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You Li Jia · Stone Plate Korean BBQ (First International Store)

Barbecue · ⭐ 4.7

Room 113, No. 3, Chaoyang Road (opposite the Party School of Nancheng Subdistrict Working Committee, Xingchen Building)

Dishes

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  Appetizer Snack

  Small dishes served before the main course, often featuring cold or lightly cooked ingredients for a refreshing start to the meal.
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  Soybean Paste Soup

  Kimchi stew is a traditional Korean dish that uses doenjang, a fermented soybean paste, as its main seasoning. Mix doenjang with an appropriate amount of water, bring to a boil, and add vegetables such as tofu, zucchini, potatoes, and onions, along with meat or seafood to enhance the umami flavor. Cook until the ingredients are tender and the broth is rich in flavor, then serve.
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  Beef Rib

  Beef brisket is made from high-quality beef, finely sliced to show a marbled texture of fat and lean meat. It is commonly used in hot pot, barbecue, or stir-frying, offering a tender and juicy taste, making it an excellent choice among meat dishes.
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  Cheese Potato Pancake

  Cheese potato pancakes are made from potatoes, cheese, and flour. Potatoes are peeled, mashed, mixed with flour and seasonings, then combined with cheese bits. Form into small patties and pan-fry until golden brown on both sides, crispy outside and tender inside.
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  Cheese Seaweed Fried Rice

  A savory fried rice dish made with cheese, seaweed, and eggs for a rich, satisfying flavor.
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  Marinated Pork梅花

  Seasoned pork shoulder is a dish made primarily with pork shoulder meat. After slicing or cubing, it's marinated with soy sauce, cooking wine, sugar, garlic, and ginger, then cooked by pan-frying, stir-frying, or stewing until flavorful and tender.
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  Seasoned Beef Tenderloin

  Seasoned beef tenderloin made with beef tenderloin, scallions, ginger, garlic, and other seasonings. The beef is sliced or cut into strips, marinated with soy sauce, cooking wine, and starch, then stir-fried with vegetables for a tender, flavorful dish.
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  Complementary Side Dish

  A common Chinese side dish made from pickled or cold-marinated vegetables, often served to enhance the meal's flavor and balance richness.
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  Snowflake Pork

  Bloody pork refers to pork belly with alternating layers of fat and lean meat, named for its evenly distributed fat resembling snowflakes. Typically sliced or cubed, it is cooked by frying, stir-frying, stewing, or roasting to achieve a tender, juicy texture that is rich but not greasy.
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  Fresh Sliced Pork Belly

  Freshly sliced pork belly uses fresh pork belly, cut into thin slices for direct consumption or simple cooking. Commonly used in hot pot, barbecue, or cold dishes, preserving the meat's natural tenderness.

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