Imperial Chinese Restaurant Menu

Crispy fried wontons filled with seasoned meat, served on a bed of shredded cabbage with a side of sweet and sour sauce.

Steamed wontons enveloped in a spicy and aromatic Szechuan sauce, typically garnished with fresh herbs.

Marinated chicken, carefully wrapped in foil, offering a blend of spices and flavors, traditionally prepared and served.

Tender beef pieces, skewered and marinated in a savory teriyaki sauce, typically includes a blend of soy, ginger, and garlic.

Marinated in a sweet and savory sauce, then roasted to perfection and thinly sliced.

Succulent BBQ Spare Ribs, Slow-Cooked to Perfection

Crispy Golden Shrimp, Delicately Fried to Perfection

Pan-fried dumplings typically filled with a mixture of ground pork and assorted vegetables, encased in a thin dough wrapper.

Steamed dumplings filled with a mix of ground meat and vegetables, encased in a soft dough wrapper and gently steamed to preserve their delicate flavors.

Crispy wontons filled with a blend of cream cheese, often accompanied by a sweet and sour dipping sauce.

Steamed and salted young soybeans in the pod, a classic and healthy appetizer.

A pu pu platter typically includes an assortment of appetizers such as egg rolls, barbecue spare ribs, chicken wings, fried shrimp, and crab rangoon, served to share.

Egg drop soup with silky egg ribbons in broth. Sizes for 1, 2, or 4 available.

Vegetable tofu soup. Options for 2 or 4 servings.

Creamed corn and shredded chicken soup, available in two sizes: serves 2 or 4.

Sizzling rice soup with three unique flavors. Available sizes for two or four.

Jumbo shrimp lightly battered and fried, typically served with a creamy, sweet sauce and topped with honey-glazed walnuts.

Shrimp fried in a light batter, sautéed in a distinctive sweet and spicy sauce, typically includes garlic.

Hot and spicy.

Hot and spicy.

Golden pan-fried noodles served on a sizzling plate, typically includes a savory mix of shrimp, chicken, beef, and assorted vegetables.

Hot and spicy.

Hot and spicy.

Chicken, shrimp, and crab meat sautéed with Chinese vegetables, mushrooms, and snow peas, typically in a savory sauce.

Deep-fried chicken pieces tossed with a savory garlic sauce, typically includes a mix of aromatic herbs.

Tender chicken pieces lightly fried and coated in a sweet and tangy sauce, embodying the classic balance of sweet and pungent flavors.

Hot and spicy.

Strips of juicy tender chicken breast deep fried and topped with a special sweet lemon sauce.

Hot and spicy.

Deep-fried pork chop seasoned with salt and pepper, typically accompanied by onions and a hint of jalapeño for a spicy kick.

Half duck.

Slow-cooked pork belly, typically braised with a blend of spices and soy sauce, offering a deep, savory flavor profile.

Fish fillet served in intensely hot chili oil, accompanied by a mix of vegetables such as bean sprouts, napa cabbage, and seasoned with Sichuan peppercorns for a numbing sensation.

Lightly battered shrimp stir-fried with salt, black pepper, jalapeños, and onions.

Shrimp seasoned with salt and pepper, typically sautéed with a blend of jalapeños and scallions for added flavor. please mention if you would like with shell or no shell, or we will default to no shell.

Shrimp stir-fried with carrots, snow peas, celery, baby corn, zucchini, mushrooms, and topped with cashew nuts.

Juicy shrimp stir-fried with crisp snow peas in a light, savory sauce.

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

Succulent shrimp drenched in savory black bean sauce.

Shrimp sautéed with minced pork, peas, and carrots, enveloped in a creamy egg and black bean sauce.

Jumbo shrimp sautéed with broccoli, snow peas, and carrots in a delicate garlic sauce.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Shrimp sautéed with a delicate Chinese rice wine sauce, typically includes a medley of traditional vegetables.

Hot and spicy.

Hot and spicy.

Scallops sautéed with bell peppers and onions, served in a classic Chinese black bean sauce.

Scallops sautéed with black mushrooms and bamboo shoots, typically includes a savory sauce to complement the ingredients.

Hot and spicy.

Scallops stir-fried with a medley of vegetables, typically including onions, carrots, and bell peppers, in a robust and spicy Szechuan sauce.

Sole fish.

Sole fish.

Sliced fish fillet cooked in a spicy Szechuan sauce, typically includes vegetables like onions, carrots, and peppers, offering a bold and hot flavor profile.

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

Diced chicken with bamboo shoots and almonds.

