tentacles grilled over charcoal and seasoned with garlic paste, cumin, and chili oil.

Half giant eggplant grilled soft, brushed with seasoned garlic oil, green onions, and chili.

Savory fresh Chinese garlic chives grilled over charcoal and seasoned with chili and sesame.

Double-fried thin crispy pork cutlets glazed in a tangy and sweet garlic-vinegar syrup. A Dongbei classic.

Sautéed thin sheets of dried bean curd wok-cooked with spicy green horn peppers and garlic.

Tangy cold shredded kelp salad dressed in minced garlic, vinegar, and sesame oil.

Blanched crunchy julienned potato strips tossed in chili oil, vinegar, garlic, and cilantro.