China Kitchen

House Specialties

General Tso's Chicken

General Tso's Chicken, a combination of quick fried chicken and vegetables, along with delectable hints of ginger and garlic, is a menu staple in most American-Chinese restaurants. This well-known entrée is considered as a symbol of “Americanized” Chinese food, a common yet popular offering in most Chinese restaurants. While the chef gives this plebeian munch a sweet yet not too overpowering twist, which goes down well with the customers.

Sweet & Sour Chicken

The version of Sweet & Sour Chicken is as satisfying as the classic Chinese takeout favorite, but without all the extra sugar, salt and saturated fat. It is an awesome dish that comprised of lightly battered chicken chunks that are smothered in tangy sweet and sour sauce.

Lo Mein

Lo Mein is a Chinese dish with noodles. It often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, shrimp or wontons.

China Kitchen Goes Large

Opened in 2008 in Groveland, Florida, China Kitchen take-out has been creating a variety of unbeatable American styled Szechuan, Hunan and Mandarin dishes that have been scoffed up by locals without question as to quality or price. That makes owner Bifang Lin a happy business woman. Since the inception, Mrs. Lin hasn't had to worry too much about newcomers or upstarts. In her town of seven thousand, the population she says, seems to have been anticipating China Kitchen. Other competitors have come and gone yet customers rush to her place for lunch and dinner take-outs on a very regular basis.

There's practically no dining area save for ten seats which the owner rearranged to optimize the tiny space. The remainder is devoted to the kitchen and the counter area for ordering.

“Simple, clean and convenient, these are the main standards for a take-out eatery. I think the most important thing is serving amazingly good food at an economical price so customers get good value for their money”, says the practical owner. She also has some down-to-earth observations to impart. “We serve regular meals for regular people. Their choice of China Kitchen in their everyday lives befits their budget: good and cheap.” “Our customers use us like their own personal magical kitchen, except without the mess of preparation or cleaning up.” They come and go, wandering in, meandering in for lunch or dinner and choose from any of one hundred items, all at their fingertips. The decision making process is plentiful yet easy to choose the one dish most appealing to a specific craving.

Mrs. Lin informs ARN, “the menu changes on a rotating basis to allow customers a chance to try new specialties of the house.”

The quality of the produce is as important as delivering all dishes which contain an equally balanced flavor. There is an art to the alchemists approach towards preparation that takes years of experimentation, knowledge and hard work to master. Balancing flavors is an ancient Chinese tradition that is influenced by medicine as it is from the culinary arts. This is why one finds a rather low number of non-Chinese chefs serving up Chinese food; whether for dining in or take-out purposes, most chefs in Chinese American eateries are Chinese. If not 100%, then by far and wide they are Asian or of Asian decent. The know-how of balancing flavors also comes from being brought up with the cuisine and tasting it. A chef knows instinctually whether a dish is prepared right or wrong.

Some of the most frequently ordered dishes are General Tso’s Chicken, Lo Mein, Sweet & Sour Chicken and Spring Rolls. They are all very hot items on China Kitchen's customers’ lists mainly because of the unique processing and special taste. That special taste comes from fresh direct cooking. At China Kitchen, virtually nothing is prepared in advance. All orders are made right on the spot at the time of ordering. Leftovers are never ever used the next day as is common practice in some places.

The outsourcing of all produce, poultry, meats and other ingredients is handled by Mrs. Lin daily. Her nose is keen to spot inconsistencies. She can detect blemished produce by a mile and will scrutinize all canned goods to make sure that nothing has expired. Because her customers have come to expect such fresh quality at comparably reasonable prices they continue to support her business.