Golden Sand Harbor Menu

Pan-fried duck chin, delicately cooked and served with a savory Maggie sauce, reflecting a unique blend of flavors.

Stir-fried pea pods with surf clams and scallops typically includes a mix of tender pea pods, succulent surf clams, and scallops, lightly sautéed to preserve their natural flavors.

Surf clams, yellow leek, and celery stir-fried, capturing the essence of Cantonese culinary tradition.

Lettuce leaves envelop a medley of seafood, offering a light yet satisfying dish, hinting at a combination of textures and fresh flavors.

Surf clams sautéed with a blend of traditional Chinese seasonings, typically including ginger and scallions.

Oysters lightly battered and stir-fried with a blend of salt, pepper, and a mix of diced bell peppers and onions.

Pumpkin and shrimp are lightly coated in a rich, crumbled salted egg yolk, marrying the sweetness of pumpkin with the savory depth of the yolk.

Sea cucumber and an assortment of mushrooms, including likely shiitake and oyster, gently stir-fried and coated in a rich oyster sauce.

Sea cucumber sautéed with fresh ginger and scallions, following a traditional Cantonese preparation.

Sea cucumber and bok choy, braised together, often accompanied by a savory sauce, highlighting the tender textures of both the sea cucumber and the fresh greens.

Pea sprouts stir-fried and topped with a sauce made from dried scallops, typically including other complementary ingredients for enhanced flavor.

Tender pea sprouts topped with a savory crab meat sauce, typically includes hints of garlic and scallion for enhanced flavor.

Pea sprouts gently poached with large clams in a rich and savory superior broth, a traditional Cantonese delicacy highlighting the freshness of the ingredients.

Surf clams are steamed with garlic and bean thread noodles, offering a delicate balance of flavors.

Jelly fish, seaweed salad, beef shank, pork shank, BBQ pork.

Pan-fried dumplings filled with seasoned ground pork and chopped vegetables, wrapped in a thin dough. Served in a set of six pieces.

Four pieces of vegetarian spring rolls, wrapped in a thin, crispy shell with a mix of shredded vegetables, deep-fried to achieve a golden-brown finish.

Marinated chicken wings, deep-fried until crispy, then wok-tossed with a mix of salt and pepper.

Deep-fried calamari, seasoned with salt and pepper, typically includes onions and a hint of chili for a spicy touch.

Savory Chinese flatbread, pan-fried with layers of dough incorporating minced scallions, offering a crispy texture with chewy inside.

Tofu marinated in a savory soy sauce blend, often accompanied by traditional Chinese spices.

Sliced zucchini, breaded and deep-fried, typically accompanied by a dipping sauce.

Salt and pepper fried prawns, lightly battered and deep-fried, then tossed with a mix of chopped onions, jalapeños, and seasoned with salt and pepper.

Shredded chicken mixed with crisp lettuce, often accompanied by a variety of nuts and crispy noodles, dressed in a savory and slightly sweet house dressing.

Seaweed salad typically includes marinated seaweed in a dressing of soy sauce, sesame oil, and vinegar, garnished with sesame seeds.

Tender slices of cold beef shank garnished with fresh cilantro.

Pumpkin slices coated in a rich, savory salted egg yolk batter, typically deep-fried to achieve a golden, crispy exterior.

Roasted duck served one or two ways.

Roasted duck available in half or whole options.

Roasted squab, marinated in traditional spices and herbs, then slow-roasted to achieve a tender and juicy texture.

Steamed bone-in chicken with ginger and scallion on the side.

Steamed bone-in chicken with homemade garlic sauce on top.

Steamed bone-in chicken with ginger sauce.

Chinese crispy chicken, available in half or whole sizes.

Garlic roasted chicken, available in half or whole sizes.

With tofu sauce.

Seasoned pork belly is roasted until the skin achieves a crisp texture.

Sliced BBQ pork, marinated and roasted, then finished with a honey glaze.

Salted pork hock, traditionally prepared by seasoning and slow-cooking to enhance its natural flavors.

Pork wontons served in a savory broth, often accompanied by vegetables such as bok choy and scallions.

Wor won ton soup typically includes pork and shrimp wontons in a chicken broth, accompanied by shrimp, chicken, barbecue pork, and mixed vegetables.

Minced beef and egg white in a clear broth, enhanced with cilantro and mushrooms, embodying traditional West Lake culinary essence.

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

Sweet corn and diced chicken combine in a savory broth, typically thickened to create a smooth texture.

Egg flower soup, also known as egg drop soup, features wispy, beaten eggs in a savory broth, typically accompanied by peas and carrots.

Chicken and shrimp, combined with vegetables, are immersed in a hearty chicken broth, topped with crispy, golden rice.

Mustard greens, sliced pork, and salted egg come together in this traditional Chinese soup, offering a comforting blend of flavors.

