The lamb skewers in Wei Ke are all ready to eat!Lean and fat lamb shoulderPut it on the charcoal fire, and after a while, there will be scented flowers.One bite down, the fresh mutton skewers will be fragrant.

It doesn’t taste like mutton, but the aroma of mutton is very strong, and the fat is roasted in the middle.Crispy and not greasy, Even the little friends who don’t eat fat can’t help but eat a few skewers~

A serving of grilled chicken wings has 2 wings, the outer skin is charcoal grilled until crispy, bite the outer skin, the chickenVery tender, The gravy came out immediately. The most pleasant surprise is that not only the sauce on the outer skin is very tasty, but the inside of the chicken wings is also very tasty~

Enoki mushrooms are a must!I love this way of eating more than baking with tin foil. The enoki mushrooms rolled up by bacon are filled with the aroma of bacon, and baked toCrispy bacon, One bite and one roll is definitely a big satisfaction!

To be honest, grilled yellow throat and grilled squid are amazing to me!As a little expert who has eaten all over Los Angeles, these two samples of Wei Ke are really deliciousNennennennenGot it!Spicy with a little sweetness, cumin flavor is strong, you can't stop one bite~

To tell the truth~ the crispy skin and the intestines are really delicious~ the sweetness is covered with barbecue ingredients, and the inside is a bitGarlic scent.

Shrimp soldiers and crabs?The smell of the sea is in this pot

Although this "big dish" is called boiled seafood, it actually tastes more flavorful than the name of the dish!The shrimps and crabs that were still alive in the last second turned into a delicious dish after being stir-fried over the fire.

The overall taste is salty, suitable for those who like heavy mouthfuls.

The fragrant but not spicy minced garlic and spices envelop the sweet shrimp and tender crabs!It tastes likeRich garlic, And enjoyable spicy, because milk is added, so spicy but not dry.

This dish isSell ​​by pound, We ordered a large pot of almost 4 pounds, enough for four or five friends to share together. The final soup is poured on the rice or covered on the noodles, which is simply a good tool for serving meals.

The authentic taste of Sichuan cuisine?All in this plate!

As a native of Sichuan, let me tell you a vernacular:Eat in Sichuan, taste in Zigong!Zigong cuisine is definitely a fighter in Sichuan cuisine!

And this pot of fresh frog pot is a combination of fresh and spicy + ginger, the taste will penetrate into every pore, and it will be a comfortable one after eating!

Fresh beautiful frogs are cooked to order, and the fresh frog meat is especially tender~the bones will be removed as soon as you sip,Kimchi + pickled peppers + chiliThe scent is very tasty, it can be said that the taste is very "Sichuan"!It's definitely a good meal~

The black fish is tender and tender!The soup you can drink with pickled cabbage and fish is absolutely nothing!

I was really touched to be able to eat black fish in Los Angeles!The thorns and the tender meat are really the best choice for pickled cabbage fish or boiled fish~ The place I love the most is"Fresh"The second word, the fresh black fish is so tender!

Let’s talk about the sauerkraut fish soup base. The white milky fish soup has a slight sauerkraut aroma and a hint of spicy.Hot and sourIt's really appetizing!The taste of sauerkraut is very positive, and a huge pot is super cost-effective~

The hot oil on the beef is so fragrant

The boiled beef dish bears a lot of people’s misunderstandings about Sichuan cuisine. It looks red, but it is actually full of peppery flavor and not too spicy.Pouring hot oil on the fresh chili, the aroma seems to be smelt across the screen!

Let’s talk about the taste, beefSuper Q elastic and smoothThere is the fragrant flavor of chili and Chinese pepper in the entrance, and the tender beef can't stop in one bite~ So this pot of attractive red oil and appetizing fragrance, no one can refuse such a Sichuan-flavored boiled beef!

Besides thatBandit pig liver, hot pepper large intestine, hot kidney, lion head with egg yolk, small fried porkIt makes people drool even after thinking about it~

Carbon water is the source of satisfaction

Wei Ke’s signature is indispensable for these handmade noodles~ According to the introduction, the aunt who made these white flower noodles, but inTianjin Goubuli Bun has been a "veteran" for more than XNUMX years~ The pasta is not only beautifully made, but also tastes 💯!

Next month, in mid-August, the flavor kettle will be inUSC branch will also open soon, The students in the city don’t have to go all the way to the Chinese district, they can eat at the school gateAuthentic Sichuan cuisine and noodles~Especially breakfast, fried dough sticks, soy milk, steamed buns, roll cakes, realizing breakfast freedom is really that simple~

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