Sumiao Hunan Kitchen

Total Page:16

File Type:pdf, Size:1020Kb

Sumiao Hunan Kitchen WEEKDAY LUNCH Rice Classic Favorite Monday-Friday 11:00am-3:00pm I7 WOK’D FRIED RICE | 腊肉炒饭 | 15 $13 EACH la rou, lettuce, scallion P1 GENERAL TSO’S CHICKEN | 左宗鸡 | 16 INCLUDES YOUR CHOICE OF SOUP: I8 SHRIMP FRIED RICE | 王子炒饭 | 15 dried chili pepper, minced garlic, ginger shrimp, egg, pea, carrot, scallion HOT & SOUR or TOMATO MUSHROOM P2 KUNG PAO SHRIMP | 宫保虾仁 | 20 I9 SUMIAO’S FRIED RICE | 满妹子酱油炒饭 | 12 A22 STRING BEAN WITH EGGPLANT egg, scallion, soy sauce peanut, green & red pepper, dried chili pepper 四季豆炝炒茄子 I19 CHANGSHA SHUMAI (6) | 长沙糯米烧卖 | 12 P3 BEEF WITH BROCCOLI | 芥兰牛 | 18 dried chili, garlic, seasoned soy sauce sticky rice, dried mushroom, pork fat, soy sauce ginger, garlic, oyster sauce A12 LAVA FISH | 剁椒蒸鱼 白米饭 |1 P4 SALT AND PEPPER CRISPY FISH FILLET swai filet, duo jiao, scallion B9 WHITE RICE | B10 BROWN RICE | 棕米饭 |2 香辣椒盐鱼片 | 22 SUMIAO A6 CHICKEN WITH VEGGIES | 什菜鸡片 B11 BLACK RICE | 黑米饭 |3 dried chili pepper, minced garlic, ginger carrot, sugar snap pea, beech mushroom, bamboo shoot P5 BBQ RIB FESTIVAL | 五香孜然烤排骨 | 26 A23 HUNAN TOFU POT | 湘味豆腐煲 Noodle peanut, green & red pepper, dried chili pepper pork belly, green pepper, chili bean sauce P6 HOUSE CRISPY DUCK |本楼香酥脆皮鸭 | 36 A19 GINGER & SCALLION CHICKEN I5 HUNAN STREET NOODLE | 三鲜锅面 | 12 served with steamed bun, scallion, cucumber, beef, chicken, shrimp, shanghai green 姜葱小炒鸡 pepper, seafood sauce green pepper, garlic I16 BEEF & EGG NOODLE | 湖南卤粉 | 12 617-945-0907 hard-boiled egg, sliced beef, home-made pick- 270 THIRD STREET • CAMBRIDGE, MA A11 GENERAL TSO’S CHICKEN | 左宗鸡 les, peanut STREET PARKING AVAILABLE dried chili pepper, minced garlic, ginger I17 SCALLON-FLAVORED NOODLE A2 STIR FRIED BRAISED BEEF | 小炒卤牛肉 葱香猪油拌面 | 12 lard, cucumber, chili bean sauce green pepper, scallion - I15 BEEF RICE NOODLE SOUP | 牛肉汤粉 | 12 Catering Plan A20 VILLAGE STYLE FRIED EGG shanghai green, chili bean sauce DINE IN • TAKE OUT • DELIVERY 神仙荷包蛋 CATERING • PRIVATE EVENT green pepper, scallion, chili sauce PLAN 1 $ 15 PER PERSON PLAN 2 $ 20 PER PERSON HUNAN HOUR • GIFT CARD A14 CRISPY SILVER FISH | 椒盐银鱼仔 Bao & Roll crispy baby fish, green & red pepper PLAN 3 $ 25 PER PERSON I14 PORK SOUP BAO (5) | 手工小笼包 | 12 A24 SPICY CAULIFLOWER | 香辣花菜 ginger in aged vinegar sauce PLAN 4 $ 35 PER PERSON pork belly, garlic, chili peppers, scallion I12 SCALLION TWISTY ROLL (4) PLAN 5 $ 45 PER PERSON A17 TWICE-COOKED AVOCADO MEATBALL 手工葱香花卷 | 12 HOURS 回锅牛油果肉丸 I13 SWEET TWISTY ROLL (4) SUNDAY-WEDNESDAY 11AM - 11PM ground pork, egg, tofu, green pepper, 手工桂蜜花卷 | 12 THURSDAY-SATURDAY 11AM - 12AM fermented black soybean osmanthus, sugar Catering Platter A8 CABBAGE WITH LA ROU | 包菜炒腊肉 I11 PURPLE YAM BAO (4) | 紫薯芋泥包 | 10 white lotus seed filling hunan bacon, dried chili pepper, garlic CATERING PLATTER SIZE OF DELIVERY A25 CINDERELLA | 百合蒸南瓜 10 ORDERS PER TRAY EVERY DAY 11AM-9:30PM pumpkin, lily Pancake 5 ORDERS A HALF TRAY $15 MIN • $2 DELIVERY CHARGE A3 KUNG PAO SHRIMP | 宫保虾仁 10% OFF ON YOUR TOTAL CATERING ORDER peanut, green & red pepper, dried chili I1 SCALLION PANCAKE (2) | 葱油饼 | 10 A16 BEEF ON FIRE | 小炒牛肉 I2 WHOLE WHEAT PANCAKE (3) | 全麦饼 | 10 Minimum guest count required for catering service. please red chili, cilantro, banana pepper I3 SESAME PANCAKE (2) | 芝麻抓饼 | 8 feel free to call our manager or email info@sumiaohunan. A1 GRANDMA’S PORK | 农家小炒肉 com to discuss your needs within or beyond this menu, I18 WHOLE WHEAT BUN SLICE (8) we accommodate all budget and occasions. pork belly, green pepper, scallion 手工干煎黑馒头片 | 12 VEGETARIAN SPICY CHEF’S RECOMMENDATION GLUTEN-FREE PER REQUEST FOLLOW US@SUMIAOHUNAN SUMIAOHUNAN.COM Please inform your server if any person in your party has any form of allergy. Ask your server for our vegetarian and vegan options . Special menu & price subject to change without notice 如果您有任何食物过敏史或者您是素食者,请与服务员说明. 特供菜单和价格可能酌据商情, 未经嘉宾知情而有所更换和调整 SOUP & Tapas VEGETABLE MEAT & FISH Chef’s Special | | 5 HUNAN WOK E1 MELTED GOLD 南瓜小米羹 HUNAN WOK L3 PICKLED BEAN WITH PORK pumpkin, millet H1 RED-BRAISED PORK | 毛式红烧肉 | 25 G1 SPICY CAULIFLOWER | 香辣花菜 | 16 酸豆角肉末 | 25 dark soy sauce, garlic, cooking wine, red pepper E5 SPICY SILKY TOFU | 酸辣豆腐脑汤 | 5 pork belly, garlic, chili peppers, scallion house-made pickle, ground pork, red pepper dinner silky tofu, pickled cabbage, H2 HOMETOWN CHICKEN WOK L4 LA ROU WITH MUSHROOMS G2 MOUNTAIN YAM | 岳麓山山药 | 18 | 16 aged vinegar chili soy sauce 湘西水煮鸡 野山菌炒腊肉 |28 shiitake mushroom, scallion, ginger, garlic, duo jiao, pork belly, scallion, red bell pepper house bacon, red pepper E6 HOT & SOUR | 酸辣汤 | 5 banana pepper, fermented tofu sauce G3 SHAOSHAN CABBAGE | 家常手撕包菜 | 15 tofu, wood-ear mushroom, bamboo shoot, L14 LA ROU WITH DRIED RADISH aged vinegar chili soy sauce dried chili, garlic, aged vinegar H3 HUNAN STEAK TIP | 铁锅潇湘牛柳粒 | 28 萝卜干炒腊肉 | 28 lunch white beech mushroom, serrano pepper, house bacon, red peppers E7 TOMATO MUSHROOM | 番茄金针菇汤 | 5 STEAMED black pepper, honey L15 LA NIU ROU WITH DRIED WHITE PEPPER G4 PURPLE ROSE | 青椒蒸茄子 | 12 白辣椒炒腊牛肉 | 38 | | 9 STEAMED F7 MALA DUCK 麻辣鸭 house smoked beef jerky, red pepper, garlic eggplant, green pepper, seasoned soy sauce H4 YELLOW RIVER BEEF | 金汤肥牛 | 25 aged mala soy rub, cold leaves G5 CINDERELLA | 百合蒸南瓜 | 14 thin-sliced fatty beef, white beech mushroom, F10 AVOCADO MEATBALL | 牛油果肉丸 | 9 pumpkin, lily pickled cabbage, duo jiao, banana pepper L10 HOMETOWN BAMBOO SHOOT ground pork, egg, tofu, spicy mayo | 20 H5 LAVA FISH | 剁椒蒸鱼 | 24 毛家村竹笋 G6 XIANGTAN WINTER MELON | 红烧冬瓜 | 14 dried bamboo shoot, pork belly, celery, pepper F4 GARLIC CALAMARI | 蒜香鱿鱼卷 | 8 swai filet, duo jiao, scallion minced garlic, green & red pepper garlic, duo jiao, chili bean sauce L16 PORK TRIPE WITH GREEN PEPPER