Wong’s Chinese Restaurant

Ground pork, and cabbage, wrapped and pan fried, and served with vinegar and sauce.

Shredded cabbage and carrots wrapped and deep fried to a golden brown.

Prawns in egg batter deep fried to a golden brown.

Shrimp and onion wrapped and deep fried to a golden brown.

Spring rolls, shrimp rolls, BBQ Pork, scallops, and chicken.

Won ton wrapper, deep fried to a golden brown, and served with sweet and sour sauce.

Chicken broth with tofu, carrot, green peas, and egg drop.

Bamboo shoots, carrots, bean curd, and mushrooms in chicken broth. White pepper makes it hot. Chinese vinegar provides the kick.

Prawns, chicken, beef, assorted vegetables, and wonton.

Shrimp, beef, chicken, bamboo shoots, and mushrooms in chicken broth served over sizzling rice.

Shredded pork, bamboo shoots, and preserved turnips in chicken broth.

Egg flower soup with seaweed added.