Since the early 70s, this restaurant has been serving fine Chinese cuisine, specializing in Cantonese and Szechuan styles. Although the restaurant is almost 30 years old, the furnishings are new and everything is squeaky clean. The specialty is Sczechuan and the Chicken with Hot Orange Sauce is a spicy delight. If your cast-iron stomach is a little rusty, try the Sauteed Beef and Scallops. There are eight varieties of soup such as Wor Won Ton and egg flour soup.