China Wok

Dine in & Carry out cuisine
98 The Legends Parkway #100
Eureka, MO 63025
636.587.8288

Menu Specials Gallery


Characteristics of Chinese cuisine are mainly defined by regions of culture and history.
Over the years, there hasn't been a single unifying cooking style and taste,
but there lies its significance- each regions has its own unique take on the foods
and cooking methods available, and developed its specific cooking traditions.
China Wok is gladly here to bring and share this tradition with you!


Cantonese Cuisine
Canton is defined by the south eastern region of China. Main cooking methods used are steaming and stir frying- a very simple and convenient tradition while at the same time emphasizing flavors of its fresh ingredients. Flavors of a Cantonese dish are well balanced with lighter use of sauces,not overwhelming the taste of its main ingredients. Ginger, garlic and chili peppers are commonly used as well. The following are descriptions of some of our Cantonese dishes.
Jade Scallop
Jumbo scallops stir-fried with straw mushrooms, water chestnuts, red pepper, and broccoli in our house white sauce(garlic and chicken broth based sauce).

Green Mussel w/ Black Bean Sauce
Green Mussels stir-fried with green onions in a house black bean sauce.

Chicken w/ Black Bean Sauce
Sliced tender chicken breast stir-fried with fresh mushrooms, carrots, onions, red pepper, green pepper, and black beans in a house brown sauce(cooking wine, soy, oyster, and hoisin based sauce).

Moo Goo Gai Pan
Shredded tender chicken breast stir-fried with snow peas, napa, water chestnuts, carrots, and fresh mushrooms in our house white sauce(garlic and chicken broth based sauce).

Sea Food in Birds Nest
Jumbo scallops, jumbo shrimp, and crab meat stir-fried with snow peas, broccoli, straw mushrooms, fresh green peppers, and celery in our house white sauce(garlic and chicken broth based sauce). Served in a crispy noodles nest.

Salt & Pepper Pork/Prawns in Shell/or Squid
Choice of meat lightly breaded and stir-fried with salt & spicy pepper.

Sizzling Steak & Scallops/ or Shrimp & Scallops
Choice of meat stir-fried with straw mushrooms, baby corn, snow peas, celery, and fresh mushrooms in our house brown sauce(cooking wine, soy, oyster, and hoisin based sauce). Served on top of deep fried rice patty.
Sichuan Cuisine
Sichuan is a province located in north western region of China. Braising, stir-frying and steaming are some of the main cooking methods. Characteristic of its dishes are generally bold and spicy through the use of chili peppers and the Sichuan peppercorn. Garlic, ginger, and star anise are commonly used as well. A slight degree of tingly numbing sensation can be said about the experience. The following are descriptions of some of our Sichuan dishes.
Twice Cooked Pork
Roasted pork sliced and stir-fried with cabbage, carrots, green peppers, and red peppers in a house brown sauce(cooking wine, soy, oyster, and hoisin based sauce).

Kung Pao Chicken/Beef/Pork/Jumbo Shrimp/or Scallops
Choice of meat stir-fried with celery, fresh mushrooms, water chestnut, onions, red pepper, and green peppers in a house kung pao sauce(hot&spicy). Served with peanuts on top.

Garlic Chicken/Beef/Pork/Shrimp/or Scallops
Choice of meat stir-fried with snow peas, water chestnuts, carrots, celery, and fresh mushrooms in our house hot & sour and sweet garlic sauce.

Sichuan Chicken/Pork/Beef/or Shrimp
Choice of meat stir-fried with broccoli, celery, carrot, and fresh mushrooms in our house Sichuan chill soy bean sauce.
Hunan Cuisine
The Hunan Province consists of the regions between Canton and the Lake of Dongting. The style of cooking is greatly influenced by the surrounding regions. It shares the hot & spicy tradition defined by the Sichuan Province while incorporating the emphasis on the flavors of main ingredients preferred by the Cantonese. Deep frying, braising, and stir-frying are mainly used as cooking methods. Chili peppers, shallots and garlic are commonly used as well. The following are descriptions of some of our Hunan dishes.
Orange Chicken
Diced tender chicken breast lightly breaded, and deep fried till crispy. Then immediately stir-fried in a house sweet & spicy orange peel sauce. Served on a bed of steamed broccoli and fresh shredded orange.

General Tso's Chicken
Diced tender chicken breast lightly breaded, and deep fried till crispy. Then stire-fried with diced pineapple and carrots in a house sweet & spicy General Tso's sauce. Served on a bed of steamed broccoli.

Dragon & Phoenix
Jumbo shrimp and General Tso's chicken stir-fried with snow peas, celery, straw mushrooms, carrots, and fresh red peppers in a house brown sauce(cooking wine, soy, oyster, and hoisin based sauce).

Hunan Chicken/Beef/Pork/Shrimp/or Scallops
Choice of meat stir-fried with bamboo shoots, fresh mushrooms, celery, snow peas, and carrots in our house spicy Hunan sauce.

Sesame Chicken or Shrimp
Sliced tender chicken breast lightly breaded and deep fried to golden crispy, then stir-fried in our house sweet brown sauce. Served on a bed of steamed broccoli.

Empress Chicken
Sliced tender chicken breast lightly breaded and deep fried to golden crispy, then stir-fried with carrots, baby corn, water chestnuts, and broccoli in a lightly spiced sweet & sour sauce.