Seafood deluxe with tofu soup combines shrimp, scallops, and soft tofu in a savory broth, typically thickened and enriched with egg whites.

Dry scallops and yellow leeks are simmered together in a savory broth, creating a delicate balance of flavors in this traditional Chinese soup.

Dry scallops and fish maw served in a thick broth, typically includes egg whites and seasoned for a rich taste.

Seaweed and tofu combined in a clear broth, often accompanied by delicate seasonings.

Braised fish chunks in a savory sauce, typically includes tofu, mushrooms, and assorted vegetables, prepared in a traditional clay pot.

Salted fish and tofu simmered together in a savory clay pot, typically includes ginger and green onions.

Slow-cooked beef stew in a clay pot, typically includes tender beef pieces with a blend of aromatic spices and vegetables.

Mixed seafood and tofu simmered in a clay pot, typically includes shrimp, squid, scallops, and a variety of vegetables, cooked in a savory sauce.

Traditional lamb clay pot typically includes tender lamb slow-cooked with herbs and vegetables, served in a rich, savory broth within a clay pot.

Beef stewed in a clear broth with turnips, traditionally served in a clay pot.

Cooked in a traditional clay pot, this vegetarian dish combines an assortment of vegetables, tofu, and mushrooms, embodying the essence of Buddha's feast.

Served on a hot iron plate, this dish combines silky Japanese tofu and a mix of seafood, typically garnished with light vegetables and a savory sauce.

Sliced lamb, ginger, and scallions cooked and served on a hot iron plate.

Beef short ribs served on a hot iron plate, typically includes onions and bell peppers, all brought together with a rich black pepper sauce.

Ribeye cubes, seasoned with black pepper and served on a hot iron plate, typically includes onions and bell peppers.

Sliced beef stir-fried with onions and green onions, typically includes a savory and slightly spicy Mongolian sauce.

Szechuan beef, a stir-fried dish with a spicy kick, typically includes tender slices of beef, vegetables, and a bold Szechuan sauce.

Sliced beef stir-fried with bok choy in a light soy sauce and garlic.

Tender beef pieces stir-fried with tofu rounds, garnished with sesame seeds.

Sliced beef stir-fried with ginger and scallions, typically includes a savory sauce.

Sliced beef stir-fried with bell peppers in a hot and spicy sauce.

Sliced beef stir-fried with string beans, typically includes a savory brown sauce.

Sliced beef sautéed with a trio of mushrooms, typically served in a savory brown sauce.

Beef stir-fried with Chinese broccoli in a satay sauce, typically includes a blend of spices and peanuts.

Crispy beef is deep-fried until golden, then typically includes a mix of celery and carrots, all tossed in a special savory sauce.

Sliced beef lightly fried and sautéed with dried orange peel in a sweet and spicy sauce, typically includes hints of chili.

Mushu beef typically consists of shredded beef sautéed with scrambled eggs, cabbage, and other vegetables, served with mandarin pancakes and hoisin sauce.

Sliced beef stir-fried with bitter melon, commonly paired with a savory sauce that may include ingredients like garlic or ginger.

Sliced beef stir-fried with a medley of vegetables, typically including carrots, bell peppers, and mushrooms, in a light savory sauce.

Rib eye steak cubes are stir-fried with a medley of mixed mushrooms, typically served in a savory sauce.

Stir-fried rib eye steak cubes paired with soft Japanese tofu, typically includes a savory sauce to enhance the flavors.

Rib eye steak, prepared Peking style, typically includes a rich blend of spices and is stir-fried, served with a savory sauce.

Beef slices stir-fried with generous amounts of ginger and scallions, following a traditional Chinese technique.

Sliced lamb stir-fried with XO sauce, typically includes a blend of dried seafood, chili peppers, onions, and garlic for a distinctively rich and savory flavor.

Sliced lamb sautéed with a variety of mushrooms, typically served in a savory sauce.

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

Spicy stir-fried chicken with a mix of vegetables like broccoli, carrots, and celery, all coated in a fiery Szechuan sauce.

Diced chicken sautéed with cashews, typically includes celery, carrots, and water chestnuts in a savory brown sauce.

Diced chicken sautéed with vegetables, typically includes water chestnuts, mushrooms, and celery, garnished with toasted almonds.

Sliced chicken stir-fried with broccoli, often accompanied by a savory brown or garlic sauce.

Sliced chicken and string beans stir-fried together, typically in a savory brown sauce.

Diced chicken stir-fried with peanuts, chili peppers, and vegetables, coated in a spicy Szechuan sauce.

Sliced chicken cooked with onions, carrots, and bell peppers in a savory curry sauce.

Shredded chicken, cabbage, bamboo shoots, mushrooms, and egg, sautéed and served with 4 mandarin pancakes and hoisin sauce.

