TLT BBQ

Name: TLT BBQ
Address: 35 E 3rd Ave, San Mateo, CA, 94401, US
Telephone: 650-343-1688
Price range: $$

Chinese$$

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Hours not confirmed on official site; use delivery menu or call before visiting

35 E 3rd Ave, San Mateo, CA 94401
650-343-1688
Last verified: August 2026
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Signature BBQ Skewers (特色炭烤串)

Lamb Skewers (2)炭烤羊肉串$7.50
- Spicy
Charcoal-grilled tender lamb shoulder skewers seasoned heavily with cumin seeds, salt, and red pepper flakes.
Beef Skewers (2)炭烤牛肉串$7.50
- Spicy
Fresh flank steak cubes charcoal-grilled and seasoned with traditional Chinese street-style spices.
Chicken Wings Skewer双烤鸡翅$4.25
- Spicy
Skewer of two whole chicken wings grilled and brushed with sweet and spicy barbecue glaze.
Squid Tentacles Skewer烤鱿鱼须$3.99
- Spicy
Thick squid tentacles grilled over charcoal and seasoned with garlic paste, cumin, and chili oil.
Grilled Eggplant Skewer烤茄子$1.99
Half giant eggplant grilled soft, brushed with seasoned garlic oil, green onions, and chili.
Grilled Scallion Skewer烤韭菜$2.50
Savory fresh Chinese garlic chives grilled over charcoal and seasoned with chili and sesame.

Northeastern Chinese Main Entrées (东北特色热炒)

Sweet and Sour Pork Tenderloin (Guo Bao Rou)锅包肉$20.99
Double-fried thin crispy pork cutlets glazed in a tangy and sweet garlic-vinegar syrup. A Dongbei classic.
Bell Pepper with Dry Tofu尖椒干豆腐$16.99
- Spicy
Sautéed thin sheets of dried bean curd wok-cooked with spicy green horn peppers and garlic.
Seaweed with Garlic Sauce凉拌海带丝$8.99
Tangy cold shredded kelp salad dressed in minced garlic, vinegar, and sesame oil.
Spicy Potato Salad凉拌土豆丝$8.99
- Spicy
Blanched crunchy julienned potato strips tossed in chili oil, vinegar, garlic, and cilantro.

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Bao: Soft, slightly sweet steamed yeast buns. Filled versions (baozi) hold barbecued pork (char siu bao), vegetables, custard or red bean; baked char siu bao has a glossy golden crust instead. Unfilled folded buns (gua bao, "lotus leaf buns") come with braised pork belly or Peking duck to stuff at the table. On this menu as: Sweet and Sour Pork Tenderloin (Guo Bao Rou).
Cumin lamb: Sliced lamb stir-fried (or skewered and grilled) with whole cumin seed, dried chili and onion, the signature seasoning of China's northwest, especially Xinjiang and Xi'an. Also common in Hunan kitchens, where it gets fresh chilies too. On this menu as: Lamb Skewers (2).
Fish-fragrant (yu xiang): A Sichuan seasoning of pickled chili, garlic, ginger, scallion, sugar and vinegar, originally used for fish and now most famous on eggplant and shredded pork. There is no fish in it; "in garlic sauce" on American-Chinese menus is usually this flavor profile. On this menu as: Seaweed with Garlic Sauce.
Sweet and sour: Battered pork, chicken or shrimp in a bright glaze of vinegar, sugar and ketchup or hawthorn, with pineapple, onion and bell pepper. The Cantonese original (gu lao rou) is tangier and less neon than the takeout version. On this menu as: Sweet and Sour Pork Tenderloin (Guo Bao Rou).
Tofu (bean curd): Pressed soybean curd, from custard-soft (for mapo tofu and soups) to firm (for stir-fries and braises). Fried tofu puffs soak up sauce; tofu skin (yuba) is the sheet lifted off simmering soy milk, rolled and braised or fried as a "vegetarian duck". On this menu as: Bell Pepper with Dry Tofu.

TLT BBQ

Menu

Signature BBQ Skewers (特色炭烤串)

Northeastern Chinese Main Entrées (东北特色热炒)

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