DOCSLIB.ORG

Dim Sum Takeout Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Dim Sum Takeout Menu PEKING DUCK ⽔ 燒 腐Whole plumb, succulent Peking鼓 duck roasted daily CLAMs FRIED RICE 晶 賣 serve 2 courses汁 Clams with black Bean Sauce $20.00 皮 $75.00 Yeung Chow Fried Rice Triple Salute Clams $20.00 $15.00 蝦 (let卷 us know if you prefer one course-蒸 skin+meat wrap only) White fried rice w/ shrimp, chicken, roast pork, ham, Black Bean Clams 餃 first course: Pancake wrap排 (10wraps) FISH lettuce, & peas skin, cucumber, & scallion Special Fried Rice $15.00 SHRIMP DUMPLING (4) PORK & SHRIMP SIU MAI (4) 骨 $ 6.50 $6.50 second course: meat sauté w/ vegetables Sizzling Black Bean Fish Filet $29.00 Fried Rice w/ soy sauce, shrimp, chicken, roast pork, ham, & lettuce 帶 BEEF $25.50 燒 糯 鼓 Pineapple Fried Rice ⼦ Orange Beef $22.50 Shrimp Fried Rice $15.00 賣 米 汁 餃 Beef medallions, crisp & tender, wok tossed w/ Fried Rice w/ choice of $14.00 王 雞 鳳 orangemarinade & red pepper Chicken,Beef,Vegetable or Egg 爪 Black Pepper Beef $22.50 Beef strips wok stir-fry w/ green pepper & onion in our LO-MEIN SHRIMP SIU MAI (4) $6.50 SCALLOP DUMPLING (4) $6.50 signature black pepper sauce 8-Precious Lo-Mein $21.50 ⾲ 鮮 APPETIZER Ginger Scallion Beef Hot Pot $22.50 Garlic Mongolian Beef Seafood Lo-Mein $21.50 Tender slices of beef simmered w/ fresh ginger & Shrimp Lo-Mein $20.00 8-Precious 蝦 scallion in Chinese sake 菜 Spring Roll (3 pcs) $5.25 Lo-Mein w/Choice of $19.00 Lo-Mein 蝦 腸 Vegetable Spring Roll (3 pcs) $7.75 Curry Coconut Beef Hot Pot $22.50 Beef , Chicken or Vegetable 餃 粉 BBQ Spare Ribs (6 pcs) $14.00 Mongolian Beef $23.50 Beef filet, crisp & tender, wok tossed w/ garlic cloves Pan-Fried Noodles CHIVE & SHRIMP DUMPLING Spicy Shrimp Wonton (6 pcs) $13.00 onion, & red chili peppers $6.50 SHRIMP RICE PASTA $6.50 Spicy Wonton Seafood Pan-Fried Noodles $21.50 SOUP CHICKEN Shrimp Pan-Fried Noodles $20.00 Pan-Fried Noodles ⾲ 鍋 Shrimp Wonton Soup $9.50 General Tsao Chicken $20.50 Pan-Fried Noodles w/ Choice of $19.00 貼 菜 Hot & Sour Soup $10.50 Honey Garlic Chicken $18.50 Beef , Chicken or Vegetable 餅 Vegetable Tofu Soup $10.00 Curry Coconut Chicken Hot Pot $20.50 Chicken Corn Soup $9.50 CHOW FUN NOODLES Chicken w/ Fresh Vegetables $20.50 Egg Drop Soup $9.00 Shrimp Wonton Soup Beef Chow Fun Noodles $19.50 Sizzling Black Bean Chicken $20.50 CHICKEN POT STICKER (5) $10.00 LEEK DUMPLING (4) $10.00 Chicken Chow Fun Noodles $19.50 SHRIMP white chicken breast meat slices wok tossed w/ our signature black bean Beef Chow Fun