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R E S E R V E C
R E S E R V E C U T SPRING DINNER MENU GLATT R E S E R V E C U T R E S E R V E C U T GLATT GLATT ★★★★★ S U S H I & S A S H I M I TUNA 7/9 H O U S E - M A D E & C U R E D M E A T S FLUKE 6/8 SHIMA AJI 7/9 CHARCUTERIE PLATE KAMPACHI 7/9 VEAL SAUSAGE OCEAN TROUT 7/9 HAMACHI 7/9 BEEF SAUSAGE SALMON 7/9 SMOKED LAMB SAUSAGE MADAI 7/9 DUCK PROSCIUTTO IKURA 6/8 WITH ACCOMPANIMENTS TORO MP 32 C U T & H A N D R O L L S BUTCHERS CUT TERIYAKI BEEF JERKY 13 EACH 29 SPICY TUNA ★★★★★ SPICY SALMON AVOCADO CUCUMBER YELLOWTAIL JALAPENO C O L D A P P E T I Z E R S FLUKE SHISHITO PEPPER SALMON AVOCADO CLASSIC ‘WAGYU’ BEEF TARTARE CALIFORNIA SHALLOTS, CORNICHONS, QUAIL YOLK 28 S I G N A T U R E R O L L S YELLOWTAIL CARPACCIO JALAPENO, BLACK CAVIAR, MICRO CILANTRO, TUNA & BLACK TRUFFLE 24 CITRUS PONZU AVOCADO, CRUNCH, TERIYAKI, CILANTRO 24 SEARED MADAI WITH CRISPY SHALLOTS 22 TUNA, AVOCADO, CITRUS TERIYAKI, CILANTRO BIGEYE AHI TUNA TARTARE AVOCADO MOUSSE, SESAME -MEYER LEMON DRESSING YELLOWSTONE 22 24 KANI, YAMAGOBO, CUCUMBER & SWEET BBQ SALMON SALMON TARTARE VOLCANO 22 TORTILLA CHIPS, SCALLIONS, CAYENNE AIOLI SPICY TUNA, AVOCADO, AIOLI SAUCE & TEMPURA 22 SALMON, TUNA & BLACK CAVIAR (NO RICE) 23 RC CRISPY RICE & SPICY TUNA TUNA WRAPPED ATLANTIC SALMON, SCALLIONS CILANTRO SPROUTS & CHIPOTLE AIOLI 21 GARDEN VEGETABLES 21 CARROTS, CUCUMBER, AVOCADO, CARROT GINGER SAUCE CRISPY ALMOND TRIPLE (NO RICE) 23 H O T A P P E T I Z E R S SALMON AND YELLOWTAIL OSHINKO WRAPPED IN TUNA LAMB MERGUEZ SAUSAGE MEDITERRANEAN COUS COUS, ROASTED EGGPLANT, GRILLED CHILEAN SEA BASS 23 BUTTERNUT SQUASH, ZUCCHINI CRISPY CUCUMBER, AVOCADO, TERIYAKI, GARLIC CHIPS 26 M.I.T.B. -
Catering & Private Events Menu
CATERING & PRIVATE EVENTS MENU © 2015 HOA Development LLC | Banquet Menu | August 2015 | 10401 S. Ridgeview Road, Olathe, KS 66061 | 913.353.9280 MEETING PACKAGES All packages are priced per person with a minimum of 30 guests; groups under 30 add $2 per person surcharge. Refreshments are refilled during the length of your meeting. J SUMMIT $38 • Coffee and Hot Tea, Assorted Soft Drinks and Bottled Water • J Create Chef’s Table J ULTIMATE $54 MORNING • Coffee and Hot Tea, Assorted Soft Drinks and Bottled Water • Orange and Apple Juice • Sliced Fresh Seasonal Fruits and Berries • Fresh Danish Pastries and Muffins LUNCH Select one of the following buffet options: • J Smokehouse – Barbecue Classics • J Gourmet Market – Gourmet Sandwich and Salad • J Picnic – Summertime Favorites AFTERNOON BREAK • Select one of the following J Bar afternoon snack breaks: J Sweet, J Salty, J Smart, J Cocoa. Upgrade your break to J Cupcake or J Vegan for an additional $3 per person. • Coffee and Hot Tea, Assorted Soft Drinks and Bottled Water • LCD Projector with Screen • Flipchart and Markers • Wireless Handheld or Lavaliere Microphone • Room Rental • High-Speed Internet J POWER LUNCH $46 MORNING • Coffee and Hot Tea, Assorted Soft Drinks and Bottled Water • Orange and Apple Juice • Sliced Fresh Seasonal Fruits and Berries • Fresh Danish Pastries and Muffins LUNCH Begin with J Bar House Salad and select one of the following plated lunch options for the entire group: • Wood Grilled Chicken Breast, Capicola Ham, Baby Portabellas, Fontina, Marsala Sauce, Baby Potatoes -
