menu
Lunch
Monday - Friday 11:00AM - 3:00PM
This simple chicken dish feature a sweet garlicky sauce with onion, green onion and bell pepper.
Lightly breaded diced chicken stir-fried with onion, bell pepper and jalapeno. A must try.
Tender, sliced breast of chicken cooked with sweet lily bulbsni a black fermented soy bean sauce.
Stir-fried lightly breaded diced chicken with celery, carrots, baby corn, straw mushroom and water chestnuts in Sichuan red chili pepper sauce.
Gai Pan (means thin sliced chicken breast) stir fried with Moo Goo (means fresh button mushroom and water chestnuts in brown sauce, simple but flavorful.
Tender fried pork loin with pineapple, bell peppers, baby corn, straw mushroom and potatoes in traditional sweet and sour sauce.
Fried thinly sliced pork loin, wok tossed with bell peppers onion and green onion.
Quickly cooked marinated beef with scallions and onion.
- Hot & Sour Soup
- Egg Drop Soup with Spinach
- Wonton Soup (Add $1.00)
- Vegetable Tofu Soup (Add $1.00)
- Spring Roll (1)
- House Salad with Light Ginger Vinagrette
- Edamame
Appetizers
A classic starter.
Chinese style flatbread, pleasingly chewy and crisp with a mild green onion flavor, served with ginger soy sauce.
Quickly cooked minced chicken, water chestnut, shiitake mushroom, green onion, served with cool lettuce cups.
Tofu instead of chicken served with cool lettuce cups.
Fried shrimp with our special sesame sauce.
Lightly battered and fried, tossed with scallion, onion, bell pepper, salt and pepper.
Marinated and roasted.
2 spring rolls, 2 spare ribs, 2 sesame shrimp, salt & pepper calamari and salt and pepper tofu. *No substitutions.*
Dim Sum
Two stacked baskets of dim sum favorites; shrimp dumpling, seafood sui mai, chicken dumpling, pork dumpling and vegetable dumpling.
A flavorful shrimp wrapped in thin clear dumpling skin.
Steam or pan fried. Choice of chicken, pork, vegetable or edamame.
SOUP & SALAD
Shrimp, chicken, romaine lettuce tossed with homemade light ginger vinaigrette.
SIDES
Gai Pan (means thin sliced chicken breast) stir fried with Moo Goo (means fresh button mushroom) and water chestnut in brown sauce, simple but flavorful.
Choice of chicken, pork, beef, shrimp (add $5.00), tofu or combination (add $6.00)
Choice of chicken, pork, beef, shrimp (add $5.00), tofu or combination (add $6.00).
CHINATOWN FLAVOR
This simple chicken dish features a sweet garlicky sauce with onion, green onion and bell pepper.
Tender fried chicken in a sweet sauce with tangerine.
Tender, sliced breast of chicken cooked with sweet lily bulbs in a black fermented soy bean sauce.
Lightly breaded diced chicken stir-fried with onion, bell pepper and jalapeno. A must try.
Stir-fried lightly breaded diced chicken with celery, carrots, baby corn, straw mushroom and water chestnuts in Sichuan red chili pepper sauce.
This duck dish is the southern equivalent of northern Beijing famous duck, crispy skin with special sauce, scallion, cucumber, carrots and steamed buns.
Tender duck breast marinated in chef's special sauce, stir-fried with cabbage, wood ear mushroom, green onion and eggs.
A fragrant, creamy spicy curry which is always popular.
Shredded duck breast with bell pepper and ginger.
Tender fried pork loin with pineapple, bell peppers, baby corn, straw mushroom and potatoes in traditional sweet and sour sauce.
Thinly sliced fired pork loin, wok tossed with bell peppers, onion and green onion.
This aromatic dish is often accompanied by the fragrant fresh orange peel and mild chili sauce to bring deliciously complex flavors.
Quickly cooked marinated beef with scallions and onion.
The oyster sauce gives the beef extra richness and depth of flavor.
The word for fish is YU, a homonym for abundance. To serve a whole fish is to offer you our best wishes for abundance and prosperity. Ask server for availability.
Shacha sauce is a Chinese condiment primarily used in south of China. It's made from soybean oil, garlic, shallots, chili and has a savory and slightly spicy taste. Choice of chicken ($18.50), pork ($19.50), beef ($20), shrimp or fish filet.
Crisp, yet tender fried pangasius (Asian Catfish) with fragrant spicy sauce, perfect with steamed mixed vegetables.
