Authentic Szechuan Cuisine in Korea

The quality of Chinese cuisine on the
peninsula was enhanced by stubbornly pursuing the form of Szechuan cuisine.

To <시추안 하우스>

It deserves to be called the best Sichuan cuisine in Korea.

It's
different, starting with the high quality “Lazji Spicy Chicken,” which
reminds me of what I ate at Ina in China <마라유혹> <위신추안차이>.
*Spicy chicken: I think

spicy chicken with Szechuan style stir-fried chicken is the core of
Sichuan cuisine along with
boiled fish or grilled fish, but
its core is hard and doesn't show any signs of breaking.
The density of Huajiao and Sichuan peppers is
dense, so the
perfect ratio of spiciness and sweetness permeates
the chicken without leaving a gap.

The chicken pieces fried in a wok are deep-fried
in a
wet way like a whole chicken in a cauldron, and if you “
thuck” them just like meedeok, the
chili oil splashes, and you can feel the warmth
that doesn't cool down the whole time you eat them, which arouses admiration.

It's a natural flavor that
runs through the East and West, which
reminds me of
Lazji, a long-established store in Chengdu and Chengdu, who lived sweetly from a short trip to Sichuan.

No source required.
Sweet and sour pork doesn
't
become a “gourmet restaurant” because the sauce is delicious, and even if the sauce is too different, what's left over when you leave the
store

Other than tempura, other skills are impressive.

Mapo tofu called the signature menu

It's a local flavor that will overshadow expensive prices.

The perfect
harmony with the sauce was achieved through an
approach that understood the characteristics of tofu from Oeyu Naegang, and when
fried rice is added to a high density with no
further gaps, a synergy beyond imagination comes out.

With the chef's
stir-fry technology that
reaches the standard of
cooking, uncoated and oiled coatings are applied to each grain of rice to give freedom to the rice, so it freely merges and loosens freely in the
mouth and evaporates into the density
of mapo tofu.

The combination of mapo tofu and fried rice is good and I like it, so it reminds me of
Hwang Hee Jeong Seung's dilemma.

The
chef brought life to the

restaurant through training
without processing the form, which is the essence of art.

This is the best Szechuan restaurant to eat in Korea.

Han Joo-pyeong: Best Sichuan Cuisine in Korea

☠☠☠☠â˜