Chinadang

A steamed egg dish with added shrimp for flavor. It is warm and moist, making it a good side dish that can be enjoyed without feeling heavy.

A representative cold dish from Northeast China, made by mixing wide mung bean jelly noodles (liangpi) with various vegetables and meat. It is characterized by its sweet, sour, and chewy texture.

A Korean-Chinese dish made by mixing wide mung bean jelly noodles with seafood such as sea cucumber, shrimp, cucumber, jellyfish, and various vegetables in a mustard sauce. The pungent mustard flavor and diverse textures are excellent.

Boiled pork, seasoned with five-spice powder (star anise, cinnamon, clove, fennel, Sichuan pepper), thinly sliced and served cold. It features a subtle aroma of spices and a chewy texture, making it a popular appetizer.

A representative fried dish from Northeast China, made with glutinous rice batter-coated pork, thinly fried, and drizzled with a sweet and sour sauce. Its crispy and chewy texture is appealing.

Korean-Chinese dish of crispy fried pork served with a sweet and sour sauce. A popular menu item enjoyed by all ages.

Fried pork stir-fried with vegetables in a sweet and sour sauce. The crispy pork and the sauce are a great combination.

A Sichuan-style sweet and sour pork that is spicier than regular sweet and sour pork. The crispy pork and the sweet and sour sauce are a great combination.

Stir-fried pork and vegetables in chili oil, creating a spicy flavor. It pairs well as a side dish for rice or as an accompaniment to drinks.

Diced chicken stir-fried with peanuts and chili peppers in a spicy Sichuan style. It is characterized by its salty and spicy taste.

Crispy fried chicken stir-fried with chili oil and various vegetables in a spicy sauce. The tender chicken and spicy sauce are a great combination.

Crispy fried chicken stir-fried with vegetables in a sweet and spicy soy sauce. It's a flavor loved by Koreans and is also good as an accompaniment to drinks.

A Sichuan Chinese dish made by stir-frying various ingredients in mala sauce. It is characterized by its numbing and spicy flavor, and ingredients can be chosen according to personal preference.

Crispy fried chicken drizzled with a sweet and sour soy-based sauce, served with fresh vegetables. The savory crispiness of the fried chicken and the refreshing sauce are well-balanced.

Chicken stir-fried in mala sauce, creating a numbing and spicy flavor. The unique aroma of mala and the tender texture of the chicken are well-balanced.

Chicken dish with a spicy seasoning and the added aroma of cumin. You can experience the flavor of exotic spices and spiciness simultaneously.

A Chinese lamb dish stir-fried with cumin. The unique aroma of cumin masks the gamey smell of lamb, making it delicious.

A dish made by stir-frying lamb and green onions. The deep flavor of the lamb and the refreshing, sweet taste of the green onions are well-balanced.

Tender beef sirloin stir-fried in a spicy Sichuan sauce. Characterized by its savory spiciness.

Tender beef sirloin stir-fried with vegetables on a hot plate, served warm. The meat is tender and well-seasoned.

A representative Korean festive dish made by stir-frying various vegetables and glass noodles in a soy sauce-based seasoning. It is characterized by its savory and salty taste and the chewy texture of the glass noodles.

A Sichuan dish made by stir-frying tofu and minced pork with doubanjiang, chili oil, etc., creating a numbing and spicy flavor. It tastes even better with rice.

Thinly sliced dried tofu stir-fried with vegetables. It is light, savory, and has a pleasant chewy texture from the dried tofu.

A Northeast Chinese dish made by stir-frying three precious ingredients from the earth: potatoes, eggplant, and bell peppers. It has an excellent salty and savory taste.

Eggplant fried and stir-fried in a sweet and sour Yu Xiang sauce, a Sichuan dish. The soft eggplant and the savory sauce are a great combination.

Eggplant braised in soy sauce, creating a sweet and salty flavor, a Chinese dish. Good as a side dish for rice.

