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HomeKorean Foodkorean restaurant / Authentic Szechuan cuisine carefully pursued - 206

korean restaurant / Authentic Szechuan cuisine carefully pursued – 206

1428307577079776 jpg Korean Food September 24th, 2023

1428307583746777 jpg Korean Food September 24th, 2023

The essence of art is form.

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

To <시추안 하우스>

For Koreans who only measured the taste of the continent
Compared to any Szechuan restaurant on the mainland
It offers perfect Szechuan cuisine.

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

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

Sweet and sour pork was fried in the same way.
The tempura, which incorporates
deep-frying techniques from the continent, is as rich in the texture of
<연화방> <원흥> the batter and
meat as the “
meat tempura” 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 “gourmet restaurant” because the sauce is delicious, and even if the sauce is too different, what's left over
when you leave the

It's the aftertaste of tempura.

1428307644341781 jpg Korean Food September 24th, 2023

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
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
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

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.

1428307702099783 jpg Korean Food September 24th, 2023

The playful grilled gyoza is also reborn
by meeting artisan-level
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
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

★ ★ ★ ★ ★

1428307724458785 1 jpg Korean Food September 24th, 2023

[Source] <연화방/경리단 길: 한국 최고의 사천요리집 ★ ★ ★ ★ ★ > | Written by Food Detective



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