DOCSLIB.ORG

CG Too Dine In.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
CG Too Dine In.Pdf STARTERS SOUPS Vegetable Egg Rolls (2) 3.25 Egg Drop Soup Cup 3.25 / Bowl 8.50 Scallion Pancakes 7.95 « Hot and Sour Soup Cup 3.25 / Bowl 8.50 Crab Cheese Wontons (6) 7.95 Wonton Soup Cup 3.25 / Bowl 8.50 Chicken or Tofu Lettuce Wraps 8.95 Miso Soup Cup 3.25 / Bowl 8.50 Chef Mok’s Dumplings (5) 9.50 Seaweed Soup Bowl 8.50 «Spicy Garlic Edamame 7.95 Tofu Vegetable Soup Bowl 8.50 Seaweed Salad 7.50 Diced Chicken Corn Soup Bowl 8.50 Fried Calamari 7.95 Combination Wonton Soup Bowl 11.50 Fried Chicken Wings (6) 9.50 Seafood Vegetable Soup Bowl 11.50 BBQ Spare Rib (5) 9.50 BEVERAGES Jasmine Hot Tea (caffeinated) 1.50 Bottomless Soft Drinks 2.95 (Coke, Coke Zero, Diet Coke, Sprite, Pibb Xtra, Root Beer, Lemonade, Orange) Bottomless Ice Tea (Pomegranate Green Tea, Classic Black) 2.95 Hot Cocoa (with whipped cream and chocolate) 2.95 Hot Apple Cider (with whipped cream and caramel) 2.95 Juices by Glass (Orange, Apple, Cranberry, Pineapple) 2.95 DESSERTS Two Scoops of Ice Cream (Vanilla Bean, Green Tea, or Red Bean) 3.95 Mochi Ice Cream (Red Bean, Green Tea, Mango) 3.95 Matcha Cheesecake 3.95 Green tea cheesecake drizzled with chocolate and whipped cream Fried Caramel Ice Cream 4.95 Crispy Banana Split 4.95 Chocolate Overload Cake 5.95 Chocolate cake served warm with vanilla bean ice cream Tiramisu 4.95 Chocolate Trilogy 4.95 Triple layer mousse cake New York Cheesecake 4.95 New York cheesecake topped with frozen strawberries «Hot and Spicy Gluten-Free requests are $1.75 extra RICE Vegetable, Chicken or Pork Fried Rice 10.95 Eggs, peas, carrots, onions and bean sprouts stir-fried with rice and your choice of meat or veggie Beef, Shrimp or Combination Fried Rice 11.95 Eggs, peas, carrots, onions and bean sprouts fried with rice and shrimp or combo (shrimp, chicken and pork) Yan Zhou Fried Rice 揚州炒飯 12.25 Diced shrimp, chicken and BBQ pork fried with white rice, eggs and scallions Basil Fried Rice 九层塔炒飯 12.25 Chicken and Shrimp fried with peas, carrots, basil and jalapenos Combination Curry Fried Rice 12.25 Chicken, shrimp and BBQ pork stir fried with rice in curry flavor NOODLES Pan Fried Wheat Noodles 各式兩面黃 Pan-seared flour noodles topped with mixed vegetables in house garlic sauce Veggie, Chicken or Pork (蔬菜.雞肉或豬肉) 11.50 Beef, Shrimp or Combo (Chicken, Shrimp and Pork) (牛肉.蝦或什錦) 12.95 Seafood (海鮮) 13.95 Hong Kong Style Seafood Pan Fried Noodles 14.95 港式海鮮兩面黃 Pan- seared egg noodles topped with shrimp, fish, scallops and squid in house white sauce Lo Mein Noodles (Soft) 各式撈麵 Stir-fried wheat noodles Veggie, Chicken or Pork (蔬菜.雞或豬肉) 10.95 Beef, Shrimp or Combo (Chicken, Shrimp and Pork) (牛肉.蝦或什錦) 11.95 Chow Fun Rice Noodles 各式炒河粉 Stir-fried rice noodle with red peppers, onions and bean sprouts Veggie, Chicken or Pork (蔬菜.雞肉或豬肉) 11.95 Beef, Shrimp or Combo (Chicken, Shrimp and Beef) (牛肉.