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Juju Charcoal Grill

烧烤 · ⭐ 4.1

No. 001 Building, No. 240, Shazitang Road

Dishes

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  Triangle Bone

  Triangular bone is the shoulder blade area of pork, mainly composed of bones and a small amount of lean meat. It is usually blanched and then stewed or braised with seasonings to make it flavorful and tender, suitable for home cooking.
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  Yakitori Rice Bowl

  A rice bowl topped with grilled chicken skewers and a savory sauce, popular in Japanese cuisine.
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  Beef Short Ribs

  Beef short ribs are made from beef rib cuts, marinated and then grilled or braised. The meat is tender with clear muscle fibers, and after careful cooking, it offers a rich flavor and delicate texture.
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  Salt-grilled Shrimp

  Salt-grilled shrimp is a dish made with fresh shrimp as the main ingredient, wrapped in coarse salt and then grilled. To prepare it, clean the shrimp thoroughly, coat them evenly with coarse salt, and grill them in an oven or over charcoal until the shells turn red and the flesh becomes firm, preserving the shrimp's natural flavor.
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  Salt-Roasted Chicken Thigh

  Salt-roasted chicken thigh features tender meat marinated in salt and slowly cooked to perfection, offering a savory, juicy bite.
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  Perilla Leaf Chicken Thigh

  Chicken thigh marinated with perilla leaves and pan-seared to perfection, offering a savory and aromatic dish.
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  Zucchini

  Zucchini is a vegetable shaped like a long cylinder with thin skin and thick flesh. When cooking, it can be sliced or shredded and is suitable for various methods such as stir-frying, stewing, and boiling. When combined with eggs, meat, or other vegetables, it can create a variety of delicious dishes.
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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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  Chicken Wings

  Chicken wings from the middle section, marinated and then pan-fried or baked until golden and crispy, with a fragrant crunchy skin and tender, juicy meat.
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  Pigeon Leg Meat

  Pigeon leg meat is made from pigeon thigh muscles, cleaned and sliced or cooked whole. Common methods include braising, stewing, roasting, or stir-frying, often seasoned with scallions, ginger, garlic, soy sauce, and cooking wine.

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