Xita Old Lady 1997 started, and Li Lianhua, who is over 70 years old, is a living signboard in the store. After being laid off more than 20 years ago, the old lady settled in Shenyang. Because Chinese is not universal, she set up a stall and started with kebabs by relying on the seasoning talent of Koreans. I have worked in the West Tower for 20 years, and the mud stove barbecue originated here.

For more than 20 years, the old lady has been baking leisurely and treating every kind of food and taste devoutly. From roadside stalls to snack shops, the taste, the persistence of every detail, and the warm smiling face remain unchanged. Diners came to her "midnight Jianghu" to see her heroic spirit. The taste has never let everyone down.

Xi ta Lao tai tai barbecue special

The old lady's unique formula ratio and different pickling methods are unique. The salty "fresh dry taste" and "secret hot sauce" look gorgeous, but they are not choking and full of spicy flavor. The most brilliant thing is the standard "sweet sesame sauce dip" of the old mud stove. Sesame sauce is mixed with a circle of white vinegar and a circle of soy sauce, with white sugar, chopped green onion and coriander. The more roasted the barbecue, the more fragrant it becomes.

The old earth furnace pays attention to good heat preservation and even fire in the furnace, and then cooperates with the smoke exhaust system and iron grate. The choice of ingredients is also particular. Good meat is the foundation. In addition to the snowflake meat that must be eaten, different meats, different slices, different degrees of maturity, have different tastes.

There are three different fatness for diners to choose from. High-quality diaphragm with distinct texture is the golden ratio of whole body fat. The rarity of whole cattle is less than 1%, and the meat is strong but not firewood.