DOCSLIB.ORG

Appetizers Soups Fried Rice Egg Foo Young Chop Suey

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Appetizers Soups Fried Rice Egg Foo Young Chop Suey Appetizers Chop Suey (w/Rice) Chinese Specialties (Full Size, w/Steam Rice and Hot Roll) Egg Rolls . 1.35 Poultry Chow Mein (w/Hard Noodles) , Szechuan Spicy Beef . 11.75 Spring Roll (veg. only) . 1.75 Almond Chicken . 10.25 Small Large Crab Regoon (4) . 3.75 (8) . 6.50 Sweet & Sour Chicken . 10.25 , Mongolian Beef . 11.75 Pork Shredded beef stir-fried with scallions. Fried Wontons, (12) Plain . 3.75 Extra Fine ......... 5.25 9.25 Gai Kew . 10.25 Fried Wontons, (8) w/Meat . 5.75 Chicken stir-fried w/Chinese veg. Mushroom ...... 5.75 9.95 Moo Goo Gai Pan . 10.75 Pot Stickers -= pork =- (8) . 6.65 Subgum ........... 5.75 9.95 Mandarin Chicken . 11.75 Pot Stickers -= chicken =- (8) . 6.65 Chicken ............... 5.25 9.25 Breaded chicken stuffed w/ham in sweet & sour sauce. Pork Char Shu Bow . 3.25 Hong Shu Gai . 10.25 Sweet & Sour Pork . 10.25 Mushroom ....... 5.75 9.95 Breaded chicken stir-fried w/Chinese veg. Bar-B-Q Pork . (small) 5.50 (large) 9.75 Char Shu Kew . 10.25 Subgum ............ 5.75 9.95 Sesame Chicken (old style) . 10.50 Breaded chicken served w/a rich brown gravy. Roast pork served w/Chinese vegetables. Beef ................... 5.60 9.95 Sesame Chicken (new style) . 10.95 Moo Goo Chow Yok . 10.75 Soups Mushroom ........ 6.25 10.25 Lightly breaded chicken with a sweet taste. Extra fine cut pork w/mushrooms in a garlic Small Large Subgum ........... 6.25 10.25 Chicken with Broccoli . 10.25 and black bean sauce. Wonton . 2.95 5.40 Tenderloin ........ 7.00 11.25 Lemon Chicken . 11.25 Char Shu Ding . 10.50 Diced roast pork and vegetables w/whole almonds. Egg Drop . 2.95 5.40 Shrimp ................ 6.25 10.45 Pineapple Chicken. 10.50 Curry Chicken . 10.50 , Moo Shu Pork . 11.25 Chinese Vegetable . 2.95 5.40 Mushroom ....... 6.70 10.75 Shredded pork and vegetables served with Chicken Noodle . 2.95 5.40 Subgum ........... 6.70 10.75 , Kung Pao Chicken . 10.95 Mandarin pancakes. Diced chicken stir-fried w/chili peppers, Chicken Rice . 2.95 5.40 Vegetable ............ 5.25 9.25 vegetables and peanuts. Garlic Ribs . 10.75 Hot & Sour . 3.95 7.75 House of Lee ......................... 10.50 , Szechuan Spicy Chicken . 10.95 Shredded chicken and vegetables in hot sauce Sizzling Rice For Two . 8.15 (Pork & Chicken) , Moo Shu Chicken . 11.25 Shredded chicken and vegetables served with Seafood Fried Rice Mandarin pancakes. Vegetarian , General Tso's Chicken . 10.95 Cantonese Fried Shrimp (8) . 11.95 Small Large Lightly breaded, deep fried w/BBQ-taste sauce. Chinese Veg. Supreme ................... 9.45 Sweet & Sour Shrimp (6) . 11.50 Plain . 3.95 6.25 , Hunan Spicy Chicken . 10.95 Tofu Stir-Fry w/Chinese Veg. ...... 9.95 Shrimp in Lobster Sauce . 11.75 Roast Pork . 5.25 8.75 Cashew Chicken . 10.95 Stir-Fry Broccoli w/Oyster Sauce 8.75 Woo Dip Harr . 12.95 Chicken . 5.25 8.75 Orange Chicken . 11.25 Shrimp enfolded in bacon and onions, topped , Moo Shu Vegetables ..................... 10.25 Lightly breaded chicken glazed with sweet and sour sauce. Shrimp . 5.90 9.45 with a sweet orange sauce. Ham . 5.25 8.75 Harr Kew . 11.95 Cantonese Chicken Chow Mein. 10 .75 Whole shrimp stir-fried w/Chinese vegetables. Lo Mein (Soft Noodles) Soft pan fried noodles topped w/chicken and veg. Vegetable . 5.25 8.75 Hong Shu Harr . 