Haeseong Banjeom

Siu mai is a traditional steamed dumpling originating from China, typically filled with pork, shrimp, and vegetables. Its wrapper is thin and pleated, with an open top. It is juicy and flavorful, and can be enjoyed as a snack or dim sum.

Wontons are a traditional Chinese noodle dish, typically made with a thin dough wrapper filled with meat or vegetables, and come in various shapes. They are usually cooked in a clear broth, resulting in a tender texture and flavorful soup. Can be served as a soup or a main course.

Soup dumplings are a Shanghai specialty, known for their thin skin, fresh meat filling, and abundant soup. They are usually dipped in vinegar and ginger slivers when eaten, and be careful of the heat.

This dish uses a pressure cooker to stew chicken, usually containing large pieces of chicken and various vegetables (such as potatoes, mushrooms). The meat is tender and flavorful, and the broth is rich. Suitable for enjoying with rice.

This stew features corn, pork ribs, and chicken feet as the main ingredients. The ribs and chicken feet are stewed until tender and flavorful, with the corn adding a touch of sweetness. The broth is rich and the texture is complex. Suitable for enjoying with rice, with a unique flavor.