Yu-Hsiang, literally meaning "The Exotic Aroma of Cooked Fish". It is a common Sichuan way of preparing "fresh water fish" to eliminate the gamy taste. The Aroma generated by using ginger, barlic & scallions became so popular, the method is used in cooking other meats. We adopted water chestnuts, wood mushrooms, green peppers and tangy sauces.
The Kung Pao style is one of the most famous dishes in Cheng Du, Sichuan Province of China. The Kung Pao style calls for a variety of ingredients such as Sichuan dry peppers, scallions, ginger, dark soy sauce, light soy sauce, oyster sauce and wine, peanuts, red peppers and celery is added during cooking.
A classic Mandarin dish prepared with shredded cabbage bamboo shoots, wood ears mushrooms, scallions and scrambled eggs. Served with thin pancake wrappings and hoi-sin sauce. Simply wrap and eat it with your fingers. Served with 4 pancakes. $0.50 each additional.
Thai curry made with red chili, garlic, lemongrass, stir fried with celery, carrots, mushrooms, red peppers, onions in coconut milk curry sauce
Crispy noodles served with Chow-Mein only
Served with our own unique garlic gravy
Served with our own unique garlic gravy
After 3 pm (except Sunday & Holidays). Served choice of One Appetizer, and rice choice of Pork fried rice or White rice.
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