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Appetizers (Vegetarian)

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Appetizers (Vegetarian) APPETIZERS (HOT) Minced Duck in Lettuce Petals - Minced roast duck with water chestnuts, celery, Kalamata olives and black mushrooms served on chilled lettuce leaves with house-made plum sauce $13 Nanking Spring Rolls - Delicate and crispy petite spring rolls stuffed with julienne of fish, sprouts, and chives served with sweet & sour sauce and hot mustard $9 “Yiubao” Prawns - Crackling prawns (shelled or traditional), wok-tossed with ginger, scallions and Shaoxing rice wine $15 Yangtze River Lite Fry - Tender white fish lightly wrapped in river grass batter fried to golden crispness served with ginger aioli, black vinegar and Sichuan pepper-salt $16 Sweeten-Glazed Short Ribs - Tender pork riblets wok-glazed in a tangy Chiangkiang sauce with sprinkle of sesame seeds and lemon zest $15 Pork & Shrimp Potstickers – Mom’s recipe! Plump and juicy, served with chili-vinegar $9 Dumplings in Chili Broth - Wonton style pork and ginger dumplings bathed in a Sichuan chili- wine broth $10 Chili-Encrusted Fried Calamari - Tender scored squid lightly fried with chilis and peppers, spicy plum sauce $9 Shrimp & Chestnut Custard Rolls - Crispy shrimp rolls served with five-spice, “Fleur de Sel” and hot Chinese mustard in a chilled lettuce cup $16 Seafood Custard with Osetra Caviar - Custard of crab, seasoned conpoy scallops, and lobster essence steamed in an eggshell with a dollop of Osetra caviar $20 PER PERSON APPETIZERS (COLD) Five Temple Chicken Salad - Grilled chicken breast tossed with julienne of greens, rice noodles in a ginger sesame dressing $12 “Thousand Year Old” Egg with Roasted Peppers - Traditional ‘aged’ eggs with silken tofu, roasted peppers and sprinkle of pickles $8 Eel Crisp & Celery Sticks - Thin crispy glazed eel threads tossed with shaved celery with shredded pickled ginger shards $10 “Caviar” Service” - Chilled 1 oz. Osetra caviar, served with chopped eggs, chives, onions & crème fraiche on toast points A.Q. “XIAO TSAI” APPETIZERS (VEGETARIAN) "BABAOLAJIAN" of eight traditional ingredients $13 Pressed spinach with chopped bean cakes $7 “Sichuan Sisters” Spicy ginger cucumbers with pickled cabbage hearts $8 “Mock Goose & Kalfu”, tree mushroom, braised black mushrooms $8 DIM SUM SELECTION Triple Steamer - Three stacked baskets of dim sum favorites; har gaw, daizi guo, and shaolung bao with three dipping sauces $15 Steamed “Shaolung Bao” - Double basket of World Famous Shanghai steamed pork dumplings filled with juicy broth, served with ginger vinegar $13 Buddha’s Vege-Baskets - Three stacked baskets of veggie favorites; mushroom purse, jade pockets and Buddha buns with three dipping sauces $13 SOUP (PER PERSON) Neptune’s Hot & Sour Soup - Spicy seafood consommé with shrimp, scallops, savory vegetables, eggs and cilantro red pepper sprinkle $7 Bamboo Steamed Chicken & Winter Melon - Chicken breast tenders, black mushroom, winter melon steamed in a bamboo tube $7 Three Precious- Steamed "upside down" bowl of ham, chicken, snow peas, and fresh bamboo shoots, in pork stock $8 POULTRY “Firecracker” Chicken - Sichuan dry-wok fired or “Kung Pao” method with dried chili peppers, chive buds, and fried garlic. Lot’s of chilis in a hot dry-wok so the natural oils from the chilis flavor the seared chicken! $16 Lemon Chicken – ½ Chicken, lightly breaded and fried, with zesty tangy lemon sauce $16 Sizzling ‘Spring’ Chicken – Crispy 1/2 Chicken, laced with a sizzling ginger/garlic roux $16 Cindy’s Claypot Chicken - Tender Chicken slow cooked in earthen claypot with Shitake mushrooms, Lopcheung sausage, ginger, garlic and onions, home style $16 Chicken “Lily” Black Bean - Tender, sliced breast of chicken cooked with fresh sweet lily bulbs in a fermented black bean sauce $16 The Original General Tso's Chicken - Lightly breaded chicken wok-braised with celery, peppers, onions, loads of garlic in a tangy spicy-sour sauce $16 Tea Smoked Squab - Chengdu method of smoke over camphor and tea leaves, served with lotus buns, pepper-salt and sour plum sauce $16 Beggar’s Chicken (24 HRS. NOTICE) - Whole Chicken stuffed with seasonal herbs, spices wrapped in clay flour and slow baked for 4 hours. The clay seals in all the juices and the clay mold are broken tableside and carved $38 “Jin Jiang” Peking Duck - Famous recipe roast Peking duck served crispy skinned with cucumber, scallion flower and Plum-Bean sauce in papery thin crepes, or lotus buns. Served tableside (the Duck that won over President Reagan) $38 BEEF Crispy-Chewy Sichuan Beef - Multiple-seared beef strips wok tossed with julienne of carrots and celery in Sichuan peppercorn sauce $18 Black Pepper Steak “Kow” – Wok-seared tenderloin of Filet Mignon with fresh brown button, oyster mushrooms and snow peas in a coarse black pepper sauce $24 “Manchurian” Filet