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Mi Chang Tang Rice Soup (Langya Terrace Road Store)

韩式料理 · ⭐ 3.8

No. 109, Langyatai Road

Dishes

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  Platycodon root

  Ginseng is a traditional Chinese dish made primarily from the tender leaves or roots of the ginseng plant. To prepare it, the ginseng is first cleaned thoroughly and then cut into appropriate-sized pieces or slices. It can then be stir-fried with seasonings such as minced garlic and ginger, or used to make a cold salad. The cooking process emphasizes preserving the natural flavor of ginseng, resulting in a fresh, tender texture and a fragrant aroma.
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  Pork Head Meat Soup Rice

  Pork head meat is slowly simmered to create a rich broth, served over rice for a hearty and flavorful meal.
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  Pork Skin Jelly

  Pork skin jelly is a cold dish made primarily from pork skin. After cleaning and boiling, the fat is removed, then it's slowly simmered with water and seasonings until it sets into a gel-like consistency when cooled. The finished product is semi-transparent with a chewy texture.
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  Rice Intestine

  Blood sausage is a traditional food made by stuffing pig intestines with glutinous rice, blood, or meat filling, then steaming it. Main ingredients include pig intestine, glutinous rice, pig blood or pork, along with seasonings such as scallions, ginger, and salt. To prepare, soak the glutinous rice beforehand, mix it with seasoned meat filling, stuff it into cleaned pig intestines, and steam until fully cooked.
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  Pork Spine Soup Rice

  Pork spine soup rice features a rich broth made from slow-cooked pork spines, served with steamed rice and side vegetables for a hearty, nourishing meal.
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  Snowfield Baijiu Dish

  A cold dish made by marinating fresh seafood or mountain delicacies in premium baijiu, offering a refreshing taste with rich liquor aroma and natural flavors.
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  Korean-style Pollack

  A Korean dish made by marinating pollack in chili, garlic, and ginger, then pan-frying it to a tender, slightly spicy flavor.

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