Sanchong Taiwanese-style Steakhouse actually serves wagyu beef here—thick-cut wing steaks with rich marbling and sweetness

(Delicious freshly sliced steak)

Text & Photos /Kuni

I can’t recall where I saw this shared by a netizen, but it was a Taiwanese-style steakhouse with a slightly awkward price point. In recent years, quite a few steakhouses in New Taipei have gone in this direction—Banqiao has options like Houqie (Thick Cut), while Zhonghe and Yonghe have ones like Chaoba (Super Boss).

Arrived in the evening, and the shop was just as expected—pretty basic. Ordered the signature freshly sliced steak, which the owner said was the so-called wing steak. At 9 to 10 ounces for NT$400, it came with an iron plate, and I chose medium-rare. The bread was average, but nicely toasted—it turns out the owner’s daughter handles that. The soup on the side was self-serve, and a bit over-thickened.

(Dazhi Steak)

(Wall advertisement)

(Menu)

(Self-service style)

(Soup)

(Toasted bread)

The steak arrived quickly, sliced into thick strips. It was quite substantial. Loved the first bite—it was delicious even without seasoning. As I chewed, there was a subtle richness from the fine marbling and juices; it was a great cut of meat. The owner mentioned they had black pepper sauce available, but most customers opt out. Me: “Of course, what a waste to add that!” There were almost no sides on the iron plate, except for raw onions that slowly caramelized on the hot surface. A simple combination, but very effective.

(Freshly sliced steak is the so-called wing steak cut)

(Delicious)

The iron plate sides were served only after the steak was finished—not commonly served together with the steak, which I actually prefer. Anyway, seeing the sign at the door that said “Try wagyu for NT$700 per portion,” I knew I’d have to come back.

(Iron plate sides)

(Ah, I just now noticed that ad…)

(Are you trying to get me to come back or what!)

A few days later, I obediently returned to order the wagyu and ribeye (NT$500). This ribeye might not be as thick as the wing steak, but it had even richer marbling.

There were quite a few sinews, but they weren’t tough—chewing through them revealed a satisfying meatiness. For this price, getting such quality and portion size is really not easy. I remember Zhonghe TNT charged NT$550, but the owner kept saying it was practically selling at a loss, yet she didn’t dare raise prices because the consumer base in New Taipei is different from Taipei’s. Between the two, I might slightly prefer Dazhi—the ribeye here was better in both doneness and heat today.

(Ribeye)

(Rich marbling)

The wagyu was the juiciest of the two visits—the meat was tender, but I’m not a fan of the way it’s served in small pieces on the iron plate. No wonder a customer commented: “Ribeye + freshly sliced > wagyu.” My take: “Ribeye = freshly sliced > wagyu!” (The wagyu was served in small pieces)

(Love the simple combo of steak and onions)

(Loving the iron plate sides in Taiwanese-style steak!)

Dazhi Freshly Sliced Steak Specialty
Address: No. 161, Dazhi St., Sanchong District, New Taipei City
Phone: (02)2989-1802 0955-571-969
Hours: 11:30–14:00, 17:00–21:00

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