I tried it so you don’t have to. I wasn’t expecting a lot- I just wanted run of the mill Chinese food. This was worse. After a few bites I wasn’t hungry anymore. I couldn’t eat the fried wontons because they tasted like dirty oil. And I’m not that picky. On the other hand, the kids behind the counter were very nice and did a good job with service. But next time I will go back to my go-to Kai’s Kitchen across the street.
Atmosphere: 1
Food: 1
Service: 3
Deb Lucas
First time ordering food was tasty and fresh.
Atmosphere: 5
Food: 5
Service: 5
G T
Ming Guang or Main Guang, listed on their signboard, is a nice stop for quick and delicious Chinese food. Very friendly service. Not the fanciest place to eat-in but for the quality and price it's worth checking out.
Atmosphere: 5
Food: 5
Service: 5
Matthew Castellano
AVOID AVOID AVOID at ALL costs I ordered general Tao chicken and the chicken was bad the rice was old and my brothers got similar dishes and they got sick this place will kill you avoid go to Kai’s across the street it’s wayyyyyyyyyyyyyyyyy better
Missy Stagl
Ordered my dinner that I was craving I always order NO EXTRA VEGETABLES IN MY FOOD NO CARROTS NO PEAS NO WATER CHESTNUT. Messed up everything I ordered. When I called I asked how old the child was that took my and she said 11. Maybe that’s the problem. I ordered chicken and mushrooms barely any mushrooms and barely any chicken. So disappointed
Atmosphere: 3
Food: 1
Service: 1
David Cryeski
Best Chinese food ever
Atmosphere: 5
Food: 5
Service: 5
Kat Bolt
MONGOLIAN BEEF2 teaspoons + 2 tablespoons oil (vegetable or olive)1/2 teaspoon ginger, minced4 cloves garlic, finely minced1/2 cup soy sauce (low sodium is best)1/4 cup water1/2 cup packed brown sugar; less ¼ cup.1 lb flank steak (or your favorite cut of beef thinly sliced)1/3 cup cornstarch2 green onions; scallions1. Heat oil in a small pan over medium low. Add ginger and garlic and stir just until fragrant (about 1 minute). Add soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside.2. Slice the flank steak into 1/4" slices and toss with cornstarch. Gently shake off any excess.3. Place 1 tablespoon at a time of oil in a pan or wok and heat over medium high heat. Cook the beef in small batches for about 2 minutes. (It doesn't need to cook all of the way through, it will cook completely when combined with the sauce).4. Once all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly. Remove from heat and stir in green onions. Serve over rice.
Atmosphere: 3
Food: 3
Service: 4
KBolt8
MONGOLIAN BEEF 2 teaspoons + 2 tablespoons oil (vegetable or olive) 1/2 teaspoon ginger, minced 4 cloves garlic, finely minced 1/2 cup soy sauce (low sodium is best) 1/4 cup water 1/2 cup packed brown sugar; less ¼ cup. 1 lb flank steak (or your favorite cut of beef thinly sliced) 1/3 cup cornstarch 2 green onions; scallions 1.\tHeat oil in a small pan over medium low. Add ginger and garlic and stir just until fragrant (about 1 minute). Add soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside. 2.\tSlice the flank steak into 1/4" slices and toss with cornstarch. Gently shake off any excess. 3.\tPlace 1 tablespoon at a time of oil in a pan or wok and heat over medium high heat. Cook the beef in small batches for about 2 minutes. (It doesn't need to cook all of the way through, it will cook completely when combined with the sauce). 4.\tOnce all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly. Remove from heat and stir in green onions. Serve over rice.
Viewers Chat
Ever since Covid, the prices have gone up and the food quality has gone down almost like they have their kids cooking the food. My problem is the inconsistency. Sometimes the shrimp is freezer burned sometimes the boneless bbq sparerib is too salty In my opinion. Sometimes the rice is clumpy like it was made in a bag, but 40% of the time you can get some really good food . Not many other Chinese restaurants in the area so visitors should try a pizza place or KFC instead.
Atmosphere: 3
Food: 3
Service: 4
Kelley Smith
It was okay. We felt it was your average Chinese food, nothing to write home about.Our favorites were the crab Rangoon and the boneless spare ribs. Both were cooked to perfection.The fried wontons, fried dumplings and sweet and sour chicken were all barely warm and chewy, when we got home we had to re-heat all these. They almost tasted old. General tso was okay. Flavor was good but chicken needed to be crunchier, and we found numerous bones which was just unappetizing.Although we didn't hate it, there were good parts, we will be trying out other places in the area first before going back.
Been ordering here for years, but sadly been noticing lately food is not how it used to be. Lomein is literally dry noodles with pieces of beef and cabbage no carrots no scallion nothing else no flavor. General Tso chicken tasted like overcooked breaded rubber. Disappointed, I’ll be going elsewhere.
Phyllis Horton Arias
Very good food
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: House Special Chop Suey, Sesame Chicken, Almond Cookies, Chicken Fried Rice, Wonton Soup, Steamed Broccoli
Daniel Velez
Foods are good,chicken is fresh
Dario Felicissimo
Good enough food at a good enough price. I can't complain.
Atmosphere: 4
Food: 4
Service: 5
vincent menzer
Went here on break, ordered general tso’s two boneless spare rib combos and crab Rangoon. Everything was delicious, fair priced and excellent and fast service! Would recommend highly to anyone in the area!!
