Hae Mul Jaeng Ban Jja Jang

Tray jjajang is usually made by stir-frying meat, seafood, and vegetable ingredients, noodles, and jjajang sauce in a Chinese cooking pan. Since no stirring is required, they can be served in shallow tray bowls. This dish is a Korean version of the Chinese dish Jajangmyeon.

Jja Jang Myeon

Jajangmyeon or jajangmyeon is a Korean-style Chinese dish made by stir-frying chunjang, vegetables, and meat in cooking oil and mixing it with noodles. Jakjangmyeon, a Chinese dish, is a Korean-style transformation and localization of the dish. It originated in Incheon, South Korea, where Chinese migrant workers started making jjajangmyeon (noodles with soy sauce) at the end of the 19th century.

Jja Jang Myeon (Large)

Jajangmyeon or jajangmyeon is a Korean-style Chinese dish made by stir-frying chunjang, vegetables, and meat in cooking oil and mixing it with noodles. Jakjangmyeon, a Chinese dish, is a Korean-style transformation and localization of the dish. It originated in Incheon, South Korea, where Chinese migrant workers started making jjajangmyeon (noodles with soy sauce) at the end of the 19th century.

Jja Jang Rice

If you have jjajangbap, it is usually the same price as fried rice, and it is served with an egg (fried/vegetable pancake/omelet), jjajang sauce, and jjamppong soup on top of unfried rice. Demand is low because it is actually backward compatible with fried rice, and it is better to order fried rice or give up jjamppong soup and order jajangmyeon + steamed rice.

Pork Gan Jja Jang

It is jjajang made without pouring water or broth served with vegetables. In addition, there is a difference that the ingredients are not prepared in advance, but are made by stir-frying them. Ganjjajang is usually served with noodles and sauce on two separate plates. That's why there are people who misunderstand that it's soy sauce because you can season it as much as you want. However, Ganjjajang is actually dry jjajang with jjajang added to it. It is called Ganjjajang because the Chinese pronunciation of Geon (乾) is 'liver'.

Pork Szechuan Gan Ja Jang

It is jjajang made without pouring water or broth served with vegetables. In addition, there is a difference that the ingredients are not prepared in advance, but are made by stir-frying them. Ganjjajang is usually served with noodles and sauce on two separate plates. That's why there are people who misunderstand that it's soy sauce because you can season it as much as you want. However, Ganjjajang is actually dry jjajang with jjajang added to it. It is called Ganjjajang because the Chinese pronunciation of Geon (乾) is 'liver'.

Sam Sun Gan Jja Jang

It is jjajang made without pouring water or broth served with vegetables. In addition, there is a difference that the ingredients are not prepared in advance, but are made by stir-frying them. Ganjjajang is usually served with noodles and sauce on two separate plates. That's why there are people who misunderstand that it's soy sauce because you can season it as much as you want. However, Ganjjajang is actually dry jjajang with jjajang added to it. It is called Ganjjajang because the Chinese pronunciation of Geon (乾) is 'liver'.

Sam Sun Sichun Gan Jja Jang

It is jjajang made without pouring water or broth served with vegetables. In addition, there is a difference that the ingredients are not prepared in advance, but are made by stir-frying them. Ganjjajang is usually served with noodles and sauce on two separate plates. That's why there are people who misunderstand that it's soy sauce because you can season it as much as you want. However, Ganjjajang is actually dry jjajang with jjajang added to it. It is called Ganjjajang because the Chinese pronunciation of Geon (乾) is 'liver'.

Beef Tang Soo Yuk (L)

Beef sweet and sour pork is a dish made by boiling beef covered in starch and fried with vinegar, soy sauce, sugar, vegetables, and starch water. Chinese people eat a lot of pork dishes, to the extent that Joseon calls it beef and China calls it pork. Also, meat dishes usually mean dishes made with pork in China.

Beef Tang-soo-yuk (Medium)

Beef sweet and sour pork is a dish made by boiling beef covered in starch and fried with vinegar, soy sauce, sugar, vegetables, and starch water. Chinese people eat a lot of pork dishes, to the extent that Joseon calls it beef and China calls it pork. Also, meat dishes usually mean dishes made with pork in China.

