China King Restaurant

These guys have the best tofu around! I’ve been very happy with the flavors on several different dishes. Broccoli and tofu, Kung pow tofu, general tso’s tofu all have solid flavors, good prices, and generous helpings.
They also have some of the best egg rolls. Very friendly staff. Great for take out.

Ive only had ginger chicken twice. I loved it, and it was carry out. It seems like a more carry out kinda place and I dont mind that, if the food is good. Ive never had ginger chicken before so I dont have a way to know if this is the best, but I loved it. Im a big fan of ginger for some odd reason. Ill have to try something else next time, but id hate to pass that up.

I’ve had better. It is probably slightly below average Chinese take out. I ordered the chicken and broccoli and chicken fried rice. Portion size was good. It was a bit on the bland side and just didn’t do it for me. There wasn’t much broccoli in there and the fried rice left a lot to be desired.
I’ve had worse, but I’ve also had much better. Pretty generic and didn’t stand out. Probably won’t be going back unless I’m feeling lazy since it is really close.

Food is bland and tasteless. Place is dirty as well.

Here I am in Martinsburg (Berkeley County), in a strip mall on Rte. 11, at the very outer frontier of the DC statistical metropolitan area.
China King…
There must be hundreds of places like it all across the U.S. It has a few tables, the ubiquitous counter where customers place their orders, and the same stock photographs of selected menu items displayed in panels above the counter. The same manufacturer must make these displays for every carry out joint in the country. They all look exactly the same.
Not feeling particularly adventurous, we ordered the curry chicken, shrimp with broccoli, and the chicken lo mein (and hoped for the best). The food took longer than it should have. About 25 minutes after I ordered, the young woman at the counter brought my food out on styrofoam plates. And, we ate with plastic utensils.
Actually, the food was good by Chinese-​American carryout standards. The most striking thing was how tender the chicken and shrimp were. It actually was on that borderline where it was almost mushy (but not quite there yet).
It is a common practice for Chinese restaurants to use baking soda to tenderize their meats. It is not a big secret for those who really know the Chinese restaurant business and have eaten Chinese food a lot. Often, restaurants can use too much baking soda and turn the meat into mush. It becomes too tender. Sometimes, they get the amount of baking soda and soaking time just right; and, the meat comes out tender but firm too. Often, this balance has not been perfected by some restaurants.
Anyway, my overall impression was good. If I find myself on the road again in Martinsburg, I may go back. That is, if I am not, at that time, in the mood for Popeye’s or Arby’s (which are also nearby).