sauce, snowpea pod, & mushroom Black Bean Beef Chow Fan $19.50 蒸 蒸 Emperor's Prawn $24.00 Prawns glazed w/ mild, sweet creamy Grand Marnier DUCK Dynasty Pork Chop 雞 叉 sauce sprinkled w/ fresh ground peanuts on bed of fresh Half Roast Duck $29.50 RICE NOODLES broccoli 包 燒 Singapore Rice Noodles $19.00 Sizzling Garlic Prawn $24.00 包 PORK Taiwan Rice Noodles $19.00 Prawns wok sauté w/ garlic sauce on bed of Emperor's Prawn Singapore Rice Noodles STEAM CHICKEN BUN (3) STEAM ROAST PORK BUN (3) Chinese Brocco Dynasty Pork Chop $22.00 $6.50 $6.50 Salt & Pepper Pork Chop $21.00 炸 Salt & Pepper Spiced Prawn $24.00 Szechuan Shredded Pork $20.00 炸 Crisp Prawns dusted w/ pepper-salt wok tossed w/ 蝦 蝦 jalapeño pepper VEGETABLE 卷 丸 Dry Sautee String Bean $16.50 Sautee String Bean XO Prawn $26.50 Sautee Mixed Vegetables $18.50 Prawns wok tossed w/ our homemade spicy XO sauce Garlic Prawn Baby Bok Choy $17.50 SHRIMP ROLL (3) $6.50 CRISPY SHRIMP BALL (3) $6.50 Chinese Broccoli $17.50 Prawns w/Fresh Vegetables $24.00 American Broccoli $16.50 炸 Szechuan Eggplant $18.00 芋 SCALLOP Baby Bok Choy 蝦 蝦 TOFU Salt & Pepper Spiced Scallop $25.00 雲 Triple Salute Tofu $16.75 餅 Scallops w/ Fresh Vegetables $25.00 Mapo Tofu $16.75 吞 Seafood Extravaganza $30.00 Braised Tofu $16.75 FRY SHRIMP WONTON (6) TARO SHRIMP PATTY (3) Prawns, Scallops, & Mussel simmered in our $6.75 $6.75 signature Black Bean Sauce Salt & Pepper Tofu $16.75 Salt & Papper Tofu WHAT IS DIM SUM HOW TO ORDER Experience the traditional way...as the carts roll by your table, point to the item you like on the carts and our staff will gladly serve you. AWARDS/RECOGNITIONS Best Chinese Resturants in the USA - CNN TRAVEL Best Value Dining - TRAVEL HOLIDAY MAGAZINE DIM SUM Top Ten Restaurant in Florida - GOURMET MAGAZINE Best Chinese in the City - FROMMERS 港式推車茶市 Dade County Most Popular Restaurant - ZAGAT Best Chinese - AOL VIEWER'S CHOICE Best Dim Sum - NEW TIMES MAGAZINE VIEWER’S CHOICE Top 20 Food Ranking Restaurant in America - ZAGAT Exceptional - MIAMI HERALD 1984 HOURS OF OPERATION TROPICAL CHINESE RESTAURANT DIM SUM ON CARTS DINNER 7991 SOUTHWEST 40 STREET (BIRD ROAD) MON-FRI 11:30A - 3:30P MON-THU 5:00P - 10:30P MIAMI, FLORIDA 33155 SAT 11:00A - 3:30P FRI-SAT 5:00P - 11:00P TEL: 305.262.7576 / 305.262.1552 SUNDAY 10:30A - 3:30P SUNDAY 4:00P - 10:00P WWW.TROPICALCHINESEMIAMI.COM ON-SITE, OFF-SITE CATERING AVAILABLE TROPICAL CHINESE RESTAURANT TROPICAL PRICES SUBJECT TO CHANGE WITHOUT NOTICE #TROPICALCHINESEMIAMI SOME ITEMS ARE LIMITED CHINESE RESTAURANT.