Don Katsu

Pork cutlet is a Japanese dish derived from a Western cutlet modeled after the Italian cotoletta. Cut the pork loin into 2-3 cm thick slices, coat it with bread crumbs, and fry it in oil. Serve with Japanese-style Worcestershire sauce, rice, and vegetable salad.

Jokbal Naeng Chae

Cold pork feet (cold pork feet) is one of Busan's specialty foods. It is a menu to eat with various vegetables and cold mustard sauce. I made it myself and tried it, and it was delicious as a side dish for rice, and it also goes great as a snack with beer. Thanks to the colorful vegetables and rich taste, it seems to be good as a housewarming menu.

Ma pa Tofu

Mapo tofu is a representative Chinese dish originating from Sichuan Province. The main ingredients of mapo tofu are tofu with a bright and greasy tofu-based sauce, tofu, and finely minced meat, and traditionally beef is used for the meat.

Shrimp Tang-soo-yuk

Shrimp Sweet and Sour Pork is a dish made with shrimp coated in starch and deep-fried, served with a sauce made by boiling vinegar, soy sauce, sugar, vegetables, and starch water. Sweet and sour pork is characterized by being crispy on the outside and moist and soft on the inside. However, in Korea, there has been a long debate over whether it is better to eat by pouring tangsu sauce or dipping. The 'sweet and sour pork dumpling debate' continues online and offline, and this fact belongs to an interesting debate among foreigners.

Stir fried Squid

Stir-fried squid is a Korean dish that uses squid as its main ingredient. Generally, it is eaten spicy with red pepper powder or red pepper paste seasoning. Depending on the fat, other meats such as pork or beef may be mixed. Stir-frying the ingredients in a dry state is called dry-heat stir-frying, and stir-frying so that the seasoning remains intact after cooking is called moist-heat stir-frying.

Stir-Fried Pork

Food made by stir-frying pork with a red pepper paste-based marinade. Mostly pork front or hind legs are used. Depending on your taste, you can also use rump, neck, or pork belly. Stir-fried stir-fried pork and duruchigi are often confused as the same thing, but the two are different. Jeyukbokkeum in its present form was not seen in the 1960s and 1970s when economic reconstruction took place, but only became popular in the mid-1980s, starting with a restaurant without a sign called 'Alley House' in Supyo-dong, Jung-gu, Seoul.

Fried Dumplings (5 pcs)

It is a dish that is eaten by wrapping meat, chives, and glass noodles in a thin dumpling skin and then grilling it in oil. In China, there are Jeon-gyo (煎餃 Jjjao) and Gwa-cheop (鍋貼 Kwa-teo) as dumplings similar to Korean-style fried dumplings. It is reasonable to assume that the earliest dumplings, which originated in Mesopotamia and developed in Central Asia, were spread to China, the Middle East, and Eastern Europe conquered by the Mongol Empire in the 13th century. It is believed that many Eastern European dishes, such as Mant in Turkey and Pelmeni in Russia, were influenced by Asian dumplings.

Beef Fried Rice

Stir-fried rice is a food made by adding finely chopped vegetables or meat to rice and frying it in oil. It is enjoyed in many parts of Asia, including Korea and China. (Savory fried rice with bulgogi, vegetables, and eggs! Full of savory fried rice seasoned with dark soy sauce)

Bool Gogi

Bulgogi is a Korean meat dish. It is a dish made by slicing lean meat such as beef, seasoning it, and then grilling it over an open fire. It is considered one of the national dishes of Korea. Maekjeok (貊炙), a roasted meat in Goguryeo, was forgotten under the influence of Buddhism, but at the end of the Goryeo Dynasty, it was revived as Seolyameok (雪夜覓) as it began to eat meat again under the influence of the Mongol Empire. It seems to lead to bulgogi.

