Cui Ze Jia 1988 · Korean Food · BBQ Shop (Zhonghai City Branch)
Barbecue · ⭐ 4.7
No. 108 Chishan Road, Shop No. 3
Dragon Mate tips
If you are traveling in China to visit Shenyang, this restaurant is worth a stop for great food. This restaurant is located at No. 108 Chishan Road, Shop No. 3. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Mashed Potatoes, Cui Ze Wu Sangge, Cui Zejia Cold Noodles.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shenyang
- Category: Barbecue
- Rating: 4.7
- Address: No. 108 Chishan Road, Shop No. 3
- Popular dishes: Mashed Potatoes, Cui Ze Wu Sangge, Cui Zejia Cold Noodles, Cui Ze Vegetable Salad, DeSang Thick Pork Belly
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Dishes
Mashed PotatoesMashed potatoes is a home-style dish primarily made from potatoes. The preparation method typically involves boiling the potatoes, peeling them, and then mashing them into a smooth consistency. Depending on personal taste, ingredients such as milk, butter, salt, and pepper can be added and mixed thoroughly.
Cui Ze Wu SanggeA creative dish featuring fresh sangge fish, seasoned with a special sauce and seasonal vegetables, prepared using steaming and quick stir-frying techniques to preserve natural flavors.
Cui Zejia Cold NoodlesChoi Za Jia Cold Noodles is a chilled noodle dish made with buckwheat noodles, served with cucumber strips, egg, beef slices, and kimchi, dressed in a special sauce. The noodles are soaked in cold water or boiled and cooled to maintain a smooth texture.
Cui Ze Vegetable SaladA refreshing salad made with fresh lettuce, cucumber, tomato, and carrot, dressed in a light vinaigrette.
DeSang Thick Pork BellyDeoshin thick-cut pork belly uses fresh pork belly, sliced thickly, marinated, then grilled or pan-fried to achieve a crispy exterior and tender, juicy interior with balanced fat and lean.
Seaweed and Pork Floss Rice BallSeaweed meat松 rice balls are made by mixing cooked rice with seasoned meat floss and a touch of seasoning, then shaped into balls and wrapped in seaweed sheets. The rice is usually sushi rice or regular rice, cooled before mixing with the meat floss and wrapped in seaweed for a soft, chewy, sweet taste.
Ximen Dong Large SirloinA premium thick-cut sirloin steak from Ximen Dong, slow-cooked then seared for a perfect crust and tender interior, served with black pepper or red wine sauce.
Seoul-Style Drizzled Fatty BeefThis dish features fatty beef as the main ingredient, typically using cuts like beef belly or brisket with even marbling. The beef is quickly blanched or lightly seared to remove excess fat and lock in juices, then sliced or cut into pieces. The core element is a special drizzle sauce, usually made from soy sauce, Korean chili paste (gochujang), minced garlic and ginger, sesame oil, sugar, and pear juice, resulting in a savory, sweet, and mildly spicy flavor. The prepared sauce is heated until thickened and evenly drizzled over the arranged beef, often garnished with white sesame seeds and chopped green onions.
Fresh Fruit-Seasoned Pork CutletPork chops marinated and pan-fried to golden perfection, served with fresh fruits like apples and pineapples for a harmonious blend of fruit and meat flavors.
Egg CakeEgg cake is a sweet dessert made primarily with eggs, flour, sugar, and other ingredients, steamed or baked. The eggs are mixed with sugar and flour, poured into a mold, and heated to form a soft, delicate texture.
Black Pepper Eye of Round SteakBlack pepper beef eye steak is a savory dish made by stir-frying tender slices of beef with a rich black pepper sauce, delivering a bold and aromatic flavor.