DOCSLIB.ORG

Dinner Entrees Include Rice (White Or Brown, Sub Fried for $1)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Dinner Entrees Include Rice (White Or Brown, Sub Fried for $1) Soups Beverages Small / Large Egg Drop Soup 3.25 / 8.50 Non-Alcoholic Drinks Hot and Sour Soup 3.25 / 8.50 Jasmine Hot Tea 1.50 Wonton Soup 3.25 / 8.50 Soft Drinks 2.50 Tofu Vegetable Soup 8.50 Iced Tea 2.50 Seaweed Vegetable Soup 8.50 Miso Soup 8.50 Beer Diced Chicken Corn Soup 8.50 Dale’s 5.00 Combination Wonton Soup 11.50 Newcastle 5.00 Seafood Vegetable Soup 11.50 Fat Tire 5.00 TsingTao 5.00 Appetizers Sapporo 5.00 Sapporo Reserve 8.50 Vegetable Egg Rolls (2) 3.25 Crab Cheese Won Tons (6) 7.95 Wine & Sake Scallion Pancakes 7.95 Cupcake Chardonnay 6.50 Fried Butterfly Shrimp (6) 7.95 Cupcake Cabernet Sauvignon 6.50 Spicy Garlic Edamame 7.95 Takara Plum Wine 6.50 Pork Dumplings (6) 9.50 Small Sake 5.50 steamed or pan fried Large Sake 8.50 Combination Appetizer 9.50 2 veggie spring rolls, 2 chicken wings 2 crab cheese wontons, 2 fried shrimp Fried Chicken Wings (3 or 6pc) 5.00/9.50 BBQ Spare Ribs (5) 11.50 Rice Steamed White or Brown Rice (pint) 2.00 Egg Fried Rice (pint) 2.50 Vegetable Fried Rice 10.95 Assorted vegetables stir-fried with eggs and rice Chicken, Beef or Pork Fried Rice 10.95 Eggs, peas, carrots, onions and bean sprouts with your choice of meat Beef or Shrimp Fried Rice 11.95 Shrimp, eggs, peas, carrots, onions and bean sprouts Combination Fried Rice 12.95 Shrimp, chicken and pork stir-fried with eggs, peas, carrots, onions and bean sprouts Combination Curry Fried Rice 12.95 Shrimp, chicken and BBQ Pork Stir-fried with rice in curry sauce fried with rice in curry sauce Version 02/18/21 Noodles Pan- Fried Flour Noodles Pan- fried flour noodles spread with assorted veggies in house garlic sauce Veggie, Chicken or Pork 11.95 Beef or Shrimp 13.95 Seafood 14.95 Lo Mein Noodles Stir-fried soft flour noodles Veggie, Chicken or Pork 10.95 Beef or Shrimp 11.95 Combo 12.95 Chow Fun Rice Noodles Stir-fried rice noodles with red peppers, onions and bean sprouts Veggie, Chicken or Pork 11.95 Beef or Shrimp 13.95 Combo 14.95 Singapore Rice Noodles Shrimp, chicken and BBQ Pork stir-fried with red peppers, onions and bean sprouts in thin rice noodles and curry sauce 13.95 Shrimp and Chicken Pad Thai Noodles Stir fried with rice noodles, bean sprouts, onions, red bell peppers in spicy sauce. Topped with peanuts and cilantro. 13.95 Healthy Entrees These entrees are steamed cooked and served with our health conscious sauce on the side. NO SUGAR, SALT, CORNSTARCH OR VEGTABLE OIL is used. Steamed Assorted Vegetables 11.95 Steamed Tofu with Vegetables 11.95 Steamed Chicken with Vegetables 11.95 Steamed Beef with Vegetables 13.95 Steamed Shrimp with Vegetables 13.95 Steamed Fish Filet with Vegetables 13.95 Steamed Sea Scallops with Vegetables 14.95 Steamed Seafood with Vegetables 14.95 Extras Side of steamed assorted vegetables or Tofu 3.00 Chicken, beef or pork with entree 5.00 Side of extra sauce 3.00 - Hot and Spicy | Gluten Free Requests add $1.75 Lunch served Sunday thru Friday 11:30AM to 2:30PM; Dinner served after 2:30PM Lunch includes a choice of rice (white, brown or fried) and appetizer (a veggie egg roll or a crab cheese wonton). Dine-in lunch includes a cup of soup (egg drop, hot & sour or wonton) Dinner entrees include rice (white or brown, sub fried for $1) Vegetables (Vegetarians: Please request to have chicken stock left out) Lunch 9.25 / Dinner 11.95 Egg Foo Young Seasoned vegetables and egg patties fried, topped with additional veggies in a house garlic sauce Vegetarian’s Delight Assorted fresh vegetables stir-fried in a white ginger sauce Tofu and Vegetables Tofu with assorted fresh vegetables stir-fried