Load more

Recommended publications
  • Take-Out Menu
    www.redpeppersaskatoon.com ed epper estaurant BUSINESS HOURS: Dine In, Pick Up & Delivery R P R MON-SUN 11 AM—9 PM RD Est.1999 123 3 AVE South DEBIT ON DELIVERY $6.00 CHARGE ON DELIVERY ORDERS UNDER $20.00 APPLICABLE TAXES NOT INCLUDED . $4.00 CHARGE ON DELIVERY ORDERS OVER $20.00 PRICE SUBJECT TO CHANGE WITHOUT NOTICE. (306) 477-1977 PLEASE NOTIFY STAFF OF ANY ALLERGIES PRIOR TO ORDERING APPETIZERS BEEF DISH VIETNAMESE SPRING ROLLS (deep fried) (4) 7.95 COCONUT-CURRY BEEF AND VEGETABLES 13.95 DEEP FRIED SHRIMP ROLLS (6) 7.95 SOFT GINGER BEEF AND VEGETABLES 11.95 SHRIMP AND PORK ROLLS (fresh) (4) 7.95 STIR FRY BEEF AND VEGETABLES 11.95 GRILLED PORK OR GRILLED CHICKEN ROLLS (fresh) (4) 7.95 SATAY BEEF AND VEGETABLES 11.95 THAI CHICKEN WINGS (4) 7.95 BEEF AND VEGETABLES IN BLACK BEAN SAUCE 11.95 BUTTER FRIED CHICKEN WINGS (4) 7.95 LEMONGRASS BEEF WITH RED AND GREEN PEPPERS 11.95 FRIED CHICKEN WINGS WITH VIETNAMESE CARAMEL SAUCE (4) 7.95 THAI BASIL BEEF AND VEGETABLES 11.95 DEEP FRIED WONTONS AND SAUCE (15) 7.95 SOFT GINGER BEEF & VEGETABLES 11.95 VIETNAMESE CABBAGE SALAD WITH CHICKEN OR SHRIMP OR PORK 7.95 BEEF CHOP SUEY 11.95 KIM CHI (spicy pickled Chinese cabbage) 2.95 CHICKEN DISH FRESH LETTUCE 1.95 SOUPS THAI CHICKEN STRIPS (BREADED CHICKEN) 11.95 WONTON SOUP SMALL 4.00 MEDIUM 7.95 COCONUT-CURRY CHICKEN AND VEGETABLES 13.95 DELUXE WONTON SOUP (wontons, shrimp, pork & vegetables) 11.95 STIR FRY CHICKEN AND VEGETABLES 11.95 HOT AND SOUR SOUP 8.50 SATAY CHICKEN AND VEGETABLES 11.95 THAI TOM YUM (shrimp & vegetables) 8.50 CHICKEN AND VEGETABLES
    [Show full text]
  • DIM SUM HA GAO (4 St./ 4 Pcs.) SIU MAI (4 St./ 4 Pcs.) CHA SIU BAO (2
    DIM SUM Die Zubereitung dauert mind. 20 Min. Solange der Vorrat reicht! € D1 HA GAO (4 St./ 4 pcs.) 3,90 gedämpfter Reismehlteig mit Garnelen steamed dumplings filled with shrimps D2 SIU MAI (4 St./ 4 pcs.) 3,90 gedämpfte Teigpralinen mit Schweinefleisch und Garnelen steamed pasta skin filled with chopped pork and shrimps D3 CHA SIU BAO (2 St./ 2 pcs.) 4,20 gedämpfte Hefeteigbrötchen mit mariniertem Schweinefleisch steamed barbecue pork buns D4 SIU LONG BAO (4 St./ 4 pcs.) 4,20 gedämpfte Teigtaschen mit Schweinefleisch steamed pork buns D5 CHAI BAO (2 St./ 2 pcs.) 4,20 gedämpfte Hefeteigbrötchen mit Gemüse steamed buns with vegetable filling D6 DAU SA BAO (2 St./ 2 pcs.) 4,50 gedämpfte Hefeteigbrötchen mit süßer roter Bohnenpaste steamed buns with sweet red bean paste filling D7 LIN JONG BAO (2 St./ 2 pcs.) 4,50 gedämpfte Hefeteigbrötchen mit süßer Lotuspaste steamed buns with sweet lotus seed paste filling D8 ZI MA BAO (2 St./ 2 pcs.) 4,50 gedämpfte Hefeteigbrötchen mit süßer schwarzer Sesampaste steamed buns with sweet black sesame paste filling D10 YUK GAO (8 St./ 8 pcs.) 6,90 gedünstete oder gebratene Teigtaschen mit Schweinefleisch steamed or