Chef Gong Chinese Restaurant Menu

Tender pork belly braised in a rich, savory sauce, garnished with green onions and cilantro.

Spicy.

Pork ribs and potatoes, stewed together to create a comforting Northeast Chinese dish, often accompanied by a blend of aromatic herbs and spices.

Fried rice with choice of sausage, chicken, pork, shrimp, veggie, chili oil, grilled beef, egg, or soy sauce.

Bone-in chicken stewed with Chinese mushrooms, offering a harmonious blend of textures and earthy flavors.

A hearty blend of local vegetables and meats, simmered together in a traditional Northeastern Chinese style, creating a comforting one-pot meal.

Crispy, lightly battered pork coated in a tangy sweet and sour sauce, often accompanied by pineapple and bell peppers, following the traditional Northeast Chinese guobao style.

Stewed clear noodles with pickled vegetables and pork, a classic Northeast Chinese comfort dish.

Spicy.

5 Pieces.

Pork and cabbage filling.

3 pieces.

Crispy, pan-fried flatbread infused with chopped green onions, cut into eight pieces for sharing.

Spicy.

Pork and cabbage filling.

Egg gently whisked into a savory broth with seaweed, typically includes hints of green onion.

Tomato and whisked eggs gently simmered with a hint of green onions, creating a simple yet comforting soup.

Tofu and assorted vegetables simmered in a clear, savory broth, traditionally known as 青菜豆花汤.

Stir-fried noodles with choice of sausage, chicken, pork, shrimp, veggie, chili oil, grilled beef, egg, or soy sauce.

Spicy.

Noodles in a savory beef broth, typically includes slices of beef, vegetables, and often garnished with scallions or cilantro.

Spicy.

A medley of seasonal vegetables, typically dressed in a light, savory sauce, embodying the essence of home-style Chinese cooking.

Spicy.

Spicy.

Silken tofu and century egg, often complemented with a drizzle of soy sauce and a sprinkle of chopped scallions, presenting a harmonious blend of textures and flavors.

Shredded potatoes stir-fried and typically includes a tangy and spicy dressing, often garnished with herbs and spices for added flavor.

Glass noodles mixed with cucumber, carrot, and agaric, typically dressed in a light, savory sauce and accompanied by slivers of pork.

Bone-in chicken stewed with Chinese mushrooms, offering a harmonious blend of textures and earthy flavors.

A hearty blend of local vegetables and meats, simmered together in a traditional Northeastern Chinese style, creating a comforting one-pot meal.

Headed shrimp, seasoned with salt and pepper, fried until golden. Typically includes a mix of onions and bell peppers.

Chef Gong's tofu pot, 宫厨小锅豆腐, typically includes tofu and a mix of vegetables, simmered together in a savory sauce, served in a small pot.

Crispy, lightly battered pork coated in a tangy sweet and sour sauce, often accompanied by pineapple and bell peppers, following the traditional Northeast Chinese guobao style.

Stewed pork with clear noodles, typically includes cabbage and glass noodles, prepared in Northeast Chinese style.

Tender pork belly braised in a rich, savory sauce, garnished with green onions and cilantro.

Sauteed chicken and Chinese roll (小花卷大盘鸡) typically includes bone-in chicken pieces and steamed buns, stir-fried with peppers and potatoes in a mildly spicy sauce.

Spicy.

Pork ribs and potatoes, stewed together to create a comforting Northeast Chinese dish, often accompanied by a blend of aromatic herbs and spices.

Stewed clear noodles with pickled vegetables and pork, a classic Northeast Chinese comfort dish.

Deep-fried pork tenderloin, typically includes a light batter, served with a tangy sweet and sour sauce.

Pork ribs deep-fried and coated in a tangy sweet and sour sauce, often accompanied by bell peppers and onions.

Stir-fried pork ribs with a savory blend of spices and tender eggplant, prepared in a traditional Northeast Chinese style.

Stir-fried chicken wings, tenderly cooked in a savory red braising sauce, typically includes soy sauce, sugar, and spices, creating a rich flavor profile.

Tender grilled pork ribs seasoned with a blend of spices, garnished with sliced red onions and green onions.

Grilled beef seasoned with a blend of Northeast Chinese spices, typically served with a side of vegetables.