A Chinese home-style dish made by stir-frying tomatoes and eggs. It is sweet, sour, and soft, making it easy to enjoy.

A spicy dish made by stir-frying thinly sliced vegetables such as bell peppers and onions with meat in chili oil. It's even more delicious when enjoyed with steamed buns.

A light Chinese dish made by stir-frying fresh shrimp and bok choy. The crisp texture of the bok choy and the savory flavor of the shrimp are well-balanced.

A Sichuan dish made by stir-frying thinly sliced beef in a sweet and spicy Yu Xiang sauce. It is popular as a side dish for rice or as an accompaniment to drinks.

Thinly sliced beef stir-fried in a sweet and savory bean paste-based sauce, a Beijing-style dish. It's even more delicious when wrapped in dried tofu with cucumber and green onions.

A warm and thick Chinese soup with plenty of soft crab meat. It is soothing to the stomach and offers a rich seafood flavor.

A clear soup with fresh vegetables and soft tofu. It is light and refreshing, making it easy on the stomach.

A Chinese soup combining the tanginess of tomatoes with the softness of eggs. It is warm and smooth, perfect for soothing the stomach.

A soup with spicy Jjamppong broth, containing various seafood and vegetables. It's good for hangovers and is perfect as an accompaniment to drinks as it contains no noodles.

Crispy fried rice crust topped with a thick seafood sauce. The savory rice crust and the rich seafood flavor are harmonized.

A spicy and refreshing Jjamppong soup generously filled with various fresh seafood. The deep flavor of the seafood makes it good for hangovers.

Crispy fried mushroom caps (a type of mushroom). It is savory and crispy, making it a good light snack or accompaniment to drinks.

Crispy fried chewy squid. It is savory and light, enjoyed by people of all ages.

Assorted mushrooms, fried until crispy. The unique aroma of mushrooms and the savory crispiness of the fried mushrooms are delicious.

A refreshing Korean dessert made with sweet red beans, rice cakes, and nuts piled on fine ice. It's perfect for enjoying in hot weather.

A sweet syrup dessert with canned peaches in syrup. It is refreshing and palate-cleansing, perfect after a meal.

Fried rice stir-fried until fluffy, with plump shrimp and vegetables. It is light and savory, making it easy to enjoy.

A rice bowl topped with spicy and numbing Mapo Tofu. You can enjoy a hearty and addictive spicy flavor.

A rice bowl topped with chewy japchae. You can enjoy the savory, sweet, and salty japchae and rice together.

A spicy and refreshing Jjamppong soup with various seafood and vegetables. It features generous ingredients and a deep flavor.

A Chinese spicy soup with noodles. It has an excellent numbing and spicy flavor and is also good for hangovers.

A traditional Korean noodle dish served in a cold broth with buckwheat noodles. It is sweet, sour, and refreshing, a delicacy in hot weather.

A Chinese white liquor (Gaoliang liquor) with an alcohol content of 38 degrees. Served in a small cup, it's good for a light drink. It has a clean and strong taste.

A strong Chinese white liquor (Gaoliang liquor) with an alcohol content of 56%. Served in small cups, it is preferred by those who enjoy strong spirits. It has a fiery throat feel.

A Chinese Gaoliang liquor with an alcohol content of 50 degrees. With a relatively high alcohol content, you can enjoy the unique aroma and deep flavor of Gaoliang liquor.

Jinmen Gaoliang Liquor from Taiwan, with an alcohol content of 58 degrees. It boasts a deep and rich aroma along with a very high alcohol content. It pairs well with Chinese cuisine.

Gongbujoo, a famous Chinese liquor with an alcohol content of 39 degrees. It is characterized by its smooth finish and subtle aroma, and can be enjoyed in various volumes.

Yantai Gaoliang Liquor, a Chinese white liquor with an alcohol content of 34 degrees, is characterized by its smooth taste and fragrant pear aroma. It is available in various volumes for a wider selection.

A fee charged when consuming alcohol brought from outside the establishment. The fee is usually charged per bottle or by volume.