Hua Yang Menu

For 2.

Crispy wontons filled with a blend of cream cheese and delicate crab meat, typically accompanied by sweet and sour sauce.

6 pieces.

1 piece.

Hot.

Hot.

Hot.

4 pieces.

Hot.

Broiled roasted or grilled.

6 pieces. cooked in oil in a pan.

Filled dough.

Filled dough.

6 pieces. cooked in oil in a pan.

Fried wonton wrapper filled with crab and cream cheese.

Shrimp shao mai, a steamed dumpling filled with a blend of shrimp and subtle hints of pork and vegetables, encased in a thin, tender wrapper.

Delicate steamed dumplings filled with savory broth and minced pork, served in a set of six.

A cut of meat from the bottom section of the ribs.

Chinese pork Sausage sold out，very sorry！！！

Spicy.

Hot

Steamed white rice, served in a small portion, is a simple and traditional Chinese staple.

Homemade chili oil is crafted with a blend of chili peppers and spices, typically including sesame seeds and a hint of five-spice, all infused in oil for a rich, spicy condiment.

A blend of chili peppers and spices infused into oil, typically featuring sesame seeds and a hint of five-spice, creating a versatile and aromatic condiment.

Homemade chili oil typically includes a blend of spices such as chili, sesame seeds, and possibly a touch of sugar, all infused in oil for a rich, aromatic condiment.

Hot.

Assorted vegetables marinated in a vinegar-based brine, offering a tangy and crisp texture.

Hot.

Hot.

Hot.

Hot.

Hot.

Hot.

Sliced beef seasoned with a blend of five spices, typically including cinnamon, fennel seeds, star anise, Sichuan peppercorn, and cloves.

Soup that is made from beaten eggs and broth.

Seasend broth with filled wonton dumplings.

Tofu and assorted vegetables simmered in a savory broth, designed to serve two.

For 2.

Shredded pork and pickled mustard in a light broth, designed to serve two.

Beaten eggs that are folded over a filling.

Tofu combined with a mix of meats in a savory broth, typically includes vegetables. Serves 2.

For 2.

For 2.

For 2.

A small portion of steamed, fluffy white rice.

Soup that is made with chicken broth noodles and vegetables.

Spicy.

Savory soup with mixed seafood.

Hot.

Savory soup with mixed seafood.

Sliced chicken and broccoli stir-fried together, often accompanied by a savory brown sauce.

Hot.

Spicy sweet and salty sauce made from fermented black beans.

Stir-fried chicken with fresh pea pods, typically includes carrots and water chestnuts in a light sauce.

Diced chicken stir-fried with cashew nuts, often accompanied by a mix of vegetables like celery, carrots, and water chestnuts, in a savory brown sauce.

Hot.

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

Sweetened sauce with vinegar base.

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

Sizzling chicken, typically includes tender slices of chicken, served on a hot iron plate with a mix of vegetables such as broccoli, mushrooms, and onions in a savory sauce.

Hot.

Tender chicken pieces coated in a sesame-infused sauce, served with steamed broccoli.

Hot.

Deep-fried chicken, typically served with a tangy lemon sauce that often includes fresh lemon juice.

Shredded chicken sautéed with slender bamboo shoot tips, offering a simple yet harmonious blend of textures and flavors.

Tofu.

Hot.

Hot.

Hot.

Hot.

Hot.

Sliced chicken stir-fried with a variety of mushrooms, typically accompanied by a selection of vegetables in a savory sauce.

Freshly Steamed Broccoli: Perfectly Tender and Bursting with Natural Flavors

Shredded pork sautéed with sweet bean paste and garnished with julienne scallions.

Shredded pork stir-fried with eggs, wood ear mushrooms, and cabbage, typically including bamboo shoots and carrots, served with four pancakes.

With brown sauce and vegetables.

Hot.

Dry spicy flavor that comes from doubanjiang or chili paste.

Hot.

Hot.

Tofu.

Shredded pork stir-fried with slender bamboo tips, offering a harmonious blend with subtle hints of garlic and soy sauce.

Hot.

Hot.

Hot.

Hot.

Hot.

Crispy, golden-brown fried pork strips with a light, crunchy batter.

Tender beef slices stir-fried with fresh broccoli in a savory sauce.

Hot.

Hot.

