Big plates of General Tso's, orange chicken and pork fried rice, boxed while they're still loud. Ordered at the counter, out the door in twelve.
Ham, egg, peas and carrots, wok-tossed until every grain separates.
Battered light, sauced bright, always with the red cup on the side.
White meat chicken, button mushrooms, snow peas, clear garlic sauce.
Kung pao heat, roasted peanuts, zucchini and celery in a dark chili sauce.
Thin-sliced beef, crisp broccoli, and a gravy that clings to the rice.
Bean sprouts, zucchini, snap peas and carrot. No meat, all wok.
Double-fried dark meat, sesame, sweet-heat glaze. Comes over pork fried rice with a sauce cup.
Crisp white meat in a bright orange glaze, boxed over pork fried rice with a sauce cup.
Any entrée on the big plate with pork fried rice, an egg roll, and dried chilies if you want them.
We started with one burner, a chalkboard, and a queue that went out the door. The queue is still there. So is the chalkboard.
STORY BEHIND