CHEF'S SPECIALTIES
CHEF’S SPECIALTIES
ROYAL PRAWN 奶油核桃大虾
Crispy gulf shrimp mixed in Asian mustard mayo, topped with honey walnuts GF
辣CUMIN LAMB 孜然羊肉
Stir-fried lamb meat with onions and bell peppers
PORK RIBS, WU-XI STYLE 無錫排骨
Slow braised and tender, with a lightly sweet and savory flavor
辣SICHUAN GON BAO PORK 宫保肉丁
Cubed pork stir-fried with green onions, garlic, ginger, chili pods and roast peanuts on a bed of lettuce
CURRY BEEF
Chunks of beef shank meat slow braised with potatoes, carrots, coconut milk and lemon grass in yellow curry
DUCK With LEEK 三彩鴨絲
Julianne roast duck, stir-fried with leek, celery and red pepper in a spicy brown sauce
CRYSTAL SHRIMP 水晶虾仁
Specially marinated shrimp, stir-fried in a light sauce, with a very clean crispy and fresh taste, a classic Shanghai dish GF
ZHO LIU FISH 糟溜鱼片
Slices of white fish fillet, in a delicious and light white wine sauce, topped with goji berries on a bed of spinach GF
辣SICHUAN SPICY FISH 水煮魚
Slices of white fish, bok choy, chili pods, garlic, scallions
辣SPICY BEEF 水煮牛
Slices of beef, bok choy, chili pods, garlic, scallions
辣CRISPY RED SNAPPER
Crispy red snapper fillet with shiitake mushrooms, red bell peppers in garlic sauce
DONG-PO PORK BELLY 東坡肉
Five spice slow braised pork belly, on a bed of bok choy. named after the famed ancient poet, Su Dong-Po, for his special pork belly recipe
辣ANTS CLIMBING TREES “MA YI SHANG SHU” 螞蟻上樹
A classic Sichuan dish with yam vermicelli, cooked with minced pork, in a fermented chili sauce, with garlic, wood ear mushrooms, and green onions
CRISPY PORK TENDERLOIN 七味炸排骨
The original thin cut fried pork tenderloin, seasoned with chi-wei fen; seven-spice, a traditional taiwanese flavor
THREE CUP CHICKEN 三杯鸡
Boneless thigh meat and king oyster mushrooms, in a savory braised of soy sauce, rice wine and sesame oil with garlic, ginger, and basil. a traditional Taiwanese cuisine
辣= SPICY
Please alert your server of any food allergies. Many of our entrees are or can be prepared gluten free, just ask!