A traditional shrimp dish of southern China.
Juicy tender crispy shrimp accompanied with house special honey sauce on the side.
Jumbo shrimp cooked in spicy chili sauce with onion, bell peppers and mushroom.
Lightly battered and tossed in a coconut sauce, topped with candied walnuts.
Pearl white sea scallops stir-fried with jade green asparagus in light refreshing sauce.
Tender strips squid, red bell pepper, green bell pepper, onion, mushrooms in sweet and spicy sauce with a sprinkle of sesame seeds.
This dish provides a wonderful aromatic blend of flavors, Chinese eggplant stir-fried with onions and scallions in Sichuan spicy sauce. The traditional recipe uses pork (add $3.00), but you may add chicken (add $3.00) or shrimp (add $4.00).
This spicy braised soft tofu dish is named after the "pock-marked grandmother" who is credited with creating it in the city of Chengdu in the Sichuan province in the late 1800s.
Lightly fried tofu braised with mixed vegetables in ginger sauce.
Tender-crisp french green beans bathed in a sweet hoisin sauce with onion and scallions, an irresistible combination.
Green vegetables in green curry. Also can be served with chicken, pork, beef, tofu (add $4.00) or shrimp (add $5.00).
Rice cake in Chinese is called "Nian Gao", which means new year cake, made from glutinous rice, stir-fried with baby bok choy, bean sprouts and your choice of chicken, beef, pork, tofu or shrimp (add $5.00).
Fresh Chinese greens, bean sprouts with thick wheat noodle, choice of chicken, beef, pork, tofu or shrimp (add $5.00).
This simple and hearty family noodle dish is elevated to the poetic with its Chinese name. Believed to have been given because pieces of ground pork, which climbing to the bean thread noodles, look like an army of ants on the move.
Flat rice noodle stir-fried with eggs, bean sprouts and baby bok choy in sweet soy sauce. Choice of chicken, beef, pork, tofu or shrimp (add $5.00).
Thin egg noodles pan fried until crispy, then served together with mixed vegetable meat or seafood in chef's special brown sauce on top, and choice of chicken, beef, pork, tofu or shrimp (add $5.00).
menu
Lunch
Monday - Friday 11:00AM - 3:00PM
This simple chicken dish feature a sweet garlicky sauce with onion, green onion and bell pepper.
Lightly breaded diced chicken stir-fried with onion, bell pepper and jalapeno. A must try.
Tender, sliced breast of chicken cooked with sweet lily bulbsni a black fermented soy bean sauce.
Stir-fried lightly breaded diced chicken with celery, carrots, baby corn, straw mushroom and water chestnuts in Sichuan red chili pepper sauce.
Gai Pan (means thin sliced chicken breast) stir fried with Moo Goo (means fresh button mushroom and water chestnuts in brown sauce, simple but flavorful.
Tender fried pork loin with pineapple, bell peppers, baby corn, straw mushroom and potatoes in traditional sweet and sour sauce.
Fried thinly sliced pork loin, wok tossed with bell peppers onion and green onion.
Quickly cooked marinated beef with scallions and onion.
- Hot & Sour Soup
- Egg Drop Soup with Spinach
- Wonton Soup (Add $1.00)
- Vegetable Tofu Soup (Add $1.00)
- Spring Roll (1)
- House Salad with Light Ginger Vinagrette
- Edamame
Appetizers
A classic starter.
Chinese style flatbread, pleasingly chewy and crisp with a mild green onion flavor, served with ginger soy sauce.
Quickly cooked minced chicken, water chestnut, shiitake mushroom, green onion, served with cool lettuce cups.
Tofu instead of chicken served with cool lettuce cups.
Fried shrimp with our special sesame sauce.
Lightly battered and fried, tossed with scallion, onion, bell pepper, salt and pepper.
Marinated and roasted.
2 spring rolls, 2 spare ribs, 2 sesame shrimp, salt & pepper calamari and salt and pepper tofu. *No substitutions.*
Dim Sum
Two stacked baskets of dim sum favorites; shrimp dumpling, seafood sui mai, chicken dumpling, pork dumpling and vegetable dumpling.
A flavorful shrimp wrapped in thin clear dumpling skin.
Steam or pan fried. Choice of chicken, pork, vegetable or edamame.
SOUP & SALAD
Shrimp, chicken, romaine lettuce tossed with homemade light ginger vinaigrette.