in a garlic sauce Tempeh and Vegetables Tempeh with assorted fresh vegetables stir-fried in a garlic sauce Broccoli and Cashews Fresh broccoli stir-fried with carrots and topped with cashews Hunan Style Tofu Tofu with assorted vegetables stir-fried with a spicy hot bean sauce Sesame Tofu Fried tofu cubes tossed in a sweet and spicy sesame seed sauce Mu Shu Vegetables Sautéed eggs, cabbage, carrots, onions and wood-ear mushrooms served with hoisin sauce 2 flour pancakes (lunch) / 4 flour pancakes (dinner) Snow Peas, Water Chestnuts and Black Mushrooms Fresh snow peas, water chestnuts and black mushrooms stir-fried with a white garlic sauce Curry Lover’s Delight Mixed vegetables stir-fried with a curry sauce Coconut Curry Vegetables Mixed vegetables stir-fried with a coconut curry sauce Kung Pao Vegetables Mixed vegetables stir-fried with a hot garlic sauce topped with peanuts Eggplant with Hot Garlic Sauce Eggplant, wood ear mushrooms and bamboo stir-fried in a spicy garlic sauce Fresh Bok Choy Bok Choy sautéed with garlic - Hot and Spicy | Gluten Free Requests add $1.75 Lunch served Sunday thru Friday 11:30AM to 2:30PM; Dinner served after 2:30PM Lunch includes a choice of rice (white, brown or fried) and appetizer (a veggie egg roll or a crab cheese wonton). Dine-in lunch includes a cup of soup (egg drop, hot & sour or wonton) Dinner entrees include rice (white or brown, sub fried for $1) Poultry Lunch 9.25 / Dinner 11.95 Sweet n’ Sour Chicken Battered and fried white meat chicken served with pineapples and sweet and sour sauce Chicken Egg Foo Young Seasoned vegetables and egg patties fried, topped with white meat chicken and additional veggies in a house garlic sauce Mushroom Chicken Sliced chicken sautéed with mushrooms, snow peas and carrots in a white ginger sauce Chicken with Broccoli Tender white meat chicken stir-fried with carrots and broccoli Chicken with Fresh Vegetables Tender white meat chicken stir-fried with mixed veggies in a house garlic sauce Cashew Chicken Diced chicken stir-fried with celery, water chestnuts and zucchini in a garlic sauce topped with cashews Coconut Curry Chicken Tender chicken with carrots, onions, green and red peppers cooked in a rich coconut curry sauce Kung Pao Chicken Diced chicken stir-fried with celery, water chestnuts, zucchini and green and red peppers in a spicy chili sauce topped with peanuts Szechwan Chicken Shredded chicken, celery, carrots, onions and bamboo stir-fried in a spicy Szechwan sauce Mu Shu Chicken Chicken sautéed with eggs, cabbage, carrots, onions and wood-ear mushrooms served hoisin sauce 2 flour pancakes (lunch) / 4 flour pancakes (dinner) Basil Chicken Chicken breast stir-fried bok choy and green and red peppers in a spicy basil sauce Firecracker Chicken Tender white meat chicken stir-fried with shredded snow peas, red peppers and jalapeno China Gourmet Chicken Diced chicken stir-fried with green peppers, carrots, onions and jalapenos Chicken Snow Peas Chicken stir-fried with snow peas and carrots in house garlic sauce Orange Chicken Lunch 9.50 / Dinner 12.95 Crispy chicken chunks stir-fried with sun dried orange peels in a sweet and spicy sauce Sesame Chicken Lunch 9.50 / Dinner 12.95 Crispy chicken chunks tossed in a sweet and spicy sesame sauce General Tsao’s Chicken Lunch 9.50 / Dinner 12.95 Crispy chicken chunks in a sweet and spicy tomato based sauce with side of steamed broccoli - Hot and Spicy | Gluten Free Requests add $1.75 Lunch served Sunday thru Friday 11:30AM to 2:30PM; Dinner served after 2:30PM Lunch includes a choice of rice (white, brown or fried) and appetizer (a veggie egg roll or a crab cheese wonton). Dine-in lunch includes a cup of soup (egg drop, hot & sour or wonton) Dinner entrees include rice (white