Chicken Fried Rice

Stir-fried rice is a food made by adding finely chopped vegetables or meat to rice and frying it in oil. It is enjoyed in many parts of Asia, including Korea and China. (Adjust the seasoning of the chicken with salt and pepper to your liking, lightly stir-fry in sesame oil, and finish with fried eggs and chives)

Crab meat Fried Rice

Stir-fried rice is a food made by adding finely chopped vegetables or meat to rice and frying it in oil. It is enjoyed in many parts of Asia, including Korea and China. Shred the meat properly, chop the green onion and pepper, and use the blue egg to heat the pan with a little oil, add the egg and scramble. It is a dish that is stir-fried over high heat with Cheongyang and red pepper.

Gis Myeon

It is one of the Korean-style Chinese dishes. Boil the chicken to make a thick base broth, and when the broth comes out, tear the chicken meat into small pieces and season it. Place the boiled somen noodles in a bowl, pour in the broth, and top with the shredded chicken. Chinese cuisine is almost made up of stimulating foods that are fried and stir-fried in Korea.

Hae Mul Jengban Jjam Ppong

Seafood tray jjamppong is a Korean-style Chinese dish in which various vegetables, including seafood or meat, are stir-fried in oil, then boiled in broth made from chicken or pork bones, and boiled with noodles. Mussels and squid are the most common, and occasionally webfoot octopus and shrimp are also included.

Jap Chae Rice

It is a Korean dish in which stir-fried japchae is served over rice. When you eat, you usually mix japchae with rice and eat it. It is a dish that is also sold in Chinese restaurants, and although it is not as good as Jajangmyeon and Jjamppong, there is a certain level of demand. In the case of japchae rice sold in Chinese restaurants, nochu is included.

Jap Tang Rice

Chop soup is a soup that appears as often as Yeolgujatang in Uigwe of the Joseon Dynasty. The broth is made with beef and pork. The remaining meat is cut and trimmed, and the beef, gonjasoni, abalone, sea cucumber, and shiitake mushrooms are pulled out with the broth. Ginkgo biloba, water parsley, egg rolls, and seoki are served as garnish. (Served with rice)

Jjam ppong

Jjambbong is a Korean-style Chinese dish made by frying various vegetables, including seafood or meat, in oil, then boiling them in broth made from chicken or pork bones, and adding boiled noodles. In the Korean peninsula, a dish called Jjamppong started appearing in the newspapers after the 8.15 liberation. It is said that many people sold it under the name of choma noodles. However, in the 1970s, when spicy food became popular, some bosses made and sold red jjambbong by adding red pepper powder and even red pepper oil. expressing the opinion that

Jjam Ppong Bap

Spicy soup (including rice) containing various seafood and vegetables. Depending on the store, there are also places where boiled glass noodles are added. In addition, there are places where fried eggs (scrambled eggs) are put on top of jjamppong as a garnish, or egg water is dissolved in the soup to differentiate between jjamppong and jjambbong rice.

Ma Po ToFu Dupbap

Mapo tofu is a representative Chinese dish originating from Sichuan Province. The main ingredients of mapo tofu are tofu with a bright and greasy spicy sauce based on tofu, doutsu, and red pepper and cheongyang pepper to add spicy taste. Minced meat with dirty seeds removed. It is a dish that is served on top of rice.

Mussels Jjam Ppong

Mussel jjambbong is a Korean-style Chinese dish that is made by frying various vegetables including seafood or meat in oil, then adding broth made from mussels, boiling them, and adding boiled noodles to eat. Mussels and squid are the most common, and occasionally webfoot octopus and shrimp are also included.

Omurice

Omurice is a Japanese dish in which chopped vegetables and ham are mixed with ketchup and stir-fried rice is wrapped in an omelet. This is an example of yoshoku, which refers to Japanese cuisine influenced by the West. The name Omurice is a combination of ‘omelet’ in French and ‘rice’ meaning rice in English.

