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Food Review of Restaurant

The first and second pages of the menu, which are on red paper, consist of the lunch options. The third page consisted of the specials and combos. The fourth page is yellow and consists of the dinners and royal dinners. The fifth page, which was changed to red again, consists of the soups, appetizers, and pork. The sixth page consists of the fowl and beef, the seventh page consists of seafood and vegetable options and the eighth and last page consists of noodles, chow mein or chop suey, and fried rice.
    The food offerings are tasty, and they come in large portions, which is definitely a plus for Yen Ching. Each entrée we ordered came with a soup appetizer and a side of wontons. Our meals came quickly, were hot and appeared fresh, and smelled delicious. Marilyn was the only employee working the front end at the time of our meal, and she seemed to do a good job checking in on our table along with the other diners. We ordered the Princess shrimp (above top), Mongolian beef (bottom left) and vegetable fried rice (bottom right). The meals tasted freshly made. The food, possibly the flagship of the 32 year-old restaurant is still holding up to standard, and might be the main reason--if not the only reason--that Yen Ching is still as popular as it is today.

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