or brown, sub fried for $1) Pork Lunch 9.25 / Dinner 11.95 Mongolian Pork Pork stir-fried with onions and scallions Pork with Vegetables Shredded pork with an assortment of mixed veggies stir-fried in house garlic sauce Mu Shu Pork Pork sautéed with eggs, cabbage, carrots, onions and wood-ear mushrooms served with hoisin sauce 2 flour pancakes (lunch) / 4 flour pancakes (dinner) Twice Cooked Pork BBQ pork stir-fried with cabbage, carrots and green peppers in spicy chili sauce BBQ Pork with Vegetables BBQ pork with mixed vegetables stir-fried in house garlic sauce Pork with Hot Garlic Sauce Shredded pork with bamboo and wood ear in a hot garlic sauce Beef Lunch 9.95 / Dinner 13.95 Beef with Fresh Vegetables Beef with an assortment of fresh vegetables stir-fried in house garlic sauce Beef and Broccoli Tender marinated beef slices stir-fried with broccoli and carrots Green Pepper Beef Tender marinated beef slices stir-fried with green peppers, carrots and onions Szechwan Beef Shredded beef stir-fried with celery, onions, carrots and bamboo strips Mongolian Beef Beef stir-fried with onions and scallions Spicy Mushroom Beef Marinated beef slices stir-fried with jalapeños, red peppers and mushrooms Kung Pao Beef Tender beef slices stir-fried with celery, water chestnuts, zucchini, green and red peppers in a spicy chili sauce topped with peanuts Orange Flavored Beef Crispy chunks of beef stir-fried with sun dried orange peels in a sweet and spicy sauce Sesame Beef Crispy chunks of beef tossed in a sweet and spicy sesame sauce Hunan Beef Crispy chunks of beef stir-fried with green pepper, carrots, onions, snow peas and black mushrooms in a hot bean sauce - Hot and Spicy | Gluten Free Requests add $1.75 Lunch served Sunday thru Friday 11:30AM to 2:30PM; Dinner served after 2:30PM Lunch includes a choice of rice (white, brown or fried) and appetizer (a veggie egg roll or a crab cheese wonton).
Load more

Recommended publications
  • China in 50 Dishes
    C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south.
    [Show full text]
  • G O O D Times Saturday Night
    74 Good Taste to Chinatown for this regional Chinese fare –tryoureasybanquetathome. Chinesefare to Chinatownforthisregional and that’s not just because of the chillies! Luckily you don’t havetohead notjustbecauseofthechillies!Luckilyyoudon’t and that’s A sensation on tables across theworld,Sichuancuisineisseriously hot, A sensationontablesacross banquet banquet Sichuan May 2010 May RECIPES CYNTHIA BLACK PHOTOGRAPHY STEVE BROWN STYLING SASKIA HAY FOOD PREPARATION MIRANDA FARR PLACEMATS, BOWLS, CHOPSTICKS AND BIRDCAGES FROM BARBARA’s STOREHOUSE; FLOWERS FROM FLOWERS ATELIER; BAMBOO PLANTS AND DRAGON POTS USED THROUGHOUT FROM BUTTERFLY BLOOMS; CHINESE UMBRELLA FROM THE CRYSTAL PALACE; CUSHIONS FROM NO CHINTZ; WOODEN TRAY AND COASTERS FROM WHITE HOME; SILVER TRAY FROM CAMARGUE; DESSERT SPOON FROM CAMBODIA HOUSE. STOCKIST DETAILS P 151. May 2010 May garlic choy sum & snow “ants climbing a tree” crispy salt & pepper sichuan-style sweet spicy fried eggplant with sesame & chilli peas with peanuts sichuan beef with & sour cucumber chilli & capsicum sesame & ginger chicken wings serves 6 rice balls menu go o d times saturday night saturday Good Taste 75 Good Taste good times saturday night 3 Add enough peanut oil to a wok or large deep saucepan to reach a depth of 8cm. Heat to 190°C over high heat (when the oil is ready a cube of bread will turn golden brown in 10 seconds). Add the chicken to the flour mixture and toss to coat. Shake off any excess. Add half the chicken to the oil and cook, turning occasionally, for 4 minutes or until golden. Transfer to a plate lined with paper towel. Repeat with remaining chicken, reheating the oil between batches.
