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Ji Zhi Yuan · Japanese BBQ (Yue Liang Store)

日料 · ⭐ 4.8

Room 203, Floor 2, Building 18, at the junction of the east bank of the Moon River Canal East Embankment and the south bank of the Yunchao Flood Diversion River

Dishes

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  M12 Wagyu

  M12 Wagyu is a premium beef dish featuring Japan's top-grade M12 Wagyu, typically served as a prime cut steak, gently cooked via sous-vide or searing to preserve tenderness and juiciness.
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  Premium Wagyu Top Blade

  Premium Wagyu striploin, sourced from top-grade Wagyu beef, slow-cooked or charcoal-grilled to retain tenderness and juiciness, with a slightly charred surface and marbled texture when sliced.
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  Chinese Seaweed

  Chinese seaweed salad is a refreshing cold dish made primarily from seaweed, combined with适量 garlic, cilantro, and other seasonings. The preparation is simple: wash the seaweed, then mix it with seasonings and ingredients. This dish has a smooth and refreshing texture, making it an excellent choice for cooling off in summer.
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  Ten Generals Grilled Meat

  Ten General Grilled Meat is a dish featuring pork, beef, and chicken, marinated with soy sauce, cooking wine, garlic, ginger, and five-spice powder, then grilled until tender with a slightly charred surface.
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  Namban Chicken Cubes

  Namban chicken is a dish made primarily with chicken, usually thigh or breast meat cut into pieces, marinated, then fried or pan-fried. A sauce made of soy sauce, sugar, vinegar, garlic, and ginger is added and stir-fried to infuse flavor. The dish has a golden color and a crispy exterior with tender interior.
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  Fuji Mountain Mashed Potatoes

  Fuji Mountain Mashed Potatoes is a dish made primarily from potatoes. After steaming, the potatoes are mashed and mixed with milk and butter to create a smooth texture. Shaped by mold or hand into a form resembling Mount Fuji, it's decorated with carrots and green peas to simulate mountain slopes and snow-capped peaks.
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  Live Eel

  Fresh eel is a dish primarily made with live eel, typically cleaned and gutted before being steamed, braised, or grilled. Ginger slices and scallions are often added to remove fishy odor and enhance aroma, while soy sauce and cooking wine may be used to enrich flavor.
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  Sea Dragon King Roll

  Sea Dragon Roll is a cold dish made with jellyfish head, cucumber strips, and carrot strips. After blanching the jellyfish head, it's mixed with vegetables and seasoned with soy sauce, vinegar, sugar, garlic, and sesame oil.
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  Hot Spring Egg Rice

  Warm spring egg rice is a dish featuring eggs gently cooked in low-temperature water until the yolk remains runny and the white sets, served with rice and sauce. Common toppings include green onions, seaweed flakes, or soy sauce.
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  Wang's Beef Tongue Stew

  Wang's牛舌烧 is a dish featuring beef tongue as the main ingredient. After blanching, the tongue is sliced and braised with scallions, ginger, garlic, soy sauce, and cooking wine, resulting in a tender texture and rich flavor.
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  Red Bean Paste

  Red bean paste is a traditional dessert made primarily from red beans and sugar. The preparation involves soaking the red beans, cooking them until tender, then mixing in sugar until they reach a sandy texture. It has a smooth texture, with the aroma of red beans perfectly blended with the sweetness of sugar.
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  Unagi Rice Three Ways

  Unagi don three ways is a dish featuring eel as the main ingredient, typically marinated and grilled or pan-fried, then served over rice. Common methods include slicing the eel, marinating it in sauce, grilling it, and placing it on rice; alternatively, it can be made into sushi or mixed rice dishes, offering three distinct eating experiences for layered flavors.

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