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Shi Tu Shaoshao · Xiaojiu (Beichen Branch)

日料 · ⭐ 4.8

No. 861 Huangxing North Road (next to China Merchants Bank)

Dishes

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  A5+ Sirloin Steak

  This dish features a sirloin steak from Japanese Wagyu beef, graded A5 or higher. The main ingredients are A5+ sirloin steak, sea salt, black pepper, and a small amount of cooking oil. The primary cooking method is high-temperature pan-searing, which creates a flavorful crust on the surface while achieving the desired internal doneness (typically medium-rare or medium). After cooking, the steak is rested to retain its juices. No complex sauces are added, allowing the rich flavor and delicate marbling of the beef to stand out.
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  One Book Beef Ribs

  A premium beef rib dish, marinated and slowly stewed to tender perfection, served with a secret sauce for rich flavor.
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  Braised Rabbit and Roasted Meat Platter

  The Braised Rabbit and Roasted Meat Platter is a fusion dish consisting of two main components: firstly, selected rabbit pieces are blanched, then braised slowly with ginger, scallions, cooking wine, soy sauce, sugar, and various spices until tender and flavorful; secondly, it is paired with a variety of roasted meats, such as pork belly, chicken wings, or beef, which are marinated and then grilled. The platter combines the rich depth of braising with the aromatic char of roasting, offering a diverse range of ingredients and layered flavors.
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  Thick-cut Diaphragm

  Thick-cut diaphragm is a beef cut from the cow's diaphragm, marinated and grilled over charcoal for a rich, tender flavor.
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  Thick-cut Beef Tongue

  Thick-cut beef tongue is a delicacy made from fresh beef tongue, carefully prepared and cooked. The tongue is sliced into thick pieces and cooked using specific techniques to achieve a crispy exterior and tender interior, resulting in a rich and flavorful texture.
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  Benzhou Grilled Eel

  Fresh eel marinated and grilled over charcoal, resulting in a crispy skin and tender, savory meat.
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  Premium Thick Cut Platter

  A premium platter featuring thick-cut beef, pork belly, and chicken thigh, grilled to perfection with fresh vegetables and a signature sauce.
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  Kimchi Platter

  Kimchi platter mainly consists of various fermented vegetables like cabbage, radish, cucumber, chili, and garlic. These are sliced, salted, and seasoned with soy sauce, fish sauce, garlic, ginger, and chili powder to create a spicy, tangy flavor. The platter features a mix of kimchi varieties, ideal as a side dish or accompaniment to rice.
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  Volcano Mashed Potatoes

  Volcano mashed potatoes made from potatoes, steamed and mashed, mixed with butter, milk, and salt. Piled into a volcano shape, topped with cheese powder or grated cheese, drizzled with tomato or chili sauce, then baked until the surface is slightly charred, creating a volcanic eruption effect.
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  Salted Scallion Sauce Beef Belly

  Beef belly marinated in salt and scallion sauce, then pan-seared to tender perfection with a savory aroma.
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  Stone Pot Rice Bowl

  Bibimbap is a dish made with rice as the main ingredient, combined with various vegetables, meat or seafood, and a special spicy sauce. It is heated at high temperature in a stone pot and mixed before eating. Its特色 lies in the high temperature of the stone pot, which locks in the freshness of the ingredients, allowing the rice to fully blend with the toppings for a rich and flavorful experience.
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  Pineapple Beef Ribs

  Pineapple beef short ribs is a dish made primarily with beef short ribs and pineapple. The beef is marinated and stir-fried with pineapple chunks, using the pineapple's natural acidity to tenderize the meat while adding fruity aroma. Seasonings like soy sauce, sugar, and cooking wine are added for balanced flavor.
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  Sauce

  A sauce is a seasoning made by mixing various condiments, with main ingredients including soy sauce, vinegar, sugar, salt, chili peppers, garlic, ginger, and green onions. It is blended through stirring, simmering, or marinating to enhance the flavor of dishes.

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