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Chutian Jiaju Restaurant - Tingyuan (Da Zhong Temple Branch)

日料 · ⭐ 4.5

South Courtyard, No. 8 Yard, Yihé, Dazhongsi, Beidajie Sidaokou

Dishes

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  Five Premium Skewers Assortment

  A premium skewer platter featuring five types of carefully selected ingredients, including beef, lamb, chicken, shrimp, and vegetables, marinated and grilled over charcoal to preserve the natural flavors of the ingredients.
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  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.
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  Medium-Rare Beef

  Rare beef is a dish made primarily from high-quality beef, prepared using a special cooking technique. The beef is cooked to a rare state, preserving its tenderness and original flavor, then seasoned with simple seasonings to fully highlight the beef's natural taste.
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  Japanese Grilled Avocado

  Japanese-style grilled avocado is a dish featuring avocado as the main ingredient. The avocado is halved and pitted, then brushed with seasonings such as soy sauce, mirin, and sesame oil before being baked in an oven until slightly charred. The finished dish has a soft, creamy texture and a flavor that blends savory umami with a hint of sweetness.
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  Grilled Sirloin Rib Skewers

  Grilled strip steak skewers made from strip steak cut into bite-sized pieces, marinated with soy sauce, black pepper, and garlic, then grilled to perfection—crispy outside, tender inside, with a firm texture.
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  Beef Sukiyaki

  Beef Sukiyaki is a Japanese hot pot dish primarily made with thinly sliced beef. To prepare it, first lightly sear the beef in a hot pan, then add vegetables and tofu as accompaniments, and finally pour in a specially prepared sukiyaki sauce to cook through. It is traditionally enjoyed with raw egg yolk.
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  Beef Sukiyaki Hot Pot

  Beef sukiyaki is a Japanese hot pot dish primarily made with beef slices, vegetables, and tofu. The preparation involves cooking the ingredients in a pot and serving them with a specially prepared sauce.
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  Red Crab Roe Chicken Wing Dumplings

  Red crab roe chicken wing dumplings are made with chicken wing meat as the main filling, seasoned with red crab roe, mixed together, and wrapped in dough before being steamed or boiled to perfection.
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  Grilled Whole Live Eel

  Grilled whole live eel is a dish made with fresh live eel, which is cleaned and gutted, then marinated in a special sauce before being grilled. Its skin is crispy and fragrant, and the meat is tender and juicy, with a sweet and salty taste and a unique flavor.
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  Soft-boiled Ox Tongue Donburi

  Soft-boiled ox tongue rice bowl features tender ox tongue slow-cooked with rice and sauce, enhanced with scallions and ginger. Sliced tongue stewed in broth for a delicate texture, served over hot rice.
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  Grilled Thick Beef Tongue

  Flat iron steak is a dish primarily made with beef tongue. The tongue is processed and sliced into thick pieces, then pan-seared on a hot iron plate until the surface is slightly charred while the inside remains tender. During preparation, seasonings such as soy sauce, garlic, and onions are typically added for flavor.
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  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.
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  Eel and Foie Gras Rice Bowl

  Eel and foie gras rice dish made with cooked eel and pan-seared foie gras over steamed rice, often enhanced with a sauce.
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  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.

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