Lemon Chinese Restaurant

A Korean-Chinese noodle dish where you mix black sauce made from Chunjang (black bean paste) with noodles. It is characterized by its sweet and savory taste, and its smooth noodles make it a favorite for all ages. It is typically enjoyed with pickled radish.

A Korean-Chinese noodle dish made with seafood and various vegetables, stir-fried and served spicy. It features a spicy and refreshing broth, with chewy noodles and abundant ingredients. It is also popular as a hangover cure.

Similar to Jjajangmyeon, but the sauce is served separately from the noodles. It is made by stir-frying Chunjang (black bean paste) and vegetables without adding water, creating a richer and nuttier flavor. Mix the noodles with the sauce and eat.

A Chinese dish made by braising tenderly cooked pork belly in a soy sauce-based seasoning. The sweet and savory sauce deeply penetrates the meat, and it has a melt-in-your-mouth tender texture. It is often enjoyed with rice or as a side dish with drinks.

A premium Jjajangmyeon made by adding seafood to Jjajangmyeon and stir-frying it. It contains more abundant seafood (shrimp, squid, etc.) and vegetables than regular Jjajangmyeon, offering enhanced umami and texture.

Jjamppong served on a plate (tray), ideal for sharing among multiple people. It contains a generous amount of various seafood and vegetables, more than regular Jjamppong, and the noodles and ingredients are stir-fried together for a deeper flavor.

A Jjamppong made with a generous amount of three or more kinds of fresh seafood (e.g., shrimp, squid, sea cucumber). It emphasizes the refreshing and deep flavor of seafood more than regular Jjamppong, and is characterized by its spicy and clean broth.

A premium Ganjjajang made by adding three or more kinds of fresh seafood (e.g., shrimp, squid, sea cucumber) to Ganjjajang. You can enjoy a deeper and richer flavor than regular Ganjjajang with the added seafood aroma.