Masi China 맛이차이나

The tangsuyuk batter clings thinly to the pork and shatters with a light, hard crunch that recalls yugwa, a fried rice cracker. A chef with a hotel Chinese-restaurant background runs this second- and third-floor dining room near Sangsu Station, offering a la carte dishes and set courses. Dongpo pork is braised until fat and lean pull apart under chopsticks.