China Dang 차이나당

The heavy aroma of a mainland Chinese kitchen hits as soon as the door opens, a few minutes from Nakseongdae. Kkwobarou (guobaorou), crisp fried pork in a sweet-sour glaze, goes well with a glass of draft beer. The sweet-and-sour pork carries a faint cinnamon note and a churro-like crunch. Cream shrimp (keurim saeu) usually arrives alongside a jjamppong broth packed with mussels, and pepper japchae with steamed flower buns or di san xian, the stir-fried potato, eggplant and pepper dish, round out a shared table. Prices stay modest for the area. Portions are large and the room is wide enough for families and groups.