SIDES
ALL TIME FAVORITES
Gai Pan (means thin sliced chicken breast) stir fried with Moo Goo (means fresh button mushroom) and water chestnut in brown sauce, simple but flavorful.
Choice of chicken, pork, beef, shrimp (add $5.00), tofu or combination (add $6.00)
Choice of chicken, pork, beef, shrimp (add $5.00), tofu or combination (add $6.00).
CHINATOWN FLAVOR
This simple chicken dish features a sweet garlicky sauce with onion, green onion and bell pepper.
Tender fried chicken in a sweet sauce with tangerine.
Tender, sliced breast of chicken cooked with sweet lily bulbs in a black fermented soy bean sauce.
Lightly breaded diced chicken stir-fried with onion, bell pepper and jalapeno. A must try.
Stir-fried lightly breaded diced chicken with celery, carrots, baby corn, straw mushroom and water chestnuts in Sichuan red chili pepper sauce.
This duck dish is the southern equivalent of northern Beijing famous duck, crispy skin with special sauce, scallion, cucumber, carrots and steamed buns.
Tender duck breast marinated in chef's special sauce, stir-fried with cabbage, wood ear mushroom, green onion and eggs.
A fragrant, creamy spicy curry which is always popular.
Shredded duck breast with bell pepper and ginger.
Tender fried pork loin with pineapple, bell peppers, baby corn, straw mushroom and potatoes in traditional sweet and sour sauce.
Thinly sliced fired pork loin, wok tossed with bell peppers, onion and green onion.
This aromatic dish is often accompanied by the fragrant fresh orange peel and mild chili sauce to bring deliciously complex flavors.
Quickly cooked marinated beef with scallions and onion.
The oyster sauce gives the beef extra richness and depth of flavor.
The word for fish is YU, a homonym for abundance. To serve a whole fish is to offer you our best wishes for abundance and prosperity. Ask server for availability.
Shacha sauce is a Chinese condiment primarily used in south of China. It's made from soybean oil, garlic, shallots, chili and has a savory and slightly spicy taste. Choice of chicken ($18.50), pork ($19.50), beef ($20), shrimp or fish filet.
Crisp, yet tender fried pangasius (Asian Catfish) with fragrant spicy sauce, perfect with steamed mixed vegetables.
A traditional shrimp dish of southern China.
Juicy tender crispy shrimp accompanied with house special honey sauce on the side.
Jumbo shrimp cooked in spicy chili sauce with onion, bell peppers and mushroom.
Lightly battered and tossed in a coconut sauce, topped with candied walnuts.
Pearl white sea scallops stir-fried with jade green asparagus in light refreshing sauce.
Tender strips squid, red bell pepper, green bell pepper, onion, mushrooms in sweet and spicy sauce with a sprinkle of sesame seeds.
This dish provides a wonderful aromatic blend of flavors, Chinese eggplant stir-fried with onions and scallions in Sichuan spicy sauce. The traditional recipe uses pork (add $3.00), but you may add chicken (add $3.00) or shrimp (add $4.00).
This spicy braised soft tofu dish is named after the "pock-marked grandmother" who is credited with creating it in the city of Chengdu in the Sichuan province in the late 1800s.
Lightly fried tofu braised with mixed vegetables in ginger sauce.
Tender-crisp french green beans bathed in a sweet hoisin sauce with onion and scallions, an irresistible combination.
Green vegetables in green curry. Also can be served with chicken, pork, beef, tofu (add $4.00) or shrimp (add $5.00).
Rice cake in Chinese is called "Nian Gao", which means new year cake, made from glutinous rice, stir-fried with baby bok choy, bean sprouts and your choice of chicken, beef, pork, tofu or shrimp (add $5.00).
Fresh Chinese greens, bean sprouts with thick wheat noodle, choice of chicken, beef, pork, tofu or shrimp (add $5.00).
This simple and hearty family noodle dish is elevated to the poetic with its Chinese name. Believed to have been given because pieces of ground pork, which climbing to the bean thread noodles, look like an army of ants on the move.
Flat rice noodle stir-fried with eggs, bean sprouts and baby bok choy in sweet soy sauce. Choice of chicken, beef, pork, tofu or shrimp (add $5.00).
Thin egg noodles pan fried until crispy, then served together with mixed vegetable meat or seafood in chef's special brown sauce on top, and choice of chicken, beef, pork, tofu or shrimp (add $5.00).
