CHEF’S SPECIALTIES

ROYAL PRAWN 奶油核桃大虾
Crispy gulf shrimp mixed in an asian mustard mayo, topped with honey glazed walnuts, and garnished with broccoli GF

辣 CUMIN LAMB 孜然羊肉
Stir-fried sliced lamb with celery, onions, and green bell peppers in a rich and earthy spicy brown sauce

辣 GON BAO PORK 宫保肉丁
Cubed pork stir-fried with green onions, garlic, ginger, chili pods and roasted peanuts on a bed of lettuce

CURRY BEEF
Cubed beef shank slow braised with potatoes, carrots, coconut milk and lemon grass in yellow curry

辣 DUCK With LEEK 三彩鴨絲
Julianne roast duck, stir-fried with leek, celery and red bell peppers in a spicy brown sauce

CRYSTAL SHRIMP 水晶虾仁
Specially marinated shrimp, stir-fried in a light sauce, with an immaculate crisp and fresh taste, a simple yet classic Shanghainese 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 

WU-XI PORK RIBS 無錫排骨
Slow braised and tender, with a lightly sweet and savory flavor, served alongside bok choy

辣 SICHUAN SPICY FISH 水煮魚
Slices of white fish, garlic, napa cabbage, chili pods, and garlic in a spicy sichuan pepper corn sauce, garnished with scallions

辣 SICHUAN SPICY BEEF 水煮牛
Thinly sliced beef, napa cabbage, chili pods, and garlic in a spicy sichuan pepper corn sauce, garnished with scallions

辣 CRISPY RED SNAPPER
Crispy red snapper fillet with shiitake mushrooms and red bell peppers in a spicy 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, yam vermicelli noodles cooked with minced pork and wood ear mushrooms, in a fermented chili garlic sauce, and garnished with green onions

辣 CRISPY PORK TENDERLOIN 七味炸排骨
Thin cut fried pork tenderloin, seasoned with, salt, pepper, and seven-spice, a traditional Taiwanese flavor, tossed with green onions, jalapeños, and red bell peppers

THREE CUP CHICKEN 三杯鸡
Boneless thigh meat and king oyster mushrooms, braised in a savory soy, rice wine, and sesame oil sauce, topped with garlic, ginger, and thai 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!