Stir-fried noodle dish.
Stir-fried noodle dish.
Stir-fried noodle dish.
Stir-fried noodle dish.
Stir-fried noodle dish.
Stewed and fried Chinese style dish.
Stewed and fried Chinese style dish.
Stewed and fried Chinese style dish.
Stewed and fried Chinese style dish.
Stewed and fried Chinese style dish.
Omelette.
Omelette.
Stir fried steak with vegetables and a savory sauce.
Shell fish. Mild white sauce.
Cooked with or incorporating both sugar and a sour substance.
Cooked with or incorporating both sugar and a sour substance.
Stir fried chicken and vegetables.
Poultry. Egg noodle dish.
Egg noodle dish.
Cooked over dry heat.
Spicy, sweet, and salty sauce made from fermented black beans.
Hot.
Hot.
Hot.
Hot.
Hot.
Hot.
Hot.
Hot.
Hot.
Hot.
Hot.
Hot.
1 piece.
1 piece.
1 piece.
2 pieces.
8 pieces.
8 pieces.
10 pieces.
10 pieces.
6 pieces.
2 pieces.
8 pieces.
6 pieces.
12 pieces.
Seasoned broth with filled wonton dumplings.
Soup that is made from beaten eggs and broth.
Egg soup with filled wonton dumplings.
Hot.
Quart.
Quart.
Quart.
Quart.
Stir fried.
Cooked over dry heat.
Stir fried.
Stir fried.
Stir fried.
Stir fried.
Stir fried noodle dish.
Stir fried noodle dish.
Cooked over dry heat.
Stir fried noodle dish.
Stir fried noodle dish.
Stir fried noodle dish.
Hot.
Cooked with or incorporating both sugar and a sour substance.
Cooked with or incorporating both sugar and a sour substance.
Cooked with or incorporating both sugar and a sour substance.
Quart.
Stir fried chicken and vegetables.
Poultry.
Spicy, sweet, and salty sauce made from fermented black beans.
Stir fried with almonds.
Hot.
Hot.
Hot.
Hot.
Hot.
Stir fried steak with vegetables and a savory sauce.
Stir fried steak with vegetables and a savory sauce.
Quart.
Cooked over dry heat.
Cooked over dry heat.
Cooked over dry heat.
Cooked over dry heat.
Quart.
Mild white sauce.
Spicy, sweet, and salty sauce made from fermented black beans.
Shell fish.
Hot.
Stir fried with almonds.
Hot.
Hot.
Hot.
Hot.
Hot.
Hot.
Hot.
Hot.
Hot.
Hot.
Hot.
Hot.
Hot.
Hot.
Hot.
Hot.
Hot.
Hot.
Hot.
Hot.
Hot.
Hot.
Cooked with or incorporating both sugar and a sour substance.
Cooked with or incorporating both sugar and a sour substance.
Stir fried chicken and vegetables.
Hot.
Hot.
Dry, spicy flavor that comes from doubanjiang or chili paste.
Dry, spicy flavor that comes from doubanjiang or chili paste.
Hot.
Hot.
A seafood flavored, scallop, shrimp, crabmeat and vegetable.
Crabmeat, chicken, pork, beef and jumbo shrimp with mixed vegetable in chef sauce.
Jumbo shrimp, baby corn, mushroom, celery, snow peas, water chestnuts, carrot in white sauce.
Chicken, roast pork, shrimp, beef with Chinese vegetable, snow peas with brown sauce.
Chicken, pork, shrimp, scallop and crabmeat with mixed vegetables with Peking sauce, served with fried wonton.
Cooked in oil.
Fried and rolled in coconut.
Fried and rolled in coconut.
Vegetable stir fry.
Cooked with or incorporating both sugar and a sour substance.
5 pieces.
Mtn Dew exhilarates and quenches thirst with its one of a kind citrus taste.
Kings Wok Hartland Inc presents a classic, wide-ranging Chinese-American menu that leans heavily into comfort staples and familiar flavors, offering a structured selection across every major category. The meal often begins with appetizers such as 1. Pork Egg Roll, 2. Chicken Egg Roll, 3. Shrimp Egg Roll, 4. Vegetable Roll, and 6. Steam Dumpling, followed by warming soups like 15. Wonton Soup, 16. Egg Drop Soup, 17. Wonton Egg Drop Soup, and 18. Hot & Sour Soup. The noodle and rice base is especially extensive, featuring 25. Vegetable Fried Rice, 26. Roast Pork Fried Rice, 28. Chicken Fried Rice, 29. Beef Fried Rice, along with lo mein choices like 35. Vegetable Lo Mein, 37. Chicken Lo Mein, and 38. Shrimp Lo Mein, all reinforcing the restaurant’s dependable, hearty approach.
The menu continues with classic entrées such as 45. Vegetable Chow Mein, 46. Chicken Chow Mein, 47. Pork Chow Mein, and 49. Shrimp Chow Mein, alongside chop suey options like 55. Vegetable Chop Suey, 56. Chicken Chop Suey, and 59. Shrimp Chop Suey. Egg Foo Young selections including 75. Vegetable Egg Foo Young, 77. Chicken Egg Foo Young, and 79. Beef Egg Foo Young add further variety, while sweet-and-sour dishes like 85. Sweet & Sour Pork, 86. Sweet & Sour Chicken, and 88. Sweet & Sour Combo deliver the expected balance of tangy and crispy textures.
Protein-focused sections expand into poultry, beef, pork, and seafood, with dishes such as 102. Chicken With Broccoli, 115. Pepper Steak With Onion, 90. Roast Pork With Mushroom, and 143. Shrimp With Broccoli highlighting familiar stir-fry profiles. More specialized flavors appear in the Hunan & Szechuan selections, including H1. Orange Beef, H3. General Tso's Chicken, and H5. Szechuan Beef, offering a spicier counterpoint to the milder classics. Chef’s specialties like C1. Seafood Delight and C2. Happy Family round out the menu with mixed, celebratory platters, while simple sides such as Extra Rice and desserts like Fortune Cookies keep things traditional and complete. Overall, it reads as a comprehensive, no-frills Chinese takeout menu built for variety, consistency, and comfort.