After the host ordered a gazillion ingredients from the menu, waiters and waitresses wheeled in carts full of our BBQ items.
Oregano, Sesame, Chile Powder, Peanut Powder; Vinegar and a Special Sauce
I was told to pile my plate with all the condiments on the table and mix them all together.
Then, the grilling marathon commenced.
Sweet Potato and Pickled Cabbage; Meat n' Potatoes
Qiqiha'er BBQ Condiments
Lamb Skewers and Grilling Sweet Potatoes and Beef
Steak with Red Wine; Grilling Veggies
Dipping Tofu in Egg Yolk Before Grill-Frying
What separates this BBQ experience apart from all the other BBQs I've had before is the finale of hand made fresh noodles. The waitress poured a hot water into our deep-dish grill, scraped all the remaining traces of browned meat juices from the bottom of the grill dish, incorporated our grilled veggie and meat leftovers, brought the mixture to a boil, and tossed in the hand-made noodles.
Hand-Stretching Noodle Dough; Hand-Tearing Noodles from Stretched Dough
Making Noodle Soup with the Grill
This was the best Northeast China meal I've had. I know, I'm using a ton of superlatives here, but I am not exaggerating.