Behind the Charcuterie Board
Behind the Charcuterie Board SID WAINER & SON We present to you an exquisite collection SALAMI of premium charcuterie specialties that are sure to adorn your cheese and charcuterie JANSAL VALLEY boards and drive deep savory flavor into WILD BOAR SALAMI culinary creations of your choice. 100% Texas wild boar meat, mixed with fresh herbs and wine for an authentic If you are in search of an item that you do Mediterranean flavor. not see within the following presentation, #346360 6/5.5 oz please do not hesitate to contact us. It will JANSAL VALLEY be our pleasure to find it for you. CURED DUCK SALAMI 100% duck meat with red wine and black peppercorns, aged for 2 months. Bon appétit, #346370 6/6 oz Sid Wainer & Son CREMINELLI BAROLO SALAMI Uncured Italian salami, made with Barolo red wine and crafted without the use of artificial ingredients. #349120 9/5.5 oz CREMINELLI FINOCCHIONA SALAMI Coarsely ground salami mixed with organic fennel and spices, crafted without artificial ingredients. #349140 3/2.75 lb CREMINELLI SOPRESSATA SALAMI Uncured Italian salami, with no artificial ingredients, using a northern Italian recipe with garlic and wine. #349150 9/5.5 oz CREMINELLI SOPRESSATA TARTUFO SALAMI Uncured Italian salami, infused with black JANSAL VALLEY summer truffles and crafted without the use SWEET BABY SOPRESSATA of artificial ingredients. Crafted from coarsely ground premium pork #349180 9/5.5 oz and made without the use of additives or fillers. Each piece is dry aged for a minimum of 30 days DOMAINE DE PROVENCE to develop a firm texture and well-balanced SAUCISSON SEC SALAMI savory taste. -
1 Dry-Fermented Sausages and Ripened Meats: an Overview, 3 Fidel Toldrá and Y.H
Handbook of Fermented Meat and Poultry Handbook of Fermented Meat and Poultry Second Edition Editor-in-Chief Fidel Toldrá Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain Consulting Editor Y. H. Hui Science Technology System, West Sacramento, CA, USA Associate Editors Iciar Astiasarán Department of Food Science, Nutrition and Physiology, University of Navarra, Pamplona, Spain Joseph G. Sebranek Food Science and Human Nutrition, Iowa State University Ames, IA, USA Règine Talon INRA, UR454 Microbiologie, Saint-Genès Champanelle, France This edition first published 2015 © 2015 by John Wiley & Sons, Ltd Registered office: John Wiley & Sons, Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK Editorial offices: 9600 Garsington Road, Oxford, OX4 2DQ, UK The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK 111 River Street, Hoboken, NJ 07030-5774, USA For details of our global editorial offices, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell. The right of the author to be identified as the author of this work has been asserted in accordance with the UK Copyright, Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher. Designations used by companies to distinguish their products are often claimed as trademarks. -
Our Product List Our Product List at a Glance at a Glance
