6688木炭烧烤 Charcoal BBQ — Restaurant in Duluth

It’s been a while since I had BBQ skewers, so my friends and I decided to try the newly opened 6688 Charcoal BBQ. This place used to be “Hibiscus Tree”malatang — I tried it back then and thought it was decent, just a bit too spicy for me. Time really changes things! The layout is still familiar and the seating is comfortable — quiet enough for a relaxed meal. We ordered a variety of skewers: lamb and beef, beef tendon, squid, fish tofu, wheat gluten, and tofu skin. The lamb and beef were average. Beef tendon was chewy and enjoyable. Squid was flavorful but a bit dry with not much sauce. The grilled gluten and tofu skin were nice and crispy. I really liked the fish tofu — soft and tasty. We also tried some of the more “hardcore” items like lamb testicles, lamb penis, and lamb kidneys. I surprisingly liked the lamb testicles the most — tender and flavorful. Lamb penis was just chewy, and kidneys had a bit of that organ taste, but still okay. First time trying these, and the gaminess was tolerable for me. To balance it out, we added grilled veggies and carbs: corn kernels, cauliflower, enoki mushrooms wrapped in pork belly, and grilled mantou/bread. The cauliflower with BBQ sauce was especially delicious. The mantou and bread were crispy outside, soft inside. The corn and mushrooms were also good. We also tried a foil-wrapped dish of pork belly with pickled cabbage — savory and appetizing. Overall, the flavors were solid, but most skewers were on the salty side — heavy on BBQ powder and light on sauce. hot dishe menus weren’t available yet, so hoping the full menu will improve. Might come back again to see...

This meal was absolutely delicious! Starting with the cold dish on the left, it was colorful and packed with a variety of ingredients—wood ear mushrooms, peanuts, cucumber, tofu skin, carrots, cilantro, and more—all perfectly combined. The textures were amazing: the crunchiness of the cucumbers and wood ear mushrooms contrasted beautifully with the crispiness of the peanuts. The seasoning was spot-on, with a fragrant and slightly spicy sauce that had hints of Sichuan pepper. It was flavorful, refreshing, and incredibly appetizing—each bite made me want more.

The dish on the right was stir-fried tofu strips with green peppers and carrot slivers. The tofu skin was cooked to perfection—rich in flavor but not greasy, with a wonderful chewy texture and natural bean aroma. The green peppers added a nice fragrance, and the carrots brought a subtle sweetness and crunch, creating a well-balanced and healthy hot dish.

Overall, these two dishes were both visually appealing and full of flavor. The combination of spicy and refreshing tastes, along with a good mix of proteins and vegetables, made this a satisfying lunch or dinner. Whether you enjoy bold flavors or prefer something lighter, you’ll find something to love in this meal. I’ll definitely order these again next time—highly...

The food is okay, and the service is fast. However, some menu items may be unavailable due to various reasons, so it's a good idea to check with them before you go if you have your heart set on something specific. My main issue is with the kabob. It seemed too oily and cooled down quickly. The taste reminded me more of Kabob House than what I'd expect from authentic charcoal BBQ, which makes me question if it's actually cooked over charcoal. Additionally, I observed staff handling meat and making kabobs in the open, seemingly without gloves or hairnets, which is a concern...