The Korean family that owns North Chine immigrated to the United States several decades ago. They advise that their focus is on more Northern style dishes, and we found that the four dishes we sampled were pretty darn good. The most interesting was the Mandarin Spring Rolls on the menu. Instead of a more standard egg roll or spring roll wrapper, the filling was encased in an egg pancake. The sauce was spicy.
One of the things that I personally liked was that the menu descriptions of each item listed the main ingredients. This was so refreshing. And informative, too.
Arbol chiles showed up in many of the descriptions.
My current dieting caught up with me here and I opted for the mild Chicken Garden chicken with vegetables in a light sauce.
Greg ordered the Beijing Fish Filet, that was lightly breaded and served in a sweet and spicy sauce with caramelized onions. I really liked it. That is what I would order the next time.
Yanni ordered the Li Jaio Eggplant with Ground Chicken, that was frizzled, thin slices of Chinese eggplant in a spicy brown sauce. Also delicious.
John Nechman writes:
"If you know your geography, you know that Korea sticks out like a rabbit-shaped appendage from China. The cultural and culinary ties between the countries are profound though Koreans have grown almost as wary of their powerful northern neighbor as they've been towards the other nation across the East Sea (a.k.a. "Sea of Japan") that has tried to conquer Korea. Korean cuisine pulls from both countries but remains unique. If you've ever had Korean sushi, you know what I mean. But other than a place in Spring Branch called Mandarin (now closed), we haven't had many spots here that have specialized in Chinese-Korean food. Or so I thought.