*Spicy
+Gluten Free
Prices & items are subject to change without prior notice.
Before placing your order, please inform your server if a person in your party has a food allergy.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illnesses.
Children's Menu Are server Dining room only.
Cheng Du

Appetizers
Soups
Authentic Chinese Dishes
Seafood
Poultry
Beef
Lamb & Pork
Light Dishes
Noodles
Vegetables
House Suggestions
Yu-Hsiang Style

Yu-Hsiang literally means, “aromatic fish.”
The sauce includes a mix of garlic, ginger, scallions, sugar, vinegar, chili sauce, and soy sauce.
Stir fried with green peppers, water chestnuts & blackwood ear.
Kung-Pao Style

Kung-Pao is a classic dish in Szechuan cuisine, originating in the Szechuan Province of central-west China.
Allegedly, the dish is named after Ding Baozhen, a late Qing Dynasty official.
Born in Guizhou, Ding served as head of the Shandong Province and later as governor of the Szechuan Province.
His title was “Gong Bao” or palatial guardian.
The name “Kung Pao” is derived from this title.
The dish is cooked with hot pepper, roasted peanuts, and spicy Szechuan sauce.
Moo-Shi

Moo-shi is a Northern Chinese cuisine that has been well accepted by American Chinese food lovers.
It is prepared with scrambled eggs, shredded cabbage, scallions, bamboo shoots, and wood mushrooms.
All Moo-Shi dishes are served with thin pancakes and hoisin sauce to wrap up the mixture.
Served with four pancakes.
Extra pancakes $0.35 each.
Rice
*Spicy
+Gluten Free
Prices & items are subject to change without prior notice.
Before placing your order, please inform your server if a person in your party has a food allergy.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illnesses.
*MASS Meal Tax will be added
Children's Menu Are server Dining room only.