fried pork dumplings D11 CHAI GAO (8 St./ 8 pcs.) 6,90 gedünstete oder gebratene Teigtaschen mit Gemüse steamed or fried vegetable dumplings D12 TRY IT CLASSIC 4,90 Kombination aus fünf verschiedenen gedämpften Dim Sums: Yuk Gao, Chai Gao, Siu Mai, Ha Gao und Siu Long Bao combination of a variety of steamed Dim Sums: Yuk Gao, Chai Gao, Siu Mai, Ha Gao and Siu Long Bao D13 LO BAK GOU (3 St./ 3 pcs.) 5,00 gebratener Rettichkuchen mit getrockneten Garnelen & Lap Cheung fried chinese turnip cake with dried shrimps and chinese sausage D14 LO BAK GOU CHAI (3 St./ 3 pcs.) 5,00 gebratener Rettichkuchen mit Shiitake und Morcheln fried chinese turnip cake with shiitake mushrooms and morels D15 NO MAI GAI 6,00 gedämpfte Klebreistasche, gefüllt mit Hühnerfleisch, Shiitake, Lap Cheung, getrockneten Garnelen in Lotusblättern.
    [Show full text]
  • 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]
  • Study on Sodium Content in Local Foods
    Annex I Annex I: Sodium content in non-prepackaged foods by category Food category (Food items included) n Sodium (mg/100g) Avg Std Dev Min Max Condiments and sauces 30 1,183 1,137 310 4,600 Sauce for Siumei/Lomei meat (Charsiew/ Siumei/ Lomei sauce; Ginger puree/ Ginger and shallot puree) 6 2,885 1,495 310 4,600 Curry gravy (Indian; Japanese; Thai)(Solid included) 6 635 135 390 790 White gravy (including mushroom; corn; etc.)(Solid included) 6 485 75 410 580 Asian sauces (Vietnamese sweet and sour sauce; Sauce for nuggets) 6 1,300 597 400 2,100 Gravy for other meat (Black pepper; Onion; Brown) 6 612 229 380 880 Processed meat products 80 1,225 1,250 280 6,800 Siumei/ Lomei chicken (Soy sauce chicken meat) 7 570 262 320 970 Siumei/ Lomei duck/ goose ("Lo shui" duck/goose; Roasted duck/goose) 9 738 347 360 1,400 Other siumei/ lomei poultry ("Lo shui" pigeon; Roasted pigeon) 7 669 301 280 1,000 Siumei/ Lomei pork (Roasted pork/ Roasted suckling pig; "Barbeque" pork) 9 691 193 350 970 Other siumei/ lomei pork (Salted and smoked pork; "Lo Shui" pork meat (ear; trotter; tongue)) 7 1,199 475 590 1,800 product Asian preserved sausages (Canton-style pork sausage/ Liver sausage; Red pork sausage) 5 1,754 775 870 2,700 Western preserved sausages (Meat; Cheese; Cervelat; Pork; Chicken) 4 933 70 840 1,000 Ready-to-eat marinated offal (Ox offals; Chicken liver) 4 585 283 330 990 Ready-to-eat meat balls (Fish ball (fried/boiled); Beef/ Beef tendon ball; Meat stuffed ball; Cuttle 10 744 205 420 980 fish ball; Shrimp ball) Preserved fish and seafood
    [Show full text]
  • Spiny Lobster and Prawn (Shrimp) Regulations, 1973 Article 1