12.50 Breaded shrimp with Chinese vegetables. Beef . 5.90 9.45 Veg. Lo Mein ............................. 9.75 Yang Chow . 6.25 9.95 Pork Lo Mein ............................ 10.45 Happy Family . 13.95 (Shrimp, Ham, Chicken & Veg.) Chicken, roast pork, shrimp, beef Chicken Lo Mein ...................... 10.45 Beef and scallops stir-fried with Chinese vegetables. Beef Lo Mein ............................ 11.50 Subgum Wonton . 13.25 Egg Foo Young Shrimp Lo Mein ........................ 11.95 Fried wonton tops stir-fried vegetables, Pepper Steak w/Onion . 10.95 combined with shrimp, roast pork and chicken. (2) (3) , Lo Mein Supreme .................... 13.95 Steak Kew . 11.50 Roast Pork ........ 5.75 8.15 (Shrimp, Chicken & Beef) Beef tenderloin stir-fried w/Chinese veg. , Kung Pao Shrimp . 12.95 Beef w/Broccoli . 10.95 Shrimp stir-fried w/chili peppers, Chicken ............. 5.75 8.15 , Singapore Noodles ................. 14.25 diced vegetables and peanuts. Shrimp, Chicken and Ham stir-fried with curry Beef Tenderloin w/Pea Pods & , Szechuan Spicy Shrimp . 12.95 Shrimp .............. 5.95 8.55 flavored rice noodles Mushrooms . 11.75 Vegetable .......... 5.75 8.15 , Denotes Szechuan or Hunan taste. Please specify mild, medium or hot Add Mushrooms $1 extra Luncheon Dinner Special Chinese Combination Plates , #21 General Tso's Chicken . 7.75 10.50 #22 Cashew Chicken . 7.75 10.50 Includes Egg Roll, Fried Rice and Hot Roll #23 Hong Shu Chicken . 7.50 10.25 #24 Lemon Chicken . 8.25 10.95 Luncheon Dinner #25 Sesame Chicken . 7.75 10.75 # 1 Pork Chop Suey . 6.50 8.95 #26 Orange Chicken . 8.25 10.95 # 2 Chicken Chop Suey . 6.50 8.95 ,#27 Hunan Spicy Chicken . 7.95 10.75 # 3 Egg Foo Young #28 Lo Mein (soft noodles) http://www.houseofleerestaurant.com (Pork or Chicken) (1) 6.35 (2) 8.75 34757 Grand River Ave. Veg. , Pork or Chicken 7.95 10.75 Farmington, MI 48335 Shrimp . (1) 6.80 (2) 9.25 Beef or Shrimp . 8.50 11.50 # 4 Chicken Subgum Chop Suey . 6.80 9.25 , #29 Mongolian Beef . 8.25 10.95 Normal Business Hours # 5 Sweet & Sour Pork . 7.25 9.55 #30 Curry Chicken . 7.50 9.95 Monday thru Thursday 11 a.m. - 9:30 p.m. Friday and Saturday 11 a.m. -10:30 p.m. Sweet & Sour Chicken . 7.25 9.55 #31 Harr Kew (Shrimp w/Veg.) . 8.50 11.50 Sunday Noon - 9:30 p.m. Sweet & Sour Shrimp . (4) 8.25 (5) 10.40 #32 Garlic Ribs . 7.95 10.00 # 6 Pepper Steak w/Onions . 7.50 9.95 (Carry out ONLY within 30 min. of closing time) # 7 Shrimp in Lobster Sauce . 7.50 10.95 *Luncheon served Mon. - Sat. 11 a.m. to 4 p.m. # 8 Almond Chicken . 7.25 9.55 , Denotes Szechuan or Hunan taste. Please specify mild, medium or hot Phone (248) 477-1430 # 9 Cantonese Fried Shrimp . (4) 7.75 (6) 10.95 #10 Shrimp Chop Suey . 7.35 9.95 #11 Beef Subgum Chop Suey . 7.50 9.95 Miscellaneous Carry Out Menu #12 Gai Kew . 7.50 9.70 #13 Beef Chop Suey . 7.25 9.75 S o f t D r i n k ( 1 6oz) . 1.75 Hot Tea . 1.75 #14 Vegetable Chop Suey . 6.80 8.95 Steamed Rice 1.95 (pt) 2.95(qt) Chow Mein Noodle S. 1.45 L. 1.95 , Almond Cookies (6) . 2.25 Fortune Cookies (doz.) . 2.25 #15 Kung Pao Chicken . 7.80 10.25 Homemade Hot Roll . .40 each Pan Fried Noodles . 3.00 , #16 Szechuan Spicy Chicken . 7.80 10.25 S o u p Noodles . (small) .60 (large) 1.00 Beef . 8.35 10.95 #17 Chicken w/Broccoli . 7.75 10.25 Beef w/Broccoli . 8.20 10.45 We accept Visa, Mastercard, Discover and American Express. #18 Char Shu Kew . 7.50 9.70 No Checks accepted. #19 Steak Kew . 8.40 10.95 #20 Vegetable Supreme . 6.80 9.25.
