Peony Chinese Restaurant prides itself not only on its authentic Chinese feasts of shredded pork, spicy eggplant, and chicken in savory sauce, but its commitment to health. Chefs whip up meals with fresh veggies and light oils, cooking at high heat to lock in flavor while preserving nutrients, vitamins, and superpowers, and they even cook MSG-free meals on request. Guests savor house specialties of shredded roast duck with scallions or fillet of sole with fried tofu, or they sink their teeth into lunches of twice-cooked pork and spicy kung pao chicken. Soothing, salmon-colored walls surround a 50-seat dining area bedecked with dark-hardwood booths and framed portraits of the gorgeous peony flower that gives the restaurant its name.
Imperial Kitchen's chefs have prepared authentic Chinese cuisine for more than 35 years, searing seasoned chicken, roast pork, seafood, and assorted garden pluckings in vegetable oil. Classic dishes such as cashew chicken and satay beef arrive fresh and made to order so that diners can customize the heat level of each dish, turning the dial from mild to extra spicy to hotter than a pile of burning fireman calendars. Combo dinners bolster favorite entrees with pork-fried rice, whereas chef's specialties add inventive flair with lotus flour and flavorful ginger sauce, spicy orange sauce, or the chef's signature sauce.:
Mandarin Cuisine's expansive menu is filled with classically made Chinese dishes. Break in your chopsticks with an order of crunchy crab rangoon ($4.95) or Peking ravioli ($5.50). Flavorful Far East imports include crispy orange chicken ($11.50) and Mongolian-style beef with scallions and onions ($12.75). Like Penn & Teller, the honey-glazed chicken with chili garlic ($12.75) is an irresistible combination of sweet and spicy. For a meal worth untangling, try the house specialty rice noodles with chicken, pork, shrimp, and veggies ($9.25). Mandarin Cuisine also offers a range of low-calorie dishes ($9.25–$13.50).
At Quincy Dynasty, chefs prepare classic Chinese-American dishes using fresh, natural ingredients. Bright-green scallions and crisp cilantro balance fragrant star anise and black pepper in offerings such as sesame chicken and moo goo gai pan. Specialty plates include chicken steak in black pepper sauce, sauteed orange-flavored beef, and shrimp with ginger and scallion. Diners enjoy these creations in a spacious room trimmed in dark wood and adorned with tasteful touches such as bamboo plants and a statue of two dragons fighting over a pair of chopsticks.