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Appetizers |
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| Spring Rolls |
6 |
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Crispy rolls stuffed with shiitakes, bamboo shoots, carrots, cabbage and rice noodles |
| Pork Pot Stickers |
7 |
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Pan-sauteed dumplings filled with pork, cabbage, ginger and scallions |
| Vegetable Pot Stickers |
7 |
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Sauteed dumplings filled with cabbage, carrots, mushrooms, egg, rice noodles, ginger and scallions |
| Tea-smoked Duck |
9 |
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Duck steamed, then wok-smoked with Pu Erh tea; served with hand-made buns and Hoisin sauce |
| Minced Chicken in Lettuce Cups |
9 |
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A stir-fry of chicken, basil, fresh chilies, onions, scallions, ginger and garlic served in "cups" of lettuce |
| Salt and Chili Pepper Calamari |
9 |
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Seasoned in a light batter and wok-roasted with chilies, garlic and scallions; served on a bed of crispy noodles |
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Soups |
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| Hot and Sour Soup |
3 / 8 |
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Bamboo shoots, tofu, wood ears, tomato, mushrooms, lily buds and egg flower in chicken broth |
| Won Ton Soup |
4 |
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Pork, scallion and cabbage-stuffed won tons; served in chicken broth with mushrooms and spinach |
| Won Ton Noodle Soup |
10 |
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Won tons served with prawns, chicken, mushrooms, carrots, spinach, scallions and noodles in chicken broth |
| Mrs. Luo's Chicken Jook |
8 |
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Rice porridge served with shredded chicken, crispy noodles, scallions, cilantro, ginger and a soy sesame sauce |
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Salads |
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| Chinese Chicken Salad |
9 |
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Roasted chicken, lettuce, carrots, cilantro, rice sticks with peanuts and sesame seeds in a lemon-soy vinaigrette |
| Vegetarian Salad |
9 |
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Crispy tofu, lettuce, carrots, cilantro, rice sticks with peanuts and sesame seeds in a lemon-soy vinaigrette |
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Noodles |
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| Beef Chow Fun |
10 |
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Flank steak stir-fried with scallions, onions, bean sprouts and ribbons of fresh rice noodles |
| Chicken Chow Mein |
10 |
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Stir-fry of chicken, carrots, scallions, onions, bean sprouts and fresh egg noodles |
| Stir-fried Curry Mi Fun |
9 |
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A spicy, curry stir-fry of rice vermicelli noodles, five-spice tofu, egg, red bell pepper, bean sprouts and onions |
| Soy Noodle Delight |
9 |
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A light stir-fry of tofu ribbons, soy beans and Sichuan vegetable |
| Scallops and Wild Mushroom Yi Mein |
11 |
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Soft egg noodles braised with scallops, wild mushrooms and yellow chives |
| Hong Kong Noodles |
12 |
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Prawns, flank steak, chicken, bok choy, carrots, broccoli and mushrooms over crispy, pan-fried noodles |
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Lunch Specials |
| served with jasmine rice (substitute brown rice for $0.50) |
| Sichuan Green Beans |
8 |
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Dry-braised in a spicy, ginger, garlic, brown bean and chili sauce |
| Garlic Eggplant |
8 |
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Gently stir-fried in a sweet, chili and garlic sauce; garnished with scallions |
| Stir-fried Vegetables |
8 |
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Broccoli, bok choy, carrots, bamboo shoots, tofu, cauliflower, mushrooms, ginger and garlic |
| Kung Pao Chicken |
8.50 |
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A spicy stir-fry of chicken, scallions, peanuts and red chilies |
| Stir-fried Chicken and Vegetables |
8.50 |
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Chicken, bok choy, broccoli, carrots, mushrooms, ginger and garlic |
| Tomato, Beef and Tofu |
9 |
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A home-style dish with flank steak, tomato, tofu, onions, scallions and oyster sauce |
| Mongolian Beef |
9 |
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Spicy stir-fry of flank steak, onions and scallions; served on a bed of rice sticks |
| Wok-tossed Prawns |
9.50 |
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Lightly battered and stir-fried with garlic, red chilies, peas, carrots and onions in a sweet and spicy sauce |
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A La Carte |
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| Stir-fried Pea Shoots |
10 |
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Tender, leafy pea shoot tips, stir-fried with garlic |
| Lemongrass Chicken |
11 |
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A spicy stir-fry of chicken, sugar snap peas, red bell pepper, lemongrass, basil, scallions and chili sauce |
| Black Bean Chicken |
11 |
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Chicken, red bell pepper and yellow onions stir-fried with black beans and chili sauce |
| Ma Po Tofu |
11 |
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A spicy home-style dish of silken tofu and ground pork braised in a spicy brown bean sauce |
| Mu Shu Pork |
12 |
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A stir-fry of pork, cabbage, shiitake, egg and scallions; served with homemade pancakes and Hoisin sauce (vegetarian option available) |
| Dragon Beef |
11 |
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A lightly spicy stir-fry of flank steak, scallions, Chinese and yellow chives, red chilies and five-spice tofu |
| Savory, Sweet, Stir-fried Beef |
11 |
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Flank steak stir-fried in a rich, sweet and tangy sauce; served over stir-fried broccoli |
| Crystal Prawns |
12 |
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Delicately stir-fried with soy beans, mushrooms, scallions, ginger and garlic |
| Walnut Prawns |
13 |
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Lightly battered and tossed in a sweet sauce; served with candied walnuts |
| Stir-fried Salmon |
13 |
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Lightly battered and stir-fried with red bell pepper, shiitake mushrooms and crispy tofu in a chili and oyster sauce |
| Scallops, Prawns and Calamari in a "Bird's Nest" |
13 |
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Lightly stir-fried with sugar snap peas, carrots, chives, ginger and garlic; in a "nest" of crisped potato julienne |
| Steamed Hawaiian Butterfish |
13 |
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Fresh Hawaiian butterfish accented with soy, hot sesame oil and rice wine; garnished with stir-fried bok choy |
| Steamed Black Bean Salmon |
13 |
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Salmon filet steamed in a light sauce of black beans, soy and rice wine; garnished with spinach |
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(415) 474-6888