Stir-fried chicken typically includes vegetables like bell peppers and bamboo shoots, cooked in a spicy garlic sauce with a hint of sweetness and sourness.

Sliced chicken sautéed with green onions and white onions, typically includes a spicy and savory Mongolian sauce.

Deep-fried chicken pieces coated in a special sesame sauce, typically garnished with sesame seeds.

Boneless chicken, deep-fried and then stir-fried with a mix of salt, pepper, and typically includes onions, garlic, and jalapeños for added flavor.

Crispy battered chicken pieces coated in a tangy, slightly spicy sauce, garnished with dried red chilies and served with broccoli.

Tender chicken slices stir-fried with a medley of three mushrooms, snow peas, and carrots.

Minced chicken stir-fried with mushrooms and water chestnuts, served in crisp lettuce leaves.

Deep-fried chicken coated in a tangy sauce typically includes dried orange peel, offering a sweet and slightly spicy flavor profile.

Sliced chicken stir-fried with a medley of vegetables, typically including broccoli, snow peas, bamboo shoots, and carrots, served in a light and savory sauce.

Crispy pork pieces coated in a tangy sweet and sour sauce, mixed with pineapple chunks, green bell peppers, and onions.

Dried fried pork, seasoned with salt and pepper, typically includes a mix of garlic, onions, and jalapeños for a savory finish.

Peking pork chop typically consists of deep-fried pork chop glazed in a sweet and tangy sauce, often accompanied by onions.

Shredded pork sautéed with a sweet and savory Peking sauce, typically includes green onions and sometimes served with pancakes.

Shredded pork sautéed with a trio of mushrooms, likely including variations such as shiitake, button, and oyster, in a savory sauce.

Shredded pork stir-fried with wood ear mushrooms, bamboo shoots, and bell peppers in a savory and slightly sweet garlic sauce, embodying the essence of Sichuan cuisine.

Tender pork strips stir-fried with cabbage, carrots, mushrooms, and scrambled eggs in a savory sauce.

Pork spareribs stir-fried with a blend of sweet and sour sauce, typically including bell peppers and pineapple.

Pork spareribs marinated in a blend of garlic and traditional Hong Kong-style sauces, then deep-fried until tender.

Spareribs slowly stewed with bitter melon, a preparation that melds the distinct bitterness of the melon with the richness of pork.

Tender slices of pork neck stir-fried with celery in a savory soy sauce.

Pork neck sautéed with a variety of mushrooms, typically includes a savory sauce.

Battered prawns served with a combination of bell peppers, onions, and pineapple, all enveloped in a classic sweet and sour sauce.

Prawns stir-fried with onions and bell peppers, coated in a savory black bean sauce.

Prawns prepared in a traditional lobster sauce, typically includes peas, carrots, mushrooms, and a light egg-based sauce.

Prawns stir-fried with fresh broccoli, typically includes carrots in a savory brown sauce.

Prawns sautéed with a mix of vegetables in a spicy Szechuan sauce.

Prawns stir-fried with a medley of vegetables, typically including broccoli, snow peas, carrots, and mushrooms, in a light, savory sauce.

Mushu prawns are sautéed with cabbage, eggs, and mushrooms, typically wrapped in mandarin pancakes.

Stir-fried prawns with a blend of spices, garlic, and shallots, embodying the essence of Hong Kong's typhoon shelter style.

Prawns stir-fried with bell peppers, zucchini, and peanuts, typically includes a blend of spicy and savory kung pao sauce.

Stir-fried clams with a savory black bean sauce, typically includes bell peppers, onions, and a hint of garlic.

Fried fish fillet, typically includes bell peppers, onions, and pineapple, all brought together in a tangy sweet and sour sauce.

Crispy halibut fillets seasoned with salt and pepper, garnished with chopped garlic and green onions.

Wok-fried fish fillet with bell peppers and onions, typically includes a savory black bean sauce.

Fried fish fillet seasoned with a blend of spicy and aromatic ingredients, typically including garlic and chili, in the distinctive Hong Kong style.

Fish fillet stir-fried with bean sprouts and yellow leek, prepared in a traditional Chinese style.

Sautéed fish fillet typically includes a lightly sautéed fish with a mix of vegetables, often cooked in a delicate sauce to enhance the flavors.

Fish fillet stir-fried with tender greens, incorporating a light sauce to enhance the natural flavors of the seafood and vegetables.

Pan fried whole flounder, typically includes a golden, crispy exterior with a delicate inside. Served with a light sauce infused with ginger and herbs.

Calamari stir-fried with XO sauce, a Hong Kong-style condiment known for its savory, slightly spicy flavor derived from dried seafood and chili peppers.

Calamari stir-fried with pickled cabbage, typically includes a mix of spices to enhance the tangy and savory flavors.

Calamari stir-fried with peanuts, vegetables such as celery and peppers, in a signature sweet and spicy kung pao sauce.

