Close

Jinchao Du Korean BBQ (Xiumen Branch)

Barbecue · ⭐ 4.2

No. 53–56, Huicui Garden, Xiumen Street

Dishes

• 

  Pork Belly

  Pork belly cut into chunks, blanched to remove odor, then stewed with scallions, ginger, garlic, soy sauce, sugar, and other seasonings until tender and glossy. Add star anise and cassia bark for extra aroma.
• 

  Double Egg Fried Rice

  A simple and delicious fried rice dish made with two eggs, rice, and seasonings, popular as a quick meal.
• 

  Wagyu Beef with Balanced Fat and Lean

  This dish uses high-quality Wagyu beef, selecting cuts with a balanced ratio of fat and lean meat, such as short rib or brisket. The main ingredient is sliced Wagyu beef, seasoned with a small amount of salt or a special sauce. The cooking method typically involves quick pan-frying or grilling at high heat to seal in the juices, creating a slightly charred surface while keeping the interior tender and juicy. The meat has distinct marbling and even fat distribution, resulting in a delicate texture.
• 

  Must-have Lettuce

  Fresh lettuce leaves, washed and torn into pieces, served as a base for salads or sandwiches with dressing—light, crisp, and refreshing.
• 

  North Korean Cold Noodles

  North Korean cold noodles, primarily made with noodles, beef, kimchi, cucumber, and other ingredients. After cooking, the noodles are smooth and chewy, and the broth is sour and spicy, stimulating the appetite. The noodles are boiled, then mixed with chilled broth, and topped with ingredients such as sliced beef, kimchi, and cucumber strips.
• 

  Beef with Fat and Lean

  Beef Fat and Lean is a dish using beef's fatty and lean parts as main ingredients, typically sliced thin or cut small, marinated, then stir-fried or stewed to achieve tender meat that's rich but not greasy, and lean yet not tough.
• 

  Special Cold Noodles

  Special cold noodles are made from buckwheat or wheat noodles, boiled and then rinsed with cold water to achieve a smooth and chewy texture. They are served with shredded cucumber, carrot, egg slices, ham slices, and other ingredients, drizzled with a specially prepared sauce or vinegar dressing. Sometimes beef or chicken slices are added, and the dish is enjoyed chilled.
• 

  Special Steak

  Special steak made from premium tenderloin or sirloin, marinated and pan-seared. Ingredients include steak, olive oil, black pepper, sea salt, and garlic. High-heat searing locks in juices for a crispy exterior and tender interior.
• 

  Secret-Recipe Plum Pork

  Braised梅花肉 is a dish made with梅花肉 as the main ingredient, marinated in a special seasoning and then grilled. After marinating, the梅花肉 is roasted until golden and crispy on the outside while remaining tender and juicy inside.
• 

  Secret-Recipe Pork Shoulder Steak

  Pork shoulder steak marinated in a secret blend of spices and grilled to perfection, offering a rich, savory flavor.
• 

  Old-Style Lean Beef

  Old-Style Lean Beef is a traditional Chinese dish primarily using lean cuts like beef tenderloin or shank. The beef is sliced thinly or into strips and marinated with soy sauce, cooking wine, ginger slices, and a little sugar. It is typically cooked quickly by stir-frying or velveting to retain tenderness. The finished dish has a reddish-brown color, firm yet tender texture, and highlights the natural flavor of beef enhanced by savory soy sauce.
• 

  Old-Style Lean Beef

  Old-Style Lean Beef is a traditional home-style dish, primarily using lean cuts such as beef tenderloin or shank. The beef is sliced thinly or cut into strips, then marinated with ginger, scallions, cooking wine, and a small amount of soy sauce for flavor. It is quickly stir-fried in hot oil to retain tenderness, sometimes with added vegetables like green peppers, onions, or celery for texture. The dish has a natural color, firm and chewy meat, highlighting the original flavor and aroma of beef.
• 

  Crispy Beef Heart Tubes

  A dish made from beef heart tubes, marinated and deep-fried to achieve a crispy texture, often seasoned with chili and garlic.
• 

  Boneless Chicken Leg Meat

  Boneless chicken leg meat is marinated and cooked by grilling or braising, resulting in tender and juicy meat often served with sauce or vegetables.
• 

  Beef in Sauce

  Sauce beef is a dish made with beef as the main ingredient, seasoned with scallions, ginger, garlic, and other辅料, then stir-fried and enhanced with soy sauce, sugar, and cooking wine. Beef is sliced or cubed, blanched or pan-fried first, then stewed or stir-fried with the sauce to absorb its rich flavor.
• 

  Snowflake Beef

  Snowflake beef is made from high-quality beef, named for its red and white marbled texture resembling snowflakes. To prepare it, the beef is sliced thinly, then marinated with a special seasoning before being quickly stir-fried until cooked. The dish showcases the tenderness of the beef perfectly blended with the seasonings.
• 

  Frost Descent Diaphragm

  A dish made from pork diaphragm, marinated and slowly cooked to achieve tender, flavorful meat with a rich savory taste.
• 

  Air-dried Sausage

  Air-dried sausage is a meat product made primarily from pork, processed through curing and air-drying. It has a bright red color, rich flavor, firm texture with chewiness, and a unique aroma.
• 

  Fresh Beef Upper Back

  Fresh beef tenderloin from the back near the neck, known for its tenderness and even fat distribution. Typically served sliced, ideal for hot pot or quick stir-frying while preserving the beef's natural flavor.

Reviews