Charcoal grilling is one of the most basic and core elements of Korean barbecue restaurants, and the environmental ban has made charcoal difficult to find in Xi'an Korean restaurants, and the overall flavor is not as good as before. In other aspects such as hardware equipment and service details, Xi'an Korean restaurant is also difficult to say outstanding. If you want to find good products in the low-level Xi'an Korean food industry, Jiutianjia is undoubtedly the safest choice. Regardless of the level of dishes, grilling technology, hardware equipment and service level, the Kutajia Black Beef Yakiniku Restaurant has performed well, and there is basically no criticism, which can be described as a boutique Korean restaurant.

Xi'an's environmental standards are becoming more and more stringent, and many Korean restaurants have abandoned charcoal grilling due to poor smoke exhaust and pollutants from charcoal burning. The same is true of Jiutianjia Xi'an store, which originally used fruit charcoal barbecue as a selling point, but now it has switched to an electric stove, and many diners lament the decline in flavor. In fact, there has been a long history of disputes between charcoal grilling and electric grilling, with some people believing that the former has a unique flavor, while others believe that the latter is healthy and delicious. In fact, when charcoal is burned, the charcoal decomposes to produce guaiacol with a special aroma known as "smoky".

The restaurant adopts a lower exhaust smoke oven, the smoke is discharged from the suction mouth around the grill tray, and the smoke ring is gathered to prevent the smoke from leaking, so that there is almost no smoke residue on the diners after the meal, and the experience is better. The waiter changes the baking tray quickly, and after the charring, it is removed in time to ensure the color of the meat. The restaurant has a buffet barbecue by default, and diners can also ask the waiter to help grill the meat, and the staff is skilled and rarely splashes of oil. The tea is also buffet, and the dining table is equipped with an electric kettle, teapot and a single bag of tea leaves, but the teapot is not cleaned, and there are residual tea leaves from time to time.

Unlike most Korean barbecue restaurants, Jiutian House focuses on non-cured meats, focusing on black beef barbecue, pork, sheep, chicken, seafood and other meats, as well as various staple foods, snacks and soups. As a large chain brand, Jiutianjia has an advantage in meat supply, and cooperates with Angus Ranch in Australia to supply black beef with stable quality. Most Korean restaurants in Xi'an focus on seasoning and light on meat quality, and do not pay much attention to the variety of beef. The Australian black beef selected by Jiutian's family has clear snowflake lines, uniform distribution of oil, more chewy and juicy, and the aroma is richer, and the original flavor is fresh and sweet enough. The restaurant advocates the taste of black beef, so it is basically not marinated, and even some sauce-flavored meats are only brushed with a layer of sauce. Black beef cattle is subdivided into more than 10 categories by the Jiutian family, and the time and temperature are paid attention to when roasting, and they are never overheated to ensure that the beef is soft and tender, which is quite a bit fine of Chaoshan beef hot pot.

Among the various types of beef, the most delicious is the Wagyu beef short ribs. Fenghua Xueyue is a beef with a brisket close to the steak part, and is named because of the fat and thin and clear snowflake lines. The fat is finely distributed in the lean meat, like marbling, and the meat tendon is less, the meat is soft, the entrance is smooth and soft, the fat particles melt finely, and the sweet air fills the mouth, and the mellow and full taste is impressive. Beef short ribs are thick and plump, with a higher fat content than other beef dishes, and a resilient texture. The best way to do this is to burn all sides on high heat so that the edges can be sealed. Dip a few sea salts to eat, the meat is oily, smooth and crispy, and it lives up to its signature reputation.

In addition to the two major signboards, the Kuta family also has a wealth of choices. Black Beef Oyster Meat is suitable for diners who do not like fat and oil, with a lot of lean meat, crispy and refreshing, but you should pay great attention to the heat, it is easy to dry and old and tough if it is too hot. The black cow herd is more intense, taken from the heart meat of the cow, brushed with a secret sauce, and wrapped in lettuce with garlic slices and green peppers, with a strong and crispy taste. Among the shrimps, Chanel's shrimp is large and fresh, but the shrimp line has not been removed, which is slightly insufficient. In addition to the meat, the side dishes also taste good, more delicate, cucumbers are refreshing and salty, the mashed potatoes are dense, and the tofu is tender and smooth, but the lotus root slices are marinated in lemon, and the sour and salty taste is a little weird.

Jiutianjia Black Beef Barbecue has 10 stores in Xi'an, each with a unified design, all of which are decorated with logs and Japanese style, which is quite rare in Korean restaurants, and the staff calls themselves "Japanese-style appearance, Korean heart". The environment is fresh and clean, ventilated and bright, the smell is light, and the tables are separated, so they will not be too crowded, and the dining experience is good. The waiters have a good attitude, and they will briefly explain the time and skills of meat roasting to the customers who are grilling the barbecue, and they also use polite language when changing the baking tray, so the customer satisfaction is high.