Sautéed string beans with garlic and dried chili peppers.

Bok choy and black mushrooms stir-fried, typically served with a savory brown sauce.

Chinese broccoli lightly stir-fried and generously topped with a savory oyster sauce.

Chinese broccoli sautéed and served with a wine-infused sauce, offering a balance of flavors.

Sautéed triple mushroom typically includes a mix of three select mushrooms, lightly tossed in a savory sauce.

Tender greens are gently simmered in a rich and savory superior broth, typically including hints of garlic and ginger for added depth.

Eggplant stir-fried with garlic, ginger, and chili peppers, typically dressed in a savory sauce with hints of sweetness and sourness, embodying the distinctive yu shiang flavor.

Pea sprouts gently cooked in a superior broth, enhanced with the unique addition of cordyceps, offering a blend of delicate flavors and textures.

Lingzhi mushrooms delicately placed over steamed mustard greens, typically served in a light, savory sauce.

Kung pao tofu features stir-fried tofu, peanuts, and a mix of vegetables like bell peppers and zucchini, all coated in a spicy and slightly sweet kung pao sauce.

Fried tofu sautéed with a mix of vegetables, typically served in a savory brown sauce.

Crispy tofu seasoned with salt and pepper, often accompanied by diced peppers and onions for added flavor.

Silken tofu simmered with minced pork in a spicy Sichuan sauce, often combined with garlic and green onions.

Braised tofu served with bok choy in a savory sauce, typically includes a blend of traditional Chinese seasonings.

Fried tofu combined with a medley of mixed vegetables, typically sautéed to enhance flavors and textures.

Steamed with gravy on top.

Stir-fried egg noodles with chicken, typically includes bean sprouts, cabbage, carrots, and onions.

Stir-fried egg noodles with beef, cabbage, carrots, onions, and bean sprouts, seasoned with soy and oyster sauces.

Pan-fried noodles with slices of beef and tomatoes, typically includes onions and bell peppers in a sweet tomato sauce.

Stir-fried noodles with a medley of vegetables, typically including cabbage, carrots, mushrooms, and onions.

Egg noodles stir-fried with prawns and a mix of vegetables such as bean sprouts, cabbage, and onions, typically served with a savory sauce.

A mix of stir-fried noodles with chicken, beef, shrimp, onions, and bean sprouts.

Crispy noodles stir-fried with a selection of seafood and mixed vegetables.

Wide rice noodles stir-fried with tender beef, bean sprouts, onions, and green peppers in a savory soy sauce.

Thin rice noodles stir-fried with shrimp, pork, and a medley of vegetables, seasoned with curry powder.

Stir-fried rice noodles typically include a mix of chicken, beef, shrimp, and a variety of vegetables, all brought together with a savory sauce.

Surf clams and rice noodles pan-fried together, typically including a mix of vegetables and seasoned for a savory finish.

Stir-fried rice noodles with shredded pork, typically includes bean sprouts and green onions.

Stir-fried rice noodles typically includes egg, bean sprouts, and a mix of meats, seasoned with Thai sauce and sprinkled with peanuts.

E-fu noodles, known for their silky texture, are stir-fried with succulent crab meat, typically accompanied by a selection of vegetables for a balanced dish.

E-fu noodles stir-fried with shredded chicken, typically includes vegetables and a savory sauce, offering a harmonious blend of textures and flavors.

Tender BBQ pork, fluffy rice, scrambled eggs, peas, and carrots stir-fried to perfection.

Tender chicken pieces stir-fried with fluffy rice, scrambled eggs, and green onions.

Stir-fried rice with tender beef, typically includes eggs, green onions, and a mix of vegetables, flavored with soy sauce.

Prawns fried rice typically includes stir-fried rice with prawns, eggs, and a mix of vegetables such as peas and carrots.

Rice stir-fried with a medley of vegetables, typically includes carrots, peas, onions, and broccoli, seasoned with soy sauce.

House special fried rice typically includes a savory mix of chicken, beef, shrimp, and assorted vegetables, all stir-fried with rice.

Tender chicken pieces and salted fish stir-fried with fluffy rice, scrambled eggs, and green onions.

Fluffy fried rice with tender dried scallops, delicate egg whites, and crisp asparagus pieces, creating a harmonious blend of textures and flavors.

Aromatic fried rice with shrimp, squid, and vegetables, seasoned with soy sauce and a hint of garlic.

Egg yolk, egg white, house-made hot sauce, green onion, cilantro.

A savory medley of rice stir-fried with shrimp, BBQ pork, peas, carrots, and scrambled eggs.

Fook kin fried rice is served with a savory gravy, typically including a mix of seafood and vegetables over stir-fried rice.

Steamed white rice, prepared and served as a simple, yet essential component to accompany various dishes.