Oyster Jjam Ppong

Jjambbong is a Korean-style Chinese dish made by frying various vegetables, including seafood or meat, in oil, then boiling them in broth made from chicken or pork bones, and adding boiled noodles. (with oysters) In the Korean peninsula, a dish called Jjamppong started appearing in the newspapers after the 8.15 liberation. It is said that many people sold it under the name of choma noodles. However, in the 1970s, when spicy food became popular, some bosses made and sold red jjambbong by adding red pepper powder and even red pepper oil. expressing the opinion that

Pork Fried Rice

Stir-fried rice is a food made by adding finely chopped vegetables or meat to rice and frying it in oil. It is enjoyed in many parts of Asia, including Korea and China. Slice the pork appropriately, chop the green onion and pepper, and add the egg to a heated pan with a little oil and scramble the egg. It is a dish that is stir-fried with vegetables and stir-fried over high heat.

Sam sun Go choo Jjam ppong

Jjambbong is a Korean-style Chinese dish made by frying various vegetables, including seafood or meat, in oil, then boiling them in a spicy seasoned broth made from chicken or pork bones, and adding boiled noodles. It is a staple menu of Chinese restaurants, along with jajangmyeon and udon, and has been introduced by overseas Chinese living in Korea since the early 20th century and has been loved by the common people.

Sam sun Jjam-ppong

Noodles served with shrimp, squid, mussel, vegetables in spicy soup

Samsun Fried Rice

Both samseon and fried rice are commonly emphasized parts of Chinese cuisine, but the term samseon fried rice is unique to Korea. Samseon includes a variety of ingredients, but generally Chinese restaurants in Korea use squid, sea cucumber, and shrimp. Stir-fried rice is a food made by adding finely chopped vegetables or meat to rice and frying it in oil. It is enjoyed in many parts of Asia, including Korea and China.

Samsun Jjam ppong Bap

Spicy soup (including rice) containing various seafood and vegetables. Depending on the store, there are also places where boiled glass noodles are added. In addition, there are places where fried eggs (scrambled eggs) are put on top of jjamppong as a garnish, or egg water is dissolved in the soup to differentiate between jjamppong and jjambbong rice.

Shrimp Fried Rice

.Stir-fried rice is a food made by adding finely chopped vegetables or meat to rice and frying it in oil. It is enjoyed in many parts of Asia, including Korea and China. Shrimp, green onion, and scramble are mixed together, seasoned with soy sauce to match the seasoning, and stir-fried with rice.

Udon

Udon is a type of noodle made by pouring saline solution into flour and kneading it into thin strips. As one of the representative Japanese dishes, it is thick noodles made by spreading flour and slicing it with a knife, or a noodle dish made with the noodles. Unlike ramen or gyoza (dumplings) that appeared in the 20th century, udon has been a traditional food that has been eaten since the past. Wheat is a common grain in North China, the origin of udon, but in Japan, it was difficult to grow and was a precious crop. Therefore, udon was a very luxurious food to fully enjoy the taste and aroma of precious wheat.

Vegetable Fried Rice

It is a Korean dish of stir-fried vegetables and rice. It is similar to Chinese fried rice, Chaopan, in that it just stir-fries rice and vegetables together in a frying pan. However, unlike Chaopan, which uses strong firepower to stir-fry rice as if coating it with oil and puts an egg together when stir-frying, vegetable fried rice has moderate heat. Stir-fry vegetables and rice as if mixing them, and the eggs are fried eggs or scrambled eggs as a topping, so they don't taste like chaopan.

Vegetable Gan-jia-jang

It is jjajang made without pouring water or broth served with vegetables. In addition, there is a difference that the ingredients are not prepared in advance, but are made by stir-frying them. Ganjjajang is usually served with noodles and sauce on two separate plates. That's why there are people who misunderstand that it's soy sauce because you can season it as much as you want. However, Ganjjajang is actually dry jjajang with jjajang added to it. It is called Ganjjajang because the Chinese pronunciation of Geon (乾) is 'liver'.

