Yuan Shao Rou Jiu Chang ( Meng Zi Road ) Review

Eat, eat, eat, are permanent topics, each has their own tastes, aroma is the idea that is always pursued. Fate, the name is a bit special. It tastes great. Come on like it

A roast meat shop with a relatively high price/performance ratio, the environment is OK, the quality of the dishes is relatively complete, overall it is worth a visit, the key is that this store is also close to my home

A Japanese-style roast meat shop near Dapu Bridge, the things are quite authentic, the price is not bad, the set food is not bad, it is suitable for couples, business banquets are actually OK, the environment is not bad

The taste is very good, the barbecue with Japanese friends, the meat is very good, the taste is a little lighter, the authentic Japanese barbecue tastes stronger, order a whole beef banquet, feel the same taste, the softness of the meat is different. Basically, after roasting once, the waiter will change the barbecue network, the service is very good.

已经差不多有8年历史的日式烧肉店，蒙自路交通也很便捷，9/13号线马当路3号口出，步行个3-5分钟就到。园区也可提供泊车！环境很有日式居家的感觉，不会太拘谨，日式tatami座位挺带感，4人座位也有竹帘遮挡，feel不错。开胃菜：黄金蔬菜色拉，油醋拌的，低脂健康，有苦苣菜、甜橙片、圣女果等，酸酸甜甜可口。独家自制的白菜泡菜也是必点开胃菜，没有韩式的那般辣口，爽脆不酸，很提神开胃。毛豆和秋葵是吾心水，煮过的毛豆还保持着碧绿色，颗粒也很饱满，倒一壶小酒喝喝，吃吃毛豆，夏日小确幸。秋葵的size很大，下面有很多酱汁，蘸一下香甜的口感甚是喜欢，脆嫩多汁带点黏稠是ta的特色，功效也so多，特别是增强视力这项深得我心。炭火烤的肉自然香得说，选了几款不同种类的肉开烤，也想体验一把DIY的乐趣。和牛三种，集牛小排、西冷和牛背肉于一盘，光看着牛肉的脂肪分布而形成的雪花纹理来看就垂延不已，烤一烤，翻一翻，蘸上带有果香味的特制调味料真的是好吃，入口即化，鲜美多汁。特上三筋肉，放在竹篮内，从纹理上看牛肉就被ta诱人的降霜纹理吸引，属于牛前腿中最好部位的肉，配上大葱颗粒，烤一烤卷一卷，蘸点酱料，香嫩丰腴，回味久久。经典壶渍隔膜肉，放在小壶内顾名思义。条状的牛隔膜肉，上面改过花刀是为了让腌渍的调料充分浸入，牛肉在果香中完全破发出惊人的美味，有一定厚度，烤完后把壶内的酱料直接倾倒于烤肉表面，夹起来送入口中，还无需蘸酱，真心好吃。特上和牛小排肉，纹理相当漂亮，这个部位的肉质油筋及油脂分布比较多，所以烧烤是打开牛小排最佳的方式，高温会逼出油脂，使得牛肉风味更佳。梦幻坛子肉，有点梦幻，不但有牛肉还有寿司饭。牛肉条状2面烤一下，上面的酱汁本来就挺浓稠，蘸点蛋液然后包裹在寿司小饭团的外部，一口送入口中，不仅吃到牛肉的浓香滋味还有米饭的颗粒感，也算是一份主食啦。安利一款辣牛尾汤面，香辣适中，牛尾肉很大块说明用料蛮扎实的，面条也可很Q。甜品也是别出心裁 ，椰子水果雪芭冰淇淋，半只椰皇掏空，里面是椰子味的冰淇淋，上面还有坚果若干，很清爽；柠檬雪葩，整只柠檬掏空，揭开柠檬小盖子，口感更似冰霜，柠檬淡的酸甜起到很好的解腻作用，特别在吃过这么多肉肉之后。北海道冰淇淋（原味），经典Cremia，奶味超级浓郁，天热就好冰淇淋这一口。三井の寿+14 大辛口纯米吟酿让slamdunk迷为之倾倒，虽然我喜欢仙道彰！

