Jiutianya Black Beef Korean BBQ (Nanning Wuyue Plaza Branch)
烧烤 · ⭐ 4.7
4th Floor, Wuyue Plaza, Da Wu Road
Dishes
Thick-cut Pork BellyThick-cut pork belly is a dish made primarily from pork belly, using slices of meat with alternating layers of fat and lean, cut thickly and prepared by frying, grilling, or stewing to achieve a tender, juicy texture that is rich but not greasy.
Original Cut Black Angus Top BladePremium black beef from the top blade, tender and juicy, simply marinated and grilled to preserve its natural flavor.
Wagyu SnowflakeWagyu snowflake is a dish featuring premium Wagyu snowflake cut, known for its evenly distributed fat resembling snowflakes. Typically grilled or pan-seared to retain tenderness and natural flavor.
Milk-flavored Beef RibsBeef ribs slow-cooked with milk and cream for a rich, creamy flavor and tender texture.
Signature Black Angus RibSignature black beef short ribs selected from premium black beef rib sections, marinated and grilled at high temperature. Firm texture with distinct grain, chewy yet flavorful, preserving the original taste of beef.
Teriyaki Chicken Rice BowlGrilled chicken thigh rice with teriyaki sauce, marinated and pan-seared until golden, then simmered in a sauce of soy sauce, mirin, sake, and sugar, served over rice with vegetables or soft-boiled egg.
Stone Pot Beef Rice BowlStone pot beef rice is made with tender beef slices, seasoned with a rich sauce and colorful vegetables such as carrots, green peppers, and onions, quickly stir-fried in a stone pot at high heat. Finally, the cooked beef and vegetables are placed on steaming hot rice, thoroughly mixed to allow each grain of rice to absorb the essence of the beef and vegetables.
Secret-Recipe BeefSpicy beef is made with fresh beef slices, marinated in a secret sauce and quickly stir-fried or boiled. Main ingredients include beef, scallions, ginger, garlic, and green and red peppers. Some recipes add doubanjiang (fermented broad bean paste), light soy sauce, dark soy sauce, sugar, and cooking wine for seasoning.
Crispy LiverCrispy Liver is a Chinese dish made with pork liver, marinated and then fried or pan-fried. It has a crispy exterior and tender interior with a rich aroma.
Grass-fed Black Angus Top BladeGrass-fed black beef ribeye features tender meat with even fat distribution. Simply marinated and cooked by pan-searing or charcoal grilling to preserve its natural flavor.
Spicy KimchiKimchi is a dish made primarily from cabbage, seasoned with chili powder, garlic, and other spices. After washing and drying the cabbage, it is mixed evenly with a specially prepared chili paste and then fermented to allow full flavor absorption.
Wind, Flower, Snow, MoonFeng Hua Xue Yue is a dish made with chicken breast, fresh shrimp, carrots, green peas, and corn kernels. After blanching, the ingredients are mixed with seasonings and stir-fried in oil. The dish features vibrant colors and a refreshing taste.
Black Beef TongueBlack beef tongue is a dish featuring beef tongue as the main ingredient, typically blanched and deodorized before being stewed or braised with soy sauce, cooking wine, and spices. It has a soft, elastic texture.
Black Angus OysterBlack beef oyster dish features black beef and fresh oysters, quickly stir-fried with seasonings for rich flavor. Perfectly controlled heat ensures tender beef and succulent oysters.
Black Angus Oyster MeatBlack beef oyster meat is a dish featuring black beef and fresh oysters. Thinly sliced black beef is quickly stir-fried with oysters, seasoned with ginger threads and garlic for aroma, preserving the tenderness of the ingredients.
Black Angus RibBlack beef short ribs are made from the rib section of beef, marinated and then grilled or braised. The meat is tender with rich fat aroma, usually served with sauces or spices for flavor.