White Jjam Ppong

White seafood jjamppong, which is made by mixing pork bones, old chicken, blue crab, shrimp head and shell broth, is popular. The broth is refreshing while savory. Since when did jjamppong be called the name of a dish? In Japan, it is believed that it started with ‘Shikairo,’ the original house of Nagasaki Champon, which opened in 1899. Pingshun Chen, the founder of Shikairo, who acted as a guardian for Chinese students studying in Japan at the time, made thick noodle soup based on Chinese Tangrou Simen and Choyuksamen. Originally, Chinese noodle dishes are based on pork broth, but Chen Pingshun added Nagasaki's rich seafood and made it Nagasaki Jjambbong.

Wool Myeon

Wool noodles are noodles made with vegetables such as mushrooms and carrots, seafood such as sea cucumber, shrimp and squid, and eggs as sub-ingredients, and are eaten by rolling them in a thick cornstarch soup. It is a dish derived from the Chinese food Wen Lu Mian.

Yu San Seul Rice

Yusanseul Rice Bowl. It is a dish in which various vegetables, mushrooms, pork, sea cucumber, and other ingredients are shredded and gently stir-fried. The color is pretty, the nutrition is rich, and the taste goes without saying. The sauce is so soft and each ingredient goes really well.

Chicken Tang Soo Yuk (Large)

Chicken sweet and sour pork is fried chicken coated in starch and served with a sauce made by boiling vinegar, soy sauce, sugar, vegetables, and starch water. Sweet and sour pork is characterized by being crispy on the outside and moist and soft on the inside. However, in Korea, there has been a long debate over whether it is better to eat by pouring tangsu sauce or dipping. The 'sweet and sour pork dumpling debate' continues online and offline, and this fact belongs to an interesting debate among foreigners.

Chicken Tang Soo Yuk (Medium)

Chicken sweet and sour pork is fried chicken coated in starch and served with a sauce made by boiling vinegar, soy sauce, sugar, vegetables, and starch water. Sweet and sour pork is characterized by being crispy on the outside and moist and soft on the inside. However, in Korea, there has been a long debate over whether it is better to eat by pouring tangsu sauce or dipping. The 'sweet and sour pork dumpling debate' continues online and offline, and this fact belongs to an interesting debate among foreigners.

Chives Jap Chae

Leek Japchae is a Chinese dish made by stir-frying finely chopped pork and chives. It is a dish that goes well with the sweet taste of oyster sauce and pork and chives. Chives, which have a good flavor and crunchy texture, are rich in vitamins A, C, and beta-carotene, making them a very good vegetable for health. If eaten raw, it is good for the liver and lungs, and if eaten cooked, it improves blood circulation, warms the body, and strengthens the stomach by promoting secretion of gastric juice.

Go choo Jap chae 

Gochujapchae or qing jiao lou si is a Chinese dish made of stir-fried minced pork and bell peppers. Unlike Korean-style japchae, glass noodles are not included. Originally a Shandong dish in China, it is also famous for Sichuan cuisine. In this case, it is the difference between using dubanjang as a base for chili oil. has spread worldwide It has a very light taste with the scent of bell pepper and pork, so it is good as a snack with alcohol.

Jap Chae

Japchae is a dish made by adding boiled glass noodles to stir-fried ingredients such as meat, mushrooms, and vegetables. In general, glass noodles made from sweet potato starch are boiled in boiling water, drained, and then fried in sesame oil with thinly sliced beef and various vegetables such as carrots, spinach, mushrooms, and onions, and then flavored with soy sauce. Japchae is often garnished with sesame seeds sprinkled on top.

Jhap Tang

Chop soup is a soup that appears as often as Yeolgujatang in Uigwe of the Joseon Dynasty. The broth is made with beef and pork. The remaining meat is cut and trimmed, and the beef, gonjasoni, abalone, sea cucumber, and shiitake mushrooms are pulled out with the broth. Ginkgo biloba, water parsley, egg rolls, and seoki are served as garnish.

Kan Poong Sal (Boneless)

Kkanpoongsal is a dish made by frying chicken meat thinly coated in flour batter and then pouring a thin sauce seasoned with red pepper powder, soy sauce, vinegar, and sugar. The recipe is similar to chicken gangjeong or sweet and sour pork, but the only difference is that it is made spicy with red pepper powder, red pepper, and red pepper oil.