    Spiny Lobster and Prawn (Shrimp) Regulations, 1973 Article 1. - These regulations may be cited as the Spiny Lobster and Prawn (Shrimp) Regulations, 1973. Article 2. - No person shall fish for, take, or land from any vessel any spiny lobster the carapace length of which is less than eight centimetres (3.15 inches) or the tail length of which is less than eleven and one half centimetres (4.50 inches). Article 3. - No person shall purchase or have in his possession any spiny lobster the carapace length of which is less than eight centimetres (3.15 inches) or the tail length of which is less than eleven and one half centimetres (4...50 inches). Article 4. - (1) No person shall fish for, or take any spiny lobster that is in the soft-shell stage. (2) No person shall sell, purchase or have in his possession any spiny lobster which is in the soft-shell stage. Article 5. - No person shall land from any vessel or sell or have in his possession any spiny lobster tail which: (a) is in such a condition that it cannot be measured; or (b) has the calcified bar of the tergum of the first abdominal segment fractured. Article 6. - (1) Every person who takes any spiny lobster that is carrying external eggs shall immediately return it alive with as little injury as possi~le into the water from which it was taken (2) No person shall remove the external eggs from any female lobster or from any spiny lobster tail. (3) No person shall buy, sell or expose for sale, or have in his possession any female spiny lobster or any spiny lobster tail from which any of the erteYnal eggs have been removed.
    [Show full text]
  • SHUMAI (SUI MAI) Through Annie's Window
    SHUMAI (SUI MAI) Through Annie’s Window Shumai, or Sui Mai, are steamed pork dumplings that are a favorite at dim sum restaurants. Growing up, my family would have dim sum on Sunday and I was always excited when the cart arrived at our table. The first few items I would pull are - shumai, steamed pork dumplings, har gow (shrimp dumplings), and chicken feed (yes, you read that correctly). All very delicious and must try! If you are heading to dim sum for the first time, I recommend ordering a couple of the shumai. They are super juicy and a great combination of pork and shrimp. Compared to other dumplings in Chinese cuisine, shumai are relatively easy to make. You just need to prepare the filling, stuff the dumplings, and steam. So let’s get stuffing, wrapping, and make some shumai. Prep Time: 1 hour Cook Time: 15 minutes Total Time: 1 hour and 15 minutes Yield: 22-24 shumai Equipment: bamboo steamer and liner papers for bamboo steamer INGREDIENTS ½ lb 80% lean ground pork 1 ½ tbsp tapioca starch ¼ cup water 1 ½ tbsp cooking oil ½ tbsp sesame oil ½ lb chopped shrimp ⅔ cup chopped shiitake mushroom ½ cup chopped water chestnuts 2 tbsp minced ginger ¼ cup sliced green onions 2 tbsp oyster sauce 2 tbsp granulated sugar 2 tsp kosher salt 2 tbsp white pepper ¼ cup of fish roe 22 - 24 thin round yellow dumpling wrappers INSTRUCTIONS 1. Place your ground pork in a large mixing bowl. Add tapioca starch and water to the bowl and start mixing. Keep stirring until your pork turns to a paste-like texture.