蝦或什錦) 12.95 Black Pepper Combination Udon Noodles 13.50 Shrimp, chicken, beef stir-fried with bok choy, red peppers and bean sprouts Singapore Rice Noodles 星州炒米粉 13.50 Shrimp, chicken, BBQ pork, red peppers, onions, and bean sprouts stir-fried with thin rice noodles and curry sauce «Pad Thai 13.50 Shrimp and chicken stir-fried with rice noodles, onions, red peppers and bean sprouts topped with crushed peanuts and cilantro Lunch served daily from 11:30AM to 2:30PM and includes rice (white, brown or fried), an appetizer (veggie egg roll or crab cheese wonton) and a cup of soup (egg drop, hot & sour, wonton, or miso) Dinner served daily after 2:30PM and includes rice (white, brown or fried) OFF THE GRILL / SALADS Grilled Beef Salad 10.25 Grilled beef strips served on spring vegetables with balsamic vinaigrette Chinese Mustard Chicken Salad 10.25 Fresh mixed greens topped with grilled chicken served with our Chef’s homemade honey mustard dressing Grilled Salmon Salad 11.95 Grilled salmon with jasmine tea sauce served with fresh salad and honey mustard dressing Grilled Teriyaki Rice Bowl 13.95 Grilled shrimp, chicken, beef, red peppers and broccoli served over steamed rice and spread with teriyaki sauce Bourbon Steak 12.95 Bite size New York steak sautéed with onions and mushrooms in a bourbon sauce THE TRIOS « Triple Harvest Lunch 9.95 / Dinner 13.95 Shrimp, chicken and beef stir-fried with onions, scallions and chili oil « Happy Family Lunch 9.95 / Dinner 13.95 BBQ Pork, chicken, shrimp and beef stir-fried with hot garlic sauce and served over steamed vegetables « Kung Pao Triple Delight Lunch 9.95 / Dinner 13.95 Shrimp, chicken and beef stir-fried with celery, water chestnuts, zucchini and green peppers in chili sauce topped with peanuts « Green Curry Shrimp and Chicken Lunch 9.95 / Dinner 13.95 Shrimp and chicken slow cooked with green and red peppers, onions, broccoli in rich, spicy green curry «Fisherman’s Feast Dinner 15.95 Tender white sole, juicy shrimps, jumbo scallops, squid and clams served in spicy tomato and sour sauce topped with basil «Hot and Spicy Gluten-Free requests are $1.75 extra Lunch served daily from 11:30AM to 2:30PM and includes rice (white, brown or fried), an appetizer (veggie egg roll or crab cheese wonton) and a cup of soup (egg drop, hot & sour, wonton, or miso) Dinner served daily after 2:30PM and includes rice (white, brown or fried) VEGETABLES AND TOFU Vegetarians: Please request to have chicken stock left out Vegetarian Delight Lunch 9.25 / Dinner 11.95 Assorted fresh vegetables stir-fried in a white ginger sauce Tofu and Vegetables Lunch 9.25 / Dinner 11.95 Tofu with assorted vegetables stir-fried in the house garlic sauce « Hunan Style Tofu Lunch 9.25/ Dinner 11.95 Tofu with assorted vegetables stir-fried with a spicy hot bean sauce « Sesame Tofu Lunch 9.25 / Dinner 11.95 Fried tofu cubes tossed in a sweet and spicy sesame sauce Mu Shu Vegetables Lunch 9.25 / Dinner 11.95 Sautéed cabbage, eggs, carrots, onions and wood-ear mushrooms served with flour pancakes and hoisin sauce 2 pancakes (lunch) / 4 pancakes (dinner) Broccoli and Cashews Lunch 9.25 / Dinner 11.95 Fresh broccoli stir fried with carrots and topped with cashews Coconut Curry Vegetables Lunch 9.25 / Dinner 11.95 Mixed vegetables stir-fried with a coconut curry sauce « Eggplant with Hot Garlic Sauce Lunch 9.25 / Dinner 11.95 Eggplant, wood ear mushrooms, and bamboo stir-fried in a spicy garlic sauce Salt and Pepper Tofu Lunch 9.25 / Dinner 11.95 Lightly fried tofu cubes tossed with broccoli in salt and pepper spices Stir Fried Bok Choy Dinner 11.95 Fresh bok choy stir-fried with garlic HEALTHY