People often go to Chinese restaurants to have a bowl of delicious Jajangmyeon or spicy Jjamppong. Today, I’m going to tell you some facts about Chinese restaurants that people don’t know about.

 

 

1. Tangsuyuk 90% of the commonly eaten glutinous rice tangsuyuk does not use glutinous rice If you fry it with just pure potato starch,

the texture will be just like glutinous rice So it is called glutinous rice tangsuyuk in name only

 

 

2 Jjamppong 90% of chadol jjamppong do not use chadol baki. Most of them use woosamgyeopsal because of the unit price. If you happen to order 10,000 won chadol jjamppong, think of it as woosamgyeopsal~ㅎㅎ

 

Have you ever ordered Jjamppong and the vegetables were a bit mushy like porridge?? You might think,

“Why are the vegetables so mushy? It must have been a long time since it was made,” But in fact, Jjamppong is more delicious when it’s stir-fried in advance than when it’s stir-fried right away.

In order for the flavors and aromas of the ingredients to blend with the broth, it absolutely has to be simmered thoroughly. Newly stir-fried ones are good because the texture is alive, but the depth of flavor is shallow.

 

 

3. Jjajangmyeon

If you want to find a good Jjajangmyeon restaurant, look at the surface of the sauce!! If you add a lot of water to the Jjajangmyeon, the surface of the sauce itself will be flat,

but if you add a lot of vegetables, stir-fry them for a long time, and boil them, they will be bumpy. Which one would be tastier?? ㅎㅎ

And the Ganjjajang sauce is not poured all at once, but is given separately so that you can adjust the seasoning while mixing it. Please don’t pour it all in and say it’s salty 

Lastly, how do you find a good Chinese restaurant?? Ratings are already meaningless, but there are many dishes on the menu that are usually hard to eat, such as Ohyang Jangyuk Jeon and Bok.

Then, it means that the depth of cooking skills is that much, so I hope you choose it as a priority.