This venue is closed.
Since its opening in 1988, China Wok has gotten its speedy Chinese takeout formula down: Knock a few frozen veggies into the big wok, dip some pre-fried chicken wings in the deep-fryer for quick reheating, package it all with some boxed white rice, and set off on a dusty bicycle to deliver the goods. Most dishes are generic as generic can be, like overly breaded, mass-made chicken nuggets accompanied by cloying sticky sauces, or ho-hum steamed chicken with squishy broccoli. In its decades of existence, though, China Wok has made some concessions to health-conscious Slopers, like the addition of fluffy brown rice to the menu, along with rubbery but sweetly saucy tofu vegetarian “chicken,” and a pleasantly strong, garlicky (if a bit soggy) pile of fresh sautéed spinach. In the summer, takeout-craving diners take their dogs to sit on benches set outside.Recommended Dishes
Sauteed spinach, $6.95
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