ENTREES Healthy entrees are steamed and served with our Master Chef’s special sauce on the side. NO SUGAR, SALT, CORNSTARCH OR VEGTABLE OIL is used Steamed Assorted Vegetables Lunch 9.25 / Dinner 11.95 Steamed Tofu with Vegetables Lunch 9.25 / Dinner 11.95 Steamed Chicken with Vegetables Lunch 9.25 / Dinner 11.95 Steamed Beef with Vegetables Lunch 9.95 / Dinner 13.95 Steamed Shrimp with Vegetables Lunch 9.95 / Dinner 13.95 Steamed Fish Filet with Vegetables Lunch 9.95 / Dinner 13.95 Steamed Sea Scallops with Vegetables Lunch10.95 / Dinner 14.95 «Hot and Spicy Gluten-Free requests are $1.75 extra Lunch served daily from 11:30AM to 2:30PM and includes rice (white, brown or fried), an appetizer (veggie egg roll or crab cheese wonton) and a cup of soup (egg drop, hot & sour, wonton, or miso) Dinner served daily after 2:30PM and includes rice (white, brown or fried) POULTRY Chicken and Broccoli Lunch 9.25 / Dinner 11.95 Tender white meat chicken stir-fried with carrots and broccoli in house garlic sauce Chicken and Vegetables Lunch 9.25 / Dinner 11.95 White meat chicken stir-fried with mixed veggies in house garlic sauce Coconut Curry Chicken Lunch 9.25 / Dinner 11.95 Tender white meat chicken with carrots, onions, green and red peppers cooked in a rich coconut curry sauce Mu Shu Chicken Lunch 9.25 / Dinner 11.95 Chicken sautéed with cabbage, eggs, carrots, onions and wood-ear mushrooms served with flour pancakes and hoisin sauce 2 pancakes (lunch) / 4 pancakes (dinner) « Kung Pao Chicken Lunch 9.25 / Dinner 11.95 Diced dark meat chicken stir-fried with celery, water chestnuts, zucchini and green and red peppers in a spicy chili sauce topped with peanuts Cashew Chicken Lunch 9.25 / Dinner 11.95 Diced chicken stir- fried with celery, water chestnuts and zucchini in a garlic sauce topped with cashews « Firecracker Chicken Lunch 9.25 / Dinner 11.95 White meat chicken stir-fried with shredded snow peas, red peppers and jalapenos « Szechwan Chicken Lunch 9.25 / Dinner 11.95 Shredded chicken stir-fried with celery, carrots, onions and bamboo shoots « Basil Chicken Lunch 9.25 / Dinner 11.95 Sliced white meat chicken stir-fried with bok choy, green and red peppers in a spicy basil sauce « China Gourmet Chicken Lunch 9.25 / Dinner 11.95 Diced chicken stir-fried with green peppers, carrots, onions, mushrooms and jalapenos Sweet and Sour Chicken Lunch 9.25 / Dinner 12.95 Battered and fried white meat chicken served with pineapple and sweet & sour sauce « Orange Flavored Chicken Lunch 9.25 / Dinner 12.95 Crispy chicken chunks stir-fried with sun dried orange peels in a sweet and spicy sauce « Sesame Chicken Lunch 9.25 / Dinner 12.95 Crispy chicken chunks tossed in a sweet and spicy sesame sauce « General Tsao’s Chicken Lunch 9.25 / Dinner 12.95 Crispy chicken chunks tossed in a sweet and spicy tomato based sauce with steamed broccoli Teriyaki Chicken Lunch 9.25 / Dinner 12.95 Lightly fried chicken breast served over steamed veggies topped with teriyaki sauce Basil Eggplant with Chicken Lunch 9.25 / Dinner 12.95 Chinese eggplant stir-fried with white meat chicken, fresh tomatoes
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]
  • 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
    [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]