Sliced beef stir-fried with green and red bell peppers, typically includes onions in a savory brown sauce.

Shredded beef sautéed with eggs, cabbage, and other vegetables, typically wrapped in thin pancakes, often accompanied by hoisin sauce.

With brown sauce and vegetables.

Hot.

Stir-fried beef with pea pods, typically includes onions and carrots in a savory brown sauce.

Tender beef lightly coated and deep-fried, then tossed in a savory sesame sauce, garnished with sesame seeds.

Hot.

Hot.

Hot.

Hot.

Hot.

Hot.

Shredded beef lightly coated and fried, typically includes a savory sesame seed topping and is served with a tangy sesame sauce.

With brown sauce and vegetables.

Hot.

Hot.

Sliced lamb stir-fried with cumin seeds and a mix of onions and peppers, typically includes a hint of chili for a moderately spicy finish.

Hot.

Sautéed beef tenderloin pieces with a robust black pepper sauce, typically accompanied by onions and bell peppers.

Sliced beef sautéed with a variety of vegetables, typically including broccoli, carrots, mushrooms, and snow peas in a light brown sauce.

A small serving of steamed white rice, typically a simple and versatile accompaniment.

Baby bok choy sautéed with fresh garlic, typically prepared using a light stir-fry technique to maintain its crisp texture.

Shredded potatoes and green peppers, stir-fried together, offering a simple yet classic dish.

Bean curd made from soybeans.

Hot.

Hot.

Hot.

Hot.

Hot.

Hot.

Fried tofu coated in a savory sesame sauce, typically includes sesame seeds sprinkled on top.

Hot.

Hot.

Shredded cabbage, carrots, bamboo shoots, mushrooms, and egg, stir-fried and typically includes plum sauce, served with Chinese pancakes.

Hot.

Bean curd made from soybeans.

Hot.

Hot.

Stir-fried eggplant, potatoes, and green bell peppers in a savory sauce.

Baby bok choy and black mushrooms sautéed together, typically finished with a savory brown sauce.

Steamed white rice, typically served in a small portion.

Tender shrimp stir-fried with fresh broccoli, typically in a savory brown sauce.

Hot.

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

Spicy sweet and salty sauce made from fermented black beans.

Shrimp stir-fried with pea pods, typically includes a mix of vegetables in a light, savory sauce.

Hot.

Crispy shrimp seasoned with salt and pepper, typically accompanied by green onions and hints of garlic, showcasing a classic Chinese preparation.

Shrimp and green beans, typically stir-fried, presented with a crispy texture, often accompanied by a savory sauce.

Hot.

Hot.

Hot.

Scallops stir-fried with a robust black pepper sauce, typically including onions and bell peppers, offering a mildly spicy taste.

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

Scallops seasoned with salt and pepper, typically stir-fried to enhance their natural sweetness and served with a hint of chili.

Marinated and stir fried.

Sweetened sauce with vinegar base.

Hot.

Hot.

Hot.

Hot.

Hot.

Hot.

Hot.

Hot.

A medley of shrimp, scallops, and crab meat, sautéed with a selection of Chinese vegetables in a delicate white sauce.

Steamed fish fillet, typically includes ginger and scallions, finished with a light soy sauce.

A small portion of simply steamed white rice, often served as a complement to other dishes.

Hot.

Fluffy, steamed jasmine rice, perfect for sharing.

Hot.

Hot.

Hot.

Hot.

Hot.

Sautéed flounder fillet, prepared in the diner's preferred style, typically features a mix of vegetables and sauces, offering a versatile taste experience.

Hot.

Gently poached fish fillet in a delicate mountain spring water broth, typically includes fresh, seasonal vegetables.

Lightly browned in fat and then cooked slowly in a closed pan with a small amount of liquid.

Hot.

Roasted half Peking duck, served with a side of scallions, cucumber, and a savory hoisin sauce, typically accompanied by steamed pancakes for wrapping.

A small portion of steamed jasmine rice, often served as a simple and traditional accompaniment to main dishes.

Whole Peking Duck, expertly roasted to achieve crispy skin and tender meat, typically served with pancakes, scallions, cucumbers, and hoisin sauce.

Peking duck sauce, typically served with a small portion of duck, combines aromatic flavors in a rich, savory sauce, often enjoyed with pancakes or vegetables.