    [Show full text]
  • Chinese Cuisine the Most Common Way to Greet People Is to Say
    Chinese Cuisine The most common way to greet people is to say nǐ hǎo 你好! • 25% of the world’s population • 7% of world’s arable land 民以食为天 nǐ chi fan le ma? 你吃饭了吗？ Chinese food can be divided into 8 regional cuisines 34 provincial regions Common features of Chinese food Colour, shape, aroma & taste 8 regional cuisines Peking duck Shanghai snack (scallion, wrap, sauce ) 8 regional cuisines Shandong Cuisine Stewed Meat Ball Lion's Head Meatballs Yellow River Carp in Sweet and Sour sauce 8 regional cuisines Sichuan Cuisine Hot Pot Sichuan cooks specialize in chilies and hot peppers and Sichuan dish is famous for aromatic and spicy sauces. 8 regional cuisines Sichuan Cuisine Kung Pao Chicken Mapo Dofu 8 regional cuisines Roasted Piglet Cantonese Cuisine Shark Fin Soup Steamed Sea Bass 8 regional cuisines Cantonese Cuisine Dim Sum Jiangsu 8 regional cuisines Cuisine Jiangsu Cuisine Fujian Stewed Crab with Clear Soup Cuisine Long-boiled and Dry-shredded Meat Duck Triplet Crystal Meat Buddha Jumping Squirrel with Mandarin Fish Over the Wall Liangxi Crisp Eel Snow Chicken 8 regional cuisines Hunan Cuisine Peppery and Hot Chicken 江西人不怕辣 四川人辣不怕 湖南人怕不辣 8 regional cuisines Anhui Cuisine Stewed Snapper; Huangshan Braised Pigeon Zhejiang Cuisine Sour West Lake Fish, Longjing Shelled Shrimp, Beggar's Chicken In general, southerners have a sweet tooth northerners crave salt Traditionally, one typical meal contains: Cold dishes (starter) Meat dishes Unlike British, Vegetables Chinese will invite Soup honorable guests Fish to dinner in Starch restaurants. Starter Meat dish 鸡 Ji Luck Chicken's feet are referred to As_______________phoenix feet.
    [Show full text]
  • 31220 Tns.Pdf
    A BIT OF FIZZ T O S TA R T PROSECCO CHAMPAGNE CROQUETTES CHILLI PRAWN WINGS 125ml / Bottle 125ml / Bottle Cheesy lobster croquettes Lightly battered prawns with Bel Star Prosecco. Taittinger Brut Reserve. served with a herb dressing. chilli, spring onion & lime. 6 / 32 10 / 55 8 10.5 THE MAINS We serve wild live Atlantic lobsters that are delivered fresh daily to our restaurants. All our beef is from Nebraska, USA. All mains are served with our knock-out B&L fries and house salad. LOBSTER TAIL RING Made for sharing: Indulge in six lobster tails and all the trimmings. Six lobster tails, six sides of B&L fries, six salads, our iconic Lemon & Garlic butter sauce and fresh lemon. 120 | With Taittinger Champagne 150 The Ultimate Christmas Indulgence! THE ORIGINALS ORIGINAL BURGER ORIGINAL LOBSTER ORIGINAL ROLL Add cheese for 1. Bacon for 1.5. Whole lobster, grilled or steamed. Chilled lobster meat dressed in 8oz Nebraskan beef patty with lettuce, Served with a clarified butter Japanese mayo and lemon. Served with tomato, pickles, onions, and B&L’s or lemon and garlic butter. our lemon and garlic butter. secret burger sauce. 15 30 25 Ask about today's Big Boy Lobster Catch THE COMBOS Add cheese for 1. Bacon for 1.5 ROLL COMBO B&L COMBO COMBO FOR TWO Original Lobster Roll and Original 5oz Half or Whole Original Lobster and Original Original Whole Lobster, Original Burger Burger. Served with a clarified butter 5oz Burger served with a clarified butter & Original Lobster Roll. Served with a or lemon and garlic butter.
