The Mong

Chinese Dongpo Pork is made by braising pork belly in soy sauce and Shaoxing wine for a long time until tender. It is characterized by its sweet and savory taste and tender texture, and is usually eaten with rice.

A Korean-style Chinese dish where crispy fried pork is topped with a sweet and sour sauce. The sauce is usually made with soy sauce, vinegar, and sugar, and served with vegetables.

A cold appetizer dish from the Shandong region of China, consisting of shredded boiled or roasted chicken tossed in a sweet and sour sauce. Served cold, it is typically enjoyed as an appetizer.

Chicken that is crisply fried and then stir-fried in a spicy, sweet, and sour soy sauce. It is rich in chili and garlic flavors and is popular as a side dish for rice or as a drinking snack.

A dish where crispy fried chicken is topped with a sweet and sour sauce made with soy sauce, vinegar, and chili peppers. Served with fresh vegetables to cut through the richness of the fried chicken.

Fried shrimp tossed in a spicy and sweet chili sauce. The combination of plump shrimp and the stimulating sauce is excellent, making it a popular side dish for rice or a drinking snack.

Fried shrimp coated in a smooth cream sauce. It features a nutty and sweet flavor, making it a menu item that even children would enjoy.

Fried shrimp tossed in a spicy and sweet Kkanpung sauce. Similar to chicken Kkanpung, it is rich in chili and garlic flavors, and the shrimp retain their plump texture.

A Chinese dish of fried eggplant served with a spicy and sweet Yuxiang sauce. The combination of the soft texture of eggplant and the savory sauce is excellent, and it pairs well with rice.

Fresh bok choy quickly stir-fried with garlic over high heat. It features a crisp texture and a light flavor, making it a good accompaniment to other Chinese dishes.

A dish stir-fried with fresh snow crab meat and various mushrooms. It features a light and soft flavor, making it a great choice for a luxurious Chinese menu item.

A Chinese dish made by thinly slicing and stir-frying sea cucumber, shrimp, bamboo shoots, pork, etc., and then thickening the sauce. It has a soft and light flavor and can also be served over rice.

A luxurious Chinese dish made by stir-frying eight kinds of precious ingredients (seafood, vegetables, etc.) in a spicy sauce. The diverse flavors and textures of the ingredients create a rich taste.

A Chinese cold dish where various seafood and vegetables are mixed with chewy mung bean starch and mustard sauce. The pungent mustard flavor stimulates the appetite, and you can enjoy the textures of the different ingredients.

A refreshing cold dish of chewy jellyfish served with a sweet and sour mustard sauce. It is characterized by its pungent and refreshing taste and is typically enjoyed as an appetizer.

A representative dish from the Sichuan region, made by stir-frying soft tofu and minced pork in a spicy Doubanjiang sauce. It is characterized by its numbing yet deep flavor and pairs well with rice.

Fresh clams stir-fried with a spicy black bean sauce. The combination of chewy clam meat and savory sauce is excellent, making it a great dish to enjoy with drinks.

A spicy and refreshing Jjamppong soup with a whole plump octopus. The refreshing taste of seafood and the spicy broth are well-balanced, making it a good choice for a drinking snack or a hangover cure. Noodles can be added separately.

A representative Baijiu (white liquor) from the Shandong province of China, with an alcohol content of 39%. It is characterized by its smooth finish and subtle grain aroma, making it suitable for enjoying with meals.

A 6-year aged Gongbaojiu with a high alcohol content of 52%. It is characterized by its deep and rich aroma and smooth finish, offering a particularly luxurious taste among Gongbaojiu.

A representative Kaoliang liquor produced in the Yantai region of China, with an alcohol content of 34%. It is characterized by its clean and smooth taste and is a popular and widely loved Kaoliang liquor in Korea.

A Chinese Baijiu with an alcohol content of 35%. Its alcohol content is slightly lower than Huangli Gongbaojiu, making it easier to enjoy. It is characterized by its smooth aroma and clean taste.

A Baijiu with 38% alcohol content, produced by the Wuliangye company in China. It carries the unique deep and rich aroma of Wuliangye and is recommended as an introductory spirit for those new to Wuliangye.

One of the representative famous liquors from Jiangsu Province, China, with a history of 400 years, this is a Baijiu with 38% alcohol content. It is loved for its minimal hangover and clean aftertaste, and is characterized by its soft and delicate aroma.

A representative Baijiu from Taiwan, boasting a high alcohol content of 58%. Produced on Kinmen Island, it is characterized by its unique intense and clean aroma and taste. It is typically consumed neat and is known as one of the 'Three Treasures of Taiwan'.