Bo Loong Chinese Restaurant Menu

Shrimp, pork and wrapped in a wonton skin wrapper.

Hot and spicy. Hot and spicy.

Delicate dumplings filled with savory broth and minced pork, offering a burst of flavor in every bite.

Steamed bun stuffed with BBQ pork.

Shrimp Fried Rice: Available in pint or quart sizes.

Six pan-fried dumplings, typically including a mixture of pork and vegetables, wrapped in a thin dough.

Shrimp dumpling in a light rice wrapper.

Wontons filled with a mixture of crab and cream cheese, then fried until golden.

Pork.

A condiment made from chili peppers and oil, typically used to add spice to dishes.

Wonton soup available in pint or quart sizes.

Spare ribs marinated in a traditional Chinese barbecue sauce, then grilled to highlight their natural flavors.

Eight pieces of chicken wings, deep-fried to achieve a crispy exterior.

Sliced pork, traditionally marinated and roasted with a blend of Chinese spices and a hint of sweetness, often served as an appetizer.

Pork.

Four skewered pieces of beef, marinated in a special teriyaki sauce.

Shrimp and egg wrapped in a crispy roll, delivering a crunch in every bite.

Six pieces of shrimp, breaded in a Cantonese style and fried, typically accompanied by a sweet and sour sauce.

Shrimp and pork 2 pieces.

Crispy dough filled with a medley of minced vegetables, wrapped and deep-fried.

Two crab claws, enveloped in a delicate shrimp paste, then fried to achieve a crispy exterior.

Pork intestine, deep-fried until crispy, typically served as a flavorful starter.

Jellyfish typically served cold, often dressed with sesame oil and soy sauce, garnished with cilantro.

Six pan-fried dumplings, typically including a mixture of pork and vegetables, wrapped in a thin dough.

Minced shrimp and select spices spread on toast, deep fried until golden and crisp.

Single portion of steamed white rice, typically served as a base for various dishes.

Stir-fried rice mixed with a variety of proteins and vegetables, typically includes eggs, onions, peas, and carrots.

Light and airy chips made from ground shrimp, typically seasoned and fried to achieve a crispy texture.

Steamed white rice, simply prepared, serving as a versatile accompaniment to various dishes.

A blend of brewed tea and milk, often sweetened to enhance its smooth and creamy texture.

The cold, refreshing flavors of lemon and lime, perfectly blended.

Refreshing drink infused with aloe vera, typically includes aloe vera pieces for added texture.

A can of cola, offering a classic sweetened carbonated beverage with a distinct cola flavor.

A crisp, refreshing taste you know and love with zero calories.

Hot and spicy.

Egg drop soup available in pint or quart sizes.

Diced beef, egg, and cilantro come together in this quart-sized soup, typically featuring a savory broth as its base.

A savory quart-sized soup combining shrimp, scallops, crab meat, and silky bean curd with a selection of seasonal vegetables in a rich broth.

Crab meat and fish maw combined in a rich broth, often enhanced with egg whites for a smooth texture.

Seafood king soup typically includes a generous assortment of seafood such as shrimp, scallops, and crab meat, combined with mixed vegetables in a savory broth.

A quart of seafood king with crab meat soup typically includes generous portions of crab meat, complemented by a selection of premium seafood, served in a rich, savory broth.

A savory quart-sized soup featuring oysters and tofu, often accompanied by traditional Chinese vegetables and herbs in a rich broth.

Watercress, thinly sliced meat, and tofu combined in a clear, light broth.

Shrimp and pork.

Wonton soup available in pint or quart sizes.

Shrimp, pork and wrapped in a wonton skin wrapper.

Shrimp dumpling in a light rice wrapper.

Steamed bun stuffed with BBQ pork.

Shrimp blended and shaped into balls, then deep-fried for a crispy exterior.

Rice porridge combined with tender pork and preserved egg, garnished with green onions.

Steamed rice noodles, typically including shrimp, wrapped and served with a drizzle of sweet soy sauce.

Deep-fried sesame balls, coated in sesame seeds, with a sweet red bean paste filling.

Baby ribs steamed with a black bean sauce.

Chicken feet in a savory sauce, steamed to tender perfection.

Sticky rice stuffed with pork, sausage, duck and egg wrapped in a lotus leaf.

Steamed beef wrapped in a delicate rice flour noodle, typically includes a blend of herbs and seasonings.

Crispy fried lotus root cakes with a savory filling, served on a bed of fresh lettuce.

Steamed turnip cake typically includes shredded turnip and rice flour, often mixed with bits of dried shrimp and Chinese sausage.

Fried tofu skin stuffed with shrimp and pork.

