Joonghwa Yori (중화요리 or 中华料理) offers a taste of what happens to Chinese food when it goes to Korea. It's definitely different. For starters, it should come as no surprise that Korean Chinese restaurants serve banchan. Here, you get pickled radishes, sliced raw onions for dipping in vinegar and black bean sauce, and, of course, kimchi. Some dishes are glossier, gloopier versions of their former selves, like jjajangmyeon (짜장면 or 炸酱面) (that's Korean for zhajiang mian). Al dente noodles are smothered in a sweet lacquer-like black bean sauce that's been sautéed with onions and chunks of pork. This is what Koreans eat when they crave Chinese food from back home. Be sure to get a side of pan-fried dumplings (군만두 or 手工煎饺), too.