Chu Yi Zhang Zui Ri Shi Shao Rou (Nan Jing Dian)

Beef belly slices rich in fat, releasing a fragrant aroma after grilling. Tender and juicy texture, suitable for pairing with yakiniku sauce or lettuce wraps.

Beef belly slices drizzled with Japanese teriyaki sauce. The sweet and savory sauce caramelizes during grilling, enhancing the flavor.

Beef belly slices marinated in miso sauce. The savory aroma of miso perfectly combines with the richness of the beef, creating a deep flavor.

Thick hamburger steak, retains juices after grilling. Firm texture, with an American flavor.

Classic Taiwanese night market style steak. The meat is marinated, resulting in a tender texture and a unique black pepper or marinade aroma.

Beef shoulder with delicate meat. Moderate fat content, tender and not greasy.

Thick-cut steak from the flank area. Has a thin tendon in the middle; after grilling, it has a crispy and chewy texture with a rich meaty flavor.

Selected higher quality beef belly. Perfect ratio of fat to lean meat, making it more tender and fresh.

Thinly sliced beef tongue. Grill on one side until it changes color, with a crispy and elastic texture, often served with scallion and salt.

Thick-cut steak. Locks in the juices, providing a satisfying experience of eating a large piece of meat.

Cubed beef. Convenient for one bite, retains abundant juices, with a firm texture.

Extra-large portion of hamburger steak. Full of meat, suitable for big eaters and meat lovers.

Strip meat between beef ribs. Contains connective tissue, chewy and elastic after grilling, rich in fat.

Bone-in short ribs. The meat near the bone has a unique aroma, even fat distribution, and a tender texture.

Prime grade ribeye steak. Delicate meat, beautiful marbling, and a rich flavor, a premium steak.

Hamburger steak made with Wagyu ground beef. Unique fatty aroma, more tender and juicy than regular hamburger steak.