Delicate dumplings filled with a savory mix of vegetables, wrapped in a translucent, tender skin.

Beef meatballs with watercress.

Steamed dumpling stuffed with vegetable, shrimp and pork.

Tender beef tripe with sauce.

Steamed dumplings filled with a mixture that typically includes salted pork or vegetables, wrapped in a delicate dough.

Steamed dim sum featuring a blend of taro and corn, offering a unique texture and taste combination.

Shredded carrots envelop savory minced mushrooms and seafood, creating delicate, bite-sized golden mushroom balls.

Steamed dumplings filled with a savory mix of peanuts and other traditional ingredients, following the Chaozhou region's culinary style.

Fried dough sticks, a traditional Chinese snack, are made by deep-frying elongated pieces of dough until golden and crispy.

Steamed taro dumplings typically feature a filling of mashed taro and possibly minced pork or shrimp, encased in a delicate wrapper.

Steamed baozi filled with a smooth and creamy egg yolk custard, offering a sweet and slightly salty flavor profile.

Silky rice porridge, gently simmered with tender pieces of fish, often complemented by subtle hints of ginger.

Silky braised tofu and succulent roast pork come together, typically including a blend of Chinese vegetables in a savory sauce.

Salt-baked pork typically consists of pork that has been seasoned with salt and baked to enhance its natural flavors.

Pork ribs coated in a tangy sweet and sour sauce, often accompanied by pineapple for a balance of flavors.

Roast pork sautéed with a medley of vegetables such as broccoli, carrots, mushrooms, and snow peas in a savory brown sauce.

Sliced pork stir-fried with a medley of vegetables, typically including broccoli, carrots, mushrooms, and snow peas, served in a savory brown sauce.

Diced pork stir-fried with crunchy cashews and a mix of vegetables, typically including water chestnuts and bell peppers, in a savory sauce.

Roast pork sautéed with pea pods, typically accompanied by vegetables such as carrots and water chestnuts in a light brown sauce.

Peking style pork chop is typically served with a sweet and tangy sauce, often accompanied by onions, highlighting the dish's crispy, breaded exterior.

Pork chop seasoned with lemongrass, typically sautéed to infuse the aromatic flavors throughout the dish.

Stir-fried pork intestines with fermented sour cabbage, typically includes a mix of traditional spices.

Hot and spicy. Hot and spicy.

Marinated pork chop, typically grilled, infused with Vietnamese flavors, often accompanied by a hint of lemongrass and other spices.

Spicy.

Jumbo shrimp stir-fried with fresh broccoli, typically includes a savory brown sauce.

Hot and spicy. Hot and spicy.

Jumbo shrimp sautéed with a variety of vegetables, typically including broccoli, carrots, and snow peas, in a savory brown sauce.

Shrimp sautéed with peas and carrots, typically includes egg in a savory lobster sauce.

Shrimp stir-fried with crisp pea pods, typically includes water chestnuts and carrots in a light, savory sauce.

Shrimp stir-fried with cashew nuts, typically includes vegetables such as carrots, celery, and water chestnuts in a savory brown sauce.

Hot and spicy. Hot and spicy.

Hot and spicy. Hot and spicy.

Jumbo shrimp stir-fried with a robust black bean sauce, often accompanied by bell peppers and onions.

Scallops braised with a selection of vegetables, typically served in a rich and savory sauce.

Hot and spicy. Hot and spicy.

Hot and spicy. Hot and spicy.

Cuttlefish sautéed with a spicy and savory XO sauce, typically includes vegetables for added texture and flavor.

Steamed abalone served in a savory garlic sauce, typically accompanied by a selection of vegetables.

Battered shrimp tossed with bell peppers, onions, carrots, and pineapple, coated in a sweet and sour sauce.

Hot and spicy. Hot and spicy.

Hot and spicy. Hot and spicy.

Stir-fried Taishan cauliflower is prepared with cauliflower and a mix of traditional spices, hinting at garlic and possibly dry chili, following the Taishan region's cooking style.

Fried tofu stuffed with a savory mixture, typically includes vegetables and a blend of seasonings.

Soft tofu gently cooked with a variety of mushrooms and crisp pea pods in a savory sauce.

Chinese broccoli lightly sautéed and coated in a savory oyster sauce.

Yu choy sautéed with a savory garlic sauce, typically including hints of garlic oil.

Zucchini sautéed with garlic, typically served with a light touch of oil to enhance the flavors.

Shrimp paired with softly braised tofu, typically includes a savory sauce that complements the delicate flavors of both main ingredients.

