San Liang Ri Shi Shao Rou

Thinly sliced beef with rich marbling, seasoned with Japanese-style sauce. Tender and juicy texture, rich aroma. Recommended to quickly grill on the grill net until discolored.

Beef belly slices with alternating layers of fat and lean meat, seasoned with rich minced garlic. The garlic aroma perfectly blends with the beef fat, resulting in a smooth texture. Suitable to eat with white rice after grilling.

Beef cut with less fat, firm texture with a slight chewiness. Refreshing and not greasy, with a rich beef aroma. Be careful not to overcook during grilling to avoid dryness.

American beef short ribs, with fascia and rich fat. Chewy and springy texture, becoming more flavorful with each chew. Recommended to grill until slightly charred to render excess fat.

Bone-in American short ribs, with tender meat and even marbling. The meat near the bone has a unique aroma and chewiness. Suitable for grilling until fully cooked, enjoy the pleasure of gnawing the bone.

Premium beef with beautiful marbling like frost. The meat is extremely fine and tender, melting in your mouth. Lightly grill to retain the juices and enjoy the ultimate flavor.

Boneless chicken thigh pieces marinated in Japanese miso sauce. The chicken is tender and juicy, with the sweetness and saltiness of miso. Grill until fully cooked, recommended to cook slowly on the edge of the grill.

Chicken marinated in Thai spices and spicy-sour sauce. The flavor is spicy and sour, with an exotic touch. The aroma is rich after grilling, very refreshing.

Cartilage from the end of the chicken breast, sprinkled with salt and pepper. Crisp texture, makes a crunching sound when bitten. An excellent snack to accompany drinks, grill until the surface is golden.

Fresh cabbage sprinkled with salt and pepper. Crisp and sweet texture, with a light peppery aroma. Lightly grill to retain the vegetable's moisture.

Sliced king oyster mushrooms, with a thick texture resembling abalone. Crisp, juicy, and tender with a unique mushroom aroma. Eat after grilling until softened and moist.

Freshly washed lettuce leaves. Crisp and refreshing texture. Used to wrap grilled meat and kimchi, it helps cut through richness and adds layers of texture.

Sliced raw onion. After grilling, the spiciness turns into sweetness, and the texture becomes soft. Often served as a side dish with grilled meat.

Fresh shiitake mushrooms. Tender texture, even better when absorbing sauce or broth. Grill until they release moisture.

Sliced green bell peppers. Crisp texture with a unique vegetable aroma. Lightly grill to maintain crispness.

Sliced potatoes sprinkled with salt and pepper. Creamy and soft texture, with the natural sweetness of starch. Requires a longer grilling time, recommended to place over a weaker heat source.

Layered tofu product. Chewy and tender texture, easily absorbs sauce. Most delicious when grilled until the surface is slightly charred and puffed.

Whole or peeled garlic cloves. After grilling, the texture becomes soft like potatoes, the spiciness disappears, turning into a rich sweetness. Suitable to eat with meat.

Traditional cake made from glutinous rice and pork blood. Sticky and chewy texture. Best flavor when grilled until the surface is crispy and the inside is soft and chewy.

Taiwanese "Tian Bu La" (fish cake), a fried product made from fish paste. Chewy and tender texture, fresh and savory. After grilling, the surface becomes crispy and puffed, very delicious.

Thinly sliced pork tongue, sprinkled with salt and pepper. Unique texture, with crispness and chewiness. Grill until fully cooked, crisp and not greasy.

Pork shoulder slices seasoned with Japanese sauce. Moderate fat distribution, tender meat. Suitable for high-heat, quick grilling, served with chopped scallions or onions.

Bone-in or boneless pork ribs, with a firmer texture. Marinated to perfection, with a balanced sweet and savory taste. Recommended to grill until fully cooked for a captivating caramelized flavor.

Pork collar slices with plenty of minced garlic. Rich garlic flavor, removes the gamey smell of pork and enhances its sweetness. The aroma of garlic is strong after cooking, very appetizing with rice.

Smoked pork belly slices. Unique smoky aroma, rich in fat. The fat dripping onto the charcoal during grilling will ignite more aroma, resulting in a savory and crispy texture.

