Chichiharu Yakiniku Chichiharu Yakiniku

Thick-cut slices of meat sizzle across an iron plate as rendered fat mingles with the sharp, appetizing aroma of suancai. This is the distinct hallmark of Qiqihar-style barbecue from Northeast China. Departing from conventional skewer-focused street fare, the style centers on searing beef and lamb on a hot grill or flat-top alongside fermented cabbage, seasoning every mouthful with assertive, spicy dry rubs and sauces.

For newcomers, the hearty barbecue set menus offer an effortless introduction. Packed with cuts of beef and mutton, mounds of shredded suancai, and fresh enoki mushrooms, these platters provide more than enough food to fill 2 diners comfortably. Once cooked through and tender, the meat takes well to the table condiments: dip each piece into ground spice powders, chili pepper seasonings, or punchy garlic-spiked dipping sauces. The pickled cabbage cuts cleanly through the richness of the meat, while fresh coriander and sliced onions add crisp contrast.

Beyond the grill, the kitchen prepares a broad selection of regional à la carte specialties. Crispy guobaorou (sweet-and-sour pork) balances sharp vinegar against sugar, while fragrant grilled lamb skewers, chilled noodles, and savory beef flatbreads evoke the everyday comfort of Northern Chinese tables. Paired with cold draft beer or other drinks, the menu lends itself naturally to lively group gatherings.

Diners can eat in or order sets to take away for home meals and outdoor cookouts. Adding an easygoing leisure component, the 2nd floor features a billiards table, making it easy to linger with friends over games and conversation after dining.