木屋烧烤

Who are we

Born in China in 2003, Wooden House Barbecue was born in China. It has always made efforts to "make the first delicious barbecue" the first business philosophy. It has developed to this day and has become a global direct barbecue chain brand recognized by authoritative media and major platforms. It has successfully entered 38 first-tier cities around the world, and has more than 330 direct barbecue stores.

Our dishes

Grilled lamb skewers

Only 6-8 months old are selected as a strong athlete in Inner Mongolia grassland ranch. Eat a hundred kinds of natural forage, drink mountain spring water, run 10 kilometers a day, and the meat is tighter; each lamb only takes 1/6 of the essence, 3 weight loss and 2 fat wear

Raw oysters

Selected 2 years of shallow sea seedling cultivation + 1 year of deep sea development of Zhanjiang Natural Marine Ranch, and now it is harvested and fresh to the store; now it is roasted, the oyster meat is tender.

Spicy pig's hoof

The front hooves of A-level pigs with large exercise are evenly fat and thin, and the muscles are tight. 32 kinds of braised ingredients, savored for 3 hours on low heat, and blended with Hunan Qixing Pepper, Yunnan Pepper and Guizhou Zunyi Pepper.

Spicy pig skewers

The pickled pork belly meat, a universal dipping sauce, mixed with Miaojia oil and chili, splashed with boiling oil, it tastes refreshing and tender, and tastes salty, fragrant and spicy.

Wooden house roasted fat beef

Use 150-day pure grain to feed cattle, with tender and smooth meat, fat and lean ratio and oil texture evenly. Bake on high heat so that the meat can quickly lock in the juice, spread the ingredients at high temperature, and stir-fry the fragrance to enhance freshness.

Hand-torn lamb steak

Choose 6-8-month-old grazing lambs from the Inner Mongolia grasslands; secret lamb chop sauce adds a fresh sweet flavor, and then sprinkle with Xinjiang cumin, Yunnan pepper, and Guizhou Zunyi pepper to stimulate the hot flavor of lamb chops.

Wooden house fresh wine

Germany's 500-year traditional brewing method, 0 additives, and every drop is malt fragrant. 4 imported malts are saccharified in grade 3, and aristocratic hops are double added. 3 fermentation, 3 filtration, refrigeration at 0°C, and freshness is locked in 7 days.