17 Chinese Dishes You Might Regret Ordering

Chinese cuisine is beloved worldwide, but not every dish delivers the delight you might expect. Some dishes, often found on takeout menus or buffets, can disappoint with their execution. Whether it’s due to being too greasy, overly sweet, or just poorly prepared, these 17 dishes might make you second-guess your order. While these foods have the potential to be delicious, when done wrong, they leave much to be desired. Here’s a detailed look at 17 Chinese dishes that might make you wish you chose differently.

1. Sweet and Sour Chicken (Bright Red Version)

Sweet and sour chicken can be a delightful symphony of flavors, but when overly battered and drenched in syrupy sauce, it becomes a sugar-laden misadventure. The fluorescent red hue is more reminiscent of candy than cuisine, and the sweetness often overpowers any subtlety in taste.

The chicken, hidden beneath the thick coating, may lose its identity entirely, turning into a chewy vehicle for sugar. Some diners find themselves wistfully recalling the balance they hoped for, as they encounter more sugar than substance on their plate.

This version might leave you longing for a kinder, gentler era of cooking.

2. Egg Foo Young (Greasy Style)

Egg Foo Young, when prepared with precision, offers a fluffy, savory delight that complements a range of flavors. However, when mishandled, it transforms into a greasy omelet sponge, leaving diners yearning for a lighter touch. The excess oil coats every bite, overshadowing the culinary artistry that this dish can embody.

The filling, meant to be a harmonious blend, can become an afterthought amidst the oil slick. With each mouthful, one may wonder what happened to the promise of savory satisfaction they had anticipated.

Greasy Egg Foo Young can be more regret than revelry.

3. Beef and Broccoli with Watery Sauce

Beef and Broccoli is a classic combination beloved by many, but when the execution falters, it becomes a soggy tale of disappointment. Rubbery beef, lacking tenderness, competes with broccoli that has surrendered its vibrant crunch. Instead of a flavorful symphony, it’s a discordant note on the palate.

The sauce, intended to be rich and savory, can turn into a watery mess, diluting the flavors rather than enhancing them. The unappealing consistency leaves diners wishing for a deft hand to correct the imbalance.

In this form, Beef and Broccoli is more a cautionary tale than a culinary delight.

4. Orange Chicken from Buffets

Orange Chicken, a staple in many buffets, tempts with its promise of crispy, tangy goodness. However, it often falls short, emerging soggy and sticky with an unappetizing sheen. This is usually due to reheated fryer oil, which leaves an off-putting aftertaste.

The crispy exterior promised by its golden hue is a fleeting illusion, giving way to a limp reality. The sauce, meant to provide zest, can become a sticky blanket that overwhelms rather than complements.

Diners may find themselves reminiscing about what could have been a lively dance of flavors, now a sluggish waltz.

5. Chop Suey

Chop Suey is often regarded as an entry-level dish, but when it’s reduced to a mishmash of random vegetables in a bland brown sauce, it becomes an uninspiring experience. The promise of variety is there, yet the execution can be lacking, resulting in a forgettable meal.

Without a strong defining flavor, the dish becomes a culinary afterthought, more about texture than taste. The vegetables, meant to provide freshness, may end up as mere filler.

Chop Suey, in this form, is not the vibrant medley it aims to be, but a reminder of missed opportunities in preparation.

6. Moo Goo Gai Pan

Moo Goo Gai Pan, with its delicate white sauce and promise of tender chicken, can be a comforting choice. However, when it misses the mark, it becomes reminiscent of hospital food. The chicken, often bland and lacking seasoning, doesn’t inspire the palate.

The mushrooms, meant to add an earthy depth, can instead be slimy and unappealing. The overall dish, when executed poorly, lacks the vibrancy and warmth that one hopes for.

Instead of comfort, this version can leave diners yearning for a dish with heart and flavor, not just filler.

7. Crab Rangoon (Overfilled with Cream Cheese)

Crab Rangoon should be a delightful appetizer, but when overfilled with cream cheese, it becomes fried frosting in disguise. The balance between crab and cream cheese is essential, but when skewed, the essence of the dish is lost.

The delicate crunch of the exterior, meant to complement the creamy filling, is overshadowed by the sugary softness within. Diners might find themselves searching for the crab flavor, only to be met with a wall of cream cheese.

This overly rich version can feel more like a dessert than a savory treat, making you reconsider your appetizer choice.

8. Lo Mein (Oil Bomb Version)

Lo Mein, a beloved noodle dish, should be a balanced mix of flavors and textures, but when it becomes an oil bomb, it’s a different story. The noodles, meant to carry a savory sauce, instead drip with excessive oil, leaving a slick trail on the box.

This oiliness overpowers the subtle flavors that should dance on the tongue, making each bite a greasy endeavor. The vegetables and protein, which should offer contrast, are lost in the oily sea.

Instead of a satisfying meal, this version leaves a heavy feeling, making diners second-guess their choice.

