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Xi He Charcoal Grill Restaurant

日料 · ⭐ 4.5

No. 39, Maizidian Street, East Third Ring Road North (ground-floor commercial unit), No. 120

Dishes

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  Six-piece Sushi Platter

  Sashimi Six-Item Platter: A selection of six different fresh seafoods, including salmon, tuna, sea scallop, yellowtail, geoduck, and sweet shrimp. Each seafood is carefully prepared to ensure a tender texture, paired with a specially crafted sauce to bring out the most authentic and original freshness of the seafood.
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  Hokkaido Sea Urchin

  Hokkaido sea urchin is a dish featuring fresh Hokkaido sea urchin, typically eaten raw or with a touch of lemon juice, soy sauce, and wasabi. Some versions pair it with sushi rice or sashimi to highlight its sweet flavor.
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  Wagyu Diaphragm

  Wagyu diaphragm is a dish made from the premium wagyu beef diaphragm section, carefully grilled to perfection. The diaphragm cut contains a certain amount of fat, resulting in tender and juicy meat with a rich flavor after grilling.
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  Wagyu Sea Urchin Roll

  A delicacy featuring thin slices of premium Wagyu beef wrapped around fresh sea urchin, served with lettuce or perilla leaf for a rich, umami-packed bite.
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  Grilled Bamboo Charcoal Mackerel

  Mackerel marinated and grilled over binchotan charcoal, resulting in a crispy exterior and tender interior while preserving its natural freshness.
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  Signature Foie Gras Sushi

  Signature foie gras sushi features fresh foie gras gently cooked, placed on seasoned rice, topped with raw fish or sea urchin, and wrapped in nori for a rich texture.
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  Grilled Chicken and Oyster Skewers

  Grilled chicken and oyster skewers are made by marinating chicken and oysters, then grilling them on bamboo sticks over charcoal or in a grill. The taste is tender with a smoky flavor.
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  Beef and Scallop Roll

  Beef and scallop roll is a dish made by wrapping fresh scallops with beef slices and pan-frying them after marinating. The main ingredients are beef and scallops, with a tender texture and simple preparation method.
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  Perilla Plum Chicken Thigh

  Braised chicken thigh with perilla and plum sauce: marinated chicken thighs are pan-fried or grilled, then stir-fried or mixed with perilla leaves and plum sauce to absorb the tangy plum aroma and fresh perilla scent.
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  Perilla Vinegar Jelly with Prawn

  Boiled shrimp mixed with a chilled liquid made from perilla leaves, vinegar, and rock sugar, then refrigerated to form a transparent jelly. The shrimp is tender, with fresh perilla aroma and mild acidity.
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  Cheese Grilled Rice Cake

  Cheese-baked rice cakes are made by baking rice cake slices with cheese. The rice cakes are placed on a baking tray, topped with cheese flakes or slices, and heated in the oven until the cheese melts and turns slightly golden, creating a crispy outer layer and soft, chewy interior.
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  Chicken with Oysters

  Chicken with oysters is a dish primarily made with chicken and oysters as main ingredients. The preparation typically involves cutting the chicken into pieces, then stewing it together with oysters along with seasonings such as ginger slices and scallions until the ingredients are fully cooked and flavorful.
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  Pigeon Leg

  Pigeon legs are made from fresh pigeon thighs, marinated and then stewed or braised to make the meat tender and flavorful. Typically seasoned with ginger, scallions, and cooking wine, some recipes add soy sauce and sugar.
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  Foie Gras and Sea Urchin Sushi

  Foie gras and sea urchin sushi made with fresh foie gras, sea urchin, seasoned rice, and nori. Foie gras is lightly seared or sous-vide, sea urchin served raw, layered with rice and rolled or shaped into hand-pressed sushi, garnished with caviar or sesame for texture.
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  Truffle Mashed Potatoes

  Truffle mashed potatoes made from potatoes, steamed and mashed, mixed with butter, milk or cream, then topped with truffle flakes or truffle oil for enhanced aroma.

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