Crispy skin and juicy, flavorful meat make the Peking duck highly praised, especially when served with warm pancakes and sauces.

General Tso's chicken is praised for its crispy coating and flavorful glaze, making it a favorite among many.

Sesame chicken is praised for its flavor and crispy texture, though some noted inconsistencies in portion size and tenderness.

Orange chicken features firm chicken with a balanced sweet and spicy flavor, though some found it less authentic than expected.

Orange chicken features a sweet flavor and crispy coating, but some found it overly gelatinous and lacking seasoning.

Orange chicken features generous portions and a strong orange flavor, but some found it overly sweet or inconsistent in quality.

Walnut shrimp is praised for its flavor and generous portions, though some found it occasionally bland or lacking crispiness.

Pong Pong Chicken is praised for its crispy texture and sweet garlic sauce, but some found it soggy or lacking spice.

Mongolian beef is praised for its tenderness and flavor, but some found it mushy, cold, or lacking taste.

Sesame chicken features generous portions and decent flavor, but many found it overly sauced and lacking crispiness.

The sushi is fresh but often lacks flavor, with some rolls poorly sauced and overall quality inconsistent across different dishes.

Sesame chicken often suffers from excessive breading, inconsistent quality, and occasional use of old or frozen chicken, disappointing many loyal customers.

Sesame chicken often suffers from bland flavor, inconsistent preparation, and minimal sesame garnish, overshadowing any positive reviews of its texture.

The orange chicken often disappoints with tough, overcooked meat, excessive sweetness, and unappealing texture, overshadowing its generous portions.

Mongolian beef suffers from a lack of flavor, excessive grease, and poor meat-to-vegetable ratios, disappointing many diners.

The Mongolian beef suffers from an overwhelming amount of onions, inconsistent flavor, and some complaints about portion size and greasiness.

Mongolian beef was criticized for being mostly vegetables, having an unpleasant aftertaste, and lacking quality beef.

The orange chicken was criticized for being overly sweet, greasy, overcooked, and lacking identifiable chicken pieces.

The egg foo young suffered from a starchy, fake egg texture, overly salty gravy, and inconsistent portion sizes.

Kung Pao chicken suffered from excessive saltiness, lack of flavor, and unappetizing texture, disappointing many who ordered it.