The Barbeque Legend of Xita Laotaitai Clay Stove Barbecue

In the fertile land of the northeast, scattered with various styles of barbecue, quietly sneaks into the daily life of the Northeast people, and dominates the dining table.

Northeast barbecued meat "has the delicacy of Korean culture, more black land style of the bold", barbecue for the Northeast people, is not only a deep-rooted eating habits, but also in their taste system of thick nostalgia, from the stomach to the heart of the taste buds complex.

Prompted by a variety of coincidences, the brand "Sita Old lady", which came to Taiyuan not far from thousands of miles, brought such taste buds experience and barbecue complex to the lovers of Dragon City.

Our story can be traced back to the year of 1997 when Mrs. Li Lianhua started her business in her 70s, still a living legend of our establishment. Over two decades ago, after being laid off, Mrs. Li settled in Shenyang. Despite not speaking Mandarin, she started a small stall for serving skewered kebabs with her innate Korean seasoning skills. She has run her business in Xita for over 20 years. 

To get delicious meat, charcoal grilling plays a key role. Among others, the traditional clay stove for grilling can produce the most exquisite and retain the original flavor while offering a sense of rustic and unadulterated warmth. The grilled meat is crispy on the outside, tender inside, exuding delightful aromas. The fully grilled fat melts in the mouth. Every bite can be followed by great pleasure that transcends the meat itself. 

Before enjoying the meat, start with our unique seasoning. Our exclusive formula combined with distinctive marinating techniques is extraordinary. The savory “Fresh Korean Dry Rub” and the “Secret Spicy Sauce” are vibrant, yet not giving intense heat while exuding a delightful fragrance. Our signature “Sweet Sesame Sauce Dip” is the most optimal for grilled meats by traditional clay stoves. The sesame paste mixed with a circle of white vinegar and soy sauce, complemented with white sugar, scallions, and cilantro, makes any grilled meat incredibly flavorful. 

The key to grilling with a traditional clay stove lies in good insulation, and even fire, complemented by a smoke exhaust system and iron grates. In our meticulous selection efforts of ingredients, quality meat is fundamental. Apart from our must-try marbled beef, other meats with different textures, cuts, and degrees of doneness all offer unique tastes. We offer three different fat-to-lean ratios of beef. Our premium diaphragm exhibits distinct marbling, representing less than 1% of the entire cow, the golden ratio of fat-containing, providing a tender yet firm texture. 

Top-quality ingredients, proper marination, and precise cooking are all essential. Among our dishes, the grilled offal is the most exquisite. For example, our beef small intestine is a must-try “finale dish” grilled last. The intestines are totally cleaned and marinated to remove any hint of impurity. Gently over low heat, they are turned, grilled and cut until the fats dissolve into the outer layer, creating a delightful caramelized color. The crispy and oily exterior and the rich, chewy texture offer a perfect balance in every bite. Those with hearty appetites can complement these with spicy stir-fried beef tongue and a plate of mixed cauliflower, offering a delightful sweet and sour relief. 

For 24 years, we have done our grilling business with unwavering patience and devotion, treating each dish and flavor with reverence. Growing from a street stall to a late-night eatery, we have kept good taste, details, and a warm and enthusiastic attitude as our constant elements. Diners flock to our late-night eatery to witness our spirited founder. Every serving by her has never made our guests unsatisfied. 

As Mrs. Li often says, “Difficulties today are blessings tomorrow. Late starters can also make a success like me who started a business at 50 and bought a house at 70.” In the bustling little restaurant, resilience is highly demonstrated, and behind the flow of customers lies the lively human connections and also the ups and downs of human life. Expanding from a stall to a restaurant, from one street to a district, and from one town to a city, we have witnessed the impressive encounters and emotions of our guests.

Today, sitting by a traditional clay stove, I am savoring the feast brought by flames and meat. My friends, where are you? Hope to have a feast in Xita together with you!