Masjjang Yangkkochi
맛짱양꼬치
| L | M | X | J | V | S | D |
|---|---|---|---|---|---|---|
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 31 | 8/1 | 2 |
Valoraciones
Reseñas
Carta
Boneless, low in fat, with a light and tender texture. Tastes superior compared to any other meat!
Young lamb under 6 months old raised in New Zealand and Australia, aged in a special sauce. The best flavor!
Pork loin marinated in fresh fruit juice, deep-fried in glutinous rice flour, Sichuan-style sweet and sour pork. Crispy on the outside and moist on the inside!
A Sichuan-style dish served with king prawns and asparagus A delicacy of plump king prawns
A dish made with fresh eggplant cooked at a high temperature of 700 degrees Crispy on the outside, soft on the inside!
A dish made by frying domestic chicken wings and stir-frying them with nuts such as walnuts, almonds, and peanuts, along with cooking peppers. Crispy! Nutty! Nutrient-packed.
The essence of thick, light, and fresh rib flavor Juices melt on the surface!
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