385352 Product List v8_Layout 1 7/10/13 3:20 PM Page 1 385352 Product List v8_Layout 1 7/10/13 3:20 PM Page 1 OUR PRODUCT LIST OUR PRODUCT LIST AT A GLANCE AT A GLANCE FRESH CUT BEEF Pork Loin Chops BACON FRESH CUT BEEF Pork Loin Chops BACON Beef Tenderloin Thick Cut Pork Loin Chops *Hickory Smoked Bacon Beef Tenderloin Thick Cut Pork Loin Chops *Hickory Smoked Bacon Ribeye Steak Center Cut Pork Loin Chops *Pepper Bacon Ribeye Steak Center Cut Pork Loin Chops *Pepper Bacon Porterhouse Steak Boneless Pork Chops *Beef Bacon Porterhouse Steak Boneless Pork Chops *Beef Bacon Chuckeye Steak Pork Loin Back Ribs *Homestyle Cottage Bacon Chuckeye Steak Pork Loin Back Ribs *Homestyle Cottage Bacon T-Bone Steak Pork Liver *Thick Sliced Bacon T-Bone Steak Pork Liver *Thick Sliced Bacon New York Strip Steak Lard *Apple Cinnamon Bacon New York Strip Steak Lard *Apple Cinnamon Bacon Sirloin Steak Boneless Boston Butts *Raspberry Chipotle Bacon Sirloin Steak Boneless Boston Butts *Raspberry Chipotle Bacon Beef Brisket Fresh Bone-In Ham Roast *Honey Glazed Bacon Beef Brisket Fresh Bone-In Ham Roast *Honey Glazed Bacon Boneless Prime Rib Roast Country-Style Pork Ribs *Maple Bacon Boneless Prime Rib Roast Country-Style Pork Ribs *Maple Bacon Flank Steak *Pulled Pork w/Sauce Flank Steak *Pulled Pork w/Sauce Boneless Beef Roast *Stuffed Pork Chops SMOKED SAUSAGES Boneless Beef Roast *Stuffed Pork Chops SMOKED SAUSAGES Oxtail *Smoked Center Cut Chops **Grand Champion Bratwurst Oxtail *Smoked Center Cut Chops **Grand Champion Bratwurst Soup Bones Smokehouse -
Pesach Batyas Kitchen Menu 2020.Indd
gourmet homemade meals MENU2020 NON-GEBROKS PESACH PRODUCTION ALL PREPARED ON MEAT UTENSILS WWW.BATYASKITCHEN.COM/PESACHNEW 2 (917) 525.FOOD(3663) Seder Plate SEDER PLATE: CHAROSES *CONTAINS NUTS - NEED 1 LB PER 10-12 PPL $26.00 LB SEDER PLATE: ZROA - LAMB SHANK - LARGE - NEED 1 PER SEDER PLATE $21.00 EACH SEDER PLATE: GROUND MAROR - LB - NEED LB PER 10-12 PPL $21.00 LB Fish FALSHA FISH - COCKTAIL BALLS OF GROUND CHICKEN AND MEAT $93.00 9X13 FLOUNDER ALMONDINE $93.00 PACKED 6 -COATED WITH GROUND ALMONDS AND SPICE *CONTAINS NUTS FLOUNDER - CRUMB COATED - BAKED $88.00 PACKED 6 FLOUNDER - CRUMB COATED - FRIED $88.00 PACKED 6 FLOUNDER FRANCAISE - BREADED FLOUNDER TOPPED WITH LEMON SAUCE $93.00 PACKED 6 FLOUNDER ROLLED WITH BROCCOLI FILLING - BAKED $124.00 PACKED 8 FLOUNDER ROLLED WITH SPINACH FILLING - BAKED $124.00 PACKED 8 GEFILTE FISH BALLS IN TOMATO SAUCE $62.00 9X13 GEFILTE FISH BALLS IN TOMATO SAUCE - DIET $62.00 9X13 GEFILTE FISH LOAF - ALL TRADITIONAL (FEEDS 8 PPL) $30.00 LOAF SALMON ALMONDINE (NO CARBS) *CONTAINS NUTS $93.00 PACKED 5 SALMON FILLET - BAKED WITH LIGHT MAYO AND SPICES $83.00 PACKED 5 SALMON KABOBS (2 CUBES) $98.00 PACKED 12 SALMON WELLINGTON - FILLET OF SALMON ROLLED WITH SPINACH $103.00 PACKED 6 SALMON - MOROCCAN $103.00 PACKED 5 SALMON - PICKLED (STAYS GOOD FOR 2 WEEKS IN FRIDGE) $88.00 PACKED 5 SEA BASS - LEMON & HERBS $134.00 PACKED 4 TILAPIA ALMONDINE $93.00 PACKED 6 - COATED WITH GROUND ALMONDS & SPICE *CONTAINS NUTS TILAPIA - COCONUT - ENTRÉE SIZE $93.00 PACKED 5 TILAPIA - COCONUT - SKEWERS $78.00 PACKED 15 TILAPIA -
Analysis of Adoption of Genetic Modification in Pork Production Chains
