Though Jackson Creek Chinese Restaurant goes back 19 years, predating even the neighboring King Soopers, owner Jing Young only took over a year ago from her cousin. She provides attentive and thorough service and food arrives quickly. Everything on the menu’s American-Chinese ubiquitous, so our Szechuan Tofu ($8.50) rates familiar and fine in a starchy sauce, lightly spicy and hosting crisp-jacketed tofu hunks and cooked-soft veggies. The Jampong Soup ($10.50), seemingly akin to a Korean jjamppong soup, builds around a tangle of thick, spaghetti-like wheat noodles (they aren’t fully rounded; Young says they’re a dry noodle style). It sees small choppings of chewy beef, chicken and pork plus some overly firm small shrimp. The highlight’s the rich browned chicken broth, finishing both a little sweet and spicy, flecked with chili bits and oil droplets and bearing a delightful bounty of minced garlic pieces at the bowl’s bottom. It’s perfect for a cold day.