9. Sesame Chicken That’s Just Orange Chicken in Disguise

Sesame Chicken is celebrated for its unique nutty flavor, but when it’s just orange chicken in disguise, it leaves much to be desired. This version lacks the sesame seeds’ subtle crunch and nutty aroma that should elevate the dish.

Instead, it mirrors orange chicken in taste and texture, leaving diners questioning the difference. The expected interplay of flavors is absent, replaced by a familiar monotony.

For those seeking a distinct culinary experience, this imitation offers little satisfaction, making you wonder why you didn’t just order the original orange chicken.

10. Lemon Chicken (Thick Glaze Style)

Lemon Chicken promises a zesty delight, but when encased in a thick, gelatinous glaze, it becomes a culinary letdown. The chicken, which should be crispy and vibrant, is smothered under a sweet, jelly-like coating.

This glaze, intended to add citrus spark, instead turns into a cloying blanket that obscures the dish’s true potential. The lemony tartness is often lost, replaced by an overwhelming sweetness.

Diners seeking a refreshing and crisp experience may find themselves disappointed, as this version leans more towards a sticky indulgence than a bright, flavorful journey.

11. General Tso’s Chicken with Zero Spice

General Tso’s Chicken is renowned for its sweet and spicy harmony, but when the heat is missing, it becomes a one-note fried dish. The expected fiery kick that should excite the palate is notably absent, turning the flavor profile flat.

The chicken, often over-fried, lacks the complexity that spice could provide, leaving diners wanting more than just sweetness. This version fails to deliver the dynamic experience that makes General Tso’s a favorite.

For those seeking the thrill of spice, this dish may feel like a missed opportunity, more bland than bold.

12. Szechuan Beef That Isn’t Spicy

Szechuan Beef should be a thrilling symphony of flavors, with the zing of real Szechuan peppercorns. When the dish lacks spice, it loses its identity and purpose. The absence of that tingling sensation leaves the beef merely chewy, without the vibrant accompaniment.

The sauce, meant to be a complex blend of heat and flavor, can taste one-dimensional without the necessary kick. Diners looking for an authentic Szechuan experience may find this version lacking.

This spice-less rendition is more a shadow of what it could be, a reminder of what makes Szechuan cuisine celebrated.

13. Steamed Dumplings with Gummy Skins

Steamed Dumplings are a staple of Chinese cuisine, offering delicate textures and flavors. However, when the skins become thick and gummy, the experience falters. The doughy exterior can overshadow the filling, which itself may lack the flavor punch expected.

Instead of a tender bite, diners encounter a chewy challenge, with the filling reduced to a visual afterthought. The hoped-for burst of flavor is missing, leaving a desire for a more authentic dumpling experience.

In this form, steamed dumplings are less a culinary delight and more a reminder of how texture and balance matter.

14. House Fried Rice That’s Just Plain Rice with Peas and Carrots

House Fried Rice should be a flavorful medley, with smoky notes and varied ingredients. When it devolves into plain rice with just peas and carrots, it becomes a lackluster affair. The anticipated complexity of flavors is noticeably absent, making the dish feel incomplete.

Without scrambled egg or diverse meats, the rice offers little excitement, tasting more like a side dish than a main attraction. Diners hoping for a rich, smoky delight may find themselves longing for more.

This version lacks the heart and soul that makes fried rice a beloved staple, leaving taste buds yearning for depth.

15. Egg Drop Soup That’s Just Broth and Strings

Egg Drop Soup is a comforting classic, but when reduced to watery broth and clumpy strings, it disappoints. The expected silky texture and rich flavor are missing, replaced by a lifeless liquid.

The egg, meant to provide body and interest, can become clumpy and unappealing, failing to integrate smoothly with the broth. This version lacks the warmth and depth that make egg drop soup a cherished starter.

For those seeking comfort, this rendition may feel like a letdown, more reminiscent of dishwater than the hearty embrace it should provide.

16. Spare Ribs in Red Sauce (Buffet Style)

Spare Ribs in Red Sauce can be a meaty treat, but when tough and glazed with artificial sweetness, they can become a jaw workout. The meat, lacking tenderness, requires effort to enjoy, overshadowing the expected flavor richness.

The red glaze, often cloyingly sweet, dominates the palate, leaving little room for nuance. Diners anticipating a savory, well-seasoned delight may find themselves grappling with sugar and toughness.

In this buffet-style rendition, spare ribs become more an exercise in perseverance than a leisurely indulgence, challenging diners to find the joy amidst the struggle.

17. Buddha’s Delight (Flavorless Version)

Buddha’s Delight, a vegetarian medley, should be a feast for the senses, but when reduced to bland, steamed vegetables in watery sauce, it disappoints. The expected vibrancy and freshness are replaced by a monotonous texture and taste.

The sauce, meant to enhance the vegetables, instead becomes a bland backdrop, offering little excitement to the palate. Diners seeking a lively, wholesome dish may find themselves uninspired.

This flavorless version lacks the creativity and care that make Buddha’s Delight a sought-after choice, leaving diners wishing for more than just steamed simplicity.