Chinese Restaurant Meiway China 중식당 메이웨이 차이나

Shiitake caps stuffed with minced shrimp, called eohyang donggo, turn up in Lunch Course A alongside yangjangpi and yusanseul among six dishes served in sequence. A la carte, lard-fried rice with squid and shrimp pairs with chewy chapssal tangsuyuk, sweet-and-sour pork in a glutinous-rice batter. Course meals and group tables need booking a day ahead.