Korean cuisine is the second largest exotic restaurant category in China (after Japanese cuisine), and it can be subdivided into three categories: Korean dinner, barbecue and flavor cuisine, of which barbecue accounts for the vast majority. Looking at the Wuhan market, barbecue restaurants everywhere are competing fiercely in the red sea of Korean food, and some boutique restaurants have gained attention with their flavorful meals and are developing steadily.
Judging by the environment and the type of cuisine, the four generations of barbecue are outstanding. The whole store completely restores the style of old-style Korean houses, and decorates the hall and dining area with solid wood, brick and tile building materials and a large number of Korean posters, with a strong sense of age. The menu includes barbecued meats, soups, meals and noodles, as well as a generous amount of rice (??, side dishes), which basically cover the main elements of Korean cuisine. It is worth mentioning that the restaurant belongs to the sister restaurant of "Three Generations Barbecue" in the same block, and the dining environment and variety of dishes are better than those of Three Generations.
Rice dishes are a variety of side dishes eaten in Korean food, which are an important part of traditional Korean food, including cold salad, kimchi, stewed vegetables and steamed vegetables. Four generations provided 6 side dishes including kimchi, kelp and pickled radish, accompanied by pumpkin soup and roast eggs (a mixture of eggs poured over the grooves around the baking tray), which was the highest number of barbecue restaurants in Wuhan. It's a pity that the taste is obviously a refrigerated processed product, and kimchi has the disadvantage of having a sweet taste, so it is recommended to stop tasting it.
The barbecue is mainly pork, with some beef and duck, etc., and comes with barbecue sauce, chili sauce and fresh vegetables. The signature 8-color pork belly is made with a variety of spices such as hot sauce, red wine, ginseng, curry, etc., and each flavor is sold separately to meet different taste needs. The original pork includes pork belly, plum blossom meat (pork shoulder) and pork neck, etc., and the taste varies according to the part of the meat and the proportion of fat: the pork belly is slightly more fatty and has a high oiliness in the mouth, which is suitable for eating wrapped in vegetables; The plum blossom meat is fat and thin, the texture is elastic and tender, and the empty mouth is not greasy. The beef is of better quality with snowflakes, the raw meat is bright red in color, densely marbled, and the roasted taste is soft and moderate, tender and juicy.
In addition to soups, rice, and noodles, there is also a wide lineup of staple and specialty dishes, including fried chicken, rice cakes, salads, and salads. Jeonju bibimbap is neatly covered with beef, kimchi, soft-boiled eggs and other mixed vegetables, and the rice and bibimbap sauce need to be evenly stirred with an iron spoon when eating, which has both fresh vegetables and bean flavor. Cheese Kimchi Fried Rice is a creative dish made by adding rich cheese to the center of kimchi fried rice, stirring to present a brushed effect, and the taste is a combination of strong aroma and sour and spicy, and the taste is complex and unique. Noodles can be broadly divided into cold noodles and ramen noodles, the former is subdivided into cold noodles, spicy cold noodles and gluten noodles, all of which are sweet and sour appetizing, while the latter is based on Xin ramen noodles, providing two examples of fried rice cakes and seafood noodle soup, and the flavor is known for its spicy flavor.
The four generations of barbecue are charcoal-grilled, and there are aluminum foil exhaust pipes on the top of each stove, and the exhaust direction can be controlled by itself. In terms of service, the barbecue is mostly represented by the staff, and the quality varies depending on the number of diners in the restaurant.