H6 LOTUS WRAP | 荷叶粉蒸肉 | 25 青椒焖肚条 | 16 F5 NOM NUMB WING | 麻辣鸡翅 | 7 PAN - SEARED red sticky rice, pork belly, fermented black pork stomach, serrano pepper dried hot chili, peppercorn oil soybean, potato G7 HUNAN SHANG GAN | 大碗家常香干 | 16 L17 FREE-STYLE MEATBALL F15 SPICY DRIED BABY FISH pork belly, scallion, green pepper PAN - SEARED 奇异香酥狮子头 | 18 豆豉辣椒小鱼干 | 8 G8 STRING BEAN WITH EGGPLANT ground pork, fish, egg, vermicelli, black pepper - dried anchovy, red chili, fermented black soybean H7 SIZZLING HUNAN CHICKEN BREAST 四季豆炝炒茄子 | 16 湘式煎鸡排 | 18 L18 HOT GINGER RIB | 姜辣排骨 | 22 F11. SUMIAO GYOZA (8) | 素描锅贴 | 10 dried chili, garlic, seasoned soy sauce king trumpet mushroom, shanghai green, onion, pepper, scallion, ginger, chili oyster sauce pork gyoza, five spices dipping sauce G9 CUCUMBER WITH SHISO BBQ & black bean chili oil sauce L19 DAIKON RADISH FISH BALL IN BROTH 上汤萝卜鱼丸 | 20 F8 PINEAPPLE-FLAVORED CABBAGE 蒜香紫苏黄瓜 | 16 H8 SIZZLING BASS | 香煎银鳕鱼 | 45 8oz. chilean sea bass, lemon, onion, garlic soy seedless red date, vermicelli, chicken broth 菠萝汁凉拌包菜丝 | 8 soy sauce, garlic, red pepper pineapple juice sauce, scallion, red chili L22 EXOTIC MUSSEL | 酒烹怪味青口 | 22 STIR - FRIED ginger, shiso, dried red chili, shao-xin wine F12 SUMIAO SHANG GAN | 秘制香干 | 8 H9 IRON PLATE STRIP LOIN L25 STEAMED GARLIC BUTTERFLY SHRIMP chili bean sauce, dried chili, garlic, scallion G10 CHINESE BROCCOLI | 白灼芥兰 | 15 湘西土匪牛扒 | 28 red pepper, scallion, ginger, seasoned soy sauce broccoli, maize corn, onion, black bean chili oil 蒜蓉开边虾 | 28 F14 SUMIAO PICKLES | 素描泡菜 | 7 sauce aged orange peel, garlic, pepper G11 HOT & SOUR SHREDDED POTATO daikon radish, cabbage, carrot, sweet potato, celery L26 CUMIN LAMB RACK | 孜然羊肋排 | 36 酸辣土豆丝 | 15 STIR - FRIED 5 pieces lamb rack, light chili soy, dried red chili F13 PLUM-FLAVORED KIDNEY BEAN green pepper, duo jiao, vinegar 话梅芸豆 | 8 H10 BEEF ON FIRE | 小炒牛肉 | 18 L27 SLOW BRAISED BONE-IN CHICKEN G12 MUSHROOMS WITH BROCCOLI dried plum, syrup 香菇西兰花 | 15 red chili, cilantro, banana pepper 黄焖黄毛鸡 | 28 wood-ear mushroom, bamboo shoot, pickled shiitake, white beech mushroom, carrot, milky broth F1 SPICY CRUNCHY CUCUMBER H13 RUSTIC FRIED TOFU | 农家煎豆腐 | 18 radish 麻香嫩脆黄瓜 | 8 G13 GARLIC LUFFA pork belly, green pepper, black bean chili sauce L29 IRON PLATE CRYSTAL VERMICELLI sesame chili oil sauce 黑椒干蒜丝瓜 | 16 L5 GRANDMA’S PORK | 农家小炒肉 | 18 铁板水晶粉丝 | 16 F9 PAN-SEARED PEPPER | 虎皮青椒 | 9 chinese okra, black pepper, fried garlic pork belly, green pepper, scallion house-made pickle, cabbage, duojiao, egg, scal- garlic, fermented black soybean lion, ginger VEGETARIAN SPICY CHEF’S RECOMMENDATION GLUTEN-FREE PER REQUEST Please inform your server if any person in your party has any form of allergy. Ask your server for our vegetarian and vegan options . Special menu & price subject to change without notice 如果您有任何食物过敏史或者您是素食者,请与服务员说明. 特供菜单和价格可能酌据商情, 未经嘉宾知情而有所更换和调整.
