Dihuo Sheng · Yakiniku Bar (Gulou Branch)
日料 · ⭐ 4.8
Shop 3, Ground Floor, Rongjia Building, Intersection of Chengxiang East Road and Dongmennei Avenue
Dishes
和牛霜降和牛霜降主要使用高品质和牛牛肉，经过低温慢煮或炭火炙烤，使肉质细腻柔嫩，脂肪分布均匀如雪花状，口感丰富。
安格斯小排安格斯小排选用优质安格斯牛的小排部位，经过腌制后进行烤制或炖煮，保留肉质的鲜嫩与风味。
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.
Hand-Pressed Fried Chicken CubesFresh chicken breast is hand-pounded into chunks, coated with batter and deep-fried, resulting in a crispy exterior and tender interior.
Japanese Rice CakeJapanese rice cake is made from glutinous rice flour, steamed or boiled into soft, chewy balls, often served with sweet sauce or in savory dishes.
明太蛋黄土豆明太蛋黄土豆是一道以土豆和咸蛋黄为主要食材的菜肴。土豆切块后蒸熟或煮熟，再与炒香的咸蛋黄混合拌匀，使土豆充分吸收蛋黄的香味和油润口感。
极佳牡蛎肉极佳牡蛎肉以新鲜牡蛎为主要食材，经过清洗后焯水或煎制，保留其鲜嫩口感。可搭配蒜末、姜丝等调味料提升风味，也可加入少许酱油、料酒和淀粉进行简单腌制后再烹饪。
Next-Gen DiaphragmA dish primarily made from the diaphragm of pigs or cattle, prepared by cleaning, blanching, marinating, pan-frying, grilling, or stewing.
烧汁牛五花烧汁牛五花以牛五花肉为主料，经过腌制后煎烤至表面微焦，再加入烧汁（由酱油、糖、料酒等调制）慢炖，使肉质软嫩入味，汤汁浓郁。
Sichuan Pepper Scallop with Abalone RimScallop skirt with Sichuan pepper, blanched and mixed with Sichuan pepper oil, garlic, ginger, and other seasonings. Fresh, tender, and pleasantly numbing.
Celery and Scallion SauceCelery and scallion sauce is made primarily from fresh celery and scallions, chopped and mixed with seasonings. It has a crisp texture and refreshing aroma, commonly used as a cold dish or dipping sauce.
黑松露黄油蘑菇黑松露黄油蘑菇是一道以新鲜蘑菇为主料，加入黑松露和黄油烹制而成的菜品。蘑菇经过清洗切片后，在锅中用黄油煎至微黄，再加入黑松露碎或黑松露酱调味，使蘑菇吸收浓郁香气。