Yanjing Korean Cold Noodles & Kimchi (Green Snail Food Town Store)
韩式料理 · ⭐ 3.7
No. 3 Xili Qingnian Road, Courtyard No. 6, Basement Level B01-6
Dishes
Kimchi Rice ComboA Korean-style banchan dish featuring fermented spicy cabbage and stir-fried pork or beef, with cucumber and carrot strips. Sautéed together with gochujang, garlic, sugar, and soy sauce, then garnished with sesame seeds and green onions for a rich, layered flavor.
Spicy Pickled RadishPickled radish is a cold dish made primarily from white radish. Sliced or julienned radish is salted, then soaked with vinegar, sugar, garlic, and chili to infuse flavor. No cooking is required—just pickling for a crisp, refreshing taste.
Wild Mountain GinsengWild mountain ginseng is a dish featuring wild mountain ginseng as the main ingredient. After cleaning and blanching, it's stir-fried or mixed with garlic, ginger, and other seasonings to preserve its crisp texture and natural flavor.
Pollock StripsMinced pollock threads are made from fresh pollock, finely sliced and then cooked. The dish features delicate, white strands. During preparation, a moderate amount of seasonings is added to enhance flavor, preserving the natural freshness of the pollock while adding rich depth.
Standard Cold Noodles (Single)A classic North Korean cold buckwheat noodle dish, served individually. The noodles are boiled and chilled for a smooth, chewy texture, topped with cucumber ribbons, carrot strips, egg slices, and a small amount of beef or ham. Drizzled with a sauce made from soy sauce, vinegar, sugar, garlic, and chili oil, then sprinkled with sesame seeds and green onions. Cooling the noodles and balancing the sauce are key to achieving a refreshing taste.
Korean Garlic EggplantJang-geum-style eggplant with garlic sauce is a cold dish made by steaming or boiling eggplants, then tearing them into strips and mixing with a seasoned garlic sauce. It has a soft, chewy texture and rich garlic flavor.
Korean Herbal Beef Soup with KimchiKorean medicinal kimchi beef soup is made with beef and Korean kimchi, seasoned with onions, garlic, and ginger, then simmered in water or broth. Beef is blanched to remove odor, then slowly cooked with kimchi for rich flavor and well-infused ingredients.
Korean-style Garlic EggplantEggplant sliced and steamed, then mixed with garlic paste, soy sauce, sesame oil, chili oil, and garnished with green onions and sesame seeds. Main ingredients: eggplant and garlic paste. Methods: steaming and mixing.
Stir-Mixed Flavorful Beef Tendon No ChewBeef tendon is blanched, sliced, and mixed with cucumber and carrot strips. Seasoned with garlic, cilantro, and chili oil.
Rice Intestine with Classic Kimchi Radish SkinBlood sausage made by stuffing pig intestines with glutinous rice and seasoned meat, served with pickled radish skin. The radish skin is salted and marinated in sugar-vinegar for a crisp, refreshing taste that complements the blood sausage.