Peking duck served with a rich, savory sauce, typically accompanied by ingredients such as scallions and cucumbers, wrapped in delicate pancakes.

Stir-fried soft egg noodles with chicken, typically includes bean sprouts, carrots, cabbage, and scallions in a savory sauce.

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

Stir-fried beef and soft egg noodles tossed with a variety of vegetables such as carrots, cabbage, and onions in a savory sauce.

Shrimp lo mein combines stir-fried shrimp with soft egg noodles, typically includes cabbage, carrots, onions, and a savory sauce.

Combo lo mein combines stir-fried noodles with chicken, beef, and shrimp, typically mixed with a variety of vegetables such as onions, carrots, and cabbage.

Stir fried rice.

Stir fried rice.

Stir fried rice.

Stir fried rice

Stir fried rice

Wide, flat rice noodles stir-fried with chicken, typically includes bean sprouts and green onions.

Stir fried vegetables and noodles.

Wide flat rice noodles stir-fried with slices of beef, bean sprouts, and onions, typically seasoned with soy sauce.

Wide, flat rice noodles stir-fried with shrimp, typically includes bean sprouts, onions, and green onions in a savory sauce.

Stir-fried with shrimp, chicken, beef, and BBQ pork alongside wide, flat rice noodles, typically includes bean sprouts, scallions, ginger, and dark soy sauce.

Cooked in oil in a pan.

Cooked in oil in a pan.

Cooked in oil in a pan.

Cooked in oil in a pan.

Cooked in oil in a pan.

Thin egg noodles pan-fried with a mix of bean sprouts, celery, and onions, offering a simple yet satisfying taste.

Stir-fried noodles with chicken, onions, and bean sprouts, topped with crispy chow mein noodles.

Stir-fried egg noodles with sliced pork, commonly accompanied by bean sprouts, cabbage, and onions.

Egg noodles stir-fried with slices of beef, cabbage, carrots, and onions, typically seasoned with a savory sauce.

Stir fried vegetables and noodles.

Stir-fried noodles with shrimp, chicken, beef, and a variety of vegetables, typically including onions and bean sprouts.

Soft egg noodles stir-fried with a hint of traditional seasonings, serving as a simple yet classic dish.

Chicken egg foo young is a Chinese-style omelette filled with chicken, bean sprouts, and onions, typically served with a savory gravy.

A savory omelet mixed with pork, eggs, and a blend of vegetables such as bean sprouts and onions, topped with a traditional gravy.

A Chinese-style omelette filled with beef, onions, and bean sprouts, accompanied by a savory brown sauce.

A Chinese omelette featuring shrimp, mixed with bean sprouts, onions, and eggs, often accompanied by a savory gravy.

Combo egg foo young typically includes a Chinese-style omelet filled with chicken, pork, shrimp, and a mix of vegetables like onion and bean sprouts.

Stir-fried thin rice noodles with chicken, typically includes vegetables such as carrots, cabbage, and green onions, along with egg and a savory sauce.

Stir-fried thin rice noodles with pork, typically includes carrots, onions, Chinese cabbage, and eggs.

Stir-fried thin rice noodles with beef, typically includes vegetables such as carrots, onions, and bean sprouts, along with egg.

Thin rice noodles stir-fried with shrimp, complemented by a mix of vegetables such as carrots, onions, and celery, typically seasoned with a light sauce.

Thin rice noodles stir-fried with a combination of chicken, pork, shrimp, and a variety of vegetables typically including cabbage, carrots, and green onions.

Thin rice noodles stir-fried with shrimp, pork, and chicken, typically includes curry seasoning, onions, and bell peppers.

Stir-fried thin rice noodles with chicken, seasoned with curry and a mix of vegetables, typically includes egg. Spicy.

Thin rice noodles stir-fried with pork, typically includes curry seasoning, onions, cabbage, and carrots, with a hint of spice.

Thin rice noodles stir-fried with beef, typically includes a blend of spices with a hint of curry, offering a savory and slightly spicy experience.

Stir-fried thin rice noodles with shrimp, onion, cabbage, celery, carrot, green pepper, seasoned with spicy curry.

Thin rice noodles stir-fried with a medley of vegetables, typically includes carrots, cabbage, and bell peppers, seasoned with curry powder.

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