    [Show full text]
  • Chinese Cookbook Favorite Recipes from the Confucius Institute’S Meishi Chinese Cooking Classes for U-M Students Contents About CIUM
    Meishi Chinese Cookbook Favorite Recipes from the Confucius Institute’s Meishi Chinese Cooking Classes for U-M students Contents About CIUM .................................................................................................4 Pork Barbecued Pork ..........................................................................31 About Meishi Chinese Cooking Classes .........................................4 Barbecued Pork: Taiwanese Taco ..................................... 32 Meishi Chefs .................................................................................................5 Pearl Meatballs ........................................................................... 33 Chinese Cooking as a People Unifier by Danielle Sarns, 4321 Pork Short Rib ................................................................. 34 CIUM Student Reporter .............................................................6 - 7 Rice & Noodles Chinese Pantry Basic Ingredients .............................................. 8 - 9 Ants Climbing a Tree .............................................................. 35 Appetizers Barbecued Pork Fried Rice ................................................... 36 Pan-Fried Noodles ....................................................................37 Dumplings and Potstickers .................................................10 - 13 Rice: White and Brown .......................................................... 38 Fried Tofu with Peanut-Sesame Sauce ...................................14 Rice Noodles ..............................................................................
    [Show full text]
  • Xianease MAY 2011 MAY 2011 Xianease 3
    WWW.XIANEASE.COM MAY 2011 XIANEASE 1 19th 2 XIANEASE MAY 2011 WWW.XIANEASE.COM WWW.XIANEASE.COM MAY 2011 XIANEASE 3 m o Volume 13 Note From The Team ease.c Excitement! That’s pretty much our idea or miss something we used to have? XIANEASE n a www.xianease.com feeling right now, it seems that every note Send us a note at [email protected]. CONTENTS xi MAY 2011 is about the weather or something to do This month we have some great stuff General Manager with the weather and while it’s always a (of course we would say that) for you all, Yasuo Kitajima nice way to wax poetic about the passing from BBQ places to get fat and gyms to get In This Issue [email protected] of time it’s a rather strange obsession for skinny, another great restaurant review a team that has no window in their office by Amy, fashion tips from Kristen, more (yeah that’s right NO window). Anyway amazing recipes from Stephen, and a tea From the Team Marketing Manager let’s digress, it’s not the weather that has obsession from Christain. It’s a packed is- Patrick Antony us excited (though it is great), it’s not the 5 Note From the Xianease Team sue this month so don’t miss the Through [email protected] new issue (though maybe it should be), it’s Bar review from Sarah or the wedding that not even the fact that we are soon mov- Deborah attended.
