The chefs at China Magic Noodle House concoct a menu of refreshingly Oriental dishes with seared vegetables, braised meats, and tangy sauces paired with a choice of five types of noodles—vegetable, thick, hand-pulled, wide, or shaved. Before the meal, spring rolls ($3.25/two) and deep-fried tofu chunks ($3.50) pique the appetite's interest by shooting themselves out of the kitchen cannons and onto patrons' plates. While watching a friend twirl a forkful of the regular beef with fried noodles, devour the extra-spicy version of the same dish ($7.95 each) or smother taste buds with the bold flavors of shrimp and noodles in curry sauce ($5.95). Vegetarian dishes serve the interests of vegetarian mouths, with selections such as vegetable-and-egg-noodle soup ($5.25) and braised noodles with sesame paste ($4), and banana, pineapple, or kiwi smoothies ($3.25) ensure that each bite of noodly nutrition quickly finds its way down the throat and into the nearest stomach.
Canton Dragon is a family-owned restaurant in Scottsdale, Arizona, which has been serving authentic Chinese cuisine since 2004. We are open seven days a week for lunch and dinner. Our warm and friendly dining room comfortably accommodates up to seventy people, and we offer a full bar.
Qwik Chinese Bistro's name says it all. Its chefs revel in Chinese classics, stir-frying and steaming a menu of familiar staples and special touches to quell sudden hungers. The characteristic flavors that define everything from pork lo mein to crispy bone-in duck take strength from the ardent avoidance of MSG and the strict use vegetable oil. Then there's the panoply of flavors: spicy Szechwan sauce, ginger, bamboo shoots, diced chili peppers, lemon sauce, and sesame mingling for hot and healthy inventions. While some dishes stick to their traditional roots, some embrace New World influences, such as sautéed shrimp in lobster sauce and moo goo gai pan arranged into a portrait of Abraham Lincoln.
Flo Chan knows that true culinary inspiration draws upon an ever-changing and diverse pool of cuisines from around the world. That’s why each year, Flo’s top chef, Danny Lee, spends time traveling across Asia, sampling food on an unending quest for epicurean revelations. Since opening her first restaurant in 1997, Flo has brought her passion for food to life with a focus on super-fresh ingredients and classic dishes with contemporary twists. Today, at two locations, Flo’s staff serves up a vast menu of Chinese and exotic Asian cuisine, ranging from chicken-stuffed lettuce cups to moo-shoo pork.
Chop and Wok's chefs have dished up pork chow mein, mu shu chicken, and vegetarian egg rolls for locals for more than 27 years, but they just recently started doing it from a new kitchen. Chop and Wok's newly renovated location not only features updated decor?including funky striped walls and beer memorabilia?it also houses a full bar and sound system. After diners clean plates of spicy crab fried rice or apple chicken stir-fry, open mics or musicians take to the stage to play rock 'n' roll sets that last until closing?or until the sun pops back up over the western horizon to shush everybody.
In 1986, the Tenorio family pooled their knowledge of Mexican and Tex-Mex cuisine to create a restaurant that combined authentic, south-of-the-border cuisine with quick service. They named it Filiberto’s after one of their own, Filiberto Tenorio. Since then, Filiberto’s Mexican Food has expanded to three states and 55 locations, but their commitment to fresh ingredients hasn’t changed. Available for dine-in or carry-out, the menu abounds with crispy chicken, beef, and pork tacos, hefty burritos, and combination platters that pair enchiladas, tacos, and chili rellenos with rice and beans or a compatible paper doll.