There was a craze for charcoal grilling in tandoor in the Korean food industry in Xi'an, but due to the improvement of environmental protection specifications, this craze gradually cooled down, and charcoal barbecue has become quite rare in Xi'an. Rare You Tandoor Barbecue Restaurant is one of the few charcoal-grilled Korean restaurants that meets the smoke exhaust effect, continuing the way of charcoal-grilled meat in tandoors. For diners who prefer the flavor of charcoal grilling, Rare You is a good choice.
Tandoor barbecue originated in Northeast China, and since the founder of Rare You lived in Beijing, the tandoor was embedded in Korean barbecue. Theoretically, tandoors, compared to the common metal furnaces, can better preserve the temperature of the charcoal fire, and the fire is larger. In practice, there is not much difference between the two in terms of heat preservation, and the impact on the flavor of barbecue is small. Moreover, the tandoor is on the large side and is placed on the tabletop, which is a bit of a hindrance compared to a sunken oven. The meaning of the tandoor is more about the freshness of the senses. However, the fruit charcoal with the tandoor does enhance the flavor of the roasted meat, and the fruity aroma of the charcoal seeps into the meat when grilled. In addition, the smoke exhaust equipment equipped with rare you has an excellent effect, which avoids the problem of thick smoke and heavy ash that often occurs in charcoal barbecue, leaving only the flavor and no gray smoke.
Rare You specializes in pork, beef and seafood barbecue, pork tastes average, and the seasoning is too sweet and greasy; The overall taste of the beef category is better, with black pepper steak being the most outstanding; Seafood is polarized, grilled eel is of the highest quality, and other meats are not as good as they could be, such as Argentine prawns with dried chai and squid with salty squid. The black pepper steak is properly marinated, and the flavor is rich but not too heavy, preserving the original flavor of the beef. In addition to black peppers, the steak is marinated in fruits such as kiwi, apple, and pear, which is salty and spicy with a hint of sweetness, and the fruity aroma also reduces the oiliness.
The eel is freshly grilled alive, one fish and two eats, and can be grilled directly or made into eel rice. The eel is grilled until the skin is golden and the meat juice is extravagnant, the meat is thick and fine, crispy on the outside and tender on the inside, sprinkled with sea salt and lemon juice, to remove the smell and hang out its own umami, and then accompanied by a special sweet sauce, the fragrance is beautiful, and the appetite can be satisfied.
The dishes are of different heights, the level of the waiters is also uneven, and the novices are not very skilled, and there are occasional barbecues. In addition to the roasting technology, the service level is generally high, the staff is enthusiastic, the food is served quickly, and there are detailed explanations for customers who are self-service barbecue.
