So here's a nine-year bump in this topic.
Great Beijing in Lincolnwood has been around for almost thirty years. But this was our first time dining there. And we had no preconceived notions from this long-ago topic, which I had not seen beforehand.
The restaurant is fairly large, with a large parking lot. The dining room was mostly empty when we arrived around 4:45, but by the time we left around 6:00, it was filling up. And throughout that time, they were doing a big carryout business. (For those considering dining there this coming Monday, they said it would be very busy but if you're looking for a time when they're not slammed, try before noon or after 5 pm.)

We started with the pot stickers, fried. These featured beef filling instead of the usual pork. They were excellent, with the wrappers having a nice crispy outer layer. (Too often we find pot sticker wrappers to be too mushy and doughy, but these were perfect!)

We also had their egg rolls, which were terrific - delightfully crispy on the outside, with densely packed meat and shrimp among the fillings. These are among the best egg rolls you'll find anywhere in Chicagoland. Our server told us they usually make them on Saturdays, so that's the day to go to find them at their freshest.

Our first main course was what the menu describes as
"Panda's Double Happiness: A beautiful and delicious combination of two distinctive dishes on the same plate: Canadian scallops sautéed with water chestnuts in tangy red sauce. Juicy shrimp sautéed with pea pods, green pepper, mushrooms and onions in dry sherry sauce." This was very good, a nice contrast between the spicy-hot scallops and the mild shrimp. Our server had asked whether spicy-hot was okay and we said yes. I'd put the hotness of the scallops at about a 5 on a scale of 1 (mild) to 10 (incendiary).

Our other main dish was orange beef. It was absolutely superb, the best version of this dish I've ever had, with amazingly tender thin-sliced beef with only the slightest breading. Since we had mentioned liking spicy-hot, our server said that this dish was not that hot, but they can make it hotter, and we said that would be great. The spice level we were served was moderately hot, maybe a 4, and that was just fine. It's not obvious from the photo (which was taken at an odd angle), but the portion size was ENORMOUS - roughly double what most Chinese restaurants would serve as an entrée.

This was a wonderful dinner, by far the best Chinese food we've had in the northern suburbs in years. Every dish was very good, and OMG that orange beef. Some will probably diss our choice of dishes, but we prefer more conventional dishes rather than the undesirable cuts like maw and chicken feet that are sought out by a few LTHers.

À chacun son goût! If you enjoy dishes similar to the ones we chose, you'll find terrific representations at Great Beijing. It's our new go-to place for Chinese!