Korean cuisine is world famous, and Korean barbecue is the "main event" of this dish.
In Zhengzhou, different Korean barbecue restaurant, Korean barbecue cooking methods are different, some diners themselves, some chef on-site service. These two methods can also enjoy the charcoal and barbecue flavor to bring people warmth.
Korean barbecue is the most characteristic of its taste sweet and sour and tender and refreshing, delicious and juicy. According to reports, the secret from the barbecue of the election materials and condiments. Korean barbecue, the meat must be fresh, but also prior to pickled. Meat in the curing process generally takes 2-3 hours, some meaty parts can not pickled. Pickled meat sauces and baked after dipping dipping is the key to determining the quality of Korean barbecues, and its sauces and diamonds are mostly pear, apples, sugar and onions.
Korean barbecue is very special to eat, eat meat when you want to wrap with lettuce leaves or cotyledons to eat, that taste is absolutely cool enough. Usually spread in the hands of lettuce leaves, you can also overlap the Soviet Union cotyledons, folder a piece of barbecue, clip a little pepper, wiping a little sauce, you can also put the kimchi casually, and finally close the leaves, wrapped into a group to the mouth Stuffed with lettuce leaves or cotyledons of fresh, barbecue and chili sauce and other ingredients of the fragrance, so that people's taste buds can release the unspeakable pleasure!
If your appetite is large enough, after eating barbecue can be a bowl of Korean cold noodles. When the cold side of the cold and sour sweet and sour juice such as an ice from the throat into the stomach of the moment, you can immediately experience the essence of Korean cuisine.
Do not bother to eat Korean barbecue. The barbecue will stick to the grill and eat while eating - keep the food on the grill. In addition, the fumes will be inhaled hair, clothes, covered with soot that you go out of the restaurant wanted to go straight to the bath!