    [Show full text]
  • Take out Menu Call 702.698.7900 Or Visit Our Take-Out Window to Place Your Order
    TAKE OUT MENU CALL 702.698.7900 OR VISIT OUR TAKE-OUT WINDOW TO PLACE YOUR ORDER CHINA POBLANO TAKE-OUT FEASTS Mexican for Two $40 Chinese for Two $40 Noodles & Tacos for Two $40 Choice of 6 Carnitas or Pollo Tacos 4pc When Pigs Fly Dan Dan Mian Arroz Perfecto Fried Rice Ants Climbing a Tree Frijoles con Crema y Queso Wok-Roasted Green Beans 2 Pollo Tacos Chips and Salsa 5pc Fried Wontons 2 Carnitas Tacos FIRST BITES DIM SUM Chips & Salsa $5 Traditional Siu Mai $13.88 Chipotle salsa de casa 6pc Shrimp, pork, jicama, mushrooms, peanuts Guacamole $16 Quail Egg Siu Mai $17.88 Onions, cilantro, serrano, lime, tomatillos, queso fresco. Made fresh daily 6pc Our Traditional Siu Mai topped with poached quail egg and and served with your choice of warm corn tortillas or tortilla chips fried garlic Tuna Ceviche* $15 Chicken Siu Mai $13.88 Ahi tuna tossed with a soy dressing, avocado, toasted pecans, 6pc Chicken, cloud ear mushroom, goji berry cilantro, red onion and Fresno chiles, topped with crispy amaranth Har Gow $13.88 Young Coconut Ceviche $14 6pc Translucent Cantonese dumpling, pork and shrimp filling Young coconut, avocado, teardrop pepper, onion and cilantro are dressed with fresh coconut water and citrus juices Fried Wonton $11.88 7pc Filled with shrimp and pork, served with sesame dressing Palmitos $15 Hamakua Farms hearts of palm surrounded by citrus, avocado and radish atop a tamarind dressing VEGETABLES Queso Fundido $11 Melted Menonita cheese flambéed with tequila and served with fresh Twenty Vegetable Fried Rice $19.88 hand-made tortillas Fried rice, mushrooms, egg, and twenty seasonal vegetables.
    [Show full text]
  • 2008.10 P85-124 Dining.Indd
    DINING DINING that’smags www.thebeijinger.com Octoberwww. 200 thatsbj.com8 / the Beijinger Sept. 200585 Cutesy decor at La Cascina. See What's New: Restaurants, p91; photo by Judy Zhou For venue details, see directories, p96 Send events to [email protected] by Oct 13 ining CULINARY SPECIALS Oct 22 Oct 4 Keikoku with Nagasaki Chefs Ikeda and Moriyama add Annual Caviar Supper a touch of Nagasaki. Indulge Grilled crayfish with pan-fried in a special robatayaki for RMB goose liver, fresh rainbow trout, 498+15% (includes soft drinks, pomelo and caviar, raspberry beer, and Japanese sake). 5.30- D chocolate ganache, walnut pie, 9.30pm. Keikoku, Kunlun Hotel and free-flow Champagne. RMB (6590 3388) 880. 6.30pm. The Schoolhouse (6162 6506, info@theschoolhousea Oct 26 tmutianyu.com) “Warming Children in Winter Time” Oct 6-18 Charity Dinner Support orphaned children in Royal Thai Cuisine northern China by raising money Enjoy a traditional meal prepared that will go to heating costs for by Chef Jamnong Nirungsan at Cafe orphanages during the winter Swiss. Lunch buffet: RMB 198+15%. months. Lucky draw, food, and Dinner buffet: RMB 228+15%. drinks for a good cause. Dress 11.30am-2.30pm, 6-10pm. Swissôtel code: business casual. RMB 600 (6553 2288 ext 2127) (includes one free drink). Kids Oct 6-25 dine for half-price. Tickets must The Best of Western Australia be booked in advance. 6-8pm A new menu debuting exquisite (presentation at 7pm). The Orchard veal from the legendary White (8403-4979) Rock Farms. Guest chef Tim Tay- All Month lor, head chef of the renowned Shang Palace Crabs Clairault Winery of Margaret River Executive Chef Chau Qi Fong will be will visit from Oct 26-31.
