Koryangjugwan House of Sinsegae

A full course of beef soup simmered for 20 hours with savory brisket fried rice and Korean beef bone broth.

Local-style Mapo Tofu cooked as a restorative soup, akin to a tonic from a beef noodle restaurant.

Origin of Yangjangpi, a northern Chinese style seafood cold dish

A Chinese Shandong-style cold dish combining brisket and sesame sauce.

A spicy cold dish from Sichuan, China, whose name originates from the meaning of 'chicken dish that makes the mouth water.'

A gourmet dish stir-fried with fresh seafood in 'Wuyumian' soup.

A premium stir-fry dish cooked with Ziran, a representative spice from the Xebao region of China.

Origin of Dongpayuk, a spicy whole pork belly stew dish prepared in the Hunan style of China

Shrimp-filled eggplant tempura with spicy sauce

Sweet and sour pork focused on the essence of fried food and black pork loin.

'Woo Yuk Myeon Gwan' soup with brisket and various nourishing ingredients simmered to create a deep and rich broth.

Experience various aromas of strong liquor

Exploration of one fragrance according to preference

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