Load more

Recommended publications
  • Immigration and Restaurants in Chicago During the Era of Chinese Exclusion, 1893-1933
    University of South Carolina Scholar Commons Theses and Dissertations Summer 2019 Exclusive Dining: Immigration and Restaurants in Chicago during the Era of Chinese Exclusion, 1893-1933 Samuel C. King Follow this and additional works at: https://scholarcommons.sc.edu/etd Recommended Citation King, S. C.(2019). Exclusive Dining: Immigration and Restaurants in Chicago during the Era of Chinese Exclusion, 1893-1933. (Doctoral dissertation). Retrieved from https://scholarcommons.sc.edu/etd/5418 This Open Access Dissertation is brought to you by Scholar Commons. It has been accepted for inclusion in Theses and Dissertations by an authorized administrator of Scholar Commons. For more information, please contact [email protected]. Exclusive Dining: Immigration and Restaurants in Chicago during the Era of Chinese Exclusion, 1893-1933 by Samuel C. King Bachelor of Arts New York University, 2012 Submitted in Partial Fulfillment of the Requirements For the Degree of Doctor of Philosophy in History College of Arts and Sciences University of South Carolina 2019 Accepted by: Lauren Sklaroff, Major Professor Mark Smith, Committee Member David S. Shields, Committee Member Erica J. Peters, Committee Member Yulian Wu, Committee Member Cheryl L. Addy, Vice Provost and Dean of the Graduate School Abstract The central aim of this project is to describe and explicate the process by which the status of Chinese restaurants in the United States underwent a dramatic and complete reversal in American consumer culture between the 1890s and the 1930s. In pursuit of this aim, this research demonstrates the connection that historically existed between restaurants, race, immigration, and foreign affairs during the Chinese Exclusion era.
    [Show full text]
  • Chop Suey As Imagined Authentic Chinese Food: the Culinary Identity of Chinese Restaurants in the United States
    UC Santa Barbara Journal of Transnational American Studies Title Chop Suey as Imagined Authentic Chinese Food: The Culinary Identity of Chinese Restaurants in the United States Permalink https://escholarship.org/uc/item/2bc4k55r Journal Journal of Transnational American Studies, 1(1) Author Liu, Haiming Publication Date 2009-02-16 DOI 10.5070/T811006946 Peer reviewed eScholarship.org Powered by the California Digital Library University of California Chop Suey as Imagined Authentic Chinese Food: The Culinary Identity of Chinese Restaurants in the United States HAIMING LIU Introduction In the small hours of one morning in 1917, John Doe, a white laborer, strolled into the Dragon Chop Suey House at 630 West Sixth Street, Los Angeles, and ordered chicken chop suey. The steaming bowl was set before Mr. Doe by a grinning Japanese. “I won’t eat it,” barked Mr. Doe, “There’s no poultry in it.” The flying squad was called in and was happily annoyed at this midnight incident. The officers offered to act as a jury and demanded sample bowls of chop suey. The Japanese owner declined and Mr. Doe was free to go.1 The laborer demanded real meat, the officers wanted free meals, and the owner of this Chinese restaurant was actually Japanese, but everyone was thoroughly familiar with the concept of chop suey. As this story shows, by 1917 chop suey was a well‐known restaurant meal in America. Food is a cultural tradition. The popularity of Chinese restaurants reflects how an Asian cuisine was transplanted and developed in American society. Chinese migration was a transnational flow of people, social networks, and cultural values.
