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Appetizer |
Soup |
Summer Fruit Dish | Seafood |
Poultry | Pork |
Steak | Lamb |
Vegetable and Tofu | Fried Rice/Noodle
Chinese Kitchen
click here for Japanese menu
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Appetizer |
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Spicy Thai
Style Salad |
$7.00 |
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Squid, Shrimp, shredded onions, celery, carrots,
chilies, clantro, fish sauce and lemon juice |
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Tea
Smoked Moulard Duck Breast (served cold) |
$9.00 |
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Oolong tea smoked Moulard duck breast |
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Chicken
Salad - Pong Pong Chicken (served cold) |
$7.00 |
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Poached chicken breast, julienne of cucumber and
carrots, and bean noodle in a sesame dressing |
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Crispy
'Taiwanese' Chicken Wings |
$6.00 |
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Lightly fried chicken wings tossed in pepper-salt |
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Dumplings
in Chili Oil |
$6.00 |
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Wonton style pork, shrimp and scallion dumplings,
poached and tossed in spicy sweet chili oil |
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Beef
Potstickers |
$5.00 |
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Freshly made ground sirloin beef potstickers, served
with chili-vinegar |
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Vegetable
Steamed Dumplings |
$5.00 |
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Steamed dumplings made with baby bok choy, bean noodle,
bean curd, egg and mushroom |
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Shiaolung
Bao |
$6.00 |
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Juicy Shanghai dumplings made with pork, scallion,
ginger and chicken broth, steamed to perfection |
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Steamed
Seafood Dumplings |
$7.00 |
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Steamed dumplings made with shrimp, scallop and fish |
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Combination Steamed Dumplings |
$7.00 |
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Three kinds - vegetarian, seafood and Shiaolung Bao |
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Seafood
Puff |
$5.00 |
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Our owner's version of Crab Rangoon, made with shrimp,
crab meat and cream cheese |
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Asparagus
Skewed Shrimp |
$8.00 |
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Asparagus spears skewered with minced tiger prawns |
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Spring
Rolls |
$4.50 |
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Spring roll stuffed with shrimp, shiitake mushroom and
vegetables |
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Seafood
Rolls |
$7.00 |
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Crispy fried tofu skin roll stuffed with julienne of
fish, squid, shrimp, chives and ginger |
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Soup
(per person) |
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Wonton Soup |
$4.00 |
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Shrimp and pork dumplings, seasonal vegetables, seaweed
and chicken pickles in chicken broth |
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Hot and
Sour Soup |
$4.00 |
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Vegetable consomme with tofu, wild mushroom, winter
bamboo, carrots, wood ear and egg flour |
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Summer
Fruit Dish
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Empress
Lychee Pork |
$17.00 |
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Lychee nuts and minced pork tenderloin sauteed in a
tangy fruit sauce |
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Fuji
Apple Shrimp |
$22.00 |
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Stir-fried with Fuji apple, tiger prawns, asparagus and
carrots |
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Pineapple
Fish |
$19.00 |
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Lightly fried flounder, stir-fried with pineapples,
served in pineapple shell |
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Seafood
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Minced
Shrimp in Lettuce Wrap |
$18.00 |
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Minced shrimp, scallions and rice noodle, topped with
pine nuts |
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Braised
Pepper Shrimp |
$19.00 |
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Tiger prawns with scallions, ginger, garlic and chili |
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Stir-fried Shrimp with Wild Mushrooms |
$22.00 |
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Delicately sauteed with tiger prawns and various
selected wild mushrooms |
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Pineapple
Walnut Shrimp |
$23.00 |
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Tiger prawns lightly fried, tossed in Japanese mayo,
topped with walnuts and served in pineapple shell |
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Shrimp
Black Bean Sauce |
$19.00 |
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Tiger prawns with red, green, and yellow bell peppers,
in black bean sauce |
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Pepper-Salt Shrimp |
$22.00 |
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Shelled shrimp cooked with chilies, scallions, and
classic pepper-salt preparation |
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Cashew
Shrimp |
$22.00 |
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Tiger prawns lightly sauteed with cashew nuts and
steamed broccoli |
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Sichuan
