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Myeongdong Charcoal BBQ (Wuyi Road Store)

Barbecue · ⭐ 3.6

No. 189, Wuyishan Road

Dishes

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  Pork Belly

  Pork belly is a cut of meat from the pig's abdomen, characterized by alternating layers of fat and lean meat, which gives it the name 'five-layered' or 'five-striped'. Common cooking methods include braising, stir-frying, or stewing. During cooking, the fat melts, resulting in tender meat with an aromatic flavor.
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  Cold Noodle Salad

  Cold noodle salad is a refreshing dish made primarily with cold noodles, paired with vegetables such as cucumber strips and egg threads. The preparation is simple: toss the cooked noodles thoroughly with various seasonings and vegetables to create a colorful and flavorful dish.
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  Kimchi Fried Rice

  Kimchi fried rice is a stir-fried dish made primarily with rice and kimchi. Day-old rice is fluffed and stir-fried with chopped kimchi, then seasoned with scallions and garlic. Eggs or meat can be added for extra flavor. Proper heat control ensures each grain remains distinct while the tangy kimchi blends harmoniously with the rice.
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  Seafood Dao Noodles

  A Chinese noodle dish featuring hand-cut noodles served with fresh seafood like shrimp, squid, and clams in a savory broth.
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  Fried Chicken

  Fried chicken is a dish primarily made with chicken as the main ingredient. After marinating, the chicken is coated with starch or breadcrumbs and then deep-fried in hot oil until golden and crispy. Careful attention to cooking temperature is essential to ensure the chicken is crispy on the outside and tender and juicy on the inside, delivering a delicious flavor.
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  Beef Brisket

  Beef chuck is a premium cut from the cow's chest, tender with just the right amount of fat, ideal for stewing or grilling. Typically cubed, marinated, then slowly cooked or grilled to enhance flavor and tenderness.
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  Pork Tenderloin

  Pork shoulder blade meat, taken from the pig's shoulder area, is tender with fine marbling of fat interspersed among the lean meat, resembling a plum blossom. Common cooking methods include pan-frying, grilling, or stir-frying, and it retains its natural flavor with minimal seasoning.
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  Stone Pot Rice Bowl

  Bibimbap is a dish made with rice as the main ingredient, combined with various vegetables, meat or seafood, and a special spicy sauce. It is heated at high temperature in a stone pot and mixed before eating. Its特色 lies in the high temperature of the stone pot, which locks in the freshness of the ingredients, allowing the rice to fully blend with the toppings for a rich and flavorful experience.
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  Rice Intestine Soup Rice

  Rice肠 Soup Rice is a traditional dish made with sticky rice sausage, pork bone broth, and rice. The preparation involves slicing the sticky rice sausage and simmering it with pork bone broth, then adding cooked rice to the soup. It is served with some vegetables, making it nutritious and delicately flavored.
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  Soy Milk Noodles

  Doujiang mian is a traditional Chinese noodle dish where cooked noodles are mixed with hot soy milk. Main ingredients include wheat noodles and soybean-based豆浆. Cook noodles, add boiling豆浆, stir well, and season with green onions, soy sauce, or sesame oil.
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  Spicy Seafood Noodles

  Spicy seafood noodles feature fresh shrimp, squid, and clams stir-fried with chili and Sichuan pepper, then tossed with noodles for a bold, spicy flavor.

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