PongPong Chinese Cuisine

Name: PongPong Chinese Cuisine
Address: 3332 W Bell Rd, Phoenix, AZ, 85053, US
Telephone: (602) 863-1126

Chinese

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Tue–Fri 11:00am–9:30pm; Sat–Sun 11:30am–9:00pm; Mon closed

3332 W Bell Rd, Phoenix, AZ 85053
(602) 863-1126
Last verified: October 2026

A combination plate of chicken chow mein, fried rice, an egg roll, and a crab rangoon on a classic blue-and-white plate at PongPong Chinese Cuisine in Phoenix

Appetizers

Egg Roll$4.50
Crab Puff$8.50
Pot Stickers$11.95

Chicken

Pong Pong Chicken$15.95
- Signature
Orange Chicken$15.95
Sesame Chicken$15.95
Moo Goo Gai Pan$15.95

Beef

Mongolian Beef$16.95
Curry Beef$16.95
Orange Beef$17.50

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Orange chicken: Fried chicken (or crispy beef) in a sticky citrus glaze. Sichuan "orange-peel" (chen pi) beef uses dried tangerine peel for a bitter-aromatic edge; the American fast-casual version is sweeter and uses orange juice and zest. On this menu as: Orange Chicken · Orange Beef.
Potstickers: Crescent-shaped dumplings (jiaozi) pan-fried on one side until crisp, then steamed in the same pan so the tops stay tender. Boiled versions of the same dumpling are usually listed as "boiled dumplings" or shui jiao; the fillings (pork and cabbage, pork and chive, shrimp, or vegetable) are the same. On this menu as: Pot Stickers.
Sesame chicken: Crispy fried chicken in a sweet soy-and-honey glaze, showered with toasted sesame seeds. A close cousin of General Tso's without the chili heat, and the reliable choice for a table with kids. On this menu as: Sesame Chicken.
Mongolian beef: Thin-sliced beef flash-fried and tossed with scallions and sometimes onion in a glossy soy-and-brown-sugar sauce, often over crispy rice noodles. Taiwanese-American in origin; nothing to do with Mongolian cooking. On this menu as: Mongolian Beef.
Egg roll: A fried cylinder of cabbage, pork or shrimp in a thick, blistered wheat wrapper: the American egg roll. Spring rolls are the slimmer Cantonese original with a thin, smooth, shatteringly crisp skin; fresh (unfried) spring rolls are Vietnamese, not Chinese. On this menu as: Egg Roll.
Crab rangoon: Fried wonton purses filled with cream cheese and imitation crab, served with sweet-and-sour or duck sauce. A mid-century American tiki-restaurant invention that became a takeout fixture; there is no Rangoon connection. On this menu as: Crab Puff.