March 28, 2024
KCNA Pyongyang Times

Special dishes of Pyongyang

Date: 27/05/2020 | Source: Pyongyang Times | Read original version at source

Pyongyang abounds in traditional dish heritage elements.

Among them, Pyongyang’s four signature specialities are acclaimed for their unique tastes and aromas.

They include world-famous Pyongyang cold noodles, Pyongyang onban, mung-bean pancake and Taedonggang grey mullet soup.

The Pyongyang cold noodles are a national food favoured by Koreans since olden times. “Sallimgyongje” (forest economy), an old book compiled around 1715, says that pheasant stock is well suited for the meat juice of Pyongyang cold noodles. They rose to fame for their singular strips, meat stock, minced meat, garnish and bowl.

The Pyongyang onban is a food which is served by putting a certain amount of boiled rice in a large bowl and then pouring chicken stock seasoned with salt on it before being garnished with chicken, mung-bean pancake and mushroom saute. It is easy to prepare in families as its cooking method is simple and it is highly nutritious.

A special dish for holidays, banquet or memorial service, the mung-bean pancake is made by milling watered mung beans and frying them in oil.

The dish tastes good and is good for liver, especially highly efficacious for removing substances detrimental to the body.

The grey mullet soup which is cooked with fresh grey mullet from the Taedong River is famous for its delicious taste and high nutrition. Pyongyang citizens have regarded it as their courtesy to serve honoured guests with the soup, signature dish of Pyongyang.

In addition, Pyongyang boasts dozens of varieties of foods including fish porridge, meat dumpling soup, dog-meat soup, watery radish kimchi, and roast eel.

As the rice-gruel cooked with fresh fish, the Pyongyang fish porridge tastes very good. The history of cooking the food traces back to the custom of boiling rice into gruel with corbicula or fishes caught in the Taedong River after taking a bath in it on the 15th day of the sixth month by the lunar calendar or midsummer.

The watery radish kimchi is made in early summer. It is widely prepared in all parts of the country as it has refreshing and savoury tastes and sharper tang, but the one made in Pyongyang is particularly well-known.

A dish grilled after applying spiced sauce to eel, the roast eel is good for protecting the body and invigorating energy in the hottest period of summer.

Pyongyang Kamhong-ro is also noted.

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