    [Show full text]
  • Foods on a Stick
    China Fostering business and culturalInsight harmony between China and the U.S. VOL. 17 NO. 7 July–August 2018 Foods on a stick News, pg. 4 History, pg. 7 Street foods -- the best way to snack your way through China. Find out who else likes street foods and what are some of the popular ones favored by Chinese and expats alike, p. 16. events CAAM Chinese Dance Theater Books, p. 12 performs at first ever Family Fringe CAAM Chinese Dance Theater will be CAAM will be performing five times Creative Enterprise Zone, concurrent with performing at the first ever Family Fringe in throughout the event. Family Fringe offers the Minnesota Fringe Festival. early August. Different than the Fringe, which children and families interested in new and Attendance to Family Fringe is through is chosen by lottery, the Family Fringe is a adventurous acts t production feasibility, single ticket purchases; adults are $10; curated festival for families with acts selected style and aesthetic, and inclusion. kids 12 and under are $5. There is no Day by a jury based on artistic vision, production Family Fringe itakes place over two Pass option. feasibility, style and aesthetic, and inclusion. weekends (Aug. 2-5 and Aug. 9-12) at Additional info, visit www.minnesotaf- from around the country. Celtic Junction Arts Center in Saint Paul’s ringe.org/family-fringe. ♦ Society, pg. 14 In This Issue Arts & Culture 8 – 9 Books 12 Business & Economy 5, 13 Community 10 – 11 Education 6, 13 Events 1, 7, 14 Food 1, 16 History 7 News 3 – 4 Pronouncements 2 Society 14 see upcoming events on page 14–15 PAGE 2 / July–August 2018 pronouncements www.chinainsight.info Publisher’s Pronouncements Hi All: ChinaInsight Now that the 4th of July holiday has countdown to the Aquatennial (July 18-21) to tell their elected officials, that they need to been celebrated, our attention turns to fig- is on! Then comes the Great Minnesota cosponsor the bill to grant the Congressional Publisher: uring out how to enjoy the great summer Get-Together, otherwise known as the Min- Gold Medal to Chinese American veterans Gregory J.
    [Show full text]
  • Take out Menu Call 702.698.7900 Or Visit Our Take-Out Window to Place Your Order
    TAKE OUT MENU CALL 702.698.7900 OR VISIT OUR TAKE-OUT WINDOW TO PLACE YOUR ORDER CHINA POBLANO MARGARITA GRANDE TAKE-OUT FEASTS 22oz Margarita served in a souvenir China Poblano shaker $24 Coconut, Mango, Prickly Pear or Watermelon Mexican for Two $40 Chinese for Two $40 Choice of 6 Carnitas or Pollo Tacos When Pigs Fly Arroz Perfecto 20 Vegetable Fried Rice Frijoles con Crema y Queso Wok-Roasted Green Beans Chips and Salsa 5pc Fried Wontons Noodles & Tacos for Two $40 Dan Dan Mian 2 Pollo Tacos Ants Climbing a Tree 2 Carnitas Tacos FIRST BITES DIM SUM Chips & Salsa $5 Traditional Siu Mai $13.88 Chipotle salsa de casa 6pc Shrimp, pork, jicama, mushrooms, peanuts Guacamole $16 Quail Egg Siu Mai $17.88 Onions, cilantro, serrano, lime, tomatillos, queso fresco. Made fresh daily 6pc Our Traditional Siu Mai topped with poached quail egg and and served with your choice of warm corn tortillas or tortilla chips fried garlic Tuna Ceviche* $15 Chicken Siu Mai $13.88 Ahi tuna tossed with a soy dressing, avocado, toasted pecans, 6pc Chicken, cloud ear mushroom, goji berry cilantro, red onion and Fresno chiles, topped with crispy amaranth Har Gow $13.88 Young Coconut Ceviche $14 6pc Translucent Cantonese dumpling, pork and shrimp filling Young coconut, avocado, teardrop pepper, onion and cilantro are dressed with fresh coconut water and citrus juices Fried Wonton $11.88 7pc Filled with shrimp and pork, served with sesame dressing Palmitos $15 Hamakua Farms hearts of palm surrounded by citrus, avocado and When Pigs Fly $13.88 radish atop a tamarind dressing 4pc Delicate steamed buns, Chinese barbecue pork Queso Fundido $11 Golden Pigs $14.88 Melted Menonita cheese flambéed with tequila and served with fresh 4pc Fried steamed buns, Chinese barbecue pork, condensed milk hand-made tortillas with spicy chorizo +$3 Empanada Atún Estilo Veracruz $10 SOUPS 2pc Deep-fried heirloom masa pouch filled with ahi tuna, Swallow a Cloud $14.88 tomatoes, onions, almonds, chiles and spices.
