Wangpin Formosa Steak is a well-known steak catering enterprise in China, and was rated as the first brand in the C-BPI Western-style chain catering industry in 2016. Wang Pin is known for his strict quality control, and if diners are worried about thunder and just want to enjoy a stable steak, this is the place to go.

The biggest feature of the signature dish Wang Pin Formosa Plastic Steak is that it can only be fully cooked and one type of doneness is available. Although this has been criticized among steak lovers, it is precisely because the fully cooked steak caters to the tastes of most Chinese people in terms of texture and seasoning that the brand has been able to expand rapidly. Formosa steak comes from the 6th to 8th pair of ribs of a cow, commonly known as Bone in Short Rib. The beef short ribs themselves are fat and thin, rich in oil, and the restaurant marinates them in a variety of spices for 48 hours before grilling, which not only reduces the fatness of the steak, but also makes the meat more tender and fragrant.

The second signature boneless Formosa steak has a chewy texture similar to sirloin steak. If you don't like fully cooked steaks, you can try grilled ribeye steak, crispy grilled beef short ribs or truffle filet mignon, all three of which can be given their own degree of doneness, but from past feedback, the overall performance of these three steaks is not as good as that of fully cooked Formosa steak due to their mediocre quality.

The slogan "One cow is only for 6 guests" is deeply rooted in the hearts of the people, and many customers lament the preciousness of the materials, but the actual situation is that there are not many parts of a cow that can be used as steak. According to the Australian beef slaughtering industry, less than 20% of a 600-kilogram Australian grain-fed cow can be used as a steak, and most fine dining restaurants use bone-in beef short ribs from the 6th to 8th pairs of ribs. Therefore, this slogan of Wang Pin Formosa Steak is closer to a common fact about the ingredients of steak in mid-to-high-end restaurants.

Wang Pin has opened two branches in Xi'an, Times Square and Qujiang Gemdale, the environment, dishes and services of the two stores are basically the same, and the restaurants will charge an additional 10% service charge outside the meal fee, and diners can choose nearby. Wang Pin has a strong flow of customers all year round, the dining atmosphere is noisy, the service quality has declined during the peak period, and the situation of not being able to receive food has occurred from time to time.