Recommended publications
  • All Rights Reserved. 24 Romilly St, London W1D 5AH | Tel: 020 7287 3266 | ALLERGY ADVICE
    All rights reserved. 24 Romilly St, London W1D 5AH | Tel: 020 7287 3266 | www.baoziinn.com ALLERGY ADVICE Please be advised that food prepared here contains these ingredients: * Cereals containing gluten * Celery * Sesame seeds * Soya * Sulphur dioxide * Eggs * Crustaceans * Fish * Molluscs * Lupin * Mustard * Milk * Peanuts * Nuts Due to our small busy kitchen, we are unfortunately unable to guarantee that any of our dishes is completely allergen-free. Customers are advised to no�fy the wai�ng staff upon ordering of any allergies and ingredient enquiries. Minimum charge £12.00 per head, VAT included. We only accept cash and cards with Chip and Pin. We cannot guarantee that our dishes are completely free of nuts and other ingredients to which some customer may be sensitive. Please be aware that some dishes may contain bones. The management reserves the right to refuse admission A discretionary gratuity of 10% will be added to your total bill. “ Xiao Long Bao is one of our signature dishes” BaoziInn Soho COLOURFUL 点 心 1. Dim Sum Platter (6 pieces) 点心拼盘 £8.90 2. Baozi Platter (4 pieces) 蒸包拼盘 £9.90 3. Shao Mai Platter (6 pieces) 烧卖拼盘 £8.90 主 推 厨 荐 CHEF SPECIAL 4. Classic Xiao Long Bao with Minced Pork and Scallop 猪肉带子小笼包 £12.90 Our products are made with natural colour from vegetables. Red is from beetroot juice, green is from spinach juice, yellow is from turmeric, purple is from red cabbage. = BaoziInn Recommended = Mild = Spicy =Very Spicy = Vegetarian * Please note that dishes may not appear exactly as shown. 5. Shredded Chicken in Chef Special Chilli Oil 红油鸡丝 £6.90 6.
    [Show full text]
  • Red Braised Pork Belly S T E P 1 • Heat Beer Or Water with Slices of Ginger Over High Heat Michelle’S Red Braised Pork Belly with Until Boiling
    Red Braised Pork Belly S T E P 1 • Heat beer or water with slices of ginger over high heat Michelle’s red braised pork belly with until boiling. Place cubes of pork into boiling water and cook for 15 minutes. (This process helps removes the Sutherland Viognier-Roussanne scum from the meat, using a spoon, slowly remove the gunk that floats to the surface and discard) • Strain meat and ginger with a fine sieve and be sure to INGREDIENTS reserve the stock. Set boiled cubes of meat and ginger aside. • 1 kg pork belly cut into two inch S T E P 2 cubes • Melt three tablespoons sugar with vegetable oil in a • 1 ½ cups of light beer or water medium pot over medium high heat. Continue heating until the sugar is light brown. About 3 minutes. Put the • 3 slices of ginger cubed pork in the pot and brown it with the caramelised sugar. About 8 minutes. • 4 tbsp of vegetable oil S T E P 3 • 6 tbsp of sugar • Put the reserved pieces of ginger, remaining sugar, garlic, star anise, dark soy sauce, rice wine and reserved stock • 7 cloves of garlic peeled into the pot with the meat. • Cover the pot and simmer over low heat. Cook for about • 5 whole star anise 40-50 minutes, stirring regularly. • 3 tbsp dark soy sauce • Remove the meat from the mixture and set aside. • Reduce sauce further until you have a smooth • ½ cup of rice wine consistency. Pour over pork belly when ready to serve • Serve with rice and garnish with some coriander and spring onions.
    [Show full text]
  • China ACE Handout
    Building a Chinese Plate PROTEIN OPTIONS Sweet & Sour Pork: a sweet orange sauce with a slight sour taste! Usually has chicken & shrimp options for subsitutions Kung Pao Chicken: Diced chicken, dried chili & fried peanuts traditionally fried together in a skillet with savory flavors Ma Po Tofu: Spicy soft tofu cubes tossed with browned ground beef & green onion. Peking Roasted Duck: Served thin & crispy often eaten with pancakes, sweet bean sauce or soy sauce and garlic. Roujiamo: "Chinese burger" made from lamb and pork varieties usually served with soup or noodles at lunch time. Century Eggs: A Chinese delicacy made by preserving for up to 12 months in rice hulls! Has the same texture as hard boiled eggs with a sweeter taste. CARB SOURCES Steamed White Rice: Rice is a staple food for most meals throughout China. It is typically always served on the side alongside the main dish (veggies and meat). Chow Mein/Lo Mein: Wheat based egg noodles usually served with stir fried veggies and meat. Chow based noodles are usually deep fried while lo based noodles are boiled and soft. Wontons: Usually steamed, fried or served in a broth soup. A wonton wrapper made of flour stuffed with pork, shrimp, ground meat or veggies. Dumplings: Doughy outer layer made of flour usually filled with minced vegetabels, potato or meats. Spring Rolls: A crispy fried outer shell usually stuffed with vegetables or meat. Typically served as an appetizer with various sauces. FRUIT & VEGGIES Bok Choy: A type of chinese cabbage that has a sweet-mild flavor and crunchy texture.