Shrimp |
$22.00 |
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Tiger prawns wok tossed with wood ear and jicama in our
Sichuan spicy sauce |
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Sichuan
Scallops |
$22.00 |
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Sea scallops wok tossed with wood ear and jicama in our
Sichuan spicy sauce |
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Sea
Scalops with Wild Mushrooms |
$22.00 |
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Delicately sauteed with sea scallops and arious selected
wild mushrooms |
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Lemon
Glazed Flounder |
$18.00 |
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Lightly fried flounder cooked in pineapple, lemon and
tomato reduction |
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Pepper-Salt Flounder |
$18.00 |
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Lightly fried flounder cooked with chilies, scallions
and classic pepper-salt preparation |
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Hot
Braised Flounder |
$18.00 |
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Flounder slow cooked in chili, garlic, ginger and
scallions |
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Basil
Ginger Calamari |
$18.00 |
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Tender calamari infused with basil, ginger and garlic,
in wine-soy sauce |
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Ginger
Scallion Steamed Sea Bass |
$28.00 |
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Steamed sea bass over scallion and ginger, topped with
sizzling cilantro oil |
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Stir-Fried Soft Shell Crab |
$23.00 |
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Soft shell crab lightly fried and tossed in a special
egg sauce |
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Soft
Shell Crab in Black Bean Sauce |
$23.00 |
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Soft shell crab lightly fried, sauteed with red, yellow
and green bell peppers in black bean sauce |
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Braised
Sea Cucumber |
$29.00 |
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Sea Cucumber cooked with scallions and dried Chinese
black mushrooms |
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Poultry
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Chicken
Lettuce Wrap |
$14.00 |
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Minced chicken breast, scallions and rice noodle, topped
with pine nuts |
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Kung Pao
Chicken (spicy) |
$15.00 |
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Classic dry-wok fired chicken with Sichuan chilies,
roasted peanuts and scallions |
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Stir-fried Chicken with Wild Mushrooms |
$17.00 |
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Chicken breast sautéed with various selected wild
mushrooms |
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Cashew
Chicken |
$17.00 |
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Chicken breast lightly sautéed with cashew nuts and
steamed broccoli |
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Basil
Ginger Chicken |
$16.00 |
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Boneless chicken infused with basil, garlic, ginger,
sautéed and finished in sugar, soy, Shiaoxing wine
reduction, served in clay-pot |
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Shanghai
Lil General's Chicken |
$16.00 |
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Lightly breaded chicken wok braised with chilies,
garlic, scallions in a special sauce |
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La Tze
Chicken (spicy) |
$14.00 |
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Boneless chicken cooked with dry chilies, red pepper
chili sauce, bell peppers and English cucumber |
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Lemon
Chicken |
$15.00 |
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Lightly fried chicken breast in lemon sauce |
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Taiwanese
Fried Chicken |
$14.00 |
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Bone-in chicken with skin lightly fried and tossed in
pepper-salt |
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Basil
Duck Breast |
$26.00 |
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Moulard duck breast, ginger, basil and bell peppers |
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Roast
Duck |
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Half |
$15.00 |
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Whole |
$28.00 |
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Peking
Duck (72 hours notice) |
$38.00 |
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Pork
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Woo Shi Ribs |
$16.00 |
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Stewed pork ribs in a special sauce |
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Orange
Glazed Pork Tenderloin |
$16.00 |
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Pork tenderloin braised in tangy orange sauce |
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Spicy
Salt and Pepper Pork |
$16.00 |
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Pork tenderloin double cooked with chilies, scallions,
and a classic pepper-salt preparation |
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Twice-Cooked Pork |
$15.00 |
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Sliced pork, wok tossed with bell peppers and onions in
a spicy bean sauce |
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Spicy
Garlic Pork (Sichuan style) |
$16.00 |
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Stir-fried shredded pork with wood ear, jicama and
garlic |
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Beijing
Pork |
$17.00 |
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Pork and shredded scallions with homemade crepes |
