Panda Imperial Restaurant on Chula Vista's Third Avenue has anchored the corridor's Chinese-Cantonese dining scene for more than 25 years, serving dim sum, Peking duck, and wok-fired entrées from the same Third Avenue storefront. The catering division handles wedding banquets, birthday parties, and corporate functions, producing multi-course Chinese menus at volumes that parallel the plated Pacific-rim output at Tropical Oasis on the same strip. Kung pao chicken packs each serving with a higher protein-to-vegetable ratio than most Chinese restaurants in the area, a portioning philosophy that extends to the house fried rice loaded with shrimp, beef, and pork. The kitchen's event menus coordinate with floral providers for centerpiece and table arrangements, a full-service approach that connects the catering side to suppliers such as Eastlake Floral Design for larger banquet setups. The BBQ pork is marinated in a char siu glaze of honey, five-spice powder, hoisin, and fermented red bean curd, then roasted until the exterior caramelizes into a lacquered crust over a tender center.