Yuhyang 유향

Thick pork, a thin crust and a scattering of sesame make up the tangsuyuk, crisp outside and still juicy within. Two sauces come with it: a sweet-sour Cantonese style and a Sichuan style with chili heat, worth tasting separately before mixing. Sichuan jjajang coats noodles in black-bean sauce laced with chili oil and heaped with chopped onion.