iWok Chinese Kitchen in Chula Vista fires wok-tossed Cantonese and Szechuan plates from its East H Street location, anchoring the Chinese food scene along the H Street commercial corridor. Dinner-size entrees — each portioned for two to three guests — cover Orange Chicken, Mongolian Beef, and Honey Walnut Shrimp, building a menu breadth comparable to the Italian-American spread at La Bella Pizza on the same east-west stretch. The wok technique uses fresh New York strip for all beef dishes, searing thin-sliced steak at high flame to lock in char while keeping the interior tender. Catering-scale party trays of wings, egg rolls, and chow mein serve office and group events, drawing on the same Asian-ingredient supply chain stocked at Seafood City Supermarket on the east side. The Salted Pepper Chicken Wings coat six bone-in pieces in a wok-fried salt-and-white-pepper crust, finished with sliced jalapeño and garlic chips for a Cantonese-meets-Szechuan heat profile.