    [Show full text]
  • At a Single Pebble, Dining Is Discovery. Each Dish Carries Its Own History; Each Bite Brings the Essential Flavors of China to Your Table
    At A Single Pebble, dining is discovery. Each dish carries its own history; each bite brings the essential flavors of China to your table. For Chef/owner Chiuho Duval, a meal at A Single Pebble is like a journey back home to her native Taiwan. Her sojourn to study cooking here in Vermont lead to a permanent stay after rediscovering her beloved childhood cuisine. She now wishes to share that experience with you. Meals are served family style, which gathers us together to share not just food, but stories, recreating the spirit of Chinese dining. Share your own stories as you enjoy classical Chinese cuisine made from authentic ingredients such as dehydrated shitake mushrooms and Sichuan Peppercorn from across the ocean and local favorites like LaPlatte River Angus from just down the road. Explore our Chef Tasting Menu and connect to tradition, community, and a passion for great food. A Single Pebble. Gather. Discover. Connect. 小菜 SMALL DISHES Sliced Barbecue Hanging Pork ROASTED PORK, MARINATED IN A GARLIC FIVE SPICE SAUCE 11 Double Garlic Broccoli WOK-FRIED BROCCOLI IN A GARLIC SAUCE WITH CASHEW NUTS 12 Mock Eel CRISPY SHIITAKE MUSHROOMS GLAZED IN A GINGER SCALLION SOY SAUCE 12 Chilled Shredded Chicken HAND SHREDDED VERMONT CHICKEN WITH FRESH BEAN SPROUTS. CHOICE OF BLACK PEPPERCORN, SESAME, OR WHITE BARBECUE SAUCE 12 Cha Tzu Style Vegetable Chips TEMPURA LOCAL ROOT VEGETABLES, SERVED WITH A GINGER HOISIN SAUCE 11 Dry Fried Green Beans FIRE-BLISTERED GREEN BEANS WOK-TOSSED WITH FLECKS OF PORK, BLACK BEAN, PRESERVED VEGETABLE & GARLIC 12 Scallion Pancake PAN FRIED TRADITIONAL NORTHERN-STYLE PANCAKE.
    [Show full text]
  • 28, Frith Street, London W1D 5LF Tel: 02072876688 / 02072878822 Fax: 02072878858 Website:
    Add : 28, Frith Street, London W1D 5LF Tel: 02072876688 / 02072878822 Fax: 02072878858 Website: www.barshurestaurant.co.uk ------------------------------------------------------------------------------------------------------------------------------------------------------------- 食在中国，味在四川 China is the place for food, but Sichuan is the place for flavour The food of Sichuan province in southwest China is one of the world’s great cuisines. Its most famous characteristic is its fiery spiciness, which comes from the liberal use of chillies and lip-tingling Sichuan pepper. But hot and spicy is only part of the story. Sichuanese chefs are legendary for their ability to combine many different tastes into exquisite complex flavours. Some of these are robustly spicy, while others are delicate and teasing. And the use of chillies is so inventive that their taste never palls. In China, they say the variety of flavours used in Sichuanese cuisine is so dazzling that ‘each one of a hundred dishes will have its own, unique taste’. At Bar Shu we want to bring you the best of the authentic flavours of Sichuan. So look out, among others, for the seductive ‘fish-fragrant’ combination of pickled chillies, ginger, garlic and spring onion, the addictive fieriness of ‘numbing-and-hot’ flavoured dishes, and the refreshing tones of a ‘ginger-juice’ sauce. We hope you enjoy your food. 四川凉菜 Appetisers A Sichuanese meal traditionally begins with a set of cold appetisers, designed to arouse the senses and set the mood for the meal to come. 四川口水鸡 ** Mouthwatering
    [Show full text]
  • What Brings Mexico & China Together? Takeout Menu
