Yu Yuan

BI FENG TANG / STIR-FRIED JULIENNE DUCK

North Gyeongsang Province's cooking technology and creativity using black trucks and creativity

Yu Yuan Assorted appetizer / Cantonese style braised duck soup with dried fish maw, scallop, and Jeju carrot / Steamed lobster with glass noodles in spicy chili shrimp sauce, Wok-fried Hoengseong Hanwoo beef striploin 1+ and asparagus in oyster sauce, King crab, egg white, and asparagus fried rice / Chilled aloe vera with melon ball

Yu Yuan appetizer platter / Double-boiled blood bird's nest soup with Jeju carrot and cold leaf / Traditional Beijing duck (5 pieces), Steamed live Wando abalone in homemade Huang Duo sauce, Deep-fried Haenam sea cucumber filled with minced Hanwoo beef 1+ with chef's special Lao Gan Ma sauce, Assorted seafood and egg noodle soup / Jeju green tea entremet with caramel cremeux, green tea mousse, and caramel ice cream

Yu Yuan appetizer platter / 6 types of dim sum / Double-boiled dried fig soup with dried fish maw, scallop, and Jeongeup black chicken / Yangzhou style fried rice with 'Char Siu' barbecued Iberico pork shoulder, lobster, and tomato / Hong Kong style mango sago

Yu Yuan assorted appetizers / 6 types of dim sum / Double-boiled dried fig soup with dried fish maw, scallop, and Jeongeup black chicken / Steamed live Wando abalone in homemade Huang Duo sauce, Hoengseong Hanwoo beef striploin 1+ noodle soup / Hong Kong style mango sago