Deep fried tiger prawns tossed with white peppercorn and kosher salt.
Prawns, tender breast of chicken and mushrooms sauteed in a tomato-ginger sauce. Served on a bed of hot sizzling rice.
Breaded shrimps crispy fried, served in a zesty lemon sauce.
Sweet and spicy with onion and ginger.
Tender morsels of giant sea scallops, king prawns and calamari sauteed with bell pepper and water chestnuts.
Tender sea scallops and water chestnuts in a ginger-garlic sauce.
Glazed walnuts and water chestnuts in a light creamy sauce.
Sweet and sour vegetarian style with water chestnuts and wheat gluten.
Country style with vegetables in garlic sauce.
Braised tofu with delicate Shitake mushroom, broccoli and Napa cabbage.
Tender tofu baked in a clay pot in garlic pepper sauce. Made famous from Granny Mapo.
Chunks of tofu and Mandarin peanuts with roasted Sichuan chili and Shanxi vinegar.
Tofu in Mandarin basil sauce and toasted with sweet almonds.
A great dish to complement other. Sauteed seasonal vegetables to tempt Buddha himself.
In ginger garlic Sichuan sauce.
Tender Chinese eggplant deep fried in spicy garlic sauce.
Fresh string beans crispy fried with aromatic chili sauce.
Fresh button mushrooms in lemon basil sauce.
Delicate noodles and sprouts in Sichuan peanut sauce.
Served with peanut sauce.
Beef sate, gan bian string beans, vegetable spring rolls, chicken wings, crispy wonton and BBQ prok. Cooked with your own firepot.
A traditional recipe from Tianjing province.
Minced vegetables wrapped with our homemade potstickers skin then wok grilled till crisp.
Deep fried giant prawns.
Our soups are made to order with low fat and low sodium stock.
With BBQ pork, fresh spinach and egg drops in chicken broth.
A hearty combination of prawns, chicken, BBQ pork and garden vegetables in chicken broth.
Creamy corn with small tender breast of chicken chunks served in our homemade rich broth.
A combination of chicken, cilantro, peas, onions and broccoli stir fried in hot chili sauce.
Exquisite blend of shrimps, chicken, beef and garden vegetables in a basket of crispy noodles.
Served with 4 homemade Mandarin pancakes.
Wok sauteed with pressed aromatic tofu.
Tender pieces of thinly sliced baby ribs glazed with roasted garlic honey sauce.
Sweet & Sour boneless ribs.
Lots of garlic and ginger.
Crispy fried tenderloin in honey sauce with toasted sesame seeds.
Flank steak with broccoli in garlic sauce.
Tenderloin and scallions on a bed of crisp rice noodles.
Paper thin spring lamb, bean sprouts, garlic and fresh mint leaves served on a sizzling plate.
Ground tenderloin with cilantro and broccoli.
Wok baked tender chicken with mushrooms, broccoli, garlic, onion and sweet basil.
With broccoli and celery.
Crispy chicken with chef's special sauce. A historical dish named after a famous general.
Infused with mandarin orange and spicy honey wine sauce.
Breast of chicken in citrus lemon sauce. Served on a bed of lettuce.
With carrot and snow peas (seasonal).
Succulent duck roasted with honey water & aromatic spices. A Beying classic served in the forbidden city for imperial guests.
Chunks of chicken and Mandarin peanuts with roasted Sichuan chili.
Breast of chicken sauteed with celery, bell peppers and water chestnuts in a spicy plum sauce.
Sauteed with bell peppers, onions and garlic in black bean sauce.
Crispy filets in ginger, garlic and Taiwanese black vinegar.
Breaded and served with zesty lemon sauce.
Sweet and spicy filet with basil and red chili sauce.
All lunch items served with hot and our soup and choice of fried rice or steamed rice.
1 Party Tray Entree1 Party Tray Side
2 Party Tray Entree2 Party Tray Sides.
3 Party Tray Entrees3 Party Tray Sides.
4 Party Tray Entrees4 Party Tray Sides.
Minimum for Two.
For Two People:Hot & Sour SoupPot StickersHunan BeefGarlic ChickenSteamed RiceGreen Tea Ice CreamFor Three Add:Lamb Marco PoloFor Four Add:Garden Vegetable ShrimpFor Five Add:Peking DuckFor Six Add:Kung Pao Chicken
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