Egg rolls, chicken wings, chicken fingers, beef teriyaki, boneless spare ribs, crab rangoons and fried shrimp.
A boneless crispy chicken meat served in light tangy lemon sauce.
Fine medium chunks of tofu quickly fried until crispy and then with tangy ginger spicy sauce.
This remarkable dish was originally created for General Gau during the Ching dynasty. Fine large chunks of chicken quickly fried until crispy and then sauteed with tangy Hunan sauce.
Slices of chicken dipped in lotus flavor, fried and cooked in an exquisite sesame sauce.
Sliced chicken flavored to retain flavor, sauteed over a high flame with crunched tangerine rings and hot pepper. A light fragrant dish.
Sliced beef served to retain flavor, sauteed over a high flame with crushed tangerine rings and hot pepper. A light fragrant dish.
Sauteed crispy shrimp with sweet pepper, mushroom and broccoli, in our chef's special spicy aromatic sauce.
Szechuan style beef, chicken and shrimp.
Jumbo shrimp, chicken white meat, roast pork and beef sauteed with vegetables.
A blend of young lobster meat, scallops, shrimp and crab meat with a variety of vegetables bound with a traditional sauce.
Chicken fingers, blended with beef, lobster, shrimp, pork and vegetable in a plate of pork lo mein.
Chicken and tender beef with fresh garden vegetables with our chef's special sauce.
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