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Tsing Tao’s Mongolian beef ($12.75) features flank steak served with green onions and long grain rice noodles. Photos by Jason Addy/22nd Century Media
Richard’s chicken, a specialty dish featuring crispy chicken, was dreamt up by cook Richard Sun, brother of Tsing Tao owner Robert Sun.
The princess chicken ($11.55), a high-class dish in China, is served with chicken, peanuts, onions, green peppers, mushrooms and bamboo shoots.
Tsing Tao’s potstickers ($5.95 for six) are handmade by Robert Sun’s father using a family recipe.
The chef’s shrimp ($13.55) features shrimp in a light garlic sauce with broccoli, snow peas, bamboo shoots and carrots.
Peter Kaspari, Contributing Editor
2:55 am CST February 4, 2020

Ask any restaurant owner about running their business and they’ll most likely tell you that it’s a tough industry to work in.

But what makes running a restaurant a little bit easier is a loyal customer base and a community standing behind them.

That’s how Wilmette’s Tsing Tao Mandarin Chinese has stayed in business for 40 years.