Latest China Wok Menu with Prices & Calories 2025

China Wok is your go-to spot for delicious local Chinese cuisine. With a wide variety of dishes, there’s something for everyone, ensuring your family will never go hungry. Enjoy the convenience of ordering online for pickup or have your food delivered straight to your door. China Wok makes it easy to get what you want, exactly when you want it!

Served with Fried Rice or White Rice & Choice of Egg Roll or Can Soda

Fried Chicken Wings

Buffalo Wings Plain

Fried Shrimp

Chicken Teriyaki (4) on the Stick

Chicken Nugget (10)

The wok, a traditional Chinese cooking pot, has a rich history spanning thousands of years. Originating in the Canton region of China, the word “wok” comes from Cantonese, meaning “cooking pot.” Initially, woks were crafted from clay and used for drying grains during the Han Dynasty (202 BCE – 220 CE). Metal woks appeared during the Ming Dynasty (1368 – 1644) and became essential for stir-frying, a technique introduced in the Han Dynasty. Traditionally, skilled blacksmiths forged woks from raw iron and metals at temperatures of 1600°C, then hand-hammered and polished them, preserving a centuries-old craft.

The wok’s distinctive round shape and material make it an excellent heat conductor, cooking food quickly and evenly. In ancient times, woks were hung directly over a fire to make the most of scarce fuel. This design also made the wok ideal for cooking techniques that require high heat and rapid cooking. Over time, the wok’s versatility grew, and it became a key tool in Chinese kitchens, capable of stewing, boiling, deep-frying, steaming, and roasting. The wok’s spread beyond China brought it into South and Southeast Asian cuisines, where it is known as “Kuali” in several languages. Its wide-reaching use has made it a global kitchen staple, integral to creating flavorful dishes.

In Chinese cooking, the wok is often seen as an artist’s easel and paintbrush, with its rapid cooking and tossing technique preserving ingredients’ natural flavors, colors, and textures. To ensure a wok’s non-stick surface and even heating, it must be seasoned. Seasoning begins by washing the wok with warm, soapy water, then cooking it over high flames to burn off any impurities. After it cools, oil is added, and the wok is heated until a glossy patina forms. This protective layer prevents rust and enhances wok performance during cooking.

Despite modern advances, many woks continue to be made using traditional methods, maintaining a strong connection to their rich cultural and culinary heritage. Today, woks are found in kitchens around the world, serving as an essential tool for chefs and home cooks alike.