Formerly known as Hanyuan Korean Restaurant, it is a long-established Korean restaurant in Nanjing. Many diners' memories of Hing Sin Yuen began when they were students, and for them, bibimbap was synonymous with Hing Sin Yuen.
The bibimbap in Gyeongseon Garden is not a hodgepodge of finished products, but needs to be operated by diners themselves, which is full of "craftsmanship". After the table is served, the hot stone pot is empty, and in the standard process, the meat is first placed and mixed against the wall. Under the "searing" at high temperatures, thinly sliced meat will quickly cook through. Then heat the vegetables, then add the sauce and rice in turn and mix well before serving. During processing, the food rattles and rises with aromas, which inevitably arouses the appetite.
There are many types of stone pot rice, depending on the meat, there are five flowers, beef, chicken thighs, Wusangge and other schemes. In terms of flavor, there are also spicy, peppery, pickled and other options, and Qingshanyuan can basically meet all kinds of preferences. The sauce is an industrial standardized product, and some branches eat sauces in plates, but there is no difference in flavor. In this context, miso soup and tofu soup with soybean paste as the main flavor type are also relatively stable, and the quality control does not fluctuate much, and it is very appropriate to eat with rice.
Qingshanyuan is famous for its stone pot rice, and its stores are numerous, and the noodle shops are usually small. The 1912 restaurant is particularly special in that it is spacious and bright, and the excellence of the restaurant is that it offers a charcoal barbecue service, which is operated by diners themselves, rather than being grilled on behalf of others, which is unmatched by other branches. There are dozens of kinds of meat, and there are shortcomings such as marinade not being deep, and the freshness is guaranteed.
The 1912 restaurant is very popular, and the staff is limited, and it is rare to assist diners in baking on their behalf. Lunch is the best time to taste, and the attendance rate is about 3-4 percent, which is almost half of that at dinner. The store attaches great importance to hygiene and cleanliness, and cleans the stove and air duct twice a day with detergent, so that there are few customers at noon, and at that time, the oil smoke in the store is not heavy, and the dining experience is comfortable.
