Masjjang Yangkkochi

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!