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Lion's
Head - Shi Zi Tou |
$18.00 |
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Fluffy pork meat balls slow-cooked with mushrooms, baby
bok choy and CHinese cabbage in a slow simmered brown
sauce |
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Pork
Tenderloin (Beijing style) |
$16.00 |
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Pork tenderloin sauteed with shredded ginger and
scallions |
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Ants on a
tree (spicy) |
$14.00 |
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Pork and ceophane noodles lightly sauteed with garlic,
onions and chili |
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Moo Shu
Pork |
$17.00 |
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Julienne of pork, savoy cabbage, egg and shredded
scallions, served with crepes and plum sauce |
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Steak
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Oyster Sauce
New York Strip |
$24.00 |
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Black Angus New York strip and broccoli sauteed in
oyster sauce |
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New York
Strip and Cilantro |
$24.00 |
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Black Angus New York Strip stir-fried with cilantro and
various selected wild mushrooms |
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Sar-Char
New York Strip |
$24.00 |
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Sar-Char sauce stir-fried Black Angus New York strip
with spinach |
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Black
Pepper Steak |
$24.00 |
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Black Angus New York strip cooked with mushrooms in a
coarse black pepper sauce |
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Scallion
New York Strip |
$24.00 |
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Black Angus New York strip sauteed with shredded ginger
and scallions |
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Rainbow
New York Strip |
$24.00 |
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Black Angus New York strip cooked with tomatoes and red,
yellow and green bell peppers |
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Braised
Beef with Vegetables |
$24.00 |
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Chef Chung's speical dish - Black Angus New York Strip
slowly cooked with mushrooms, onions, carrots and daikon |
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Lamb
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Chef Chung's
Lamb Chop |
$25.00 |
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Baby lamb chops marinated in Chef Chung's recipe,
stir-fried with onions and tri-colored bell peppers |
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Lamb
Extravaganza |
$25.00 |
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Strips of lamb tenderloin sauteed with shredded ginger
and scallions |
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Owner's
Lamb Speical |
$25.00 |
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Sliced lamb tenderloin prepared in owner monther's
recipe, served with homemade crepes and scallion |
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Sar-Char
Lamb |
$25.00 |
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Sar-Char sauce stir-fried lamb tenderloin with spinach |
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Vegetable and Tofu
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Shanghai Lil
Bei-Yeh Tofu Stir-fry |
$12.00 |
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Wok tossed pickled vegetables, soy beans, and Bei-yeh
Tofu |
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Sichuan
Green Beans |
$11.00 |
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Traditional braised green beans with garlic, ginger and
pickle radish |
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Mapo Tofu
(with or without pork) |
$11.00 |
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Braised soft bean curd tofu in hot chili sauce |
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Yushiung
Eggplant |
$11.00 |
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Strips of Chinese eggplants wok braised in a minced pork
'Yushiung' sauce |
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Sauteed
Wild Mushrooms and Asparagus |
$16.00 |
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Lightly sauteed wild mushrooms and seasonal vegetables |
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Sauteed
Tofu and Shrimp |
$16.00 |
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Fresh, silken tofu simmered with white shrimp |
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Dragon's
Teeth |
$10.00 |
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Savoy cabbage stir fried with dry chilies |
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Daily
Vegetables Calypso |
$11.00 |
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Daily vegetables stir-fried in a light sauce |
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Fried
Rice/Noodle
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Vegetable |
$10.00 |
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Chicken |
$11.00 |
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Beef |
$13.00 |
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Shrimp |
$13.00 |
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"Yang
Chow" |
$14.00 |
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Beef, chicken, shrimp and barbecued pork in fried
rice/noodle |
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Shanghai
Rice Cake |
$15.00 |
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Beef, chicken, shrimp, pork, rice cake and vegetables in
fried rice/noodle |
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Consuming raw or undercooked meats,
poultry, seafood, fish, shellfish, or eggs may increase your
risk of food borne illness |
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