Inside an environmentally friendly dining room outfitted with fast-growing bamboo floors and eco-safe paint, patrons sup on sustainable, authentic Chinese dishes made from organically grown ingredients. Intricate lighting fixtures cast patterned shadows over diners as they tuck into aromatic platters of stir-fried smoked pork belly, wok-tossed seafood, or braised tofu prepared from recipes brought over from China 20 years ago and furnished with organic meats and produce from local farms and markets.
Nestled inside Quickly's in Newark, King of Dumplings showcases sleek decor to parallel a host of authentic Chinese dishes. Blue and gold lights hang from the ceiling by cords almost as thin as the restaurant's hand-pulled chinese noodles. Starters encompass unique ingredients such as crispy lotus roots, as well as popcorn octopus, pork elbow, and 12 types of dumplings. Patrons can also enjoy a host of shrimp, beef, and pork dishes in the glow of the King's flat-screen TVs or order dim-sum pancakes and buns to be delivered to their home or kiddie pool.
Spicy Town's culinary conductors orchestrate a variety of sophisticated and exotic ingredients, and compose an extensive menu of authentic, traditional Sichuan dishes. Dress up customizable hot pots, beginning with a broth base ($3) and adding edible accessories such as tender sliced beef ($5.95), quail egg ($3.50), napa cabbage ($2.95), and any of seven varieties of noodle necklaces, including egg, shrimp won ton, and friendship ($2.95–$3.50). Midday lunch specials silence grumbling bellies with pan-fried duck tossed in chili and ginger ($7.99) or eggplant in a sweet and spicy Sichuan sauce ($7.95), all served with steamed rice and soup. During dinner, taste buds can elect comestibles, such as brown beech mushrooms stir-fried with smoked pork ($12.95), into mouthy office to rewrite flavor policies and outlaw the presence of Legos.
Behind the kitchen doors, flaming pans roast orders of meats, seafood, and seasonal vegetables to reflect the culinary traditions of Chinese culture. In addition to the sweet, sour, and savory sauces that coat the dishes' steamed white or brown rice, the cooks can create entrees with enough fiery spice to bring tears to the eyes of a potato. To accompany each meal, the restaurant's bar slides over domestic and imported beers, and glasses of wine from a California-centric list that features fruit-forward reds alongside palate-cooling whites.
Since 1989, the chefs at Great Wall Chinese Restaurant have prepared an unexpected menu of authentic Chinese cuisine. The surprise lies along the pages of the menu, where the vast majority of dishes are strictly vegetarian?even those listed as "chicken" contain a faux-meat version. Dotted with little chiles to indicate a fiery level of spiciness, the menu lists favorites such as vegetarian "pork" with spicy garlic sauce, and Szechuan-style mapo tofu.
Drawing inspiration and flavors from Chinese cuisine, Uncle Chen Restaurant's chefs dedicate themselves to crafting a menu accessible to virtually any palate or diet. Crispy duck, shredded pork, and tender beef highlight a fair portion of the menu, but the pages also include more than 28 vegetarian-friendly entrees with tofu, vegetables, or housemade rice noodles in the same selection of aromatic sauces. Many of the meals incorporate onion, ginger, or mushrooms for their distinctive and savory flavors, but the chefs can also forge entrees with fiery doses of chili peppers.
The dining room embraces a calm, understated atmosphere with its neutral tones and framed pieces of parchment with Chinese characters. Wall stencils of budding tree branches add a naturalistic touch to the serene ambiance, and a handful of verdant plants provides the restaurant with a hyper-local supply of homemade oxygen.