Kan Poong Shrimp

Kkansho shrimp or chili prawns are peeled prawns coated with a batter made of potato starch and egg whites, fried, and then stir-fried in a spicy chili sauce. There are Sichuan-style and Shanghai-style. Sichuan-style Kansho shrimp uses dou banjang, and Shanghai-style chili shrimp is made with tomato sauce.

Pal Bo Chae

Palbochae is, of course, expensive, and it is a fairly high-end dish along with Nanja Wansu, Kkanpunggi, Yangjangpi, and Yusanseul at Chinese restaurants. These dishes have a similar price range. However, there is a price difference between them, so there is a difference of about 10,000 won between the expensive and the cheap. The eight ingredients are usually sea cucumber, squid, conch, shrimp, bamboo shoots, shiitake mushrooms, button mushrooms, and chicken, but other ingredients may be included depending on the situation or price. Vegetables such as carrots, onions, and bok choy are added to the above ingredients and stir-fried in a thick sauce.

Pork Sichun Tang soo yuk

Pork Sichuan sweet and sour pork is a dish made by boiling beef coated in starch and fried with vinegar, soy sauce, sugar, vegetables, starch water, etc., and served with red pepper oil and spicy sauce. The recipe using tangchu (糖醋, tangcho, sweet and sour) sauce containing sugar and vinegar is an old recipe that can be found all over China, and each region has a slightly different name and form. they exist As time passed, they influenced each other's recipes, and as they were introduced to Korea, Japan, and many countries in the East and West, they were gradually mixed and changed in form.

Pork Tang Su Yuk (Large)

Pork sweet and sour pork is a dish made by boiling beef with starch and frying it with vinegar, soy sauce, sugar, vegetables, and starch water. The recipe using tangchu (糖醋, tangcho, sweet and sour) sauce containing sugar and vinegar is an old recipe that can be found all over China, and each region has a slightly different name and form. they exist As time passed, they influenced each other's recipes, and as they were introduced to Korea, Japan, and many countries in the East and West, they were gradually mixed and changed in form.

Pork Tang Su Yuk (Medium)

Pork sweet and sour pork is a dish made by boiling beef with starch and frying it with vinegar, soy sauce, sugar, vegetables, and starch water. The recipe using tangchu (糖醋, tangcho, sweet and sour) sauce containing sugar and vinegar is an old recipe that can be found all over China, and each region has a slightly different name and form. they exist As time passed, they influenced each other's recipes, and as they were introduced to Korea, Japan, and many countries in the East and West, they were gradually mixed and changed in form.

Sichun Tang Soo Yuk

Sichuan sweet and sour pork is a dish made by boiling beef coated in starch and fried with vinegar, soy sauce, sugar, vegetables, starch water, etc., and served with red pepper oil and spicy sauce. The recipe using tangchu (糖醋, tangcho, sweet and sour) sauce containing sugar and vinegar is an old recipe that can be found all over China, and each region has a slightly different name and form. they exist As time passed, they influenced each other's recipes, and as they were introduced to Korea, Japan, and many countries in the East and West, they were gradually mixed and changed in form.

Yang Jang Pi

Yangjangpi is a Korean-style Chinese dish with various vegetables and seafood and spicy mustard flavor. Sheep skin refers to blood made by layering two layers of skin [兩張] made using starch, and also refers to a Chinese dish that is eaten by pouring mustard sauce with sheep skin and vegetables.

Yu San Seul

A type of Chinese cuisine (or Korean-style Chinese cuisine). It is a dish in which three ingredients, such as meat and seafood, are shredded, put in broth, and boiled down in starch. In Chinese characters, it is 溜三絲/溜三丝(liūsānsī, ryosansī). 溜 means something that is made slippery with starch, 三 means three things, and 絲 means things that are thinly sliced. It is a typical Korean-style Chinese dish. In China, a similar dish is Chuliu Sanshi in Yunnan Province, but it is not well known outside the region because it is a local food that is stir-fried potatoes or pumpkins with vinegar. In other words, it seems to be a food that was created completely unrelated to this Churyu santsu, perhaps a change from japchae.