    [Show full text]
  • The Transnational World of Chinese Entrepreneurs in Chicago, 1870S to 1940S: New Sources and Perspectives on Southern Chinese Emigration
    Front. Hist. China 2011, 6(3): 370–406 DOI 10.1007/s11462-011-0134-z RESEARCH ARTICLE Huping Ling The Transnational World of Chinese Entrepreneurs in Chicago, 1870s to 1940s: New Sources and Perspectives on Southern Chinese Emigration 树挪死，人挪活 A tree would likely die when transplanted; a man will survive and thrive when migrated. —Chinese proverb (author’s translation) © Higher Education Press and Springer-Verlag 2011 Abstract This article contributes to an ongoing dialogue on the causes of migration and emigration and the relationship between migrants/emigrants and their homelands by investigating historical materials dealing with the Chinese in Chicago from 1870s to 1940s. It shows that patterns of Chinese migration/ emigration overseas have endured for a long period, from pre-Qing times to today’s global capitalist expansionism. The key argument is that from the very beginning of these patterns, it has been trans-local and transnational connections that have acted as primary vehicles facilitating survival in the new land. While adjusting their lives in new environments, migrants and emigrants have made conscious efforts to maintain and renew socioeconomic and emotional ties with their homelands, thus creating transnational ethnic experiences. Keywords Chinese migration and emigration, overseas Chinese, Chinese in Chicago, Chinese ethnic businesses Introduction Just as all early civilizations used migration as an important survival strategy, so too Chinese migrated in great numbers. For example, beginning even as early as Huping Ling
    [Show full text]
  • Late Works of Mou Zongsan Modern Chinese Philosophy
    Late Works of Mou Zongsan Modern Chinese Philosophy Edited by John Makeham, Australian National University VOLUME 7 The titles published in this series are listed at brill.com/mcp Late Works of Mou Zongsan Selected Essays on Chinese Philosophy Translated and edited by Jason Clower LEIDEN | BOSTON The book is an English translation of Mou Zongsan’s essays with the permission granted by the Foundation for the Study of Chinese Philosophy and Culture. Library of Congress Cataloging-in-Publication Data Mou, Zongsan, author. [Works. Selections. English] Late works of Mou Zongsan : selected essays on Chinese philosophy / translated and edited by Jason Clower. pages cm — (Modern Chinese philosophy ; VOLUME 7) Includes bibliographical references and index. ISBN 978-90-04-27889-9 (hardback : alk. paper) — ISBN 978-90-04-27890-5 (e-book) 1. Philosophy, Chinese. I. Clower, Jason (Jason T.), translator, editor. II. Title. B126.M66413 2014 181’.11—dc23 2014016448 This publication has been typeset in the multilingual ‘Brill’ typeface. With over 5,100 characters covering Latin, ipa, Greek, and Cyrillic, this typeface is especially suitable for use in the humanities. For more information, please see brill.com/brill-typeface. issn 1875-9386 isbn 978 90 04 27889 9 (hardback) isbn 978 90 04 27890 5 (e-book) Copyright 2014 by Koninklijke Brill nv, Leiden, The Netherlands. Koninklijke Brill nv incorporates the imprints Brill, Brill Nijhoff, Global Oriental and Hotei Publishing. All rights reserved. No part of this publication may be reproduced, translated, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior written permission from the publisher.
