Qinggu charcoal barbecue opened in Xiasha in 2004, and was deeply loved by the surrounding students at the beginning of its operation, and the development momentum is in full swing, with 9 stores all over Hangzhou in 4 years. Nowadays, in the Korean food circle of Hangzhou, it still maintains a certain popularity.
There are obvious differences in the supporting facilities of each branch, giving people a feeling that the management is not standardized enough. As the first store, the facilities of the Golden Sands Club are lackluster. There is no smoke exhaust pipe in the restaurant, and the room is filled with a relatively strong smell of oil smoke during mealtime. The baking tray only has a grilling net, and the store is a self-service barbecue for diners, which requires high skill from diners. The most worthy of complaint is that the waiter changes the baking tray less frequently, which needs to be entered. Other branches are equipped with smoke exhaust pipes, and the problem of oil smoke has been significantly improved. However, there are still not many types of baking trays, and only some ovens with insulated grids are selected, and the standards are not uniform. In addition, waiters generally only help with the barbecue at the request of diners.
Qinggu's signature dish is Qinggu's signature Wu Sange. Generally speaking, we know that Wu Sange is from the well-known Korean food brand Honjia Lao Bai Wu Sange, and it is quite amazing to see it here. Usange is a literal transliteration of the Korean word for "five-flower beef", which can be obtained by cutting the beef brisket in reverse along the texture, and has a chewy texture. In line with the main family, Qinggu cut the meat into thin long and wide slices and marinated them in sauce. After being grilled, the signature Usangge is sweet and refreshing. The only thing diners need to pay attention to is the type of baking sheet. For example, the Jinshaju store only provides grill nets, which are not very suitable for grilling thin slices of meat, and it will be slightly more difficult.
Traditional snowflake sirloin and fine rose beef tongue are also worth trying. The former is a large piece of beef covered with dots of fat, and the entrance is three-dimensional and full-bodied, but the chewiness is small, which makes people a little stunned. Rose beef tongue is actually made by slicing the beef tongue and stacking it into the shape of a rose, which is very smooth and tender, and there is no chewiness.
The environment of several branches in Qinggu is average, and the service is not worth mentioning, and the overall performance is acceptable. Zhuantang store, Pujia store, Airport Xintiandi store and other products are poor, and they are not recommended here.