Beef Broccoli

For ‘Beef Broccoli’, thinly sliced meat with soft meat is stir-fried over high heat, stir-fried broccoli for 1 minute, and then stir-fried with various seasonings using oyster sauce. It is good to use a large wok. Broccoli is a vegetable belonging to Brassica oleracea, a type of cabbage. Broccoli is widely used as a tree, has a lot of fragrance, and has a beautiful blue color. Beef and broccoli are combined with the moist taste of starch, making it a delicious and nutritious dish.

Beef Lo Mein

The original meaning of romaine is ‘the lettuce that the Romans enjoyed’. Origin is Greece. Romaine is rich in vitamins A and E, so it prevents rough skin and discharges body waste. Although it is a vegetable, it also contains protein, minerals, and calcium, and is especially rich in fiber, which is effective for relieving constipation and dieting. It also has a lot of magnesium, so it is good for clearing the blood and preventing anemia.

Chicken Broccoli

‘Chicken Broccoli’ is a dish in which tender chicken legs are thinly sliced and cooked, stir-fried over high heat, then add broccoli and stir-fry for 1 minute, then add various seasonings using oyster sauce and stir-fry. It is good to use a large wok. Broccoli is a vegetable belonging to Brassica oleracea, a type of cabbage. Broccoli is widely used as a tree, has a lot of fragrance, and has a beautiful blue color. Beef and broccoli are combined with the moist taste of starch, making it a delicious and nutritious dish.

Chicken Lo Mein

‘Chicken Romaine’ is a dish in which tender chicken thigh meat is thinly sliced and cooked, various vegetables are stir-fried over high heat, and then these ingredients are stir-fried with boiled romaine noodles in soy sauce. It is recommended to use a large wok. Romaine noodles can be easily obtained at Asian supermarkets, but if you do not have romaine noodles, you can use pasta noodles or udon noodles. The original meaning of romaine is ‘the lettuce that the Romans enjoyed’. Origin is Greece. Romaine is rich in vitamins A and E, so it prevents rough skin and discharges body waste.

Hunan Beef

Hunan Beef is a hot and spicy beef dish with dried chilies and garlic. Hunan cuisine (also known as Shang cuisine) not only has a hot and spicy taste, but also a fresh aroma. Also, Hunan cuisine is known for being bright and colorful. The province produces large crops, so fresh ingredients change seasonally.

Hunan Shrimp

Hunan Shrimp is a hot and spicy shrimp dish with dried chilies and garlic. Hunan cuisine (also known as Shang cuisine) not only has a hot and spicy taste, but also a fresh aroma. Also, Hunan cuisine is known for being bright and colorful. The province produces large crops, so fresh ingredients change seasonally.

Shrimp Broccoli

.'Shrimp and Broccoli' is a dish in which shrimp is stir-fried over high heat, broccoli is added and stir-fried for 1 minute, and then various seasonings using oyster sauce are added and stir-fried. It is good to use a large wok. Broccoli is a vegetable belonging to Brassica oleracea, a type of cabbage. Broccoli is widely used as a tree, has a lot of fragrance, and has a beautiful blue color. Beef and broccoli are combined with the moist taste of starch, making it a delicious and nutritious dish.

Shrimp Lo Mein

‘Shrimp Romaine’ is a dish in which shrimp are cooked, various vegetables are stir-fried over high heat, and then these ingredients are stir-fried with boiled romaine noodles in soy sauce. It is recommended to use a large wok. Romaine noodles can be easily obtained at Asian supermarkets, but if you do not have romaine noodles, you can use pasta noodles or udon noodles. The original meaning of romaine is ‘the lettuce that the Romans enjoyed’. Origin is Greece. Romaine is rich in vitamins A and E, so it prevents rough skin and discharges body waste.

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