Analysis of adoption of genetic modification in pork production chains PROMOTOR Prof. dr. ir. R.B.M. Huirne Hoogleraar Agrarische Bedrijfseconomie Wageningen Universiteit CO-PROMOTOREN Dr. ir. M.P.M. Meuwissen Senior onderzoeker bij Institute for Risk Management in Agriculture (IRMA) en Universitair docent bij de leerstoelgroep Bedrijfseconomie Wageningen Universiteit Dr. I.A.C.M. van der Lans Universitair docent bij de leerstoelgroep Marktkunde en Consumentengedrag Wageningen Universiteit SAMENSTELLING PROMOTIECOMMISSIE Prof. dr. ir. W. Verbeke Universiteit Gent, Belgi Dr.ir. G.B.C. Backus Landbouw Economisch Instituut, Den Haag Prof. dr. ir. L.A. den Hartog Wageningen Universiteit Prof.dr.ir. J.A.M. van Arendonk Wageningen Universiteit Dit onderzoek is uitgevoerd binnen de Mansholt Graduate School of Social Sciences Tatiana A. Novoselova Analysis of adoption of genetic modification in pork production chains Proefschrift ter verkrijging van de graad van doctor op gezag van de rector magnificus van Wageningen Universiteit, Prof. dr. M.J. Kropff in het openbaar te verdedigen op vrijdag 8 juni 2007 des namiddags te vier uur in de Aula Analysis of adoption of genetic modification in pork production chains PhD-thesis Wageningen University – with references – with summaries in English and Dutch Novoselova T.A., 2007 ISBN: 978-90-8504-666-0 Abstract During the past decades the agro-food sector has changed and developed due to the impact of new emerging technologies. Genetic modification (GM) presents one of the recently widely- discussed new technologies. The main objective of this study was to gain insight into adoption of genetic modification in the pork production chain. The project covered three important stages of the chain: the farrowing and fattening stages and the consumers. -
Fat Louie's Menu
Available In Mini / Regular / Whole • Also Available in a Bowl 50% OFF SANDWICHES • PIZZA • SOUTH PHILLY CLASSICS Buy Any AvailableR U In FAT Mini /SANDWICHES Regular / Whole • Also Available in a Bowl DRINKS SANDWICHES • PIZZA • SOUTH PHILLY CLASSICS Sandwich Get Mini 7.99 | Regular 9.99 | Whole 21.99 Fresh Lemonade (24 oz.) 2.99 PAID All IngredientsR U Listed FAT Below Served SANDWICHES ON the Sandwich ECRWSS PRSRT STD PRSRT Bellmawr, NJ Bellmawr, Permit #1927 Permit Fountain Drinks (22DRINKS oz.) 1.99 US POSTAGE 2nd 1/2 Off Mini Regular Whole The Big Fat Louie Bubba-Luck Vitamin Water 2.25 7.69 9.99 21.99 Fresh Lemonade (24 oz.) 2.99 FAT LOUIE’S HOAGIES Cheese steak, whiz, Louie’s fries, fried Chicken tenders, Louie’s fries, fried pickles, 2 Liter Sodas 2.99 mozzarella, time offer Limited Thechopped Big bacon Fat &Louie marinara honey mustard,Bubba-Luck lettuce, tomato & onion Joe’s TeaFountain (20 oz.) 12Drinks Flavors (22 Available oz.) 1.99 2.49 Woodbury 1/2 Off Matty BoomCheese Bots steak, whiz, Louie’s fries, fried The Sac DaddyChicken tenders, Louie’s fries, fried pickles, CBD DrinksVitamin 3 Flavors Water Available 5.99 856-853-1000nd Cheese steak,mozzarella, fried egg &chopped chopped bacon bacon & marinaraPepper Jack honeycheese, mustard, steak, fried lettuce, onions, tomato bacon & onion 2 Liter Sodas The RockMatty Boom Bots & pepperoniThe Sac Daddy Root Beer Float 3.50 Of equal or lesser value. With this Cheese steak, fried egg & chopped bacon Pepper Jack cheese, steak, fried onions, Get 2 Cheese steak, egg, pork roll, scrapple & chopped bacon Doppler Dan’s Heatwave DESSERTS coupon. -
