Beijing Jeongwang 북경 정왕점

Beijing Jeongwang is a large Chinese restaurant at 9 Pyeongansangga 5-gil in Siheung, with noodle, rice, seafood, fried, and banquet dishes prepared in the Korean-Chinese tradition. Gan-jjajang keeps the noodles separate from a glossy black-bean sauce fried with pork and large pieces of onion after the order is placed. High heat gives the chunjang a roasted wok aroma while the onion contributes sweetness and texture. Jeyuk jjajang adds pork seasoned with red pepper to the black-bean base, making the bowl both spicier and meatier without turning it into ordinary jjajangmyeon under a different label. Standard jjamppong uses seafood and vegetables in a red, peppery stock. Bone jjamppong adds a large bone and attached meat, producing a heavier broth and a more substantial centerpiece. Cold jjamppong changes the temperature and broth structure for a chilled noodle dish, while Beijing special rice and fried rice shift the meal toward wok-cooked grains and sauce. Glutinous-rice tangsuyuk wraps pork in a coating that becomes crisp at the outer surface and elastic beneath it. Sweet-and-sour sauce can be applied separately, preserving more of that fried texture. Guobaorou uses broader, thinner slices and another glutinous coating, giving the meat-to-crust ratio a different balance. The seafood side includes cream shrimp and chili shrimp: both start with fried shrimp, but one is coated in a pale, smooth sauce and the other in a red sauce with sweetness and heat. Menbosha, yangjangpi, and composed set menus extend the range beyond the familiar noodle bowls. The ground floor is arranged as a broad dining hall, while the upper floor contains partitioned rooms with tables large enough for several shared platters. That two-level plan suits the restaurant's combination of individual lunches, multiple-course Chinese meals, and dishes such as tangsuyuk or shrimp that occupy the center of the table.