
Based on 1,282 reviews
Crispy-battered chicken pieces wok-tossed in a sauce of dried red chilies, soy, and vinegar — the definitive Hakka signature and the dish to judge any restaurant in this genre by
Thin wheat noodles stir-fried at high heat with vegetables and a dark soy-based sauce — smoky, savory, and properly charred in a way that separates a good wok from a weak one
Deep-fried cauliflower florets coated in a sticky, spicy Manchurian sauce — a vegetarian staple that hits harder than it has any right to
A close cousin to chili chicken but saucier and slightly sweeter — served dry or in gravy, the dry version is the call