Junghwa Bokchun Gold 중화복춘 골드

Dongpo pork arrives wrapped in a lotus leaf. Once it is opened, the meat goes into its sweet-salty sauce and is eaten with bok choy and walnuts. On this menu the jjamppong goes by chomamien, with a clear rather than thick broth and large pieces of fresh seafood, while cheommyeonjang-mien is a gentler take on jjajangmyeon. Eohyang eggplant, beef with water spinach, cream shrimp and a whole steamed rockfish fill out the dishes; the water spinach plate is large. Parking is beside the building, and there is a wine list. The dining area is divided into private rooms that suit family gatherings and business meals, and staff explain how to eat each dish as it lands.