Wafeng Korean Cuisine (Tonghe Bai Shuitang South Street Branch)
韩式料理 · ⭐ 3.9
Room 102, No. 10 Baishuitang South Street
Dishes
Signature Grilled Beef Rice BowlGrilled beef slices marinated in a special sauce, served over rice with fresh vegetables for a flavorful and satisfying meal.
Pine Nut Crab Roll SushiA Japanese-style sushi roll featuring crab meat, seaweed, rice, and pine nuts, offering a savory and crunchy texture.
Kimchi PancakeKimchi pancake is a snack made primarily with kimchi. The kimchi is chopped and mixed with flour and water to form a batter, then enhanced with scallions, eggs, and other seasonings for added aroma. Pour the batter into a heated flat pan and cook until golden brown on both sides.
Beef and Vermicelli Soybean Paste SoupA hearty soup made with beef slices, vermicelli, and fermented soybean paste, known for its rich flavor and comforting warmth.
Cheese Hand-Rolled Rice BallA rice ball wrapped in cheese, made by hand and lightly grilled for a savory, satisfying bite.
Buckwheat Beef Soup Cold NoodlesBuckwheat beef soup cold noodles feature chewy buckwheat noodles served in a savory beef broth, topped with sliced beef, cucumber, and egg for a refreshing and satisfying meal.
Korean Colorful Vegetable Rice BowlA Korean rice bowl featuring a mix of colorful vegetables like carrots, cucumbers, spinach, and bean sprouts, seasoned with gochujang or sesame oil for a savory, fresh taste.
Korean Shrimp and Crab Stick Fried RiceA Korean-style fried rice dish featuring shrimp and crab sticks, stir-fried with rice, eggs, and vegetables, seasoned with gochujang for a savory, slightly spicy flavor.
Fish Cake Spicy RamenFish cake spicy ramen is made by boiling sliced fish cakes with spicy ramen. Main ingredients include spicy ramen, fish cakes, vegetables (like cabbage and green onions), and seasonings. Cook ramen first, then add fish cakes and other ingredients to simmer until flavorful.
Egg RollEgg roll is made mainly from eggs, salt, and a little oil. Eggs are beaten and fried into thin omelet sheets in a flat pan, then rolled and sliced. Commonly, the egg mixture is spread into a round thin layer, rolled from one edge once set, cooled, and cut into small pieces or strips.