Dao Shou Rou Jiu Chang (Baohé Wanda Plaza Branch)
日料 · ⭐ 4.2
Unit 115, Building 13, Baohe Bar Street, No. 150, Wuhu Road (beside Wangyue Bridge)
Dishes
Five-Meat Thick Slice PlatterA platter featuring five premium meats—beef, pork, chicken, lamb, and fish—sliced thick and chilled for a fresh, tender bite.
Thick-Cut Premium Beef DiaphragmThis dish uses premium beef diaphragm meat, thick-cut to approximately 1.5 cm per slice. The main ingredient is beef diaphragm, seasoned simply with salt and black pepper. It is quickly grilled on a high-temperature grill or iron plate to sear the exterior and lock in juices, resulting in a charred outside and tender inside. It is typically served with simple dipping sauce or lemon juice to highlight the natural flavor of the beef.
Scallion Black Pork RollsFresh black pork slices wrapped with green scallions, seasoned and steamed to create tender, flavorful rolls with a fragrant onion taste.
Bone-in SteakBone-in steak is made from beef cuts like rib or back bones, marinated and then grilled. Main ingredients include steak and seasonings; it's seasoned with salt and black pepper, then cooked at high heat to desired doneness, preserving tenderness and bone flavor.- Signature Wagyu SukiyakiA premium dish featuring tender Wagyu beef simmered with vegetables and tofu in a savory soy-based broth, served traditionally in a hot pot.
Signature Next-Gen DiaphragmMade with beef diaphragm as the main ingredient, marinated and grilled over charcoal. The exterior is crispy and aromatic, while the inside remains tender and juicy, preserving the natural flavor of the meat.
Premium Thick Beef TongueThick-cut beef tongue, marinated and grilled to perfection, preserving its natural flavor and offering a chewy texture.
Premium Wagyu Beef TonguePremium Wagyu beef tongue uses the root portion of high-quality Wagyu tongue, known for its thick, tender texture and fine marbling. Main ingredients include Wagyu beef tongue, salt, black pepper, and a small amount of sake or mirin. During preparation, the outer rough skin is removed, and the tongue is trimmed and sliced thick or kept whole. It is typically grilled over charcoal or on a high-temperature iron plate to sear the surface and lock in juices, keeping the interior tender and juicy. Alternatively, it may be sous-vide before grilling to enhance texture. The result is a springy, flavorful cut with even fat distribution and the rich, distinctive taste of Wagyu.
Next-Gen DiaphragmA dish primarily made from the diaphragm of pigs or cattle, prepared by cleaning, blanching, marinating, pan-frying, grilling, or stewing.- Premium Wagyu Beef and Oxtail SukiyakiPremium Wagyu beef and oxtail simmered in a savory sweet sauce, tender and deeply flavorful.
White Chocolate Matured Beef TonguePremium beef tongue slowly cooked and infused with white chocolate for a rich, tender texture and unique flavor.
Pineapple Pork TenderloinPineapple Pork Tenderloin is a dish that combines the sweet and tangy flavor of fruit with the savory taste of meat. It primarily uses pork tenderloin and fresh pineapple chunks. The pork is sliced or cubed, marinated briefly with salt, cooking wine, and starch. Pineapple is cut into chunks. The meat is stir-fried until it changes color and set aside. In the same wok, pineapple chunks are briefly stir-fried, then the cooked pork is added back. Seasonings like sugar, vinegar, and soy sauce are added for a quick toss, and finally, a thin starch slurry is used to thicken the sauce. The finished dish is bright in color, with tender meat and juicy, sweet-and-sour pineapple.- Garlic Beef Stone Pot RiceA savory dish of tender beef stir-fried with garlic and served over rice in a hot stone pot, creating a fragrant and satisfying meal.
Luxury Five-Point Sashimi PlatterThe Luxury Five-Point Sashimi Platter features five types of premium seafood sashimi. Main ingredients include tuna akami (lean tuna), salmon, sweet shrimp, surf clam, and sea bream. All ingredients are rigorously selected for freshness. In preparation, the seafood is cleaned and sliced according to the characteristics of each cut—tuna akami is cut thick to preserve texture, salmon is sliced thinly to highlight its fat content. Sweet shrimp are shelled with tails left on, surf clams are sliced, and sea bream is skinned and cut on a diagonal. The prepared sashimi is neatly arranged by type on a dish with crushed ice or decorative elements, typically served with freshly grated wasabi, soy sauce, and pickled ginger.
Long Dragon Beef RibsLong Dragon Beef Ribs is a dish featuring carefully selected beef ribs as the main ingredient. Key components include a whole strip of beef ribs, various Chinese spices (such as star anise, cinnamon, and Sichuan pepper), along with seasonings like soy sauce and cooking wine. During preparation, the ribs are trimmed into a continuous long strip, blanched to remove gaminess, then braised or stewed for an extended period with spices until the meat becomes tender and flavorful. Finally, the sauce may be reduced or the ribs lightly grilled to impart a slight charred aroma. The finished dish boasts tender, fall-off-the-bone meat with rich bone-in flavor, presented in an intact, dragon-like shape.- One-Night Dried Chicken ThighA dish made by marinating and air-drying chicken thighs overnight, resulting in a flavorful, chewy texture.
Foie Gras SushiFoie gras sushi is a Japanese dish made primarily with fresh foie gras and sushi rice. The preparation involves slicing the foie gras thinly, gently searing it until the surface is slightly charred, then placing it on prepared sushi rice. A small amount of sauce or other seasonings can be added according to personal taste.