    [Show full text]
  • Chinatown Self-Guided Food Tour
    CHINATOWN SELF-GUIDED FOOD TOUR avitaltours.com 1 DIVISADERO STREET SELF GUIDED TOUR STOPS 1 Welcome Drink: Introduction at China Live • 644 Broadway 2 Course 1: Good Mong Kok • 1039 Stockton St 3 Ross Alley & Golden Gate Fortune Cookie Factory 56 Ross Alley 4 Course 2: Z&Y Restaurant • 655 Jackson St 5 Portsmouth Square 6 Course 3 (except Tuesdays or afternoons): Sam Wo 713 Clay St VAN NESS AVENUE 7 Waverly Place 8 Course 3 (on Tuesdays and afternoons): Capital Restaurant 839 Clay St 9 Dessert: Dragon Papa • 752 Grant Ave THE EMBARCADERO 1 BROADWAY Mountain Lake COLUMBUS AVE 2 3 4 5 8 7 DIVISADERO STREET 6 9 STOCKTON ST GRANT AVE KEARNY ST MONTGOMERY ST GEARY BOULEVARD MARKET STREET avitaltours.com 2 GEARY BOULEVARD VAN NESS AVENUE GEARY BOULEVARD GEARY STREET DIVISADERO STREET MISSION STREET MARKET STREET GIFT MISSION STREET 16TH STREET MARKET STREET CERTIFICATES 16TH STREET MARKET STREET AVAILABLE BOOK A FOOD TOUR! avitaltours.com (415) 355-4044 MISSION STREET N THIS ROUTE IS AVAILABLE EVERYDAY 11:30AM - 8:30PM. ESTIMATED TIME IS 3 HOURS. ESTIMATED COST PER PERSON IF MINIMUM 2 PEOPLE ON TOUR: $25 On the self-guided experience, you will be taken away from the “tourist traps” and will get a glimpse into how everyday locals feast. You will get to taste a variety of dishes from different Chinese regions, both traditional and modern. Let us show you the hidden culinary side of Chinatown! Here’s some tips to keep in handy before you start your experience: • All of the selected dishes we recommend eating at each restaurant only budgets the
    [Show full text]
  • The Adaptation of English Menu on Chinese Food in America
    THE ADAPTATION OF ENGLISH MENU ON CHINESE FOOD IN AMERICA Approved: Dr. Melissa E. Gormley Date: May 12, 2020 Paper Advisor i THE ADAPTATION OF ENGLISH MENU ON CHINESE FOOD IN AMERICA A Seminar Paper Presented to The Graduate Faculty University of Wisconsin-Platteville In Partial Fulfillment Of the Requirement for the Degree Master of Science in Education English Education By Hua Ye 2020 ii ACKNOWLEDGMENTS I would like to express my gratitude to everyone who helped me while I was working on this seminar paper. I would like to thank my advisor Dr. Melissa E. Gormley for her patience, instructions and suggestions to my seminar paper. iii Abstract THE ADAPTATION OF ENGLISH MENU ON CHINESE FOOD IN AMERICA Hua Ye Under the Supervision of Dr. Melissa E. Gormley Chinese food was first introduced in the United State through Chinese immigration in the 1800s. The California Gold rush promoted the first large wave of Chinese immigrants to the west coast from the Canton region of South China. Since then Chinese food in the United States has evolved from the earliest Guangdong style cuisine serving the early Chinese migrant workers mainly to Americanized Chinese cuisine. The proliferation and popularization of Chop Suey represents the emergence of first Chinese American Cuisine at the turn of twentieth century in the United States. After the repeal of the Chinese Exclusion Act and Nixon’s visit in 1972, the second large wave of Chinese immigrants brought various Chinese regional food to America, the era of Chop Suey gradually declined with the new modified Americanized Chinese food.
    [Show full text]
  • Chinatown Community Vision Plan Existing Conditions Report
    Chinatown Community Vision Plan Existing Conditions Report December 2013 Acknowledgements The Chinatown Community Vision Plan Existing Conditions Report is the cumulative effort of many individuals, including residents and stakeholders who participated in surveys, public meetings, and workshops, as well as provided time and expertise to identify community values and priorities, planning issues, and policies to help successfully complete this report. The project partners would like to thank all of the people who worked with the project team to identify and address the specific challenges and opportunities that will impact the future of Chinatown. Steering Committee Alderman Daniel Solis (Honorary Chair), 25th Ward C.W. Chan (Co-Chair), Coalition for a Better Chinese American Community Ray Chin (Co-Chair), Chicago Chinatown Chamber of Commerce, R.M. Chin & Associates, Inc. Tony Hu, Chinese American Association of Greater Chicago, Tony Gourmet Group Gene Lee, Chicago Chinatown Special Events Raymond B. Lee, Chinatown Parking Corporation Anita Luk, Chinese-American Museum of Chicago Raymond Tu, Chinese Consolidated Benevolent Association Ernest Wong, Chinese American Service League, Site Design Group Esther Wong, Chinese American Service League David Wu, Pui Tak Center Project Partners Alderman Daniel Solis, 25th Ward Coalition for a Better Chinese American Community Chicago Metropolitan Agency for Planning Special Thanks James Balcer, Alderman of the 11th Ward Chicago Department of Transportation Chicago Department of Planning Advisory Committee Karen Anderson, James Ward Elementary School Alfonso Camona, Robert Healy Elementary School Phyllis Cavallone, St. Therese Chinese Catholic School Reverend Mark Chan, Chinese Christian Union Church Betty Chow, Pacific Global Bank June Coutre, John C. Haines Elementary School Kathleen Fernicola, Asian American Institute David Lee, Chinatown Chicago Alternative Policy Strategy Helen Lee, King Wah Express Ginger Lumpkin, John C.