    [Show full text]
  • BAOZIINNTABLE MENU A4-2021V2
    DIM SUM | DUMPLINGS | NOODLES | RICE | SKEWERS COLD DISHES SKEWERS 11 DUMPLINGS & WONTONS 22. TRADITIONAL DUMPLINGS (JIAOZI) SERVED WITH VINEGAR 12. CHICKEN SKEWER IN 1 1. GINGER JUICE SPINACH £7.5013 13 Spinach served with vinegar, soya beans and sesame dressing CARAMELIZED SAUCE £10.50 A. VEGETABLE FILLING £9.90 Grilled Chicken with spices on skewers Vegetable dumplings served with carrots, fungus, cabbage and glass noodles 2. CUCUMBER IN CHEF B. CHICKEN FILLING £9.90 SPECIAL CHILI OIL £7.50 13. PORK BELLY SKEWER IN Chicken dumplings served with chicken, spring onion and ginger Cucumber served with vinegar, chilli oil, garlic and soya sauce CARAMELIZED SAUCE £10.50 C. PORK FILLING £9.90 Grilled Pork Belly with spices on skewers Pork dumplings served with pork, Chinese leaves, ginger and spring onions FRIED DISHES 14. CUMIN LAMB SKEWER £11.50 D. MULTI COLOUR £9.90 19 Grilled Lamb with cumin spices on skewers Combination of Vegetable, chicken and pork 4 3. CRISPY SEAWEED £5.90 4 15. STEAK SKEWER IN 23. TRADITIONAL DUMPLINGS (JIAOZI) SERVED WITH CHILLI OIL Deep-fried crispy seaweed with fish floss BLACK PEPPER SAUCE £12.50 Grilled Steak with black pepper sauce on skewers A. VEGETABLE FILLING £9.90 4. CRISPY FRIED TOFU £6.80 Vegetable dumplings served with carrots, fungus, cabbage and glass noodles Crispy Fried Tofu served with garlic, chilli, dry pepper flakes 16. KING PRAWN SKEWER IN CARAMELIZED SAUCE £13.50 B. CHICKEN FILLING £9.90 5. SALT AND PEPPER SQUID £7.80 Grilled King Prawn with spices on skewers Chicken dumplings served with chicken, spring onion and ginger 5 Fried Squid served with pepper, garlic and chilli 20 C.
    [Show full text]
  • Dim Sum Soups Cold Dishes
    FOOD Dim Sum SHRIMP TOAST CHAR SIU BAO Steamed barbecue pork buns, 2 per order XIAO LONG BAO Shrimp and goat soup dumplings, 5 per order CRAB RANGOON Sweet & sour sauce, 4 per order WOOD-FIRED DUCK HEARTS Sesame-horseradish sauce GOAT AND DUCK SPRINGROLL Hot mustard, sweet and sour sauce, 3 per order SCALLION PANCAKES Coleslaw and hoisin sauce CHIU CHOW FUN GOR Shrimp and peanut dumplings VEGGIE SPRING ROLL 3 per order JIAOZI Beef short rib and bone marrow potstickers, 5 per order HAM SUI GOK Glutenous rice dumplings with goat, 3 per order WOOD-FIRED CHAR SIU RIBS Soups BEEF WONTON SOUP Short rib wontons, grilled beef, chili oil, sesame HOT & SOUR EGGDROP Pork belly and tofu Cold Dishes CHILLY CHILI NOODLES Egg noodles, sesame vinaigrette OCTOPUS, CUCUMBER, AND PEANUT SALAD FERMENTED VEGGIES PICKLED CUCUMBER Noodles XI'AN GOAT SLAP NOODLES Cumin, sichuan peppercorn, finger hot chili, goat shoulder BEEF SLAP NOODLES Short rib ragu, luobo radish GLASS NOODLES Seasonal vegetables, mushrooms, sliced green apple CHICKEN CHOW FUN Mushroom rice noodles DAN DAN NOODLES Noodles with peanut and pork GOAT BELLY LO MEIN Fried Rice DUCK FRIED RICE Jasmine rice with soft-boiled duck egg SEAFOOD FRIED RICE Shrimp, market fish, and smoked clams VEGGIE FRIED RICE Brown and jasmine rice with almonds and glass noodle bits PORK FRIED RICE Jasmine and sweet red rice with grilled pork belly and sausage Dishes SICHUAN EGGPLANT With bits of goat sausage MOO SHU PORK served with Mandarin pancakes PEKAN CHICKEN (OR) CAULIFLOWER Sweet and sour meets sesame, pecans
