The quality of Chinese cuisine on the
peninsula was enhanced by stubbornly pursuing the form of Szechuan cuisine.
To <ìì¶ì íì°ì¤>
It deserves to be called the best Sichuan cuisine in Korea.
different, starting with the high quality âLazji Spicy Chicken,â which
reminds me of what I ate at Ina in China <ë§ë¼ì í¹> <ìì ì¶ìì°¨ì´>.
*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
wet way like a whole chicken in a cauldron, and if you â
thuckâ 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.
The tempura, which incorporates
deep-frying techniques from the continent, is as rich in the texture of <ì°íë°©> <ìí¥> the batter and
meat as the â
meat tempuraâ that was eaten
in a different place from the beginning.
It has a flavor that doesn't require a separate sauce, so it's
perfect as a tempura.
No source required.
Sweet and sour pork doesn
become a âgourmet restaurantâ because the sauce is delicious, and even if the sauce is too different, what's left over when you leave the
Other than tempura, other skills are impressive.
Mapo tofu called the signature menu
It's a local flavor that will overshadow expensive prices.
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.
by meeting artisan-level workmanship.
Gyoza uses ready-made ingredients and doesn't have an excellent
texture, but it was created as a
new food by dividing the layers between the
ingredients through 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
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[Source] <ì°íë°©/ê²½ë¦¬ë¨ ê¸¸: íêµ ìµê³ ì ì¬ì²ìë¦¬ì§ â â â â â > | Written by Food Detective