Yun Hao West Korean BBQ (Yinhewan Home Branch)
Barbecue · ⭐ 4.4
No. 54 Changbai West Second Street, Gate 4
Dragon Mate tips
If you are traveling in China to visit Shenyang, this restaurant is worth a stop for great food. This restaurant is located at No. 54 Changbai West Second Street, Gate 4. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Pork Belly, Squid and Cuttlefish Stir-fry, Mixed Cauliflower Salad.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shenyang
- Category: Barbecue
- Rating: 4.4
- Address: No. 54 Changbai West Second Street, Gate 4
- Popular dishes: Pork Belly, Squid and Cuttlefish Stir-fry, Mixed Cauliflower Salad, Grilled Beef Bulgogi, Pan-fried Pollack
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Dishes
Pork BellyPork belly cut into chunks, blanched to remove odor, then stewed with scallions, ginger, garlic, soy sauce, sugar, and other seasonings until tender and glossy. Add star anise and cassia bark for extra aroma.
Squid and Cuttlefish Stir-fryA seafood dish featuring squid and cuttlefish stir-fried with vegetables, known for its tender texture and savory flavor.
Mixed Cauliflower SaladCauliflower salad is a cold dish primarily made with cauliflower. The cauliflower is blanched, drained, and then mixed with minced garlic, green onions, chili, and other seasonings.
Grilled Beef BulgogiGrilled beef is a dish made primarily from beef slices, marinated and then grilled in an oven or on a grill. The exterior is golden and crispy, while the inside remains tender and juicy, paired with a specially prepared sauce to create a unique flavor.
Pan-fried PollackPan-fried pollack is a dish made by marinating and then pan-searing the fish, resulting in a tender texture with a slightly crispy exterior.
Lean BeefLean beef is a dish made primarily with精选 lean beef, which is marinated and then stir-fried with a variety of vegetables and seasonings. The preparation emphasizes precise control of heat to maintain the tenderness and freshness of the beef.
RibsRibs refer to the meat from the pork rib section, typically containing适量 fat and connective tissue. It is commonly prepared by stewing, boiling, or braising to achieve a tender and flavorful texture. Common methods include slow-cooking with seasonings such as soy sauce, sugar, and cooking wine.
Fatty and LeanA dish made primarily with pork belly and lean meat, typically cut into pieces or slices and cooked together. Can be braised, stewed, or stir-fried to achieve tender fat and juicy lean meat.
Perilla LeafSu Zi Ye is a dish primarily made with Su Zi Ye leaves, typically seasoned with garlic, chili, and other spices through simple stir-frying or marinating, preserving the unique fragrance of the leaves.
Sour CabbageSauerkraut is a type of pickled vegetable made from fresh vegetables through a pickling process. During production, vegetables ferment under the influence of salt and other seasonings, developing a unique sour taste and flavor. Sauerkraut is commonly used as a side dish or in cooking other dishes to add acidity and texture.
Air-dried SausageAir-dried sausage is a meat product made primarily from pork, processed through curing and air-drying. It has a bright red color, rich flavor, firm texture with chewiness, and a unique aroma.