    [Show full text]
  • INTRODUCTIONS Sesame Sourdough Baguette, Echire Aoc Butter, Sea
    FOOD Dinner INTRODUCTIONS sesame sourdough baguette, echire aoc butter, sea salt duck sate, caramelized pear, almonds, gingered tamarind dressing crispy tendon chips, red curry spice ma la beef tar tare, pear, pine nuts, quail egg, bone marrow vin balinese style fried meat balls, banana ketchup chili bean curd, glass noodle, cilantro, peanuts, scallions, sprouts, sesame soy black vin RICE PAPER imperial rolls, shrimp, crab, pork, taro root, glass noodle, roasted peanut, chili lime sauce grilled pork spring roll “nem nuong”, red leaf lettuce, mint, carrot, cucumber, house sauce bi chay cuon, sweet potato, jicama, egg, rice noodles, viet herbs, coconut peanut sauce VEGETABLE myanmar okra curry, fried whole egg, tomato, tamarind, cilantro, six spice x.o . pea tendrils, lime juice, almonds, dried scallop shards SALAD grilled prawns, green papaya, mango, cucumber, onion, cashews, lemongrass-cilantro dressing laotian chicken “larb gai” lettuce mix, herbs, peanuts, hb egg, crispy noodle, green chili lime vin FISH AND SHELLFISH salt & pepper lobster, butter fried shallots, fried chilies and garlic claypot scallops, sweet shrimp, malaysian curry, water spinach, cargo rice, thai basil HK steamed sea bream, ginger, scallions, cilantro, fresno chilies, shitake, soy, hot peanut oil charred sugar cane shrimp “chao tom”, green papaya, asian greens, house sauce sa-po, mixed seafood hot pot, fried tofu, braised pork, baby bok choi, yunnan chili MEAT AND POULTRY shaky shaky beef, watercress, baby tomatoes, burnt butter soy red-braised pork belly, crispy
    [Show full text]
  • Vegetables Mixed Vegetables Baoziinn 招牌蔬菜炒麵 大蝦炒麵 雞肉炒飯 炸醬麵 素炸醬麵 £13.50 £11.80 £12.80 £12.80
    凉 热 菜 COLD DISHES 菜 SIGNATURE HOT DISHES 1 29. RED BRAISED PORK BELLY £13.80 1. GINGER JUICE SPINACH £6.90 紅燒肉 薑汁菠菜 30. BAOZIINN SWEET AND SOUR 2 2. CUCUMBER IN CHEF CHICKEN WITH FRESH FRUIT £16.90 SPECIAL CHILI OIL £6.90 招牌咕咾雞 31. KING PRAWN IN CAPITAL SAUCE £18.90 主廚紅油黃瓜 京都醬大虾球 32. CHICKEN WITH GINGER AND SPRING ONION 包 拼 子 盘 COLOURFUL PLATTER 京蔥雞肉 NEW £16.80 33. SEABASS FILLET WITH CHOPPED SALTED CHILIES 3 剁 3. BAOZI PLATTER (4 pieces) £10.90 椒鱸魚片 £18.90 包子拼盤 34. SEABASS FILLET WITH GARLIC AND SPRING ONION 蒜蓉鱸魚片 £18.90 炸 35. STEAMED PRAWN WITH CHOPPED SALTED CHILIES 物 FRIED DISHES 剁椒蝦球 £18.90 36. STEAMED PRAWN WITH GARLIC AND SPRING ONION 4 4. CRISPY FRIED TOFU £6.80 蒜蓉蝦球 £18.90 酥炸豆腐 37. CLASSIC CHICKEN IN SPICY SAUCE 5. SALT AND PEPPER SQUID £6.80 辣子雞 £16.80 椒鹽鮮魷 38. THE LEGENDARY POCK MARK “MAPO” BEANCURD 6. SALT AND PEPPER SPARE RIBS £7.90 A) WITH MINCED PORK B) WITHOUT MINCED PORK 麻婆豆腐 £12.80 素麻婆豆腐 £12.80 椒鹽排骨 7. BAOZIINN VEGETABLE 面 饭 NOODLES AND RICE SPRING ROLLS £7.90 9 NEW 招牌素春卷 39 39. DAN DAN NOODLES (MINCED PORK) £12.50 8. FRAGRANT SICHUAN CUMIN 擔擔麵 PRAWN SPRING ROLLS £8.90 40. VEGETARIAN DAN DAN NOODLES £12.50 素擔擔麵 麻辣蝦春卷 41. ZHA JIANG NOODLES (PORK) £12.50 9. BAOZIINN FRIED PLATTER £14.90 炸醬麵 42. ZHA JIANG NOODLES(WITHOUT PORK) £12.50 招牌炸拼盤 NEW 素炸醬麵 41 43. CHICKEN FRIED NOODLES £12.50 烤 雞肉炒麵 NEW 串 SKEWERS 11 44.