I like a Japanese-style roast meat shop very much. It is not a little higher than the Korean barbecue. First of all, the environment is not noisy, and there is no smell of oily smoke when barbecue. A la carte, anyway, beef and sheep pork are all ordered, seafood platter and sashimi platter are also ordered, the meat is very fresh, some are seasoned and impregnated, and the roast is not as delicious as the sauce. I like snowflake beef the most. The texture is too beautiful. There is a feeling of entrance. Of course, it is not easy to bake for too long, otherwise it will affect the taste of the meat. The chicken wings are called and added. The crispy and sweet emblem is very suitable for my waiter to change the roasted plate bone plate very actively, and the water is also diligent. I scored on the service. Of course, the most plus point is its desserts, no black hole, they are delicious, favorite chocolate ice cream and coconut snow bar, full of milk, really seconds to kill Haagen-Dazs.

The cold dishes are ordered, and the avocado tofu salad is recommended, which is very nutritious. The avocado is well cut, and it must be mixed to eat. Every mouthful is rich in layers. The tofu is soft and there is no smell of beans. The avocado seems to have a thick feeling of cheese. The sauce is very appetizing. There are more wine dishes, belt skirt, mustard arctic shellfish, chinese seaweed, etc., small portion, favorite mustard arctic shellfish, a little mustard stimulate taste buds, arctic shellfish cut, very chewy. Charcoal roasted, small stove racked up, generally Japanese roasted meat is used to exhaust the air, the whole meal clothes did not have any taste, this is very good. Choose the right 2-4 people and cattle step by step, the plate height is scattered, all kinds of meat are placed at once, from the color, pattern, each will be different. There are extreme cold, extreme beef back meat, extreme beef small rows, special cross-sectional meat, special three-tened meat, extreme beef tongue, special beef stew before, basically the most essence of the cattle is reflected, the beef tongue is light pink, fresh, other meaty patterns are really like marble, The charcoal fire reaches a certain temperature, put the barbecue, force the oil, and smell it close, and smell it with some milk. When you eat, the most favorite is the small steak of the cow, juicy, the level of the meat is different, the taste will be completely different, it is worth a try. Special selection of beef ribs, selected garlic flavor, used Australia special 9+ beef ribs meat, high level, beautiful snowflakes, fat distribution is also uniform, put garlic on it to roast together, then rolled up to eat particularly chewy, fragrance will slowly spread in the mouth. The upper special selection of the beef tongue, the more the front of the beef tongue, the more expensive, is the softest part of the tongue, the below is also cushioned with lemon slices, the flower knife has been treated, so that the roasted beef tongue is more flavorful, eating is very bullet teeth. The staple food has rice, noodles and cakes. I asked for five-color flavored noodles, buckwheat noodles are very Q, and the five colors are balanced with nutrition. There are a lot of drinks, in addition to freshly squeezed juice, there are a variety of colorful cocktails, traditional plum wine, sake, etc.

Japanese-style roast meat has not eaten for a long time. I have been to the old store before. But it seems that I went to the new store last year. In "Happiness", is it the meaning of eating roast meat here? Several of the same trips are friends who have just been to Japan for a long time, so a group of friends. People eat roast meat while discussing the various Japanese tours. It just happens to be a reference for future travel. Hashimi platter. Of course, you have to come to a Japanese food. The sashimi is like something missing. How can Japanese-style roast meat and cattle miss the mile? There are many people and ten kinds of cattle. 7 kinds of orders, one each, if there are fewer people, it will be a little less. The ten kinds of whole cow banquets are chic. The wooden ones are made of cow shape. The good texture neon that can be seen evenly on the top, the friends who come back say that the taste is almost the same as the Japanese. My favorite is the cold. The color and texture are all good-looking. After putting it on the baking tray for a few seconds, there is a splash of oil and flowers. After baking, bite in the mouth. The juice is abundant and the fat is rich. The taste is bursting. The seafood general mobilization uses peony shrimp to make roasted meat. I didn’t expect the peony shrimp to be roasted. The taste is particularly different. , shrimp meat is tight and lively, a faint smoky taste, one is not addictive. After dinner, the milk pudding for dessert is fragrant and rich. The entrance is instant.