I know that a fixed and immutable truth
in taste is impossible.
Even if it's old, even if it's a taste
of ups and downs that don't change, the taste will change over time.
Someone complains that the taste of Daesung Hall has changed
and that it is too unsanitary.
Currently, Daesung Hall is at a stage where it is necessary to continuously preserve and further
supplement and develop flavors.
It is necessary to make up for
hygiene errors made in Andongjang and Oguban and develop
The basics are faithfulness and faithfulness.
âchive gur champonâ eaten at the end
of winter is a testament to that long time since the cheek chips heralding spring are coming.
The broth is
thick and has a rich, starchy texture, and the aroma
of chives, garlic, and oyster are a
trifecta that goes beyond âoyster champonâ
like the cliche of a
It's not a
problem limited to oyster champon itself; it's perfection
that comes from pure âbasics.â
The noodles are specialized for champon and are
not thick or thin.
When someone talks about the standard of noodles like
this, there is something remarkable, close to
anti-reason, who ridicules
that standard of reason.
So is soy sauce.
The roasted incense is a work of art
created by artisan-grade workmanship.
It <ëª¨ëëì¤í¸ í´ì§>
Wokjil, which has the most delicious flavor of wokjill, which has been scientifically explained in famous books.
Since individual ingredients live and breathe
within the ingredients, it is a
revolutionary level of soy sauce that goes beyond the lion's
mark rather than the lion's mark.
If you leave behind the revolutionary taste
of a one-size-fits-all Chinese restaurant and are reluctant to visit
due to hygiene issues, you can feel it
in Mr. Pizza, but they are reluctant to
visit because they have no leftover food.
In order for the revolution to become a tradition, of course, there are
hygiene and menus
that need to be complemented, but that extent is limited by taste and âkindness
Han Joo-pyeong: A step from tradition to revolution
â â â â