Crispy sausage or casing product. Chewy texture, with the savory flavor of salt and pepper. Most delicious when grilled until the casing is golden and slightly charred.

Famous Taiwanese Shilin night market style sausage, larger in size. The meat is plump and juicy, with a sweet flavor and a hint of wine. Excellent flavor when sliced and grilled, served with raw garlic slices.

Small fish filled with roe. After grilling, the roe has a popping texture, and the fish meat is delicate. The whole fish can be eaten, recommended to grill slowly until the skin is golden and crispy.

Cod from cold waters, with white, tender flesh. Melts in your mouth, rich in fat. Be careful when flipping during grilling to prevent the fish from falling apart.

Fresh white shrimp sprinkled with salt and pepper. The shrimp meat is firm and sweet, and the salt and pepper add a savory flavor. Grill until the shrimp shells turn red.

White shrimp with rich minced garlic sauce. The garlic flavor penetrates the shrimp, creating a strong and enticing taste. Suitable for those who enjoy bold flavors.

Small squid or cuttlefish. Chewy and springy texture, full of freshness. Grill quickly until curled, to avoid overcooking and hardening.

Grouper chin, rich in fat and collagen. The meat is extremely tender, and the skin becomes crispy when grilled, making it crispy outside and tender inside. Very delicious.

Fresh clams. Grill until the shells open, then enjoy the delicious clam meat and broth. The broth is sweet and fresh, don't waste it.

Fermented spicy cabbage. Sour, spicy, and crisp texture. Can be eaten directly as an appetizer, or paired with grilled meat to cut through richness and enhance flavor.

Thinly sliced Japanese onion with Japanese-style dressing. Refreshing and slightly pungent, very effective at cutting through richness. Suitable to eat after consuming greasy grilled meat.

Enoki mushrooms with butter, usually grilled in a foil container. The enoki mushrooms are crisp with a rich buttery aroma. The broth is fresh and delicious.

Rice topped with light broth, sprinkled with seaweed and seasonings. Mild and refreshing flavor, warms the stomach and is filling. Suitable as a concluding staple.

A salad of mixed fresh vegetables. Crisp texture, served with dressing. Balances the greasiness of grilled meat and replenishes fiber.

Steamed white rice. Soft and sweet texture. The best staple to pair with savory grilled meat.

Thinly sliced lamb with rich marbling, seasoned in a Japanese style. Rich aroma of lamb, tender texture. Suitable for quick grilling.

Bone-in New Zealand lamb chops sprinkled with cumin and fennel. The meat is tender and fresh with no gamey smell, the cumin aroma perfectly complements the lamb. Recommended to grill to medium-rare.

Lamb belly slices with cumin seasoning. A flavor full of desert charm, heavily spiced. The first choice for lamb lovers.

Pork hot pot with Korean kimchi as the soup base. The broth is sour and spicy, and the pork absorbs the soup. A steaming hot pot, suitable for sharing among many.

Pork hot pot with a light and delicious broth. Allows you to taste the original flavors of pork and vegetables. Refreshing taste, suitable for those who don't eat spicy food.

Korean kimchi soup base with beef slices. The beef fat melts into the sour and spicy broth, creating a rich and mellow flavor. Rich texture.

Clear broth beef hot pot. The broth is sweet, and the beef is tender. A bowl of hot soup warms the stomach and soothes the soul.

Korean kimchi hot pot with assorted seafood. The sweetness of the seafood and the sourness of the kimchi blend together, creating an incredibly delicious broth. Generous portions.

Seafood hot pot cooked in a light broth. Best brings out the original sweetness of the seafood. The broth is fresh and delicious, with a refreshing taste.

Sliced or strip-shaped Japanese mochi (rice cake). Grilled until puffed and dipped in honey. Crispy on the outside, soft and chewy on the inside, delightfully sweet.

Roasted soft mochi coated in sweet peanut powder. Rich peanut aroma, soft and chewy mochi texture. A classic dessert pairing.

Warm mochi drizzled with rich condensed milk. Full of milky flavor, sweet, soft, and chewy texture. A beloved dessert.

Marshmallows on a skewer. Quickly rotated over charcoal. Grilled until the surface is golden caramelized and the inside melts into a creamy, melt-in-your-mouth consistency.