    [Show full text]
  • Au Pays Tsingtao
    FAIT MAISON Au Pays TsingTao RESTAURANT CHINOIS Welcome to restaurant Au Pays TsingTao Shandong cuisine (simplified Chinese: 山东菜 ; traditional Chinese: 山東菜 ; pinyin: Shāndōngcài), more commonly known in Chinese as Lu cuisine, is one of the Eight Culinary Traditions of Chinese cuisine and one of the Four Great Traditions ( 四大菜系 ). It is derived from the native cooking style of Shandong Province, a northern coastal province of China. Shandong cuisine is famous for its wide selection of material and use of different cooking methods. The raw materials are mainly domestic animals and birds, seafood and vegetables. The masterly cooking techniques include bao ( 爆 ; quick frying), liu ( 溜 ; quick frying with corn flour), pa ( 扒 ; stewing), kao (烤; roasting), zhu ( 煮 ; boiling), and using sugar to make fruit and crystallising with honey. Have a good time WARNING If you have any food allergies or intolerance, please let us know.thank you. Mustard, Fish, Peanuts, Sesame seeds, Nuts, Sulfur dioxide, Milk, Lupin, Molluscs, Nuts, Crustaceans, Celery, Gluten, Eggs www.aupaystsingtao.fr Hot Vegetarians Chef's Recommendation Homemade TEL :Prices 01 in euros,47 service00 included36 46 drink 51 not Rue included de Lappe,Non-contractual 75011 pictures Paris Appetizers 头 盘 Steam V1 Pork and chives Bao (4 pieces) 猪肉包子 6.90€ V2 Tofu and vermicelli Bao (4 pieces) 素包子 6.90€ V1 E11 E8 E1 Pork fried spring rolls (4 pieces) 猪肉春卷 5.00€ E1A Chicken fried spring rolls (4 pieces) 鸡肉春卷 5.00€ E2 Shrimp fried spring rolls(4 pieces) 虾春卷 6.00€ E3 Laminaire salad leek, coriander,
    [Show full text]
  • Modul Dasar-Dasar Kuliner (Nut 161)
    MODUL DASAR-DASAR KULINER (NUT 161) DISUSUN OLEH PUTRI RONITAWATI, SKM., M.Si. UNIVERSITAS ESA UNGGUL 2020 Universitas Esa Unggul http://esaunggul.ac.id 0 / 226 MODUL DASAR-DASAR KULINER (NUT 161) MODUL 1 PENGANTAR KULINER DAN PERKEMBANGANNYA DI MANCANEGARA DISUSUN OLEH PUTRI RONITAWATI, SKM., M.Si. UNIVERSITAS ESA UNGGUL 2020 Universitas Esa Unggul http://esaunggul.ac.id 1 / 226 PENGANTAR A. Kemampuan Akhir Yang Diharapkan Setelah mempelajari modul ini, diharapkan mahasiswa mampu : 1. Menguraikan visi dan misi Universitas Esa Unggul 2. Merinci topik-topik perkuliahan Dasar-dasar Kuliner 3. Mengidentifikasi buku referensi serta komponen dan proporsi penilaian mata kuliah Dasar-dasar Kuliner. 4. Menguraikan perkembangan kuliner di berbagai negara B. Uraian dan Contoh 1. Visi dan Misi Universitas Esa Unggul mempunyai visi menjadi perguruan tinggi kelas dunia berbasis intelektualitas, kreatifitas dan kewirausahaan, yang unggul dalam mutu pengelolaan dan hasil pelaksanaan Tridarma Perguruan Tinggi. Untuk mewujudkan visi tersebut, maka Universitas Esa Unggul menetapkan misi-misi sebagai berikut : a. Menyelenggarakan pendidikan tinggi yang bermutu dan relevan b. Menciptakan suasana akademik yang kondusif c. Memberikan pelayanan prima kepada seluruh pemangku kepentingan 2. Topik Perkuliahan Kuliner merupakan perpaduan antara ilmu dan seni,karena dibutuhkan pengetahuan terkait dengan ilmu gizi, ilmu bahan makanan, alat-alat penyelenggaraan makanan, ketrampilan seni memasak(membaca,praktek dan mengembangkan resep). Kuliner dapat didefinisikan
    [Show full text]
  • EMC Torrance All Menus
