Jiu Tianjia black beef barbecue cuisine restaurant is quite good.

"Jiu Tianjia" fruit wood barbecue, belonging to the Burleigh Thousand Horses Catering Group, one of the catering brands, the company was founded in 2015, focusing on the black cow fruit wood barbecue, is a company that adheres to the "productivism" as the business philosophy, combined with the traditional The company was founded in 2015, specializing in black cow fruit wood barbecue, is a national barbecue meat chain enterprise that insists on the business philosophy of "productivism" and combines traditional barbecue technology and characteristics.

The store decoration outside the door cherry blossom dress up full of style, in the shopping mall modern dress more distinctive, every position in the store is an independent card seat, giving customers full personal space, privacy is very strong at the same time also has a tatami style box, full of exotic flavor.

The company draws on the essence of the world's barbecue and improve, fused with the traditional Chinese eating habits, to promote the barbecue culture as its own responsibility. Universal people eat hot pot barbecue most worried about what, naturally, people away from the store, the clothes but also the residual fragrance, nine Tianjia selection of high-quality fruit wood charcoal fire, the color of silver? No smoke and no open flame, no choking odor, after dining clothes will not be stained with smoky flavor.

Tabletop placed on the 1.5L of Nongfushanquan water, providing free chrysanthemum Pu'er tea bags, customers can boil their own water tea to drink, on the one hand is rich and fragrant barbecue, on the other hand is the fragrance of elegant tea, idyllic and interesting a faction of happy and contented. The table also comes with four plates of small dishes and a dish of lettuce, small dishes taste unique, refreshing appetizers, fresh and unctuous.

Jiu Tianjia black cow barbecue restaurant absorbed the Japanese Wagyu beef teppanyaki essence, fusion of South Korea carbon grill classic cooking, drawing on the essence of the traditional Chinese barbecue, the use of Australia's natural pastures of high-quality black cattle, a new cross-border integration of a new Chinese barbecue restaurant.