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Authentic Chinese kung pao chicken with crispy fried chicken and a spicy, tangy, sweet sauce lightly coated on top

A premium health tonic dish featuring chicken thighs roasted to a golden hue with nodoyu, enhanced with the subtle aroma of red ginseng.

A clear broth with a subtle, spicy kick from green chili peppers, characteristic of Sichuan-style tangbap without a red hue

A premium dish featuring tender beef tenderloin and colorful vegetables stir-fried with a Chinese black pepper sauce enhanced with a sweet and sour pear flavor.

A satisfying, no-meat version of Eo-hyang Gaji using tofu and sausage, enhanced with a spicy-sour sauce. This is Lee Yeon-bok's signature take on the dish.

A familiar yet refined Chinese-style rice bowl featuring thick shiitake mushrooms and chewy squid for a satisfying texture contrast.

A unique and refined soup dish featuring a rich Chinese-style broth simmered with abundant vegetables and pork, served with familiar thin noodles rolled into a comforting bowl.

A delicious dish featuring pork stir-fried in a sweet and savory chunjang sauce, wrapped in crisp vegetables and served with wheat pancakes.

A delicious dish featuring soft scrambled eggs and spicy green pepper stir-fry wrapped in thin, fragrant wheat pancakes brushed with sesame oil.

A Chinese-style stir-fry where chicken is first marinated with chili oil and garlic to tenderize the meat, then seasoned with doubanjiang and Sichuan peppercorn sauce for a numbing, spicy flavor.

A Sichuan-style soybean sprout stir-fry with a spicy aroma from dried chili, quickly seared over high heat to preserve crispness.

A simple and quick vegetable stir-fry that blanches various vegetables and stir-fries them quickly over high heat with oyster sauce and Chinese-style seasoning for a crisp, clean taste.