BREAKFAST --- coffee | Pocky pretzel stick
LUNCH --- steamed bun with pickled mustard greens | apple
AFTERNOON-TEATIME --- green tea | Mandarin orange
DINNER --- popover | Korean-style hot pot of simmered napa cabbage, mushroom and fried tofu with chili sauce | pan-roasted Northern-Chinese turnover with fillings of flat-leaf chive, clear mong bean vermicelli and dried shrimp | red wine
- Northern Chinese food and Korean food have much in common, lot of simmering, lot of garlic flavor. Flat-leaf chive has strong roasted garlic smell, as does Korean chili sauce.