    [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]
  • CONSUMER INSIGHTS 1.4 Billion $8,827
    CONSUMER INSIGHTS January 2019 COUNTRY FOCUS REPORT: CHINA China is the world’s most populous country, with a population of 1.4bn. It is the fourth largest country in the world Steven Evans and the second biggest economy. China is also the world’s second largest importer of goods – taking 10% of all Consumer Insight global imports. Manager Though it spans a large area, China has a shortage of land suitable for farming and many mouths to feed. Although domestic agriculture is modernising quickly, demand outstrips supply in many sectors. The UK’s high standards of food safety make our produce particularly appealing to the safety-conscious Chinese market and there remains a strong demand for imported food, particularly with safety and health credentials. Tier 1 cities Changchun 1.4 Selecte Tier 2 cities 16% Selecte Tier cities SHARE OF GLOBAL nshan billion MIDDLE-CLASS CONSUMPTION, population 2020 Beiing Baoing Tianin anhou ian USD aning Yanghou 58% Suhou Shanghai $8,827 Wuhan anghou % of population Chengu Shaoxing GDP PER CAPITA Chonging Wenhou in urban areas Changsha uiyang hanghou uanghou Shenhen China is a nation of foodies. As the saying 民以食为天 Globalised diet goes, ‘to people, food is god’. However, it is useful when considering the Chinese market to recognise that each As wealth grows, Chinese diets are shifting to include more region has its own distinct characteristics and preferences. meat and dairy products and fewer grains and vegetables. One size does not fit all. From 1995 to 2010, meat and dairy consumption quadrupled among urban residents and grew sixfold for One major consideration is the urban-rural divide.
    [Show full text]
  • Ma La Menu 07-2020 WEB
    menu 食在中國 China is the place to eat 味在四川 The flavours are in Sichuan 一菜一格 One dish, one style 百菜百味 A hundred dishes, a hundred flavours Chinese cuisine has a long and rich history, Sichuan 四川 can boast to be one of the ‘Four Great Taste of China’. Sichuan is a province in South West China and due to its geographical location, it is also known by the Chinese as the Province of Abundance. There are over 6,000 Sichuan dishes. The food of Sichuan is diverse as it is popular. In 2011, UNESCO* declared Chengdu, the capital of Sichuan to be The City of Gastronomy, recognising Sichuan cuisine as well as the sophistication and finesse of Sichuan Cooking. There is a misconception that Sichuan food is simply numbing hot, made famous by the tingling sensation of the Sichuan Pepper 花椒 Sichuan food is not just about the taste of chilli heat, there are complex and contrasting flavours of sweet and sour, spicy and sour, spicy and sweet, fermented sweetness and mellow spiciness. As you read through our menu, you will come across strangely named flavours such as, ‘fish fragrant flavour’ 魚香, ‘home style flavour’ 家常, ‘numbing and hot flavour’ 麻辣, ‘red oil flavour (chilli oil)’ 红油, ‘sour and hot’ 酸辣, and ‘spicy salt and Sichuan pepper’ 椒鹽. Each dish is unique. Let your palate explore United Nations Educational, Scientific and Cultural Organization FOOD ALLERGY WARNING Our foods may contain these 14 allergens Cereals Fish Milk Crustaceans Peanuts Nuts Eggs Soybeans Celery Sulphur Mustard Dioxide / Molluscs Sulphites Sesame Lupin IF YOU HAVE ANY ALLERGY OR FOOD INTOLERANCE, PLEASE LET US KNOW PRIOR TO PLACING YOUR ORDER.
