Dou Niu Shi Jing Dian Niu Pai Chang An Dian

A value combo including two main courses. Choose any two from options like steak, chicken thigh, pork chop, seafood, etc., to satisfy those who want to try multiple flavors.

A premium combo of high-quality ingredients. Offers choices like filet mignon, duck confit, premium seafood such as abalone and scallops, suitable for discerning diners.

Thick pork chop marinated in a special sauce. Slow-cooked to maintain tenderness and juiciness, with a crispy exterior.

From the pork neck, commonly known as Matsusaka pork. Unique texture, crisp, tender, and springy, with even fat distribution that is not greasy.

Bone-in tomahawk pork chop, a substantial portion. You can enjoy the aroma of the bone and the firm texture of the loin at the same time.

A classic French dish. Duck leg is slow-cooked in low-temperature fat for an extended period. The skin is crispy, and the meat is extremely tender, falling off the bone with ease.

A meal set designed for children. Offers a choice of chicken chop, pork chop, or burger steak, with moderate portions.

A main course option for vegetarians. Made with non-meat ingredients, it offers a rich texture and is suitable for lacto-ovo vegetarians.

Abalone cooked in Japanese braising style, sweet and springy. Two pieces per serving.

Sweet scallops from Hokkaido, lightly seared on the surface while remaining tender inside.

Halibut from Greenland, with delicate white flesh and rich fat content.

Large, firm, and delicious shrimp. Two pieces per serving.

Grilled fish steak, with a slightly seared skin and tender fish.

Whole grilled squid, with a chewy texture and the fresh taste of seafood.

A platter of assorted fried items, suitable for sharing among multiple people.

Chicken wings fried to a golden crisp, with juicy meat inside.

Crispy fried french fries, a popular side dish.

A classic Taiwanese steakhouse dish, served with sauce sizzling on a hot iron plate.

Rich and flavorful French liver pate, perfect for spreading on bread or pairing with steak.

Garlic chips fried to a golden crisp, with a rich garlic aroma, an excellent accompaniment to steak.

Hot toasted bread.

A whole bottle of red wine, perfect for pairing with your meal.

A well-known Dutch lager beer, with a refreshing, slightly bitter taste.

The restaurant's signature steak, cooked from a whole cut of prime beef. Wet-aged for exceptional tenderness and juiciness.

Served with a generous amount of slow-fried garlic, the steak absorbs the rich garlic flavor. Suitable for those who enjoy strong flavors.

Thick-cut steak served with French liver pate. The smooth richness of the pate combined with the steak's juices creates a unique and luxurious flavor.

A non-steak option. Baked pasta topped with a generous amount of cheese and beef chunks, aromatic and filling.

Ribeye imported from the US, rich in marbling and with a fine texture. Suitable for those who enjoy the aroma of fat and a tender texture.

Ribeye from New Zealand grass-fed beef. Compared to American beef, it has less fat, a chewier texture, and a naturally sweet beef flavor.

New York strip cut, with firm and elastic texture. Usually has a layer of fat around the edge, which becomes fragrant when grilled.

Filet is the most tender cut of steak, with almost no fat. Extremely tender, suitable for those who dislike fatty meat.

Short rib has rich marbling. Recommended to be cooked to a higher doneness to render the fat, resulting in a fragrant, crispy, and juicy texture.

Filet mignon cut into bite-sized cubes for easy eating. Tender and juicy with every bite.

Classic Taiwanese steak, using bone-in short ribs. Slow-cooked in a special sauce for a long time, the meat is fully cooked yet tender and flavorful, with a unique taste.

An impressive bone-in tomahawk steak. The meat near the bone is rich in collagen and aroma, with a thick cut. Perfect for hearty appetites.