    [Show full text]
  • A Chinese Bite of Translation: a Translational Approach to Chineseness and Culinary Identity
    A Chinese Bite of Translation: A Translational Approach to Chineseness and Culinary Identity By Jingnan Xue School of Translation and Interpretation University of Ottawa Supervised by Dr. Marc Charron School of Translation and Interpretation University of Ottawa Thesis submitted to the School of Graduate and Postdoctoral Studies at the University of Ottawa in partial fulfillment of the requirements for the degree of Master of Arts in Translation Studies © Jingnan Xue, Ottawa, Canada, 2015 ii Tables of Contents Acknowledgements ....................................................................................................................v Abstract ................................................................................................................................... vi Résumé .................................................................................................................................. viii Introduction...............................................................................................................................1 Chapter 1 The Notion of Chineseness and Related Research in the Field of Sociology and Translation Studies ...................................................................................................................6 1.1 Chineseness in overseas communities .............................................................................7 1.1.1. The debate of authenticity ....................................................................................8 1.1.2. Chineseness
    [Show full text]
  • Menu Lunch 2010
    Lunch menu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
    [Show full text]
  • Multiplicity, Anomalies, and Context in Chinese Restaurants
    Negotiating Authenticity: Multiplicity, Anomalies, and Context in Chinese Restaurants. DISSERTATION Presented in Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy in the Graduate School of The Ohio State University By Nancy Yan Graduate Program in English The Ohio State University 2013 Dissertation Committee: Amy Shuman, Co-Director Judy Wu, Co-Director Patrick Mullen Ray Cashman Copyright by Nancy Yan 2013 Abstract This dissertation investigates a key folkloric concept – authenticity – through an exploration of the Chinese restaurant. Scholars tend to be wary of using the term authenticity in conjunction with cultural expressions because of its association with dangerous nationalist movements, problematic boundaries, and potential for essentialism. Authenticity is often understood in the vein of continuity to the past; such an understanding implies singularity, stability and bounded concreteness rather than dynamism and fluidity in cultural expressions. As a result, in scholarship, claims of authenticity are often avoided or deconstructed as invalid or false. However, I argue that claims to authenticity can be valid and legitimate and that authenticity should be considered as multiple and flexible. I examine one Chinese restaurant, one Chinese dish, and a small collection of vintage Chinese restaurant menus to investigate discourses on authenticity. Ding Ho, one of the oldest Chinese restaurants in Columbus, Ohio, embodies several features typical of Chinese restaurants but also contain anomalous elements in their operations which, according to some on-line restaurant reviews, mark the restaurant as inauthentic. However, I suggest that anomalies are not evidence of pollution of a Chinese restaurant’s authenticity but instead indicate variations within the category.
