"The issue at this restaurant seemed to be the old or off-tasting oil used in each dish, whether deep-fried or stir-fried. The appetizers were particularly bad, with the crab rangoon and spring rolls being the only decent options due to the proper oil temperature. The sauces were fine, but the oil overshadowed everything. The broccoli in the broccoli beef dish was well-cooked, but the beef was over-tenderized. Despite competent fry-cooking, the excessive use of bad oil ruined the dishes. The water chestnut to chicken ratio in one dish seemed off, possibly due to budget constraints. Overall, the food was not up to par and left a lasting negative impression on the diners."