Retail Cuts of Beef BEEF Retail Cut Name Specie Primal Name Cookery Primal
Revised June 14 Nebraska 4-H Meat Retail Cut Identification Codes Retail Cuts of Beef BEEF Retail Cut Name Specie Primal Name Cookery Primal Brisket Beef Brisket, Corned, Bnls B B 89 M Beef Brisket, Flat Half, Bnls B B 15 M Beef Brisket, Whole, Bnls B B 10 M Chuck Beef Chuck Arm Pot-Roast B C 03 M Beef Chuck Arm Pot-Roast, Bnls B C 04 M Beef Chuck Blade Roast B C 06 M Beef Chuck 7-Bone Pot-Roast B C 26 M Beef Chuck Eye Roast, Bnls B C 13 D/M Beef Chuck Eye Steak, Bnls B C 45 D Beef Chuck Mock Tender Roast B C 20 M Beef Chuck Mock Tender Steak B C 48 M Beef Chuck Petite Tender B C 21 D Beef Chuck Shoulder Pot Roast (Bnls) B C 29 D/M Beef Chuck Top Blade Steak (Flat Iron) B C 58 D Rib Beef Rib Roast B H 22 D Beef Rib Eye Steak, Lip-on B H 50 D Beef Rib Eye Roast, Bnls B H 13 D Beef Rib Eye Steak, Bnls B H 45 D Plate Beef Plate Short Ribs B G 28 M Beef Plate Skirt Steak, Bnls B G 54 D/M Loin Beef Loin Top Loin Steak B F 59 D Beef Loin Top Loin Steak, Bnls B F 60 D Beef Loin T-bone Steak B F 55 D Beef Loin Porterhouse Steak B F 49 D Beef Loin Tenderloin Steak B F 56 D Beef Loin Tenderloin Roast B F 34 D Beef Loin Top Sirloin Steak, Bnls B F 62 D Beef Loin Top Sirloin Cap Steak, Bnls B F 64 D Beef Loin Top Sirloin Steak, Bnls Cap Off B F 63 D Beef Loin Tri-Tip Roast B F 40 D Flank Beef Flank Steak B D 47 D/M Round Beef Round Steak B I 51 M Beef Round Steak, Bnls B I 52 M BEEF Retail Cut Name Specie Primal Name Cookery Primal Beef Bottom Round Rump Roast B I 09 D/M Beef Round Top Round Steak B I 61 D Beef Round Top Round Roast B I 39 D Beef -
Processing Factors That Influence the Quality of Braunschweiger Liver Sausage Chu-Ying (Judy) Lou Chyr Iowa State University
Iowa State University Capstones, Theses and Retrospective Theses and Dissertations Dissertations 1978 Processing factors that influence the quality of Braunschweiger liver sausage Chu-Ying (Judy) Lou Chyr Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/rtd Part of the Agriculture Commons, and the Food Science Commons Recommended Citation Chyr, Chu-Ying (Judy) Lou, "Processing factors that influence the quality of Braunschweiger liver sausage " (1978). Retrospective Theses and Dissertations. 6379. https://lib.dr.iastate.edu/rtd/6379 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. INFORMATION TO USERS This was produced from a copy of a document sent to us for microflhning. While the most advanced technological means to photograph and reproduce this document have been used, the quality is heavily dependent upon the quality of the material submitted. The following explanation of techniques is provided to help you understand markings or notations which may appear on this reproduction. 1. The sign or "target" for pages apparently lacking from the document photographed is "Missing Page(s)". If it was possible to obtain the missing page(s) or section, they are spliced into the film along with adjacent pages. This may have necessitated cutting through an image and duplicating adjacent pages to assure you of complete continuity. 2. When an image on the film is obliterated with a round black mark it is an indication that the film inspector noticed either blurred copy because of movement during exposure, or duplicate copy. -