I tried it so you don’t have to. I wasn’t expecting a lot- I just wanted run of the mill Chinese food. This was worse. After a few bites I wasn’t hungry anymore. I couldn’t eat the fried wontons because they tasted like dirty oil. And I’m not that picky. On the other hand, the kids behind the counter were very nice and did a good job with service. But next time I will go back to my go-to Kai’s Kitchen across the street.
Atmosphere: 1
Food: 1
Service: 3
First time ordering food was tasty and fresh.
Atmosphere: 5
Food: 5
Service: 5
Ming Guang or Main Guang, listed on their signboard, is a nice stop for quick and delicious Chinese food. Very friendly service. Not the fanciest place to eat-in but for the quality and price it's worth checking out.
Atmosphere: 5
Food: 5
Service: 5
AVOID AVOID AVOID at ALL costs I ordered general Tao chicken and the chicken was bad the rice was old and my brothers got similar dishes and they got sick this place will kill you avoid go to Kai’s across the street it’s wayyyyyyyyyyyyyyyyy better
Ordered my dinner that I was craving I always order NO EXTRA VEGETABLES IN MY FOOD NO CARROTS NO PEAS NO WATER CHESTNUT. Messed up everything I ordered. When I called I asked how old the child was that took my and she said 11. Maybe that’s the problem. I ordered chicken and mushrooms barely any mushrooms and barely any chicken. So disappointed
Atmosphere: 3
Food: 1
Service: 1
Best Chinese food ever
Atmosphere: 5
Food: 5
Service: 5
MONGOLIAN BEEF2 teaspoons + 2 tablespoons oil (vegetable or olive)1/2 teaspoon ginger, minced4 cloves garlic, finely minced1/2 cup soy sauce (low sodium is best)1/4 cup water1/2 cup packed brown sugar; less ¼ cup.1 lb flank steak (or your favorite cut of beef thinly sliced)1/3 cup cornstarch2 green onions; scallions1. Heat oil in a small pan over medium low. Add ginger and garlic and stir just until fragrant (about 1 minute). Add soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside.2. Slice the flank steak into 1/4" slices and toss with cornstarch. Gently shake off any excess.3. Place 1 tablespoon at a time of oil in a pan or wok and heat over medium high heat. Cook the beef in small batches for about 2 minutes. (It doesn't need to cook all of the way through, it will cook completely when combined with the sauce).4. Once all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly. Remove from heat and stir in green onions. Serve over rice.
Atmosphere: 3
Food: 3
Service: 4
MONGOLIAN BEEF 2 teaspoons + 2 tablespoons oil (vegetable or olive) 1/2 teaspoon ginger, minced 4 cloves garlic, finely minced 1/2 cup soy sauce (low sodium is best) 1/4 cup water 1/2 cup packed brown sugar; less ¼ cup. 1 lb flank steak (or your favorite cut of beef thinly sliced) 1/3 cup cornstarch 2 green onions; scallions 1.\tHeat oil in a small pan over medium low. Add ginger and garlic and stir just until fragrant (about 1 minute). Add soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside. 2.\tSlice the flank steak into 1/4" slices and toss with cornstarch. Gently shake off any excess. 3.\tPlace 1 tablespoon at a time of oil in a pan or wok and heat over medium high heat. Cook the beef in small batches for about 2 minutes. (It doesn't need to cook all of the way through, it will cook completely when combined with the sauce). 4.\tOnce all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly. Remove from heat and stir in green onions. Serve over rice.
Ever since Covid, the prices have gone up and the food quality has gone down almost like they have their kids cooking the food. My problem is the inconsistency. Sometimes the shrimp is freezer burned sometimes the boneless bbq sparerib is too salty In my opinion. Sometimes the rice is clumpy like it was made in a bag, but 40% of the time you can get some really good food . Not many other Chinese restaurants in the area so visitors should try a pizza place or KFC instead.
Atmosphere: 3
Food: 3
Service: 4
It was okay. We felt it was your average Chinese food, nothing to write home about.Our favorites were the crab Rangoon and the boneless spare ribs. Both were cooked to perfection.The fried wontons, fried dumplings and sweet and sour chicken were all barely warm and chewy, when we got home we had to re-heat all these. They almost tasted old. General tso was okay. Flavor was good but chicken needed to be crunchier, and we found numerous bones which was just unappetizing.Although we didn't hate it, there were good parts, we will be trying out other places in the area first before going back.
Atmosphere: 4
Food: 4
Service: 5
Recommended dishes: Crab Rangoon
Restaurantji Recommends
Been ordering here for years, but sadly been noticing lately food is not how it used to be. Lomein is literally dry noodles with pieces of beef and cabbage no carrots no scallion nothing else no flavor. General Tso chicken tasted like overcooked breaded rubber. Disappointed, I’ll be going elsewhere.
Very good food
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: House Special Chop Suey, Sesame Chicken, Almond Cookies, Chicken Fried Rice, Wonton Soup, Steamed Broccoli
Foods are good,chicken is fresh
Good enough food at a good enough price. I can't complain.
Atmosphere: 4
Food: 4
Service: 5
Went here on break, ordered general tso’s two boneless spare rib combos and crab Rangoon. Everything was delicious, fair priced and excellent and fast service! Would recommend highly to anyone in the area!!
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