    [Show full text]
  • Catering MENU
    catering MENU CORPORATE EVENTS | SPECIAL OCCASIONS | BIRTHDAYS | HOLIDAYS | PRIVATE EVENTS [email protected] | (617) 945-0907 | Sun-Wed: 11am-10pm Thu-Sat: 11am-11pm appertizer1 pan serves 4-6 people 1 panentree serves 4-6 people FIVE SPICE-BRAISED BEEF 香菜拌卤牛肉 | 32 VEGETARIAN garlic, cilantro, sesame, chili sauce [V] SPICY CAULIFLOWER 干锅香辣花菜 [素] | 58 garlic, dried chili, duo jiao SUMIAO SHANG GAN 秘制香干 | 30 fried tofu, chili bean sauce, garlic, chicken broth [V] MOUNTAIN YAM 干锅溜炒山药片 [素] | 65 scallion, duo jiao AVOCADO MEATBALL (12) 牛油果肉丸 | 20 ground pork, egg [V] HUNAN SHANG GAN 大碗家常香干 [素] | 58 scallion, long hot pepper GARLIC CALAMARI 蒜香鱿鱼卷 | 30 minced garlic, green & red pepper [V] RUSTIC FRIED TOFU 农家煎豆腐 [素] | 65 scallion, duo jiao, long hot pepper NOM NUMB WING (12) 麻辣鸡翅 | 20 dried chili, peppercorn oil [V] STIR FRIED KING OYSTER MUSHROOM 干锅杏鲍菇 [素] | 65 CHILI CHICKEN 藤椒鸡 | 36 celery, garlic, chili pepper, oyster sauce, soy sauce peanut, cilantro, house-made chili oil SHAOSHAN CABBAGE 家常手撕包菜 | 54 麻辣鸭 garlic, dried chili, aged vinegar MALA DUCK | 32 house-made chili oil STRING BEAN WITH EGGPLANT 四季豆炝炒茄子 | 58 dried chili, garlic, soy sauce SUMIAO GYOZA (16) 素描锅贴 | 20 pork gyoza, vinegar ginger dipping sauce CHINESE CABBAGE POT 铁锅娃娃菜 | 54 dried chili, garlic, XO sauce CHANGSHA SHUMAI (12) 长沙糯米烧卖 | 22 sticky rice, dried mushroom, pork fat, soy sauce STIR FRIED OKRA 蠔油炝炒秋葵 | 65 garlic, chili pepper, seasoned soy sauce, oyster sauce SCALLION TWISTY ROLL (10) 手工葱香花卷 | 22 scallion, lard VILLAGE GREEN MUSTARD 湘味雪里绿 | 58 garlic, chili pepper,
    [Show full text]
  • Migrant Recipes
    JOINING HANDS FOR A BETTER FUTURE 2017-2019 2017-1-IT02-KA219-036551 CO-FUNDED BY THE ERASMUS+ PROGRAMME OF THE EUROPEAN UNION IIS L. da Vinci-Nitti, Potenza Italy Lycée Blaise Pascal, Segré France AE João de Araújo Correia, Peso da Régua Portugal Liceo Caracense, Guadalajara Spain MIGRANT RECIPES المقادير 1 كلغ كسكس 1 كلغ لحم مق ّطع الى قطع متوسطة الحجم 500 غ لفت مق ّطع الى أرباع 500 غ جزر مق ّطع الى شرائح عريضة 500 غ كوسى مق ّطعة الى شرائح عريضة 150 غ حمص منقوع في الماء منذ الليلة السابقة 2 بصلتان مفرومتان 200 غ زبدة 1 ملعقة صغيرة زعفران 1 باقة كزبرة 1 ملعقة صغيرة زنجبيل مطحون ملح وفلفل أسود حسب الرغبة طريقة التحضير يوضع الكسكس في وعاء ويُسكب فوقه بعض الماء الفاتر المملح. يُح َّرك الكسكس بواسطة شوكة حتى تتف ّرق الحبوب بعضها عن بعض، ويوضع في مصفاة خاصة للطهو على البخار، فوق ال ِقدر حيث يُطهى اللحم. يوضع اللحم في ال ِقدر ويُغمر ب5 ليترات من الماء. ثم يضاف البصل، الحمص، الزنجبيل، الزعفران، الملح والفلفل اﻷسود. يُغلى المزيج ثم يُترك على نار هادئة لمدة ساعة توضع المصفاة داخل القدر بينما يُطهى اللحم. وعندما يبدأ البخار بالتصاعد من الكسكس، تُرفع المصفاة ويعاد الكسكس الى الوعاء ويُترك جانبا بعد ساعة من طهو اللحم، يُضاف اللفت والجزر ويُترك على نار هادئة لمدة ۱۵ دقيقة، ثم تضاف الكوسا والكزبرة يوضع الكسكس مجددا في المصفاة داخل ال ِقدر، ويُترك على النار لمدة 4۵ دقيقة عندما ينضج الكسكس، تُطفأ النار يوضع الكسكس في طبق للتقديم وتضاف الزبدة فوقه. يُرفع اللحم والخضار من المرق يسكب اللحم والخضار في فجوة وسط الكسكس، ويُسكب المرق في وعاء عميق للتقديم MOROCCAN COUSCOUS INGREDIENTS: 1 kg couscous 1 kg chopped veal 500 gr white carrots cut into four parts 500 gr carrots cut into large pieces 500 gr courgettes cut into large pieces 150 gr chickpeas soaked overnight 2 onions cut into cloves 200 gr butter 1 teaspoon of saffron 1 coriander sprig 1 teaspoon of freshly ground ginger Salt and black pepper to taste PROCEDURE: Put the couscous in a bowl and pour a bit of hot salty water.
    [Show full text]