    TORRANCE SOFT MENU SOUP EMC CLAM CHOWDER (bowl) Clams, Bacon, Potatoes, Celery, Onions, Light Creamy Broth DAILY CHEF’S CHOICE OYSTERS MISO SOUP (bowl) HOT & SOUR SOUP (bowl) w/ Scallions CRAB MEAT ASPARAGUS SOUP (for 2) THAI SEAFOOD HOT & SOUR SOUP (for 2) SEAFOOD WITH TOFU SOUP (for 2) CLAM CLAM IN BASIL GARLIC SAUCE APPETIZER CLAM IN BLACK BEAN PEPPER SAUCE EDAMAME W/ SEA SALT CLAM WITH CRISPY GARLIC ZUCCHINI FRIES Manila Clams, Green Onions, Jalapenos, Pepper Yogurt Ranch STEAMED CLAMS IN ABALONE BROTH CRISPY BRUSSELS SPROUTS Manila Clams, Bacon, Green Onions & Cilantro Crispy Garlic, Salt & Pepper Spices BRAISED GARLIC PORK BELLY 10 GRILLED OYSTER GARLIC JALAPEÑO WINGS 13 GRILLED OYSTER W/ BLACK BEAN S AUCE SOFT SHELL CRAB SLIDERS (2) GRILLED OYSTER W/ GINGER & ONION S AUCE Toasted Brioche Bun, Soy Glaze, Spicy Aioli, Fennel Slaw GRILLED CAJUN OYSTER LOBSTER ROLL Old Bay Seasoning, Butter & Chives Tarragon Butter, Sea Salt, Brioche Bun SHRIMP LOBSTER KUNG PAO SHRIMP LOBSTER WITH SALT & PEPPER CRISPY SALT & PEPPER SHRIMP STEAMED WHOLE LOBSTER SHRIMP WITH CASHEW NUTS LOBSTER WITH GINGER & GREEN ONION SHRIMP WITH CURRY SAUCE LOBSTER IN BLACK PEPPER SAUCE SHRIMP WITH SCRAMBLED EGG SHRIMP WITH GARLIC SAUCE SQUID SHRIMP WITH SNOW PEAS CRISPY FRIED SQUID SHRIMP WITH GREEN ONION Garlic, Green Onions, Jalapeños, Pepper, Salt CRISPY HONEY SHRIMP SQUID WITH BLACK BEAN SAUCE Lightly Battered Crispy Shrimp in Honey Mayo Sauce KUNG PAO SQUID SQUID W/ GINGER & GREEN ONION SQUID W/ CHINESE BROCCOLI Help us keep our business open, protect our staff, and protect fellow diners by following our simple guidelines: * Keep your mask on until your food or drinks are served and after finishing it/them.
    [Show full text]
  • Download Wurzbach Menu
    (All entrees served with a choice of steamed brown or white rice.) EGG ROLLS COOL LETTUCE WRAP (All entrees served with a choice of steamed brown or white rice.) PACIFIC SEA HARBOR SAI LING GAI (LEMON CHICKEN) Shrimp, chicken, pork with cabbage, onion Wok-seared chicken and vegetables South SZECHWAN BEEF BEEF PEPPER STEAK and celery make our egg rolls delicious. Asian style, served with lettuce cups. Shrimp. Scallops and fish stir-fried with black Oriental braised chicken topped with our Scallions, bamboo shoots, water chestnuts Wok seared beef, bell peppers, onions and 4.49 7.99 mushrooms and Asian vegetables. own special lemon sauce. 14.69 10.99 and mushrooms in a Szechwan sauce. mushrooms in a traditional black bean sauce. 11.99 12.39 SEAFOOD CHEESE PUFFS SHRIMP TOAST Cream cheese, crab-meat and fruit, wrapped Wok-shrimp marinated in a special batter STEAMED FISH DOUBLE CHICKEN DELIGHT MONGOLIAN BEEF SWEET AND SOUR PORK in a wonton skin and deep-fried. and deep-fried on a sliced bread. Chunks of fish fillets, ginger, and green Crispy batter-fried chicken sautéed with Green peppers, carrots and onions in a hot Slightly breaded and deep fried then stir fried 4.99 7.29 onion steamed to perfection in a special and chicken in hot bean sauce. and spicy brown sauce. with pineapples, onions and bell pepper in a honey soy sauce. 10.99 11.99 sweet and sour sauce. SPICED RIBS SPICED CALAMARI 14.69 10.99 Marinated pork ribs pan seared and tossed Tossed with oriental five spice seasoning HONG KONG ROAST DUCK CRISPY ASIAN BEEF with oriental five-space seasoning and a and served with a sweet chili sauce.
    [Show full text]