How Lee — Restaurant in Washington

A Wok cooks anywhere between 350°F and 400°F or hotter in some cases. In this method food cooks from the conduction of a hot, well oiled pan. The high heat and oil creates a maillard reaction, providing browning and flavor development we all love. This method is used in almost every Chinese restaurant around. Many of which who have had to switch to to-go only. So your food is coming at you piping hot!! Dare I say.. steaming hot! Throw said hot food in a sealed container and well.... science. The heat brings steam, steam brings water, and the water falls on the food. A sealed container is the safest way to deliver food to you fresh, but can be a downfall to some. Not if you take a vital step after you receive your food. I like to open my containers or poke a hole in them to let the steam escape. I might compromise a bit of heat but I'm ok with it. Do this the next time you order wings too! It works. Ahhh Science.

So tonight we filled our Chinese food craving with our Favorite. How Lee ! The food was done right, on time, and hot as can be! I used the above technique, like I always do, and mannnnnn everything was perfect. I ordered the Dragon Phoenix without veggies. Which is General Tso's chicken and hot and spicy shrimp. Served with white rice and it's hot and spicy as I like it. They don't win awards for nothing my friends..this stuff is good. I can't wait to go sit inside for a meal though. You can't beat it. My wife ordered the large chicken with broccoli with no rice or noodles and an egg roll. Happy wife over here everyone....win win! The girl loves her 🥦. What's chinese food without some steamed rice and chicken chicken Lo-Mein also. This is the meal we will be munching on all night. Yum!

Last, but definitely not least, The Cinnamon Sugar donuts. Wowza! These are incredible in everyway shape and form. Addicting is one word I can think of for them lol.

Everything was perfect, hot, fresh,...

I fondly reminisce about the countless moments spent at this cherished Chinese restaurant, a place where my high school years unfolded in a symphony of flavors at a table doing homework under there amazing Great Wall portrait after school to now feeding my own children themselves. Each dish is a nostalgic journey, a testament to the culinary artistry that has defined my palate since youth. From the warm embrace of the wonton soup to the exquisite dance of flavors in the Kung Pao Chicken, shrimp and broccoli and hibachi fried rice, every bite resonates with the essence of home. The ambiance, adorned with familiar faces and the comforting aroma of authentic cuisine, makes this restaurant not just a dining spot but a cherished haven of memories. To me this place isn’t just a restaurant; it’s a time capsule of joy, a culinary sanctuary that has stood the test of time. The owner, Weny, and her staff have become like family, sharing in holidays and exchanging thoughtful gifts over the remarkable 12 years I’ve been coming here and by Far the Best authentic Chinese cuisine in Washington Pa

Order the “4life” Special

Shrimp, Broccoli, with general tso combination with a side of Hibachi rice &...

I got a variety, as I enjoy lots of different foods. Pictured is crab Rangoon, shrimp fried rice, beef lo mein, prok egg roll, and pork egg foo young. I am pretty picky and it was quite delicious. My favorite item was the crab rangoons. They were very delicious and not greasy. Probably the best filling I've ever had, and I've been to 5 star Asian restaurants. The egg foo young was delicious and will be a staple when ordering for me. I also enjoyed the egg rolls, they had the righr flavor, wish they had a little more filling. I enjoyed the rice and lo mean as well. I've had better fried rice, but I will say that I was happy the texture was right and will order it again, later in the evening, when the wok has seen a few cooks. Otherwise, plenty of shrimp and the right flavor. I would order all menu items again. Can't wait...