Chinese yam paired with a variety of mushrooms and vegetables, typically stir-fried, offering a mix of textures and earthy flavors.

Peapod leaves stir-fried with garlic, typically includes a savory garlic sauce.

Water spinach sautéed with fresh garlic, typically served in a light and savory sauce.

Hot and spicy. Hot and spicy.

Hot and spicy. Hot and spicy.

Slow-cooked beef brisket, typically includes a blend of Chinese spices, served in a savory sauce.

Steamed chicken with taro roots is a comforting casserole featuring tender chicken and soft taro, gently steamed to meld flavors.

Diced chicken and tofu cooked with pieces of salted fish, typically stewed together in a savory sauce.

Braised bean curd combined with a mix of meats, typically including chicken, pork, and seafood, served in a savory brown sauce.

Braised bean curd combined with a selection of seafood, including shrimp, squid, and scallops, in a savory sauce, served in a casserole.

Lamb stew with bean curd sheet combines tender lamb pieces and silky bean curd sheets in a savory broth, typically enhanced with select herbs and spices.

Spicy.

Tender baby ribs paired with creamy taro roots, typically simmered together to meld flavors in a comforting casserole.

Wonton soup, egg roll, BBQ ribs, chicken chow mein, chicken cashew ding, moo goo gai pan, sweet and sour chicken, pepper steak, BBQ pork fried rice.

Wonton soup, egg roll, BBQ ribs, chicken chow mein, sweet and sour chicken, pepper steak and BBQ pork fried rice.

Wonton soup, egg roll, BBQ ribs, chicken chow mein, sweet and sour chicken and BBQ pork fried rice.

Stir-fried soft egg noodles with shrimp, mixed with a variety of vegetables such as cabbage, carrots, and onions, coated in a savory brown sauce.

Soft egg noodle.

Soft egg noodles stir-fried with a mix of seafood, which typically includes shrimp, scallops, and crab meat.

Soft egg noodles stir-fried with roast pork, typically includes cabbage, carrots, bean sprouts, and onions in a savory sauce.

Stir-fried soft egg noodles with a medley of vegetables including broccoli, carrots, cabbage, and bean sprouts, tossed in a savory sauce.

Hot and spicy. Hot and spicy.

Hot and spicy. Hot and spicy.

Battered chicken balls, deep-fried and served with a tangy sweet and sour sauce, typically includes pineapple and bell peppers.

Sliced chicken and fresh broccoli stir-fried, typically includes a savory brown sauce.

Spicy.

Hot and spicy. Hot and spicy.

Sliced chicken stir-fried with a variety of vegetables such as broccoli, carrots, mushrooms, and snow peas in a savory brown sauce.

Breaded chicken, typically deep-fried, served with a unique sauce and often accompanied by lettuce in a savory gravy.

Tender chicken pieces stir-fried with onions and bell peppers, enveloped in a savory black bean sauce.

Hot and spicy. Hot and spicy.

Deep-fried chicken seasoned with salt and pepper, typically includes a crispy coating infused with a blend of aromatic spices.

Hong Kong style bones-in.

Sliced chicken stir-fried with fresh pea pods, often accompanied by carrots and water chestnuts in a light sauce.

Sliced chicken sautéed with mushrooms, snow peas, and other vegetables, served in a delicate white sauce.

Diced chicken sautéed with cashew nuts, typically includes vegetables such as water chestnuts, celery, and carrots, served in a savory brown sauce.

Sliced beef stir-fried with fresh broccoli in a savory soy and ginger sauce.

Hot and spicy. Hot and spicy.

Hot and spicy. Hot and spicy.

Hot and spicy. Hot and spicy.

Sliced beef sautéed with mushrooms and bamboo shoots, typically includes a rich oyster sauce.

Hot and spicy. Hot and spicy.

Sliced beef stir-fried with a selection of vegetables including broccoli, carrots, mushrooms, and snow peas in a savory brown sauce.

Hot and spicy. Hot and spicy.

Stir-fried beef with pea pods, often accompanied by carrots and water chestnuts in a savory brown sauce.

Cantonese style.

Hot and spicy. Hot and spicy.

Hot and spicy. Hot and spicy.

Hot and spicy. Hot and spicy.

Chinese-style omelette with chicken, bean sprouts, cabbage, and onions, typically served with a savory brown gravy.

Pan-fried omelette incorporating a medley of vegetables, typically includes bean sprouts, onions, and a variety of seasonal greens.

Beef egg foo young typically consists of a Chinese-style omelette made with beef, eggs, and a mix of vegetables such as onions, peas, and carrots, served with a brown sauce.