    TAKEOUT MENU WHAT BRINGS FIRST BITES SALADS MEXICO & CHINA Palmitos $14 Guacamole $16 Fresh Hawaiian hearts of palm surrounded by TOGETHER? Made tableside, served with warm corn tortillas grapefruit and orange segments, radish and avocado, add seasonal crudité +$4 atop a tamarind dressing You could start with the Spanish galleons that first sailed the Pacific in Ensalada César* $12 1565 during the reign of King Philip II. Along with the lucrative trade in Chips & Salsa $4.88 The classic Caesar salad of romaine lettuce, anchovies, Chipotle salsa de casa soft boiled egg, Parmesan cheese and silk and silver, they brought Asian spices and fruit to Mexico, and new house-made croutons world peppers to the middle kingdom of China. They also brought the Chicharrones Sprinkled with salt and served with salsa de Jalisco legend of an Asian girl kidnapped by pirates and shipped to Mexico, Cold Cucumbers $9.88 Arroz $5 Smashed cucumbers, pickled wood ear mushrooms, known as la China Poblana. These dishes continue an exciting global Puerco $6 and teardrop peppers are dressed with sweetened voyage that has connected the cuisines of the east and west for the last Chinkiang vinegar and a touch of spicy oil Chilaquiles $13 five centuries. House-made tortilla chips tossed with a tomatillo Secret Garden $10.88 salsa, oven-roasted and topped with melted Menonita Seasonal greens tossed in black sesame dressing, cheese, onion and cilantro surrounded by deep fried tofu, orange segments, with sunny side up egg* +$3 toasted almonds and jicama Beijing Glass $14.88 Chilled glass noodles with sesame dressing with ANTOJITOS carrots, pickled Fresno chiles, bean sprouts, chives, Blue Corn Quesadilla $13 napa cabbage, jicama and avocado Shimeji, shiitake and oyster mushrooms are sautéed with rajas, then stuffed with Menonita cheese, onions and ciilantro into a fresh blue corn tortilla.
    [Show full text]
  • Copyrighted Material
    index Page numbers in italics indicate Soup with Noodles, 72 Omelette Strips, 88–89 illustrations. Stir-Fried Rice Vermicelli with Shred- ded Chicken and Vegetables, 50 fi sh cake (kamaboko), Udon Noodle Cas- Ants Climbing a Tree, 21 Thai Hot-and-Sour Chicken Noodle serole with Chicken, Vegetables, Soup, 98, 99 and Fish Cake, 87 basil, Thai Udon Noodle Casserole with Chicken, Five Shreds Longevity Noodles, 44–45 Spicy Basil Beef Noodles, 58, 59 Vegetables, and Fish Cake, 87 Fox Noodles (Kitsune Soba), 90, 91 Vietnamese Poached Shrimp in Herbed Vietnamese Quick Chicken Phò, 100, Rice Noodle Salad, 125 101 garlic, Noodles in Garlic-Ginger Peanut bean curd Chinese Chicken Broth, 67 Sauce, 112 Fox Noodles, 90, 91 Chinese Chicken Noodle Soup, 70, 71 ginger Noodles with Bean Curd Sauce, 46, 47 Chinese Chicken Salad with Chow Mein Cold Tossed Noodles in Sesame-Gin- bean sprouts, Noodles with Shredded Noodles, 103 ger Vinaigrette, 106 Pork, Bean Sprouts, and Sichuan Chinese Home-Style Soft Fried Noodles, Noodles in Garlic-Ginger Peanut Preserved Vegetable, 28, 29 36, 37 Sauce, 112 Bean Thread, Napa Cabbage, and Chinese cilantro, Vietnamese Poached Shrimp in Scallion and Ginger Soft Noodles, Sweet Sausage, 62, 63 Herbed Rice Noodle Salad, 125 42, 43 Bean Thread and Snow Pea Salad with coconut milk, Chicken Coconut Noodle Shanghai Ginger and Scallion Cold Egg Garnish, 126 Soup, 94, 95 Tossed Noodles, 114, 115 beef Cold Noodles with Cucumber and Chicken greens, Chinese Chicken Noodle Soup, Beef and Broccoli on Crispy Noodle Shreds, 104, 105 70, 71
    [Show full text]