You’re driving down South Salina Street and you see it. It looks like a relic of a different era. Shabby? Maybe. Unassuming? Absolutely. If you were just passing through, you might miss New Long Cheng Syracuse entirely. But for the people who actually live here, the ones who know where the real flavor is buried, this spot is basically a local legend.
It’s funny how we judge food by the storefront. We want the shiny glass, the Edison bulbs, and the minimalist menus. But New Long Cheng Syracuse doesn't care about your aesthetic. They care about the wok. They care about that specific, salt-and-sugar punch that defines high-quality American Chinese takeout.
Honestly, the Syracuse food scene is changing fast. We have authentic Sichuan spots and trendy fusion joints popping up every month. Yet, this little place at 1005 South Salina remains. It’s a polarizing spot, sure. Some people swear it’s the best greasy-spoon comfort in the 315, while others get hung up on the "no-frills" (read: very gritty) vibe. But if you're looking for the truth about this neighborhood staple, you’ve gotta look past the Yelp drama.
The Secret Menu Items You're Probably Missing
Most people walk in—or rather, walk up to the takeout window—and order the General Tso’s. It’s fine. It’s safe. But if you want to eat like a regular, you have to pivot.
The "insider" choice here isn't even on the main banner sometimes. We’re talking about the chicken gizzards. Yeah, you heard me. It sounds like something your grandpa would order at a roadside diner, but at New Long Cheng Syracuse, they are a cult favorite. They’re fried to that perfect, slightly chewy, intensely savory state that reminds people of old-school Baltimore or Philly Chinese houses.
Then there are the rib tips. In a city that loves its BBQ, these are different. They’re salty, fatty, and unapologetically messy. You eat them with french fries—which, by the way, are surprisingly good for a Chinese place—and suddenly you understand why this place has stayed open while fancier spots folded.
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It’s about the "fryer energy."
Why the Dining Room is Still Ghost Town
One of the biggest gripes people have is the service setup. If you're expecting a sit-down experience with a cloth napkin and a water refill, you are in the wrong neighborhood. Ever since the pandemic, the dining area at New Long Cheng Syracuse has been largely a memory.
They’ve shifted almost entirely to a takeout window model. You stand there, you place your order, you wait. It’s transactional. Some find it rude; others find it efficient. Kinda depends on what kind of day you’re having, right?
There was a rumor floating around recently that the space was being revamped into a full-scale buffet. While some local listings have teased a "revamped space," the reality on the ground is still very much focused on that high-volume takeout window. It’s a survival tactic. In a post-2020 world, keeping a dining room open in that part of town is a massive overhead headache. They’ve leaned into what they do best: getting hot food into cardboard boxes fast.
The "Health" Question and the MSG Myth
Look, we have to talk about it. Every time New Long Cheng Syracuse comes up in a Reddit thread or a Facebook group, someone brings up "health."
"It’s just salt and fat," they say.
Well, yeah. It’s Chinese takeout.
But there’s a nuance here. If you actually look at the menu, there’s a surprisingly decent "Health Food Section." They do the steamed chicken and broccoli, the plain shrimp with string beans—the stuff for people who want the flavor without the deep-fryer oil.
And then there's the MSG debate. Honestly, it’s 2026. Can we stop acting like MSG is a poison? It’s an amino acid that occurs naturally in tomatoes and parmesan cheese. If you’re going to New Long Cheng Syracuse and complaining about "salt and monosodium glutamate," you’re missing the point of the cuisine. That savory umami is why those gizzards and that lo mein taste better than the stuff you make at home.
Pricing in the Era of Inflation
Syracuse isn't the cheap city it used to be. Rent is up, gas is up, and a bag of wings costs twice what it did five years ago.
Yet, New Long Cheng Syracuse remains one of the few places where you can actually fill a stomach for under fifteen bucks.
- Pork Egg Rolls: Still hovering around that $1.10–$1.50 mark depending on the day.
- Wonton Soup: A small pint is still the cheapest way to cure a cold in the city.
- Lunch Specials: They still run those mid-day deals that feed a construction worker or a student for a fraction of a Chipotle bowl.
Is it "budget-friendly" or "cheap"? It’s both. But in this economy, that’s a service to the community.
Dealing with the "Shabby" Reputation
Let’s be real: the building looks like it’s seen some things. The interior isn't winning any interior design awards. For some diners, this is a dealbreaker. They see the weathered signs and the plexiglass and they walk away.
But there’s a counter-argument: the best food in Syracuse is almost always found in the buildings that look the worst. Think about the best tacos, the best soul food, or the best diners in the city. They aren't in the new-build condos in the Inner Harbor. They’re in places like South Salina Street.
New Long Cheng Syracuse is a reminder that a restaurant is more than its paint job. It’s a hub for the neighborhood. It’s where people go when they’re tired, broke, or just craving something that tastes like home.
A Quick Reality Check on Service
I’ve heard the stories. "The lady at the window was mean." "They wouldn't change my order."
Here’s the thing: it’s a high-stress, high-volume environment. It’s not "service with a smile" because they aren't trying to be your friend; they’re trying to get through a hundred orders of shrimp fried rice before the lunch rush ends. If you’re polite and you know what you want, you’re usually fine. If you go in expecting a corporate "customer is always right" attitude, you’re going to be disappointed.
How to Do New Long Cheng Right
If you’re going to give it a shot, don’t just wing it. There is a strategy to getting the best out of New Long Cheng Syracuse.
- Call ahead. Don’t just show up and wait at the window. The phone number (315-410-2228) is your best friend.
- Specific requests matter. If you like your General Tso’s extra spicy, tell them. They actually have a decent range of heat if you ask for it.
- Check the bag. This is a universal rule for takeout, but especially here. It’s a busy spot. Make sure your duck sauce and your extra rice are in there before you drive away.
- Try the Lo Mein. Their shrimp lo mein is consistently cited as having a better noodle-to-shrimp ratio than most of the spots in the suburbs.
What This Place Means for Syracuse
Syracuse is a city of neighborhoods. We have the fancy parts of Armory Square and the quiet streets of Strathmore. But places like New Long Cheng Syracuse represent the grit and the reality of the South Side. It’s a business that has survived through economic shifts, a global pandemic, and the constant churn of the restaurant industry.
It might not be the "best" Chinese food if your standard is a $40 plate of Wagyu beef fried rice. But if your standard is "I’m hungry, I have twelve dollars, and I want something that hits the spot," it’s hard to beat.
Actionable Takeaway for the Hungry
If you’ve been avoiding the South Side or sticking to the mall food court, you’re missing a piece of the city's soul.
- Next step: Drive down Salina this weekend.
- The Order: Get the chicken gizzards or the rib tips.
- The Vibe: Don't worry about the decor. Just take that brown paper bag home, crack open a soda, and enjoy a meal that hasn't changed its core identity in years.
Sometimes, the best thing a restaurant can be is consistent. In a world where everything is "new and improved" and "disrupted," New Long Cheng Syracuse is just... there. And for a lot of us, that’s exactly what we need.