Great Taste

Name: Great Taste
Address: 597 W Main St, New Britain, CT, 06053, US
Telephone: 860-827-8988

Chinese

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Sun 12pm–9:30pm; Mon closed; Tue–Thu 11am–9:30pm; Fri–Sat 11am–10pm

597 W Main St, New Britain, CT 06053
860-827-8988
Last verified: October 2026
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Dining room at Great Taste in New Britain with white-linen tables, red leather booths, and a built-in aquarium

Land (Great Taste Specials)

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Capitol Chicken$15.00
Polynesian Chicken$15.00
Happy Family$18.50
Dragon Meets Phoenix$18.50
Tangerine Beef$17.50
Kung Pao Delight$18.95
General Tso's Chicken$15.55
Peking Duck$38.95
Triple Delight (for 2)$27.95
Sizzling Mongolian Beef$17.50
Hunan Classic$18.95
Crispy Duck$18.50

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

Dishes to know on this menu

Kung pao: Diced chicken (or shrimp, tofu) stir-fried with dried chilies, Sichuan peppercorns, scallion and peanuts in a sweet-sour-savory glaze. The Sichuan original is dark, tangy and numbing; the American-Chinese version tends to be sweeter, saucier and heavier on the vegetables. On this menu as: Kung Pao Delight · Kung Pao Chicken (Quart).
Fish-fragrant (yu xiang): A Sichuan seasoning of pickled chili, garlic, ginger, scallion, sugar and vinegar, originally used for fish and now most famous on eggplant and shredded pork. There is no fish in it; "in garlic sauce" on American-Chinese menus is usually this flavor profile. On this menu as: Sliced Chicken with Garlic Sauce (Quart) · Beef with Garlic Sauce (Quart).
Peking duck: Beijing's showpiece: a whole duck air-dried and roasted until the skin is glass-crisp, carved at the table and wrapped in thin pancakes with scallion, cucumber and sweet bean sauce. Usually ordered ahead and priced whole or half. Cantonese roast duck is a different, marinated bird served chopped over rice. On this menu as: Peking Duck · Crispy Duck.
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: Tangerine Beef · Orange Chicken (Quart).
Hot and sour soup: A thick soup sharpened with black vinegar and white pepper, with shredded tofu, wood-ear mushroom, bamboo shoot, egg ribbons and pork. The "hot" is pepper heat, not chili; the "sour" is vinegar. Sichuan in origin, universal on American menus. On this menu as: Hot & Sour Soup · Seafood Hot & Sour Soup.
Wonton: Small dumplings in a thin square wrapper, loosely gathered rather than pleated. Served in clear broth (wonton soup, often with egg noodles), deep-fried as an appetizer, or tossed in chili oil as a Sichuan cold plate, "red oil wontons" or hong you chao shou. On this menu as: Wonton Soup.

How these dishes compare

Wontontypically $9.99 across 241 menus
Hot and sour souptypically $8 across 186 menus
Wonton souptypically $10 across 175 menus
Sweet and sourtypically $15.95 across 172 menus
Kung paotypically $16 across 169 menus
Fish-fragrant (yu xiang)typically $14 across 151 menus
Peking ducktypically $19.95 across 129 menus
Mongolian beeftypically $16.95 across 124 menus

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Menu

Appetizers

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Land (Great Taste Specials)

Poultry

Beef

How these dishes compare

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