From Our Editors
Beef, fish, chicken bones, and more than 30 Chinese herbs collectively flavor the numerous variations of Xinjiang Mala spicy broth at Dragon Gate BBQ. These slow-cooked broths coat spicy shabu skewers, on which chefs layer kelp, tofu curd, and beef meatballs. Simmering meats also cling to the kitchen staff’s barbecue skewers, which include traditional ingredients, such as green beans, chicken gizzard, and pig skin. Batches of fried rice or noodles tossed with veggies round out the menu along with freshly squeezed juices or imported beer.