You have to call ahead to special order dishes cooked with this red fermented rice lees. The owners can make dishes with a red paste of fermented rice lees, a childhood favorite of mine (grandpa used to make it).
Lucky Wok has a lot of traditional Chinese dishes, like braised sea cucumbers. They have great Chinese dishes like braised pork belly with pickled mustard greens. The owners are happy to show guests the more “authentic” Chinese menu upon request. The variety of selections widens on the weekends. I also like their creative takes on Chinese classics, like their scallion pancakes and fried steamed buns. Boneless roast duck sautéed with chili pepper, scallion and bamboo strips. 
Blue Koi - chicken, bell peppers and mushrooms with black bean sauce.This is the only Chinese restaurant I know that makes this dish with stir-fried chicken (rather than it being deep-fried).
Similar to moo shu served with hoisin sauce.
Princess Garden - dry-cooked chicken with pancake. With pork, chicken and shrimp and a black bean sauce. I think they’re the best egg rolls in town. Much thicker and chock-full of pork, cabbage and spicy ingredients. Red Snapper - san shan jam bong (spicy seafood soup). It's actually house beef, but I always ask for it with chicken and spicy. Served with shredded cabbage in a special garlic sauce. The pork is boiled, then sautéed with vegetables in a hot sauce. It has a savory and slightly spicy taste. The sauce is made with soybean oil, garlic, shallots, chili, brill fish and dried shrimp. It’s just delicious the sauce gets soaked into the dumplings. 
Steamed and served sitting in a garlic-soy chili sauce.
Sichuan Dynasty - Chung King spicy chicken. Stir-fried peppers, onions and a protein in a sizzling wok. The mixture is then fried in oil until fragrant, then water, starch, sugar and vinegar are added to create the basic sauce. Made with minced pao la jiao (pickled chili), white scallion, ginger and garlic.
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