Chongnyu Restaurant is one of the renowned eateries in Pyongyang.
Since its inauguration in the 1980s, the restaurant has retained popularity. It tells that the quality of foods and service is at a high level.
“We serve many Pyongyang cold noodles and other traditional dishes. Lots of national foods have been registered as signature dishes,” said Kim Myong Sun, deputy manager of the restaurant.
Pork stew is one of them.
In general, stew is noted for its high nutrition as it can be boiled by adding various materials, and the food has a delicate flavour for the combination of different tastes.
In order to cook the pork stew tasty, Yun Chung Song, cook with unusually special ability in the cooking, said, it is required to season the pork with spices after giving a flavour to the stew. Mix pork with such materials as mushroom, bok choy, parsley and potato, boil them with hot sauce in the end and it will make perfect stew, she added.
Mung-bean pancake is one of the famous dishes of the restaurant.
The pancake is prepared by soaking mung beans in water, husking them and grinding them softly until they bring out milky colour. Put fat in the middle of the pancake before frying them in oil. It is crispy and nice-smelling and has soft tastes.
As the Koreans have liked soup or broth in their dietary life since olden times, they often have catfish soup at the restaurant.
In order to cook catfish soup, it needs to draw out basic soup and remove mucus and blood completely from the fish.
According to Kim Hyon Sun, a cook in charge of the dish, the basic soup is made by boiling the jowl of the fish as the soup tastes good when its head is added to the soup. And it is important to clearly remove foam at that time, she added.
In the soup, the appetizing fish flesh, bean curd, potato and other subsidiary materials go well with each other and it has hot taste for the seasonings made with crown daisy or parsley and red pepper and makes diners’ mouth water.
The eatery is widely known as many people like to have general bread consisting of sponge cake, pie, roll cake and yeast bread at the restaurant.
“Still vivid in my memory is the day when I relished the bread together with my mother when I was young. Though decades have passed since then, the good taste has never changed even a little,” said Ra Un Hui living in Yokjon-dong of Central District, Pyongyang.
Most of the bakers are in their 30s and they make painstaking efforts to carry forward the workmanship of their seniors.
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