China Castle

Japchae. Korean stir-fried glass noodles with assorted vegetables and meat. Savory and slightly sweet with a sesame oil aroma. A classic festive dish.

The restaurant's signature sweet and sour pork. Deep-fried pork pieces coated in a tangy glaze.

Sweet and sour pork. Crispy deep-fried pork pieces served with a sweet, tangy sauce containing vegetables.

Sichuan-style sweet and sour pork. Similar to the classic version but cooked with spicy chili oil or peppers for a hot kick.

Beef sweet and sour meat. Deep-fried beef strips instead of pork, served with the classic sweet and tangy sauce.

Fried meat patties (usually pork or beef) braised with vegetables in a savory oyster sauce gravy. Soft and savory.

Deep-fried chicken topped with fresh vegetables and a hot and sour soy-based sauce. Crispy and refreshing.

Spicy garlic fried chicken. Deep-fried chicken stir-fried with garlic, peppers, and a savory, slightly spicy sauce.

Spicy stir-fried chicken. Chicken pieces fried and then braised with vegetables and chili peppers. Rich and spicy.

Shiitake mushrooms stuffed with minced shrimp, deep-fried, and braised in a spicy and sour sauce.

Stir-fried shredded pork and green peppers (or bell peppers). A savory dish often eaten with steamed flower buns.

Stir-fried chives with shredded pork. Fragrant and savory.

Chinese-style egg drop soup. A thick, gentle soup with beaten eggs and vegetables.

Braised sea cucumber and abalone. A premium dish featuring luxurious seafood in a rich sauce.

Seafood scorched rice soup. Crispy rice cakes sizzle when the hot seafood gravy is poured over them.

Braised sea cucumber soup/stew. Soft sea cucumber cooked in a savory brown sauce.

Braised pork knuckle with sea cucumber. 'Juse' refers to the pork knuckle. A rich and gelatinous dish.

Stir-fried seafood and meat with vegetables (bamboo shoots, mushrooms). Served in a slightly thick, savory sauce.

Eight Treasures Dish. A premium stir-fry of assorted seafood (squid, shrimp, sea cucumber) and vegetables.

Assorted seafood and vegetables served around starch sheets, mixed with a spicy mustard sauce.

'Happy Family' dish. A high-end stew of abalone, scallops, and other seafood, symbolizing family togetherness.

Deep-fried shrimp tossed in a spicy garlic and pepper sauce. Crispy and savory.

Chili shrimp. Deep-fried shrimp coated in a sweet and spicy chili sauce.

Cream shrimp. Deep-fried shrimp tossed in a rich, creamy sauce (often mayonnaise-based) with a hint of sweetness.

Cold jellyfish salad. Shredded jellyfish dressed in a tangy mustard garlic sauce. Crunchy texture.

Three-variety cold platter. Assorted cold appetizers, typically including jellyfish, roast pork, and preserved eggs.

Four-variety cold platter. A larger assortment of cold appetizers, including premium ingredients like abalone or shrimp.

Noodles in black bean sauce. Contains diced pork and vegetables. Savory, sweet, and earthy.

Chinese-style Udon. Noodle soup with a clear, savory broth, vegetables, and seafood (not the Japanese thick noodle style).

Spicy seafood noodle soup. Rich red broth packed with mussels, squid, and vegetables. Spicy and savory.

Soybean paste noodle soup. A savory variation of Jjamppong using fermented soybean paste (doenjang) for a deeper, earthier flavor.

Thick noodle soup. Noodles served in a viscous, clear broth thickened with starch, containing vegetables and seafood.

Stir-fried seafood noodles. A brothless version of Jjamppong, stir-fried with spicy sauce and plenty of seafood.

Chicken noodle soup. Thin noodles in a clear, light chicken broth.

Dry black bean noodles. The sauce is stir-fried separately with less water and served on the side to be mixed with noodles. Richer flavor than standard Jajangmyeon.

Fiery hot pepper black bean noodles. A very spicy version of Jajangmyeon with hot peppers.

Seafood platter black bean noodles. Served on a large plate, stir-fried with extra seafood.

Premium dry black bean noodles with seafood (shrimp, squid) added to the stir-fried sauce.

Premium spicy seafood noodle soup. Contains a generous amount of high-quality seafood.

Premium Chinese Udon. Clear noodle soup with extra seafood.

Eight treasures noodle soup. A rich broth noodle dish containing eight precious ingredients (various seafoods and vegetables).

Fresh oyster noodle soup. Usually a white, non-spicy broth that highlights the briny flavor of fresh oysters.

Fried dumplings. Crispy pan-fried or deep-fried dumplings filled with meat and vegetables.

Boiled dumplings. Soft dumplings served with a soy dipping sauce.

House special rice soup. A hearty soup with rice, likely containing meat and vegetables in the restaurant's signature style.

Fried rice. Stir-fried rice with eggs, vegetables, and diced pork. Served with black bean sauce.

Spicy seafood soup with rice. The noodles are replaced with a bowl of steamed rice.

Bacon fried rice. Savory fried rice featuring smokey bacon.

Premium seafood fried rice with XO sauce. A rich and savory fried rice seasoned with spicy seafood-based XO sauce.

Premium seafood fried rice. Contains shrimp, squid, and other seafoods.

Shrimp fried rice. Fried rice with plenty of shrimp.

Kimchi fried rice. Spicy and tangy fried rice made with kimchi.

Kimchi rice bowl. Stir-fried kimchi and meat served over steamed rice.

Japchae rice. Stir-fried glass noodles and vegetables served over rice with black bean sauce.

Kimchi Japchae rice. A spicy version of Japchae rice incorporating kimchi.

Mapo Tofu rice. Spicy stir-fried tofu and minced meat in chili sauce served over rice.

Special rice bowl. A signature rice dish with a mix of seafood and vegetables in a savory sauce.

Pepper rice set. Likely a rice bowl topped with stir-fried peppers and meat.

Yusanseul rice. Stir-fried seafood, meat, and bamboo shoots in a thick sauce served over rice.

Seafood rice bowl. Assorted seafood and vegetables in a rich sauce served over rice.

Sea cucumber rice bowl. Braised sea cucumber in savory sauce served over rice.

Erguotou. A strong Chinese distilled spirit made from sorghum. Very high alcohol content.

Kaoliang liquor. A Chinese distilled liquor made from sorghum.

Bamboo leaf liquor. A greenish-yellow baijiu infused with bamboo leaves and herbs. Sweet and aromatic.

Cheonji Kaoliang. A brand of sorghum liquor.

Yantai Kaoliang. A popular Chinese spirit with a fruity, floral aroma and smooth finish.

Spicy beef soup with vegetables like fernbrake and bean sprouts. Rich and hearty.

Dumpling soup. Mandu (dumplings) served in a clear beef or anchovy broth, often with egg and seaweed garnish.

Rice cake and dumpling soup. Sliced rice cakes and dumplings in a savory broth.