Xiao Jiu Guan Charcoal Grilled Beef & Dry-Aged Wagyu Steak (青年路店)
烧烤 · ⭐ 4.5
Ground-floor commercial unit No. 4-2, No. 85 Chaoyang Road (900 meters from Chaoyang Joy City)
Dishes
M5 Top SirloinM5 ribeye is selected from the shoulder area near the neck, featuring tender meat with even fat distribution, typically cooked by grilling, roasting, or stewing to preserve the beef's natural flavor.
Angus Beef RibeyeAngus beef brisket made from premium Angus beef, slow-cooked or grilled after marinating. Tender, elastic texture with natural fat aroma and rich flavor.
Angus Beef TenderloinAngus beef is a dish made primarily from high-quality Angus beef. The beef is carefully selected for its tender and juicy texture. To prepare, the beef is sliced thinly, marinated with a specially crafted seasoning, and then quickly stir-fried until cooked. This process preserves the beef's natural flavors, enhancing its delicious taste.
Xiao Jiu's Mixed Rice BowlXiao Jiu's Bibimbap is based on rice, mixed with various ingredients like beef, egg, carrot, cucumber, and bean sprouts, briefly stir-fried or blanched, then tossed with a special sauce.- Dry-Aged 21-Day M3 Ribeye SteakSelected M3 grade Wagyu beef from the eye muscle, dry-aged for 21 days to develop a unique flavor on the surface while maintaining juiciness and tenderness inside. Sear over high heat to lock in juices, delivering a crispy exterior and tender interior.
- Dry-Aged 21-Day Wagyu M3 Ribeye SteakPremium Wagyu M3 top blade, dry-aged for 21 days, with fine texture and even marbling. Slow-cooked at low temperature to retain juices and flavor.
Dry-Aged 21-Day Wagyu M5 Top Blade SteakMade from the M5 top blade of 21-day dry-aged wagyu, simply seasoned and pan-seared. Tender and juicy with a rich beef flavor.
Dry-Aged 21-Day Australian Wagyu M5 Top Blade SteakSelected Australian Wagyu M5 top blade beef, dry-aged for 21 days, with tender and juicy texture and rich beef aroma.
Dry-Aged 21-Day Black Angus Ribeye SteakDry-aged black angus ribeye steak for 21 days, made from high-quality beef, naturally aged for a long time, with tender and juicy texture and rich beef flavor.
Dry-Aged 28-Day American Prime Sirloin SteakHigh-quality American sirloin steak aged for 28 days to enhance flavor. Tender and juicy with rich taste.
Dry-Aged Oak-Fruit Pork BellyPremium pork belly undergoes dry aging to enhance texture and flavor. Aged in controlled conditions for weeks, then smoked with oak acorns for a unique aroma. Sliced and served to preserve its natural essence.- Dry-Aged Australian Wagyu M5 SteakPremium Australian M5 Wagyu steak, dry-aged for enhanced tenderness and juiciness, with a richly flavored crust. Sear at high heat to preserve the beef's natural essence.
Dry-aged American Angus Beef Short PlateDry-aged American Angus beef short plate uses high-quality Angus beef, aged for a long time to enhance flavor. The main ingredient is beef short plate, processed using dry-aging technique to preserve the original taste.
Oak Acorn Snow Pig TenderloinOak acorn marinated pork tenderloin made with premium pork tenderloin, marinated with oak acorns, then slowly cooked or grilled. Tender and juicy, with a unique nutty aroma from oak acorns enhancing the flavor profile.
Wet-Aged Sirloin SteakThis wet-aged sirloin steak is made from high-quality beef, enhanced through a wet-aging process to improve tenderness. It is then cut and prepared to preserve the original flavor and juiciness of the meat, offering a delicate texture suitable for those who appreciate premium beef.
Black Pepper Beef RibsBlack pepper beef short ribs made with beef short ribs, black pepper, onion, and green pepper, marinated and then stir-fried or stewed. The meat is firm with rich flavor, enhanced by the spicy aroma of black pepper, creating a deeply fragrant dish.