Pork and eggplant stir-fried, typically includes garlic and a savory sauce, common in Northeast Chinese cuisine.

Battered chicken balls, typically includes bell peppers, onions, and pineapple, all tossed in a classic sweet and sour sauce.

Deep-fried pork tenderloin, typically includes pineapple, bell peppers, and onions, served with a tangy sweet and sour sauce.

Five skewered shrimp, traditionally grilled, offering a simple yet classic taste.

Skewered beef, typically marinated with a blend of spices and grilled, offering a savory taste.

Grilled fish tofu skewers, typically includes five pieces, offering a blend of subtle flavors and a smooth texture.

Five skewered fish balls, typically prepared by grilling, offering a tender and slightly bouncy texture.

Five pieces of sausage skewers, known as 亲亲肠, typically includes a blend of spices and is grilled to highlight its flavors.

Chicken wings skewered and typically marinated in a blend of Chinese spices, then grilled to achieve a smoky flavor. Served as six pieces.

Six skewers of Chinese bun, traditionally grilled, offering a unique take on the classic kebab experience.

Tender pork ribs grilled to perfection, topped with sliced red onions, green onions, and a sprinkle of chili flakes.

One person side. additional cost for two person side included.

Bone-in chicken stir-fried with a mix of vegetables such as broccoli, onion, and bell peppers, seasoned with a spicy Szechwan sauce.

Spicy. tilapia.

Spicy.

Chicken wings and shrimp cooked in a dry pot with Szechuan pepper, chili, garlic, onion, and garlic chives, offering a spicy flavor profile.

Dry pot shrimp typically features shrimp sautéed with a spicy blend of Sichuan peppercorns, dry red chilies, and various vegetables such as potato, cauliflower, and lotus roots in a rich, aromatic sauce.

Pork ribs cooked in a dry pot with bean paste, scallion, ginger, garlic, dried chili, Szechuan peppercorn, and sesame, featuring a blend of spicy and aromatic flavors.

Sliced potatoes cooked in a dry pot method, incorporating the bold flavors of Szechuan spices, typically includes a mix of vegetables and chili for a hearty dish.

Sautéed cauliflower with Szechuan chili peppers, typically includes a mix of spices and vegetables such as lotus root and onion, served in a dry pot.

Tender beef slices immersed in a spicy broth with dried red chilies and garnished with chopped green onions.

Spicy.

Silken tofu simmered with minced pork in a spicy Szechwan sauce, typically includes green onions and a hint of fermented black bean.

Spicy.

Sliced pork belly, initially boiled then stir-fried with leeks and bell peppers, served in a spicy Szechwan bean sauce.

Pork ribs and shrimp are stir-fried with scallion, ginger, garlic, dried chili, and Szechuan peppercorn, typically including sesame in a spicy dry pot sauce.

Shrimp stir-fried with a vibrant mix of peppers and onions, typically in a robust Szechwan sauce, offering a spicy kick.

Served on a hot iron plate, this dish features tofu cooked with a blend of spicy Szechwan sauce, typically including a mix of vegetables for added texture and flavor.

Tender napa cabbage stir-fried with a tangy, savory sauce, complemented by dried chili peppers and green onions.

Stir-fried with green peppers, this dish features slices of tofu, typically seasoned with a blend of soy sauce and spices.

Scrambled eggs gently cooked with fresh tomatoes and typically includes green onions, offering a balance of sweet and tangy flavors.

Silken tofu simmered in a vibrant Schezwan sauce, typically includes green onions and a hint of peppercorn for a spicy kick.

Eggplant stir-fried with a blend of soy sauce, garlic, and ginger, often accompanied by a hint of sweetness.

Eggplant and tofu sautéed in a savory sauce with hints of garlic, ginger, and chili, embodying the traditional yushuan (fish-flavored) profile without fish.

Baby bok choi sautéed with garlic, following traditional Chinese culinary techniques.

Scrambled eggs sautéed with green onions, commonly enjoyed in Chinese households.

Shredded potatoes stir-fried with a blend of vinegar and chili peppers, offering a tangy and spicy flavor profile.

Shrimp and tofu are stir-fried, typically accompanied by a selection of vegetables in a light, savory sauce, reflecting common pairings in Chinese cuisine.