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Light Dishes
Kung-Pao Style
Kung-Pao is a classic dish in Szechuan cuisine, originating in the Szechuan Province of central-west China. Allegedly, the dish is named after Ding Baozhen, a late Qing Dynasty official. Born in Guizhou, Ding served as head of the Shandong Province and later as governor of the Szechuan Province. His title was “Gong Bao” or palatial guardian. The name “Kung Pao” is derived from this title. The dish is cooked with hot pepper, roasted peanuts, and spicy Szechuan sauce.
Yu-Hsiang Style
YU-Hsiang literally means, “aromatic fish.” The sauce includes a mix of garlic, ginger, scallions, sugar, vinegar, chili sauce, and soy sauce.Stir fried with green peppers, water chestnuts & blackwood ear.
Moo-Shi
Served with four pancakes. Extra pancakes $0.35 each.