of Beef - Filet Tenderloin Steak grilled over a julienne of potatoes, peppers in a Manchu - Chinese “Tonkatsu” sauce $24 Tangerine Beef with Celery Hearts - Sliced tender beef seasoned with dry tangerine peels, star anise, and Sichuan peppercorns wok-tossed with tender celery $17 PORK Spicy Salt & Pepper Short Ribs - Pork Ribs double wok-tossed with chilis, scallions, and classic pepper-salt preparation $16 Braised Five Spice Pork Shank with Pea Shoots - Whole pork shank braised in rich soya, star anise, cloves, cassia, fennel, cloves and rock sugar served with sugar pea shoots $25 Twice-Cooked Pork - Thinly sliced Sichuan pork, wok tossed with bell peppers, pressed bean cakes and leeks in a spicy bean sauce, served with steamed pancakes $16 “The Lion King” - Giant fluffy pork and tofu meat balls “lions-heads” and slow-cooked with cellophane noodle “mane” with Bok Choy in a slow simmered rich brown sauce $17 Chairman Mao’s Red Cooked Pork Casserole Pot - Slow “Red Cooked” pork with rice wine, rich soya, roasted garlic in earthen casserole served with lotus buns $17 ‘Fragrant Harbor’ Shredded Hunan Pork – Thinly cut pork wok tosses with celery, tree mushrooms, bamboo shoots, water chestnuts, in a spicy garlic with a ‘seafaring’ flavor $16 LAMB Five Spice Mongolian Lamb Chops - Five spices marinated, grilled lamb chops with roasted whole chestnuts $26 Shanxi Peppercorn Lamb Tenderloin – Cuts of tender lamb loin fired wok with leeks in a green peppercorn sauce $19 Islamic Spiced Lamb In Claypot- -Far-Western China's version of braised lamb with eggplant, exotic Middle-Eastern spices $19 SEAFOOD “Zhao Liew” Sliced Fish Pillows- Tender sliced filets of cod cooked in rice sherry with “yinyang” black and silver ‘wood ear’ mushrooms $19 “Dragonwell” Shrimp - Delicately sautéed white shrimp with green Dragonwell tea leaves and essence, served with traditional black vinegar dip $19 Red Chili Prawns - Prawns cooked in spicy ‘secret’ chili sauce over wok-fired leeks $19 Kung Pao Prawns - Classic dry-wok fired prawns with Sichuan chilis, roasted peanuts and scallion flower $19 Fish on a “Vine” - Filet of whole white fish scored like a grape bunch served in our red wine, verjus and soya ginger reduction garnished with vine and red seedless grapes $19 Wok-Seared Garlic Prawns “Marco Polo” & Noodles - Wok-Seared prawns with cracked pepper and house made garlic noodles $24 “Three Coins in a Fountain” Scallops - Medallions of sea scallops with zucchini discs in a Sa-te sauce, a rich seafaring sauce created by famed Ming Dynasty Chef, Tia Chieu served in a ‘noodle fountain’ $19 Fresh Crab – Seasonal preparations A.Q. Old Shanghai Lobster Trap - Whole New England Lobster cooked to your way. Ask your server for Chef’s daily preparations A.Q. * “Buddha Jumps Over the Wall” (MINIMUM 72 HRS NOTICE) - A “Chiu Chow” special occasion dish of braised sun-dried abalone, superior whole shark's fin, preserved scallops, oysters, and black skin chicken, slow-steamed in lotus leaves with superior double-boiled broth in an earthen wine jug *$88.00 per person – two person minimum FRESH WHOLE FISH SELECTION Whole “Squirrel” Filet Fish - Squirrel shaped boneless whole fish in piquant sweet & sour glaze, lichee fruit, green apples, black mushrooms, yellow squash and toasted pine nuts A.Q. Steamed Whole Fish - Whole fish of the day steamed over ginger, bamboo pith wrapped scallions, and topped with sizzling oil over shaved black mushrooms A.Q. Sichuan Braised Chili Fish (available in filet style) - Fresh catch of the day slow cooked in a fermented sweet rice, spicy chili bean paste, HOT! A.Q. Wok Roasted Catfish - Wok roasted whole catfish braised with black mushrooms, young shoots, and roasted garlic in classic Chinese “brown” sauce, served whole or fillet tableside A.Q. VEGETABLES Buddha’s Golden Picnic Basket - Eight delicious Asian vegetables cooked three different ways collected in a golden woven-taro basket $14 “Jade & Ebony” - Braised "ebony black" mushrooms surrounded by tender Shanghai "jade green" baby cabbage hearts $13 Nanking Garlic Eggplant - Strips of Japanese Eggplant wok braised in a tangy garlic sauce with a savory sweet fragrance $12 Sichuan Green Beans – Famous blistered green beans with garlic, shallots $11 Pea Shoot Delight - Gently woked pea shoots in famous “Kaoliang” liquor $13 “MaPo” Tofu - "Pockmarked" Grandma's famous recipe of silken bean curd with minced pork and Sichuan peppercorns (meatless available) $11 “Family “ Style Tofu Delight - Lightly woked firm bean curd in a casserole with eight family vegetarian delights, a little spicy $13 RICE & NOODLES Vegetable Rice with Cured Chinese Sausage $11 Yang Chow Fried Rice $14 Signature ‘Eggwhite’ Fried Rice $12 Chef’s Choice Chow Mein $15 Garlic Tossed Noodles $10 Beijing "Thousand Layer" Bread (Steamed or Fried) two rolls $10 Steam Rice $2.25 .
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