Double Happiness Chinese Restaurant Menu

Quickly cooked minced tofu, water chestnut, shiitake mushroom, green onion, served with cool lettuce cups (v).\n\n\n

Fried shrimp with our special sesame sauce\n\n

Lightly battered and fried, tossed with scallion, onion, bell pepper, salt and pepper\n\n

Marinated and roasted.\n\n

2 spring rolls, 2 spare ribs, 2 sesame shrimp, salt & pepper calamari and salt & pepper tofu\n\n

Chinese style flatbread, pleasingly chewy and crisp with a mild green onion flavor, served with ginger soy sauce\n\n

Steam or pan fried. Choice of chicken, pork, edamame or vegetable\n\n

A flavorful shrimp wrapped in thin clear dumpling skin.\n\n

Two stacked baskets of dim sum favorites: shrimp dumplings, seafood sui mai, chicken dumpling, pork dumpling and vegetable dumpling.\n\n

A traditional Chinese favorite, our Hot and Sour Soup is made in house each day.\n\n

A light chicken based soup with eggs gently stirred into the broth and topped with fresh spinach.\n\n

Shrimp, chicken, romaine lettuce tossed with light ginger vinaigrette\n\n

Tender fried chicken in a sweet sauce with tangerine.

Tender sliced breast of chicken cooked with sweet lily bulbs in a fermented black bean sauce.

Lightly battered diced chicken stir-fried with onion, bell pepper and jalapeno. A must try.

Stir fried lightly breaded diced chicken with celery, carrots, baby corn, straw mushrooms and water chestnuts in Sichuan red chili pepper sauce.

Juicy, tender, crispy shrimp accompanied with an in-house special honey sauce on the side.\n\n

Jumbo shrimp cooked in spicy chili sauce with onion, bell peppers and mushroom (spicy).\n\n

Lightly battered and tossed in a coconut sauce, topped with candied walnuts.

Pearl-white sea scallops stir-fried with jade-green asparagus in a light, refreshing sauce.\n\n

Tender strips of squid, red bell pepper, green bell pepper, onion and mushrooms in a sweet and spicy sauce with a sprinkle of sesame seeds.\n\n

This duck is the southern equivalent of Northern Beijing famous duck, crispy skin with special sauce, scallions and steamed buns.

Tender duck breast marinated in the chef’s special sauce, stir-fried with cabbage, wood-ear mushroom and green onion.

A fragrant, creamy, spicy curry, which is always popular.

Tender fried pork loin with pineapple, bell peppers, baby corn, straw mushrooms and potatoes in traditional sweet and sour sauce.

Gluten-free and vegetarian

Thinly sliced fried pork chop, wok tossed with bell peppers, onions, and green onion

This dish provides a wonder aromatic blend of flavors. This traditional recipe uses ground pork but you may substitute chicken or shrimp.

This spicy braised tofu dish is named after the “pock-marked grandmother” who is credited with creating it in the city of Chengdu in Sichuan province in the late 1800s.

Lightly fried braised tofu with broccoli, carrots, red bell pepper, shitake mushrooms in ginger sauce.

Tender, crisp green beans bathed in a sweet and spicy sauce. An irresistible combination.\n\n

Stir-fried with garlic.

This aromatic ingredient is often accompanied by the fragrant dried spice star anise to bring deliciously complex flavors and aromas.

Quickly cooked steak with scallions and onions.

The oyster sauce gives the beef extra richness and depth of flavor.\n\n

Shacha sauce is a Chinese condiment primarily used in South China. It’s made from soybean oil, garlic, shallots and chili. It has a savory and slightly spicy taste.

Green vegetables in green curry.

Rice cake in Chinese is called “Nian Gao” and means new year cake. It is made from glutinous rice and stir fried with baby bok choy, bean sprouts and your choice of meat.

Fresh Chinese greens, onions, carrots, shitake mushrooms stir-fried with udon noodles. Choice of meat.\n

This simple and hearty family dish is elevated to the poetic with its Chinese name, believed to have been given because pieces of ground pork which cling to the bean thread noodles, look like an army of ants on the move.

Flat rice noodle stir-fried with egg, bean sprouts and scallions in a sweet soy sauce. Choice of meat.

Crisp, yet tender fried pangasius (Asian catfish) served with a fragrant spicy sauce. Perfect with mixed steamed vegetables.

Thin egg noodles pan fried until crispy, then served together with mixed vegetables, meat or seafood with chef’s special brown sauce on top. Choice of meat.\n\n

A traditional shrimp dish of southern China\n\n

Shredded duck breast with bell peppers and ginger.

Choice of meat.\n\n

Choice of meat.

(Spicy) Served with white rice or brown rice.\n\n

Thin sliced chicken breast stir fried with fresh button mushrooms and water chestnuts in brown sauce. Served with white rice or brown rice.\n\n

(Spicy) Served with white rice or brown rice.\n\n

Served with white rice or brown rice.\n\n

Served with white rice or brown rice.\n

Served with white rice or brown rice.\n

Served with white rice or brown rice.\n\n