On the Korean Peninsula, "Baekding" originally referred to an exotic people who were good at hunting, but with the evolution of language, it came to mean something close to "butcher". If it appears in the name of the restaurant, it is undoubtedly a self-proclaimed meat expert. "Jiang Hudong" is the host of South Korea, although he operates a cross-border catering, but relying on the standardization of management, the level of his stores is close, and Jiang Hudong Baiding is almost popular.
There are about 20 types of grilled meat, mainly beef and pork. The grill has a thermal insulation grid, and the baking tray is divided into two types: a mesh plate and a hollow iron plate, the former is usually paired with beef, but the beef is not rich in fat, and the marbling is at a medium level in Nanjing. In contrast, the pork category is relatively stable, and it is recommended to give priority to cured meat, whose marinade quality control is relatively stable and has a brilliant flavor.
Often overlooked by diners, seasoned meat comes from near the pork heart and is known for its tender taste. Jiang Hudong's heart-protecting meat has a little intermuscular fat, and the taste is slightly sweet after pickling, and you can find the flavor of black pepper when you taste it carefully. Make sure it's evenly heated when grilling to ensure a sweet and mellow flavor. The restaurant allows the heart meat to enjoy the treatment of beef, match the grill with a mesh grilling tray when grilling, and do not squeeze the meat strips to avoid losing the juice.
Garlic pig intestine is more of a test of skill, there is a lot of fat inside and outside the intestine arm, and the proper disposal can harvest a mouthful of fragrance. After marinating, the juice of the pork intestines is abundant, and the intestinal wall in the stove plate needs to be cut into small sections of about 3cm, and diners who are not fattening can cut off the excess fat in the intestines. Cooked pork intestines will shrink to 1/2 the size of raw intestines, the intestinal wall will be slightly burnt, and the fat water will bring bursting pulp, and the meat aroma will slowly seep out as you chew carefully, and some diners are even reluctant to match side dishes and dipping sauces.
Ordering pork belly is almost the consensus of diners, as the most popular red meat, pork belly is not deep, just make sure the meat is fresh and the portion is right. The store's five flowers meet the requirements, and its scabbard five flowers are used in the whole meat chop, but only cut to half a depth, and after the meat is cooked, it is easier for diners to cut, which is very intimate.
When tasting pork belly, most diners eat it with side dishes, dipping sauces, and wrapped in vegetable leaves. In addition to the salty bean paste and spicy dipping sauce commonly found in Nanjing Korean restaurants, the store also provides fresh soy sauce mustard dipping sauce, which has a richer flavor type. The side dishes are short, the sweet taste of appetizers and salads is extremely sharp, and the fermented flavor of kimchi, radish and bean sprouts is also somewhat similar, and it may be monotonous after a long taste.
Staple foods and soups are not enough to distract from it. As a typical East Asian farming civilization, bean dishes have a place in Korea, and soy milk ramen is the iconic noodle dish, and in Kang Hodong, soy milk ramen is improved into bean curd noodles. This phenomenon varies, such as miso soup, which is dominated by condiments, and if you want to be light and filling, you can pay attention to the memory box lunch, which is served with ham and seaweed, and is very sweet when mixed with egg liquid.
Jiang Hudong first appeared in Nanjing at the end of 2018, and his service quality was obviously lacking. In addition, although it is located in the shopping mall, the restaurant has an obvious wind field, and sometimes the smoke exhaust duct is difficult to resist the lateral wind.