Beef Steak Different Names
Beef Steak Different Names SHORT LOIN T‐Bone/Porterhouse Club Steak Tenderloin Steak Also Known As: Filet Mignon Fillet de Boeuf Fillet Steak Tournados Medallions Top Loin Steak, Boneless Also Known As: Ambassador Steak Strip Steak Boneless Club Steak Hotel‐Style Steak Kansas City Steak NY Strip Steak Veiny Steak Top Loin Steak, Bone‐in Also Known As: Sirloin Strip Steak Delmonico Steak Chip‐Club Steak Country Club Steak Strip Steak Shell Steak RIB Rib Steak RIB‐EYE STEAK Also Known As: Beauty Steak Delmonico Steak Market Steak Spencer Steak PLATE Skirt Steak ‐ is actually the diaphragm muscle that is cut into portions weighing about 1½ pounds each. This less tender cut benefits from a tenderizing marinade and should be carved across the grain into thin slices for serving. Skirt steak is the original cut used for fajitas. Also Known As: Fajita Meat Inside Skirt Steak Outside Skirt Steak Philadelphia Steak BEEF HANGER STEAK This steak is part of the diaphragm muscle and is best served rare or medium rare. This is a large, thin, flat steak that is great marinated and is flavorful and chewy. Slice it thinly across the grain to serve. Broil, Panfry or Stir‐fry Also Known As: Beef "Hanging Tender". Also sometimes spelled "Hangar" Steak. Hanging Tenderloin Butcher’s Steak FLANK Also Known As: Flank Steak Flank Steak Fillet Jiffy Steak London Broil SIRLOIN [Baron of Beef ‐ Large Roast of the Whole Sirloin Not Cut Down The Backbone] Also Known As: Sirloin Steak Flat‐Bone Steak Pin‐Bone Steak Round‐Bone Steak Wedge‐Bone Steak Top Sirloin Steak, -
1 2 3 4 5 6 7 8 9 10 11 12 13 14 Appetizers
1 Steamed or Pan Fried Dumplings …………………….. 5.95 (Choice of: Chicken, Vegetable or Pork) 2 Crystal Watercress Shrimp Dumplings………………... 6.95 3 Crab Meat Sui Mai…………………………………….. 6.95 4 Little Juicy Pork Buns…………………………………. 8.95 5 Scallion Pancake………………………………………. 5.50 6 Edamame ……………………………………………… 4.50 7 B-B-Q Spare Ribs……………………………………… 9.95 8 Cantonese Roast Duck…………………………………. 9.95 9 Cantonese Roast Pork………………………………….. 8.95 10 Rock Shrimp…………………………………………… 6.95 11 Fried Calamari…………………………………………. 6.95 12 Fried Cheese Wonton………………………………….. 4.95 13 Shrimp Wonton in Red Sesame Oil…………………… 6.95 14 Sesame Cold Noodle (not Spicy)……………………… 5.50 APPETIZERS (CHEN-DU) 15* Dan Dan Noodles Chen-Du Style……………………… 5.50 16* Pork Dumplings in Chili Oil…………………………... 6.95 17 Leaf-wrapped Glutinous Rice Cake…………………… 5.95 18 Glutinous Rice Balls…………………………………… 6.95 19 Wonton in Light Soups………………………………… 6.95 20* Northern Sichuan Style Bean Jelly…………………….. 6.95 21* Spicy Sichuan Cold Noodle…………………………… 5.50 22** Sour & Hot Sweet Potato Noodles……………………. 6.95 23** Tears in Eyes (Very Spicy Mung Bean Noodle)………. 6.95 24* Pork Wonton in Red Sesame Oil………………………. 5.95 SOUP 25* Hot & Sour Soup Small: 2.95 Large: 5.95 26 Egg Drop Soup Small: 2.95 Large: 5.95 27 Wonton Soup Small: 2.95 Large: 5.95 28 Miso Soup Small: 2.95 Large: 5.95 29 Velvet Chicken Corn Soup…………………………….. 6.95 30 Vegetable Soup………………………………………… 7.95 31 Bamboo Fungus and Chicken (on bone) Soup………… 13.95 32 Duck (on bone ) Soup w/ Preserved Reddish………….. 13.95 33 Slice Fish w/ Pickled Vegetable Soup…………………. 9.95 34 Loofah & Scramble Egg Soup………………………….