Mr. Wu's Meat & Wine House
烧烤 · ⭐ 4.6
Unit 11, 3rd Floor, West Zone, Sihai City, Wanbo 5th Road
Dishes
Premium DiaphragmPremium diaphragm is a high-quality beef cut from the cow's abdominal area, known for its tender texture and rich flavor, often used in grilling or stewing.
Five Treasures Grilled Meat PlatterThe Five Treasures Grilled Meat Platter is a fusion-style grilled dish featuring five selected meats: beef short ribs, pork belly, chicken thigh, lamb ribs, and beef tongue. The meats are marinated with basic seasonings such as soy sauce, cooking wine, ginger, and garlic. During preparation, different meats are cut into bite-sized pieces and grilled on a hot plate or charcoal until slightly charred on the surface and cooked through. The platter is served with lettuce leaves, garlic slices, and Korean or Chinese dipping sauces, highlighting the natural flavors and grilled aroma.
Home Run Butter-Aged SteakThis dish features high-quality steak as the main ingredient, processed through a butter dry-aging technique. The entire steak is evenly coated with butter and aged in a controlled temperature and humidity environment for several weeks, naturally tenderizing the meat and concentrating its flavor. After aging, the dried outer layer is removed, and the inner meat is cut into thick slices. It is typically cooked by high-temperature pan-searing or grilling to form a caramelized crust while locking in the juices. The primary flavors come from the concentrated meatiness and nutty aroma developed during aging, complemented by the smooth, creamy notes from the butter.
Thick-cut Grain-Fed Black Beef TongueThick-cut grain-fed black beef tongue, gently poached and seared for a tender, flavorful bite.
Squid IntestineSquid sausage is a type of sausage made primarily from fresh squid meat, processed through meticulous techniques. It features a deep color, tender texture, and a chewy, elastic mouthfeel. During production, high-quality squid is selected, then cleaned, de-boned, and minced before being mixed with appropriate amounts of starch and seasonings. The mixture is then stuffed into sausage casings and cooked by steaming, followed by cooling to produce a ready-to-eat product.
Handsome Guy Teppanyaki GrillHandsome Guy Teppanyaki Grill is a Japanese-style teppanyaki dish cooked live. Main ingredients include selected beef (such as short ribs, beef tongue), pork (like pork belly), chicken, and seafood like shrimp and scallops. The chef grills the food on an iron plate in front of customers, accompanied by vegetables such as onions, mushrooms, and bell peppers. The meat is usually lightly marinated or seasoned with a special sauce, then quickly grilled on a high-temperature iron plate to achieve a crispy exterior and tender interior, locking in the juices. It can be served with Japanese barbecue sauce, lemon juice, or salt and pepper.- Premium Chicken Leg MeatA dish featuring premium chicken thigh meat, marinated and deep-fried to crispy perfection, served with a savory sauce.
- Premium Grain-Fed Beef RibeyePremium grain-fed beef ribeye, tender and juicy, prepared by slow-cooking or grilling to enhance its natural flavor.
Premium Snowflake BeefPremium Wagyu beef from the tenderloin, with fine texture and even marbling. Sliced and quickly seared or涮煮 to retain tenderness and juiciness.
Sandalwood Flame Smoked Chicken LegThis dish features chicken legs as the main ingredient. The chicken legs are first marinated with basic seasonings such as salt, sugar, and five-spice powder. Then, they are slowly smoked at a low temperature in a special smoker using sandalwood chips, allowing the meat to absorb the unique woody aroma of sandalwood. After smoking, the surface of the chicken legs is quickly seared over a flame to create a slightly charred skin and enhance the fragrance. The finished chicken legs have firm meat with a distinct smoky flavor and a subtle hint of sandalwood.
深海黑虎虾深海黑虎虾选用新鲜深海黑虎虾为主料，去壳留尾，以清水煮熟或油炸至表皮微焦，辅以蒜末、姜片、葱段等调料爆香后翻炒，最后加入适量盐和料酒调味，使虾肉鲜嫩弹牙。
Full Lychee Milk Shaved IceFull Lychee Milk Shaved Ice is a traditional Taiwanese dessert with a milk shaved ice base. Main ingredients include fresh or canned lychee flesh and finely shaved ice made from pure milk, often drizzled with condensed milk or syrup for sweetness. It is prepared by freezing milk into ice blocks, shaving them into fluffy snow-like ice, topping with large pitted lychee pieces, and finishing with a drizzle of condensed milk or lychee syrup. The dessert features a combination of milky white shaved ice and translucent lychee flesh, offering a cool and sweet taste.
Fried Chicken WingsFried chicken wings is a dish made primarily from chicken wing sections, marinated and then deep-fried at high temperature until golden and crispy. The outer skin is crunchy while the meat inside remains tender and juicy, making it a favorite among diners.
Ox Tongue Core Rose Romantic CupThis dish features ox tongue core as the main ingredient. The tongue core is thinly sliced and rolled into rose shapes, arranged in a special container. It is typically served with a light sauce or broth base to highlight the delicate texture and unique flavor of the ox tongue. Preparation involves pre-cooking the tongue until tender before shaping. The presentation is elegant and visually appealing.
Salt-Grilled Whole Snow CrabSalt-Grilled Whole Snow Crab is a Japanese dish featuring a fresh whole snow crab as the main ingredient, accompanied by a large amount of sea salt. The crab is cleaned, dried, and then completely encased in a thick layer of coarse sea salt on a baking tray or special salt-grilling container. It is then baked in a preheated oven or over high charcoal heat until the shell turns red and the meat is fully cooked. The dish is served by cracking the salt crust to extract the crab meat, which can be accompanied by lemon juice or a special vinegar sauce. This method aims to lock in the crab's natural juices and sweetness.
Decadent Foie Gras Wagyu Rice BowlThis dish features premium Japanese Wagyu beef and French foie gras as the main ingredients. The Wagyu is thinly sliced and quickly seared until the surface is caramelized and the interior remains tender and juicy. The foie gras is lightly pan-seared to achieve a crisp exterior and a creamy, smooth interior. Both are placed atop a bowl of steaming hot rice, typically Japanese short-grain rice for its soft, sticky texture. No complex sauces are used; the dish relies on the natural marbling of the Wagyu and the rich flavor of the foie gras to meld and soak into the rice. It may be finished with a pinch of sea salt or freshly ground black pepper.
Sichuan Peppercorn Drunken Freshwater PrawnsSichuan Peppercorn Drunken Freshwater Prawns is a fusion-style cold dish. It primarily uses fresh giant river prawns, which are boiled and then soaked in a marinade made from Shaoxing wine, soy sauce, rock sugar, and other seasonings, with the addition of Sichuan peppercorns for a distinctive numbing aroma. During preparation, the prawns are refrigerated in the marinade for several hours to fully absorb the flavors. The finished dish features firm, springy prawn meat with a rich wine aroma, combining savory and slightly sweet notes, accompanied by the tingling sensation of Sichuan peppercorns.
Kirin Ichiban Draft BeerKirin Ichiban Draft Beer is a fresh beer brewed using the Kirin Ichiban process. The main ingredients are malt, hops, water, and yeast. It is brewed using only the first press of the wort, with no adjuncts added, and is dispensed cold under pressure through a dedicated draft system, resulting in fine, rich foam and a crisp, pure taste.
Butter MushroomButter mushrooms is a dish made by sautéing fresh mushrooms in butter until tender and fragrant, highlighting the natural flavor of mushrooms and the rich aroma of butter without complex seasonings.