Changsha's local delicacies and snacks are endless, and the famous delicacies such as Hunan cuisine, stinky tofu, and flavored shrimp are all authentic local flavors. Compared with the Hunan restaurants and lobster restaurants that are scattered in the streets and alleys, Korean cuisine is relatively backward in terms of scale and development speed. But if you want to taste Korean food in Changsha, there are no good choices, and the black beef barbecue of the Jiutian family is one of them.
Charcoal grilling is one of the core elements of Korean barbecue, but with the increasing environmental standards, many Korean restaurants have turned to electric grilling. There is a lot of controversy about how the difference between charcoal grilling and electric grilling affects the flavor of grilled meat. Some people think that charcoal grilling has a unique flavor, while others think that electric grilling is more hygienic and delicious. In fact, when charcoal is burned, the charcoal decomposes to produce guaiacol with a special aroma, known as "smoky taste". All stores of Changsha Jiutianjia use fruit charcoal barbecue, which is not to be missed by diners who love charcoal grilling.
Unlike most Korean barbecue restaurants, the Kuta family focuses on non-cured beef, which comes from the high-quality beef supply. The meat of the Jiuda family is Australian Angus cattle, which has clear snowflake patterns and even fat distribution, which is more chewy and juicy.
Kutaya offers a wide variety of meats such as beef, pork, mutton, and chicken. Among them, the wind flower snow moon and black beef ribs are the two signature dishes. Fenghua Xueyue is a beef with a brisket close to the steak part, and it is named because of the fat and clear snowflake lines. The fat is finely distributed in the lean meat, and the meat has few tendons, and the mouth is smooth and tender, and the mellow and full taste is impressive. The black beef ribs are thick and medium-rare, which changes many people's impression of charred meat and dry texture. Both types of beef don't need to be seasoned too much, and the black beef ribs can be eaten with a few sea salts.
Unlike beef, pork belly is marinated properly, and if the heat is in place, the grilling time is right, and the taste is just as good. The lamb is relatively simple to handle, and it will still have a large smell after roasting, which some diners may not be used to. In addition to meat, side dishes also taste good, cucumbers are refreshing and fragrant, mashed potatoes are dense, and tofu is tender and smooth.
Although the Kuta family is a Korean-style restaurant, each house is decorated with logs and tends to be Japanese-style. The walls are decorated with cartoon-themed graffiti, which makes it even more cute. The three branches in Changsha have not been open for a long time, but the waiters are well-trained and have a good attitude. By default, a waiter will help with the barbecue, and one waiter will be assigned for every 3-4 tables, and diners can also choose to grill their own meat.
