With honorable mentions to Golden China's tasty potstickers and aqua banquettes and to Empire Schezuan's spicy Kung Pao and muted elegance, the crown for overall excellence goes to Hunan Wok. No matter the dish, always-tender meat and ever-crip veggies swim (but do not drown) in perfectly balanced sauces over freshly cooked rice. Here is the rare orange chicken where the breading is still crispy and the flavor is in the sauce, not just in a burnt piece of peel.

Readers' Choice: Szechuan Chinese Restaurant

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