    [Show full text]
  • Lo Mein & Chop Suey, / Chow Mein Fried Rice
    Appetizers Egg Roll $1.59 Spring Roll (Veg) $1.59 Fried Wontons (8) $5.29 Crab Rangoon (6) $6.29 BBQ Pork $6.29 Fried Dumpling Rats On The Stick Fried or Steamed Dumplings (6) $6.29 Rats On The Stick (4) $9.49 Fried Shrimp (8) $6.99 Roast Pork Bun (Cha Shu Bao) (3) $5.29 Roast Pork Bun Crab Rangoon Soup Cup Pint Quart Egg Drop $2.29 $3.59 $5.29 *Hot & Sour $2.29 $3.59 $5.29 Tofu with Vegetables (青菜豆腐湯) $6.99 Won Ton (雲吞湯) $9.59 War Won Ton Soup (總匯雲吞湯) $11.59 BBQ Pork War Won Ton Soup Noodle Soup (湯麵) *Beef Noodle (牛肉麵) $10.59 Szechwan Pickle w/Pork(榨菜肉絲麵) $9.59 BBQ Pork Noodle (叉燒湯麵) $9.59 *Beef Noodle Soup BBQ Pork Noodle Soup Lo Mein & Chop Suey, / Chow Mein Fried Rice (炒飯) (w/ soft noodle) (w/ rice) (w/ crispy noodle & rice) Vegetable $8.59 $9.59 Vegetable or Egg $7.59 Chicken or Pork $9.59 $10.59 Chicken or Pork $8.59 Beef $10.59 $11.59 Beef $9.59 Shrimp $11.59 $12.59 Shrimp $10.59 Combination $11.59 $12.59 Yang Chow (Chicken,Beef &Shrimp) $10.59 *(Hot & Spicy ) 15% Gratuities will be added on parties of 6 or more ~~~~~~~~~~ Daily Special ~~~~~~~~~~ #1 Wok Bowl $6.99 #2 Combo $8.69 #3 Combo $9.99 Rice or lo mein. topped One entrée, egg roll & choice Two entrée, egg roll & choice with one entrée. of rice or lo mein of rice or lo mein (+$1.25 for brown rice) (+$1.25 for brown rice) (+$1.25 for brown rice) Entrée Selection Sweet & Sour Chicken or Pork Chicken or Beef Chop Suey *Chicken with Garlic Sauce *Sesame Chicken or Pork *Curry Chicken or Tofu *Mongolian Chicken or Beef *Kung Bao Chicken or Tofu *Hot Pepper Chicken or Beef *Orange
    [Show full text]
  • FRIED RICE Whole Mushroom Caps and Straw Mushrooms Sauteed in a Rich Brown Sauce
    VEGETARIAN DISHES CANTONESE - STYLE CHOP SUEY TOFU with VEGETABLES Golden tofu stir fried with mixed vegetables ................... 13.50 PAN FRIED NOODLE (All cooked to order) STRING BEANS A wonderful appetizer or side dish. Light and flavorful with (Sauteed with combination vegetables Extra cashews for $4.00 onion and garlic, this dish is the talk of the town! .............................................................. 13.50 over egg noodles and pan fried; they’re CHICKEN CHOP SUEY ............... 11.00 BUDDHA’S VEGETABLE DELIGHT A combination of broccoli, mushrooms, crispy outside and soft inside.) PORK CHOP SUEY ..................... 11.00 bamboo shoots, Chinese cabbage, baby corn and carrots sauteed in vegetable oil ............ 13.50 BEEF CHOP SUEY ....................... 11.50 CHICKEN PAN FRIED NOODLE ... 14.50 PEAPODS and WATER CHESTNUTS ................................................................... 13.50 SHRIMP CHOP SUEY .................. 12.00 PORK PAN FRIED NOODLE ....... 14.50 CHINESE CABBAGE with BLACK MUSHROOMS ........................................... 13.50 BEEF PAN FRIED NOODLE ......... 16.50 SAUTEED TWIN MUSHROOMS SUBGUM PAN FRIED NOODLE ... 17.00 FRIED RICE Whole mushroom caps and straw mushrooms sauteed in a rich brown sauce ................... 14.00 CHICKEN FRIED RICE ................. 10.00 SHRIMP PAN FRIED NOODLE .... 17.00 EGGPLANT in GARLIC SAUCE With green pepper, water chestnuts and wood ear14.00 PORK FRIED RICE ....................... 10.00 TOFU SZECHUAN STYLE SINGAPORE NOODLE BEEF FRIED RICE ......................... 10.50 Golden tofu stir fried with mixed vegetables in Szechuan sauce .................................................. 14.00 YOUNG CHOW FRIED RICE ...... 11.00 GREAT BROCCOLI with GARLIC SAUCE ............................................................. 13.50 SHRIMP FRIED RICE .................... 11.00 A bowl of rice noodles topped with shrimp, BBQ pork, onion and EXTRAS scallion in mild curry sauce ......... 13.00 SEAFOOD RICE .............................................
    [Show full text]