| Seafood Custard with Osetra Caviar |
$12.00 |
savory custard with crab, seasoned conpoy scallops, and seafood essence steamed in an eggshell with a dollop of osetra caviar |
| Minced Duck in Lettuce Petals |
$12.00 |
roasted duck with water chestnuts, celery, kalamata olives and black mushrooms served on chilled lettuce leaves with house-made plum sauce |
| Nanking Spring Rolls |
$7.00 |
delicate and crispy petite spring rolls stuffed with julienne of fish, sprouts, and chives served with sweet and sour sauce and hot mustard |
| Yiubao Prawns |
$12.00 |
crackling prawns with edible shells, wok-tossed with ginger, scallions and shaoxing rice wine |
| Yangtze River Lite Fry |
$14.00 |
tender white fish lightly wrapped in river grass flash-fried to golden crispness and served with ginger aioli, black vinegar and sichuan pepper-salt |
| Sweeten-Glazed Short Ribs |
$13.00 |
pork ribs wok-glazed in a tangy chiangkiang sauce with sprinkle of sesame seeds and lemon zest |
| Pork and Shrimp Potstickers |
$7.50 |
made fresh daily; pan seared and served along with chili-vinegar dipping sauce |
| Dumplings in Chili Broth |
$9.00 |
wonton style pork and ginger dumplings poached and bathed in a sichuan chili-wine broth |
| Chili-Encrusted Fried Calamari |
$9.00 |
gently scored squid lightly fried with anaheim peppers, served with spicy plum sauce |
| Shrimp and Chestnut Custard Rolls |
$14.00 |
Crispy shrimp rolls served with a lettuce cup, Chinese fivespice, fleur de sel, and hot Chinese mustard |
| Traditional Caviar Service |
$78.00 |
osetra caviar, served with chopped eggs, chives and finely diced onions on toast points, with a clean vodka shooter or champagne |
| Five-Temple Chicken Salad |
$12.00 |
grilled chicken breast tossed with julienne of greens, rice noodles in a ginger sesame dressing |
| Drunken Chicken |
$12.00 |
traditional style yellow skin chicken poached and marinated with shaoxing wine and fen shiu liquor |
| Eel Crisp and Celery Sticks |
$10.00 |
thin crispy glazed eel threads tossed with shaved celery and shredded pickled ginger |
| Triple Steamer |
$12.50 |
three stacked baskets of dim sum favorites; har gaw, daizi- jiao, and shaolung bao with assorted dipping sauces |
| Steamed Shaolung Bao |
$10.00 |
double basket of world famous shanghai steamed dumpling filled with juicy broth, served with ginger vinegar |
| Babaolajian |
$12.50 |
edible basket of eight traditional ingredients |
| Pressed Spinach |
$6.00 |
served hot with chopped bean cakes |
| Sichuan Sisters |
$8.00 |
spicy ginger cucumbers with pickled cabbage hearts |
| Mock Goose and Kalfu |
$6.00 |
large tree and braised black mushrooms |
| Neptunes Hot and Sour Soup |
$6.00 |
spicy seafood consommé with shrimp, scallops, savory vegetables, eggs and cilantro-red pepper sprinkle |
| Bamboo Steamed Chicken and Winter Melon |
$6.50 |
perfectly cooked chicken breast segments, black mushroom and winter melon steamed in a bamboo tube |
| Three Precious |
$7.00 |
steamed upside-down bowl of ham, chicken, and bamboo shoots, in pork stock |
| Firecracker Chicken |
$14.00 |
sichuan dry-wok fired (or kung pao) method of cooking generous portions of dried chili peppers, chive buds, and fried garlic with seared chicken |
| Lemon Chicken Deluxe |
$14.00 |
grilled breast laced with a tangy lemon sauce |
| Cindys Clay Pot Chicken |
$14.00 |
slow-flame cooked chicken in the pot with shiitake mushrooms, lopcheung sausage, ginger, garlic and onions, home style |
| Chicken Lily Black Bean Sauce |
$14.00 |
tender, sliced breast of chicken cooked with fresh sweet lily bulbs in a fermented black bean sauce |
| The Original General Tso's Chicken |
$14.00 |
lightly breaded and wok-braised chicken with celery, peppers, onions, loads of garlic in a tangy spicy-sour sauce |
| Tea Smoked Squab |
$14.00 |
chengdu technique of smoking over camphor and tea leaves, served with lotus buns, pepper-salt and sour plum sauce |
| Beggars Chicken |
$35.00 |
a whole chicken stuffed with seasonal spices and ingredients wrapped in clay flour and slow baked for several hours. the clay seals in all the juices and is broken tableside before the bird is carved |
| Jin Jiang Peking Duck |
$36.00 |
roast peking duck served with crisped skin. accompanied by cucumber, scallion flower and plum-hoisin sauce in paper-thin crepes or lotus buns-prepared tableside |
| Crispy-Chewy Sichuan Beef |
$16.00 |
multiple-seared beef strips wok tossed with julienne of carrots and celery in sichuan peppercorn sauce |
| Black Pepper Steak Kow |
$20.00 |
wok-seared tenderloin filet mignon of steak with fresh brown button, oyster mushrooms and snow peas in a coarse black pepper sauce |
| Manchurian Filet of Beef |
$22.00 |