Stir-fried chicken, commonly accompanied by bell peppers and onions, in a richly seasoned black bean sauce.

Sliced chicken stir-fried with a selection of fresh vegetables, served in a savory brown sauce.

Crispy chicken coated in a tangy sweet-and-sour sauce.

Top choice straw mushorooms with white meat chicken snow peas and bamboo shoots.

Sliced chicken and broccoli stir-fried in a savory brown sauce, typically accompanied by carrots and onions.

Sliced chicken with black and white mushrooms combines thinly cut chicken breast with a mix of black and white mushrooms, typically stir-fried and served in a savory sauce.

Sliced chicken stir-fried with snow peas and typically includes bamboo shoots, water chestnuts, and a savory white sauce.

Hot and spicy diced chicken with peanuts.

Hot and spicy.

Sliced chicken stir-fried with a variety of vegetables in a bold and spicy Szechuan sauce.

Hot and spicy.

Grilled Chicken Glazed in Sweet and Savory Teriyaki Sauce

Sliced beef stir-fried with broccoli, often accompanied by a savory brown sauce.

Sliced beef stir-fried with a variety of vegetables, typically served in a savory brown sauce.

Slices of juicy filet steak sauteed with scallions and onions.

Hot and spicy.

Hot and spicy.

Shredded beef stir-fried with carrots and celery, enveloped in a spicy Szechuan sauce.

Hot and spicy.

Hot and spicy.

Sliced beef stir-fried with green beans, typically includes onions and a savory brown sauce.

Hot and spicy.

Hot and spicy.

Shredded pork sautéed with dried tofu, typically includes scallions and a savory sauce.

Shredded pork sautéed with a blend of vegetables and coated in a savory Beijing sauce, a common dish in Chinese cuisine.

Shredded pork stir-fried with vegetables like carrots and celery, typically includes bamboo shoots and a spicy Szechuan pepper sauce.

BBQ pork sautéed with snow peas, often accompanied by water chestnuts and carrots in a savory brown sauce.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Broccoli and snow peas sautéed together, often accompanied by a light garlic or white sauce.

Spinach sautéed with fresh garlic, often garnished with additional garlic for enhanced aroma and taste.

Green beans sautéed with garlic, typically including a savory blend of spices.

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

Eggplant sautéed in a savory brown sauce, often accompanied by hints of garlic and traditional Chinese seasonings.

Eggplant stir-fried with garlic, ginger, and a blend of spices in a signature Szechuan sauce, often accompanied by bell peppers and onions.

Bean sprouts and leek sautéed together, typically includes garlic and a light savory sauce.

Tofu is lightly browned and then simmered in a savory brown sauce, commonly incorporating a blend of soy, garlic, and ginger elements.

Fried tofu typically includes an assortment of fresh vegetables, stir-fried together in a savory brown sauce.

Hot and spicy.

Hot and spicy.

Eggplant and tofu stir-fried in a savory brown sauce, typically includes a blend of garlic and ginger.

Hot and spicy.

Yang chow fried rice combines shrimp, BBQ pork, chicken, and eggs with peas, carrots, and onions, stir-fried with white rice.

Hot and spicy.

Brown rice stir-fried with a mix of egg, onions, peas, and carrots, typically includes a hint of soy sauce.

Soft and fluffy white rice, cooked to perfection.

Simple and Classic Fried Rice, Lightly Seasoned

Crispy chips, typically includes thinly sliced vegetables or meats, fried until crisp and served as a unique twist on traditional fried rice accompaniments.

Steamed chicken accompanied by a medley of vegetables such as carrots, snow peas, and broccoli, prepared using a moist heat method.

Steamed shrimp with a medley of fresh vegetables, typically including broccoli, carrots, and snow peas, prepared without oil for a lighter dish.

Steamed fish fillet with a medley of seasonal vegetables, typically including broccoli, carrots, and mushrooms, lightly seasoned and served with a subtle soy-based sauce.

Shrimp, fish and scallop.

Wide rice noodles, choice of chicken, beef, vegetable, shrimp, or combo.

Hot and spicy. thin rice noodles.

Stir-fried with napa cabbage, shredded pork, and typically includes scallions and a savory sauce.

Zha jiang mein.

Lo mein noodles.

Egg noodles in a savory broth, garnished with shrimp, chicken, bbq pork, and a medley of Chinese vegetables.

Hot and spicy.

Hot and spicy.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Refreshing chilled tea, perfectly brewed for a revitalizing experience.

A flavorful blend of black tea, spices, and condensed milk for a classic Thai drink.