Shrimp egg foo young consists of a Chinese-style omelette filled with shrimp, typically accompanied by vegetables such as bean sprouts and onions, served in a savory sauce.

Ham combined with egg, cabbage, peas, and carrots in a Chinese-style omelette, typically topped with a savory brown sauce.

Stir-fried beef with cabbage, bamboo shoots, mushrooms, and scrambled eggs, typically served with thin pancakes and hoisin sauce.

Shrimp stir-fried with cabbage, bamboo shoots, mushrooms, and egg, typically served with Mandarin pancakes and hoisin sauce.

Roast pork stir-fried with cabbage, bamboo shoots, eggs, and mushrooms, served with pancakes and hoisin sauce for wrapping.

Stir-fried cabbage, mushrooms, bamboo shoots, and eggs, typically served with thin pancakes and hoisin sauce.

Chicken, peas, carrots, and onions stir-fried with rice. Available in pint or quart sizes.

Roast pork mixed with rice, available in pint or quart sizes.

Ham mixed with stir-fried rice. Size options: pint or quart.

Beef and rice stir-fried, available in pint or quart sizes.

Fried rice featuring salted fish and chicken, typically combined with eggs, peas, carrots, and green onions for a well-rounded dish.

King fried rice typically includes a royal assortment of meats such as shrimp, chicken, and pork, stir-fried with eggs, peas, carrots, and onions.

Young Chow fried rice: blend of eggs, shrimp, and pork with choices between pint or quart sizes.

Veggie fried rice, choice of pint or quart size.

Roast pork served with either crispy noodles or steamed rice.

Shrimp served with choice between chow mein (crispy noodle) or chop suey (steamed rice).

Beef subgum with mixed vegetables, choice of crispy noodle or steamed rice.

Roast pork with assorted vegetables. Choice of crispy noodles or steamed rice.

Veggie Subgum: Mixed vegetables with choice of crispy noodle or steamed rice.

Shrimp mixed with assorted vegetables, available with crispy noodles or steamed rice.

Chicken subgum with a choice of crispy noodles or steamed rice, mixed with vegetables.

Beef served with your selection of chow mein with crispy noodles or chop suey over steamed rice.

Roast pork, wide rice noodles, choice of wet or dry.

Stir-fried wide rice noodles with mixed vegetables. Choose from wet or dry preparation.

Wide rice noodles with shrimp, scallops, and squid. Choose from dry or lightly sauced preparation.

Assorted meat with wide rice noodles, available wet or dry.

Stir-fried wide rice noodles with beef. choose from wet or dry preparation.

Stir-fried wide rice noodles with chicken. Available wet or dry.

Crispy pan-fried noodles topped with sliced chicken and a mix of vegetables such as broccoli, carrots, and bok choy, all tossed in a savory brown sauce.

Crispy pan-fried noodles topped with a medley of seasonal vegetables, typically including broccoli, carrots, and mushrooms in a light savory sauce.

Crispy pan-fried noodles topped with a variety of meats, typically includes broccoli, onions, carrots, bamboo shoots, celery, napa cabbage, bean sprouts, mushroom, and bok choy in a dark savory sauce.

Assorted seafood, including shrimp, scallops, squid, and possibly other fish varieties, served over crispy pan-fried noodles with mixed vegetables in a savory sauce.

Crispy pan-fried noodles topped with shrimp and scallops, accompanied by a mix of vegetables, typically sautéed in a savory sauce.

Thin, crispy yellow noodles topped with tender slices of beef and a medley of vegetables, all tossed together in a rich, savory brown sauce.

Crispy pan-fried noodles topped with succulent shrimp and a medley of vegetables, typically including broccoli, carrots, and bok choy, all tossed in a savory sauce.

Tender braised duck served with black mushrooms, typically prepared with a blend of soy sauce and Chinese spices for a deep, umami-rich flavor.

Braised duck served with a selection of meats, typically includes a savory blend of traditional Chinese cooking techniques and flavors.

Roasted Beijing duck, typically served with scallions, cucumber, and hoisin sauce, accompanied by steamed bread. Half duck per order.

Slow-roasted with a blend of Asian five spices, served bone-in for a rich, aromatic experience.

Spicy.

Thin rice noodles stir-fried in Amoy (Xiamen) style, typically includes a unique blend of ingredients and seasonings native to the Amoy region.

A classic, savory condiment traditionally used for dipping or enhancing the flavor of various dishes.

Traditional utensils for enjoying Chinese cuisine, typically made from bamboo.

A condiment made from chili peppers and oil, typically used to add spice to dishes.

A harmonious blend of sweetness with a hint of tanginess, typically used as a dipping sauce or to enhance the flavors of various dishes.