One of the Fuzhou style specialties is the Wonton Soup made with a thick broth instead of the rather clear brown colored stock found in most Chinese restaurants (see photo). While I found the soup to be salty, it had a very rich flavor and thus supported my theory that it is always desirable to seek out regional specialties at Chinese restaurants when they are offered rather than the generic Americanized dishes.

The Hot and Sour Soup was the generic American variety, but I ordered it before I knew about the regional specialties that were available. It is hard to find a bad hot and sour soup, and I thought the one here was good.

The Home Style Bean Curd was notable in the improvement it offered over the food that was formerly served at Kim Son. In China King's conversion to MSG-free food (including everything in the buffet) they also seem to have switched to lighter and better tasting oils used in the food. The tofu was good, and the only part of the dish that was less than impressive was the vegetables. Having family roots in the Weatherford area I can appreciate the fact that it is not always easy to obtain fresh vegetables in western Oklahoma, nor has this traditionally been a strong point of the region's cuisine.

The buffet at China King