The area around Shihuifang is full of Japanese restaurants, and there is only one out of place in the middle that operates Korean food, which is the Five Oceans. The old store is located on the left bank of the commercial street, which was moved here after the demolition of the commercial street. It originally focused on Korean-style barbecue, but in May 2018, it changed its course and canceled barbecue, and the focus of the store shifted to sashimi and pig's trotters.

The rise of pig's trotters in South Korea is due to the fact that a North Korean aunt who emigrated to South Korea opened a shop in the area of Wonjong-dong to sell pig's trotters from her hometown. At first, Koreans were not very receptive, and only people who came to watch wrestling matches in the neighborhood would buy and eat it. Later, it gradually spread and became one of the most popular snacks. Korean pig trotters mainly have sauce pig trotters and spicy pig trotters, the main "king pig trotters" of the five oceans is the former, the selection of a small meat front hoof plus elbows, boiled in the old marinade into the flavor, let cool and then sliced. The pig's trotters are not visible in the eyes, and the lower mouth is also very crisp and light, without the slightest sense of fishy fat, and the skin also reveals the aroma of medicinal food. The authentic way of eating in Koreans is still to dip the lettuce in a dipping sauce and eat it in one bite, or it is also suitable for eating it with wine alone. Wuyangyang also highly recommends the cabbage wrapped meat, that is, white-cut pork belly with lettuce, and the warm pork belly wrapped in stir-fried white sesame seeds adds to the mellowness. There are platters of vegetable wrapped meat and braised pork trotters to choose from, one hot and one cold with different flavors, but the thick pile of meat looks beautiful, but in fact, the bottom of the first layer is mostly pure fat or pure lean meat.

Many people come to Wuyangyang just to find a bite of ginseng chicken soup, and this dish is still retained after the renovation. Ginseng chicken soup is a traditional Korean delicacy, especially on dog days, when Koreans are accustomed to stew a pot of ginseng chicken soup on hot days. When making, the chicken needs to be washed, the internal organs are removed, glutinous rice, wolfberry, garlic, ginkgo and other materials are stuffed, and simmered in a casserole with ginseng and red dates for several hours, stewed until the chicken is deboned and soft, and the glutinous rice is viscous and flavorful. The ginseng chicken soup of Wuyangyang is clear and amber, and the chicken is full and white, but not tender enough, and there is residue in chewing, especially the chicken breast. The glutinous rice inside the chicken is not completely cooked, and it is presented as a rice porridge with particles, and a fishy smell of raw rice lingers, which seriously affects the seasoning of the soup, and even overshadows the fresh sweetness of the chicken and medicinal herbs. 

There are two floors in Wuyang, the first floor is a tatami box, and the second floor is only partially scattered, and the air conditioning is often not turned on, which is relatively stuffy. The service staff in the store have a good attitude, can be warm and polite, smile all the way, and often give vegetables or vermicelli dishes, but the taste of the gift dishes is also extremely ordinary. On the whole, after the cancellation of barbecue, the overall recommendation index of Wuyang has dropped a lot, and only one dish can be obtained: pig's trotters. Other dishes can be ordered as a side meal, but don't get your hopes up.