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Helong Mingtai House (ZiTeng Road Branch)

韩式料理 · ⭐ 3.9

No. 267, Ziteng Road, Xinhong Subdistrict (near Qingshan Road)

Dishes

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  Half and Half Fish Roe and Fish White

  Half and half fish roe and fish white is a dish mainly made with fish roe and fish white, usually mixed and steamed or pan-fried. The texture is tender with a rich seafood flavor.
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  Three Fresh Ingredients Stir-Fry

  Dì Sān Xiān is a classic Chinese dish made primarily with eggplant, potato, and green pepper. The ingredients are first cut into pieces, deep-fried until golden and crispy, then stir-fried with soy sauce, sugar, and other seasonings to allow the flavors to fully penetrate, resulting in an appealing color and aroma.
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  Soft Tofu Soup

  Silken tofu soup is made primarily with soft tofu, supplemented with a small amount of green onions, ginger, garlic, and water. After cutting the tofu into cubes, it is placed in a pot with an appropriate amount of water, brought to a boil, seasoned, and then simmered until the tofu absorbs the flavors. The broth is clear and the texture is delicate.
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  Pollock Skin Rice Roll

  A Korean dish made by wrapping rice, vegetables, and meat in fresh pollock skin, offering a delicate texture and savory flavor.
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  Cold Noodles with Water

  Cold noodles are a chilled noodle dish made by quickly cooling boiled noodles in cold or ice water. Main ingredients include fresh noodles, cucumber strips, carrot strips, and egg skin, sometimes mixed with sauce or seasonings.
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  Sea Ling Mushroom

  A dish made by stir-frying fresh sea ling mushroom with garlic and ginger, offering a delicate and naturally fragrant taste.
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  Sautéed Pork Strips

  Liu Rou Duan is a traditional dish primarily made with pork. First, the pork is cut into segments, marinated, and then deep-fried until golden and crispy. Next, seasonings and vegetables are stir-fried in a wok, and the fried pork segments are quickly tossed together to absorb the flavorful sauce, resulting in a rich and satisfying taste.
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  Beef Soup

  Beef soup is made primarily with beef, simmered until the meat becomes tender and the broth rich. To prepare it, first cut the beef into pieces, blanch to remove blood, then add seasonings and simmer until the meat is tender. Finally, add garnishes such as green onions and cilantro for flavor.
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  Beef Steamed Dumplings

  Steamed beef dumplings made with lean beef, scallions, ginger, and seasonings, wrapped in thin dough and steamed without frying to preserve the natural flavor.
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  Braised Pollock

  Braised Alaska pollack is a dish featuring Alaska pollack as the main ingredient. The fish is cleaned, cut into pieces, pan-fried until lightly golden, then simmered with soy sauce, sugar, cooking wine, and ginger until flavorful.
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  Perilla Leaf Beef

  A Chinese dish featuring tender beef slices stir-fried with fresh perilla leaves, offering a fragrant and savory flavor.
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  Steamed Pollack

  Steamed pollack is a dish made by steaming fresh pollack with ginger and scallions, resulting in a tender and flavorful seafood experience.
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  Spicy Stir-Fried Sea Ling Mushroom

  Spicy stir-fried sea mushrooms are made by cooking sea mushrooms with chili, garlic, and ginger. Slice the cleaned sea mushrooms, then stir-fry with chili pieces, garlic, and ginger. Add salt and soy sauce to taste, and cook until the mushrooms are tender.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
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  Fish Skin Rice Sausage

  Fish skin rice sausage is a traditional Chinese snack made mainly with fish skin and glutinous rice. Fish skin is mixed with glutinous rice, then skewered and steamed, offering a unique and elastic texture.
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  Fish Roe and Fish Milt

  A premium dish made from fish roe and fish milt, typically steamed or simmered to preserve its delicate flavor and texture.

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