Hen Sheng Qi Ri Shi Shao Rou

Beef belly slices rich in fat, with sweet and tender meat after grilling.

Pork belly drizzled with Japanese teriyaki sauce, a combination of sweet flavor and fatty aroma.

Pork belly marinated with Korean-style sauce, with a hint of spice and garlic aroma.

Pork belly with alternating lean and fat, served with Korean sauce, best when grilled to a char.

Spicy seasoned pork belly, for those who prefer strong flavors.

Pork belly marinated with miso paste, develops a rich soybean aroma and sweet and salty flavor after grilling.

Pork slices, firm and chewy, suitable for wrapping in lettuce.

Unmarinated pork belly slices, to savor the original fatty aroma of the pork.

Pork belly brushed with teriyaki sauce, sweet flavor.

Pork belly marinated with salt and spices, with a unique salty and fragrant flavor, similar to indigenous cuisine.

Taiwanese-style sausage, with a firm texture and juicy, slightly sweet flavor.

Thick-cut pork tongue, crisp and chewy after grilling.

Boneless chicken thigh cut into pieces, tender and juicy.

Chicken seasoned with Thai spices, with a sour and spicy flavor that whets the appetite.

Marinated spicy chicken thigh, full of aroma.

Chicken gizzard, crisp and chewy, seasoned with salt and pepper.

Chicken thigh pieces flavored with Korean spicy sauce.

Japanese teriyaki-flavored chicken, sweet flavor, a popular choice.

Western-style chicken flavored with herbs such as parsley.

Whole saury, rich in fat, with crispy skin after grilling and a unique bitter-sweet taste.

Fresh white shrimp, crispy shell and sweet meat after grilling.

The chin part of the sea bream, extremely rich in fat, with tender meat.

Sliced cuttlefish, crisp and chewy after grilling.

Clam clear soup served in a small bowl, can be heated on the grill and drunk.

Large squid (mid-body), with thick and fresh meat.

Squid seasoned with Korean spicy sauce.

Lean cut (filet), the most tender cut, seasoned with black pepper.

Sirloin cut of beef, with moderate marbling, chewy and with a beefy aroma.

Beef short ribs with fascia, with a springy and chewy texture, becoming more fragrant the more you chew.

Lamb ribs with cumin powder, a classic desert flavor, rich in aroma.

Processed large intestine, grilled until the skin is crispy and the inside is tender, rich in fat.

Small fish with roe inside, the roe has a rich texture after grilling.

Usually refers to the chin or belly edge of the fish, rich in fat, not shark fin.

Scallops in shell, with sweet meat and concentrated juice.

Seasoned shellfish.

Bacon slices treated with smoke, with a unique smoky aroma and salty flavor.

Fatty lamb slices sprinkled with cumin powder to remove gaminess and enhance flavor.

Large grass shrimp with shells conveniently removed, easy to eat, with firm and springy meat.

Large scallops from the deep sea, tender and sweet.

New Zealand beef treated with wet aging, making the meat more tender and concentrating the flavor.

Thick-cut Australian beef steak, retaining rich juices, firm texture.

Cuts from the shoulder (chuck), with even marbling, tender and without sinew.

Minced meat formed into a burger patty, with a soft and juicy texture, suitable for children.

Imported beef tongue, crisp and tender after grilling, recommended with scallion and salt.

Threadfin bream with delicate texture and rich fat, simply seasoned with salt and pepper.

Mackerel, rich in fat, with firm meat.

Pork neck cut, with snowflake-like marbling, crisp and not greasy.

Additional hot pot soup base, suitable for pairing with grilled meat.

Large grass shrimp with shells removed, a generous portion.

Sweet and fresh large scallops, five per order.

Beef short ribs, bone-in or boneless, rich in fat and aroma.

Thick-cut Australian steak.

High-quality chuck flap.

Single burger patty.

Precious slices of beef tongue.

Scallops in shell.

Whole or sliced mackerel.

Tender and fresh threadfin bream.