filet steak grilled over a julienne of potatoes, peppers in a japanese influenced chinese tonkatsu sauce |
| Tangerine Beef with Celery Hearts |
$15.00 |
sliced tender beef seasoned with dry tangerine peels, star anise, and sichuan peppercorns wok-tossed with celery hearts |
| Spicy Salt and Pepper Short Ribs |
$15.00 |
double-wok tossed with red chili, scallions, and a classic pepper-salt seasoning |
| Braised Five Spice Shank |
$22.00 |
whole pork shank braised in rich soya, star anise, cloves, cassia, fennel, ginger and rock sugar served with sugar pea shoots |
| Twice - Cooked |
$14.00 |
thinly sliced steamed pork belly, wok tossed with bell peppers, pressed bean cakes and leeks in a spicy bean sauce |
| Hunan Smoked LaRou |
$14.00 |
hunan style cured smoked pork belly with lop cheong sausage wok fired with leeks, and roasted garlic |
| The Lion King |
$16.00 |
giant fluffy pork and tofu meat ball lions-heads, slow-cooked in a mung bean noodle mane. served with a demi-glace and bok choy |
| Chairman Maos Red Cooked Pork Pot |
$16.00 |
slow red cooked lean pork with roasted garlic presented in an earthen casserole and served with lotus buns |
| Glazed Pork Belly on Red Rice Wine Lees |
$16.00 |
slow braised and finely rendered, simmered in fermented red-rice lees and served in a traditional fashion with sautéed spinach |
| Five Spice Mongolian Lamb Chops |
$24.00 |
five spices marinated, grilled lamb chops with roasted whole chestnuts |
| Xian Peppercorn Lamb Tenderloin |
$18.00 |
wok-fired lamb with leeks and peppercorn sauce |
| Islamic Spiced Lamb In Clay Pot |
$16.00 |
xia jiang provincial version of braised lamb with exotic Indian kari spices |
| Old Shanghai Lobster Trap |
|
whole New England lobster cooked to order-please ask for todays preparations |
| Fish on a Vine |
$17.00 |
filet of fish formed and served in a red wine verjus-soya reduction garnished with vine segments and grapes |
| Zhao Liew Fish Pillows |
$16.00 |
tender sliced filet of cod cooked in rice sherry with yinyang black and silver tree-ear mushrooms |
| Dragonwell Shrimp |
$16.00 |
delicately sautéed white shrimp with green Dragonwell tea leaves and essence, served with traditional black vinegar |
| Red Chili Prawns |
$16.00 |
cooked in spicy sesame-chili sauce on a bed of wok-fired leeks |
| Kung Pao Prawns |
$16.00 |
classic dry-wok fired prawns with Sichuan chili, roasted peanuts and scallion flower |
| Garlic Prawns Chinoise |
$22.00 |
large wok-seared prawns with cracked pepper and minced garlic atop house-made noodles |
| Three Coins in a Fountain |
$18.00 |
medallions of sea scallops with zucchini discs in a sate sauce, a rich seafaring sauce created by legendary ming dynasty chef tia chieu |
| Fresh Crab |
|
ginger-scallion, roasted garlic, xo, salt and pepper, or steamed |
| Buddha Jumps Over The Wall |
$75.00 |
a chiu chow specialoccasion dish of braised sun-dried abalone, superior shark's fin, preserved scallops, oysters, and black skin chicken, slow-steamed in lotus leaves with superior double-boiled br |
| Whole Squirrel Filet Fish |
|
squirrel-cut and boneless selection in piquant sweet and sour glaze with lychee fruit, yellow squash and black mushrooms, and finished with toasted pine nuts |
| Steamed Whole Fish |
|
our selection of the day on top of bamboo pith- wrapped scallions, steamed over ginger and topped with sizzling shaved black mushrooms |
| Sichuan Braised Chili Fish |
|
(available also as filet), fresh daily selection slow-cooked in a spicy chili bean paste-a spicy dish! |
| Wok Roasted Catfish |
|
braised with black mushrooms, young bamboo shoots, and roasted garlic in classic Chinese brown sauce, served tableside |
| Buddhas Golden Picnic Basket |
$12.00 |
eight delicious Asian vegetables individually cooked and collected in a golden-woven taro basket |
| Jade and Ebony |
$12.00 |
braised ebony black mushrooms surrounded by tender jade green shanghai baby bok choy hearts |
| Nanking Yuxiang Garlic Eggplant |
$11.00 |
strips of japanese eggplant wok-braised in a tangy garlic sauce with classic yuxiang fragrance |
| Sichuan Green Beans |
$10.00 |
flash-cooked with garlic, shallots and pickled radish |
| Pea Shoot Delight |
$10.00 |
gently wokked sugar-pea shoots in famous Kaoliang liquor |
| MaPo Tofu |
$10.00 |
Pockmarked Grandma's famous recipe of silken bean curd with minced pork and Sichuan peppercorns |
| Family Style Tofu Delight |
$12.00 |
lightly wokked cooked firm bean curd in a casserole with eight vegetarian selections-a little spicy |
| Vegetable Rice with Cured Chinese Sausage |
$10.00 |
|
| Beijing Thousand Layer Bread (Steamed or Fried) two rolls |
$8.00 |
|
| Yang Chow Fried Rice |
$12.00 |
|
| Chefs Choice Lo Mein |
$12.00 |
|
| Garlic Noodles |
$10.00 |
|
| Steamed Rice |
$2.00 |
|
