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Fire Flame Yakitori (Yanta Branch)

日料 · ⭐ 4.8

Level 3, Building 4, Qujiang Quantum Morning

Dishes

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  Scallion Chicken

  Scallion chicken is a dish primarily made with chicken breast and scallions. The chicken breast is sliced thinly, and the scallions are cut into segments. They are quickly stir-fried together to preserve the tenderness of the chicken and the crispiness of the scallions, then seasoned with appropriate condiments to create a simple yet delicious flavor.
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  Wagyu Skewers

  Beef skewers made with premium Wagyu beef, cut into small pieces and grilled on bamboo skewers after simple marination, resulting in tender, juicy meat with a slightly charred surface.
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  Sukiyaki

  Sukiyaki is a Japanese hot pot dish primarily made with thinly sliced beef, vegetables, and tofu. The ingredients are cooked in a pot while adding a special sauce for flavor, and it is traditionally eaten by dipping the cooked food into raw egg yolk.
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  Small Potatoes with Fresh Shrimp

  A dish featuring small potatoes and fresh shrimp, stir-fried with garlic and ginger for a savory, satisfying flavor.
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  Fresh Shrimp and Pork Roll with Large Leaves

  Fresh shrimp and pork tenderloin wrapped in large leaves, seasoned and steamed or pan-fried for a delicate, layered flavor.
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  Yuzu Vinegar Chicken Skin

  Pomelo vinegar chicken skin is a dish primarily made with chicken skin, seasoned with pomelo vinegar. The preparation involves frying the chicken skin until golden and crispy, then drizzling it with specially prepared pomelo vinegar to add a refreshing fruity aroma.
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  Mango Pudding

  Mango pudding is a dessert made primarily with fresh mango, combined with ingredients such as milk and sugar, and prepared through steps like mixing and refrigeration. The pudding has a smooth texture and a rich mango aroma, melting in your mouth—it's an ideal treat for cooling off in summer.
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  Filet Mignon Cubes

  Tender cubes of beef tenderloin marinated and quickly cooked to perfection, offering a rich, savory flavor.
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  Zucchini with Menchou Sauce

  Zucchini slices are blanched and mixed with menchou sauce. Main ingredients are zucchini and menchou sauce, simple to prepare, with a fresh, slightly spicy taste and the distinctive salty aroma of menchou.
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  Semi-Rare Beef

  Lightly cooked beef uses tenderloin or shank meat, quickly seared to a pink center, keeping it tender. Main ingredient is beef, with minimal scallions, ginger, garlic, and seasonings.
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  Glazed Lamp Meat

  Braised lantern pig trotter is a dish primarily made with pork knuckles, which are marinated and coated with a savory sauce before roasting. During preparation, seasonings such as soy sauce, sugar, cooking wine, and spices are typically added to make the meat tender and flavorful.
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  Braised Crab Treasure

  Stewed crab balls with fresh crab meat, seasoned with scallions, ginger, garlic, doubanjiang, and yellow wine, then baked to absorb the rich sauce flavor.
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  Chicken with Oysters

  Chicken with oysters is a dish primarily made with chicken and oysters as main ingredients. The preparation typically involves cutting the chicken into pieces, then stewing it together with oysters along with seasonings such as ginger slices and scallions until the ingredients are fully cooked and flavorful.
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  Butter Fig

  Buttered figs are made with fresh figs and butter. Sliced figs are pan-fried with melted butter to soften the flesh and absorb the butter's aroma, typically served as a dessert or appetizer.
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  Black Grape Vinegar Foie Gras

  A refined dish featuring tender foie gras glazed with black grape vinegar, offering a balanced sweet and tangy flavor.

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