ไธๅฝ่ฅฟๅก
An edited ritual of fire, smoke & sauce
Meat is the vessel. Fire is the ritual.
But the soul of ไธๅฝ่ฅฟๅก lives in the seasoning โ a flavor system translating the unfiltered taste memory of Northeast China into the language of an urban table.
The Sauce,
by design.
่ธ ยท ๆ
This is not a generic dipping sauce. It is a flavor system, formulated to translate the spirit of Northeast China's bold, unfiltered taste memory into an elevated urban barbecue format.
We blend pear for natural sweetness and enzymatic balance, onion and garlic for savory depth, and a precise ratio of fermented sauce, traditional maltose, and proprietary spices to layer in complexity.
We don't boil. We don't reduce. We mix with precision โ fruit acids tenderize, maltose adds gloss and mouthfeel, fermented elements introduce savory depth, the spice blend creates a structured finish.
- Sweetness
- Pear & maltose
- Depth
- Onion, garlic, fermented base
- Texture
- Mixed, never reduced
- Function
- Third layer after rub & flame
Three pillars,
one fire.
The Xita method is built on a structured layering of flavor โ a rub of dry spice, an open flame, and a final pass of the house sauce. Each element is necessary. None is decorative.
The dry rub. A structured blend layered onto the cut before it ever meets heat โ building the first crust, the first impression, the first signature.
Open flame, charcoal-driven. We grill in the Xita method โ direct, deliberate, unhurried โ coaxing smoke and char without erasing the integrity of the meat itself.
The third pass. The house's proprietary sauce arrives last โ refreshing yet rich, designed to integrate with rub and flame rather than dominate them.
Find the fire.
ๆฅ ยท ่ฎฟ- Address
- 813 8th AvenueW. 49th Street ยท New York, NY 10019
- Hours
- Open Daily11:30 AM โ 11:30 PM
- Phone
- 212.470.9188