Tucked away.
My eyes always open to new Chinese takeout since either my tastebuds or cooking methods changed since the big virus visited us in 2020, little place Chang Jiang landed on my to-visit list a bit back when I noticed it sandwiched between various time-tested shops in a strip plaza that time won’t quite forget.
Only a few miles away in North Syracuse but a turn here and a twist there that a don’t take much, my inner egg roll meter clanged.
My luncheon feast.
It’s takeout only for sure.
The friendly phone helper told me 10 minutes, and she was ready to hand over my bag of wonton soup and a pepper steak combo when I walked through the door.
It looked and smelled delicious enough when I opened the containers.
And …
The wontons were warm, firm and tasty in a hearty broth. The cherished rescue mutt gobbled the pieces of innard meat-stuff I handed over.
The egg roll was too well done on the outside, but the cabbage inside was tasty.
Fried rice: A bit too under than I prefer.
The beef, I liked for its flavor and texture, and the dish was plenty stocked with crisp peppers and onions. The tasty brown stock helped tenderize the rice when stirred them up, an added bonus.
My verdict: Next trip I’ll try the General Tso’s Chicken.
Mark Bialczak 
You and I have enjoyed a couple of tasty lunches like that. It is amazing at how many Chinese takeouts are around now, seems to be everywhere, in every strip mall coast to coast. And (in my opinion) they’re all quite similar (give or take) and all pretty good! Thanks for the appetizing pics … gotta celebrate the New Year!
LikeLike
Happy New Year, Mike! Yes, we did dig in in our Wayback!!
LikeLike
Lunar New Year…time to place a call to our local Chinese food provider, Mark. Sweet and Sour chicken, General Tso chicken…some Hot and Spicy soup. Gotta have it after seeing this post…!
LikeLike
Enjoy your taste of it all, Bruce!
LikeLiked by 1 person
Yummy, Mark! That’s awesome!
We have a dish created here in Springfield, Missouri called “Cashew Chicken”. The chef/creator, Leong, had a place just a mile from me (he passed away right before his 100th bday a couple of years ago). Just last week I was able to EAT it again for the first time. Rice has been a staple for me now, and I’m always so happy to embrace other cultures and their delicacies! It enriches my life AND my taste buds!
LikeLike
So glad you are able to add the specialty to your menu again, Karla! Sounds yummy for sure.
LikeLiked by 1 person
Thank you, Mark! I appreciate that so much! I won’t be able to eat it TOO often—but I don’t take it for granted and will savor each bite. I’m so glad you have that yummy food around you, too! Happy Friday and weekend!
LikeLike
I used to make a lot of sweet’n’sour chicken or pork. Your tray reminded me of that. We eat a lot of rice. “Uncle Ben’s”. Was he Chinese? I think your evaluation was fair. Nothing disastrous. 🙂
LikeLike
I think rice is very versatile to so many ethnic dishes, ladysighs!
LikeLike
always good to try something new, sounds like it was a mixed review on this trip, but now I’m starving for Chinese food after reading this, I love it!
LikeLike
It’s worth another go, Beth.
LikeLike