Close

Cheng Shi Si · Yakitori · Eel Rice

日料 · ⭐ 4.3

Xingguanghui, Meiyuan Beijie

Dishes

• 

  Scallion Chicken Skewers

  Beijing green onion chicken skewers are made with chicken breast as the main ingredient, combined with Beijing green onions, marinated and then threaded onto bamboo skewers. Slowly grilled over charcoal until the chicken is fully cooked, the green onions are softened, and the surface is slightly charred, releasing an enticing aroma.
• 

  Scallion Chicken Skewers

  Scallion chicken skewers are made primarily from chicken thighs and scallions. The chicken is cut into pieces and alternated with scallion segments on bamboo skewers, then marinated and grilled. During marination, seasonings such as soy sauce, cooking wine, and ginger slices are typically added to enhance the flavor of the meat.
• 

  Angus Grass-Fed Beef Skewers

  Grilled skewers of premium Angus grass-fed beef with vegetables, seasoned and cooked to perfection over charcoal.
• 

  Sukiyaki

  Sukiyaki is a Japanese hot pot dish primarily made with thinly sliced beef, vegetables, and tofu. The method involves adding a sauce to a shallow iron pot, then sequentially adding ingredients to cook and eat them while simmering, often served with raw egg as a dipping sauce.
• 

  Colorful Pepper Shrimp Paste

  A dish made by stir-frying shrimp paste mixed with colorful bell peppers, offering a fresh and vibrant taste.
• 

  Signature Fresh-Dead Eel Rice

  Signature fresh-dead eel rice uses fresh eel, which is cooked after being killed. It is served with fragrant rice, mainly prepared by steaming or roasting to highlight the freshness of the eel.
• 

  Beef Donburi

  Beef bowl rice features rice as the base, topped with tender beef slices stewed in soy sauce, sugar, and mirin, creating a rich, flavorful dish. Optional ingredients like onions, eggs, or vegetables can be added for extra taste.
• 

  Beef Udon Noodles

  Beef udon noodles is a noodle dish made primarily with udon noodles and tender beef. The preparation involves boiling the udon noodles, then mixing them with stir-fried tender beef, vegetables, and a specially prepared sauce, resulting in a delicious and well-blended dish ready to enjoy.
• 

  Salt-grilled Chicken Skin Skewers

  Salt-grilled chicken skin skewers made from cleaned chicken skin, evenly coated with salt and grilled until crispy and slightly charred. No additional seasonings are used to highlight the natural flavor of the chicken skin.
• 

  Salt-Roasted Chicken Cartilage Skewers

  Chicken cartilage skewers seasoned with salt and grilled over charcoal, resulting in a savory, tender bite.
• 

  Pacific Saury

  Fresh mackerel is marinated and then pan-fried to create a dish with golden, crispy skin and tender, juicy flesh. It tastes even better when served with lemon juice and seasonings.
• 

  Eel Rice Bowl

  Unagi donburi is a dish primarily made with eel and rice. The preparation typically involves placing grilled eel on hot rice and drizzling it with a specially prepared eel sauce.
• 

  Chicken Wings

  Chicken wings are made from the wing meat of chickens, seasoned or marinated and then grilled, fried, or boiled. The skin is golden and crispy, while the inside is tender and juicy, often served as a main dish or snack.
• 

  Foie Gras Hand Roll

  Foie gras hand roll is a dish made primarily with fresh foie gras, gently marinated and shaped by hand into small balls, then combined with rice or sushi rice. The foie gras is typically prepared using low-temperature slow cooking or light pan-frying to preserve its delicate texture, creating a unique flavor combination when paired with rice.

Reviews