Joy Luck Chinese Buffet Menu

Chicken, beef, and shrimp sautéed with a medley of vegetables, typically including broccoli, snow peas, and water chestnuts, in a savory brown sauce.

Roast pork, scallops, chicken, shrimp, and beef sautéed with a mix of vegetables such as water chestnuts, snow peas, broccoli, and baby corn in a special brown sauce.

Lobster meat, scallops, and shrimp sautéed with water chestnuts, snow peas, broccoli, baby corn, and bok choy.

Lightly battered shrimp seasoned with salt and pepper, garnished with diced green and red bell peppers.

Chicken wings, marinated and deep-fried, typically includes six pieces.

Six potstickers, available fried or steamed.

Six pieces of wonton wrappers filled with a mixture of crab meat and cream cheese, deep-fried until golden and crispy.

Deep-fried dough, typically served as ten pieces, lightly dusted with sugar.

Four skewers of chicken, marinated and then grilled, served as a delightful appetizer.

Two egg roll, two crab rangoon, two fried wonton, two fried chicken wings, two fried shrimps.

Spicy. Lightly pickled bamboo shoots and red peppers tossed with sesame oil.

Spicy. Steamed silken tofu marinated in Szechuan spicy chili sauce.

Spicy. Diced chicken and peanuts mixed with green onion and red chili oil

Spicy. Steamed round rice noodles in our special hot and sour sauce, topped with dried peas.

Spicy. Steamed dumpling dressed with red chili oil and scallions.

Steamed pork wontons served in a vibrant chili sauce, garnished with scallions, embodying the essence of Szechuan flavors.

Spicy. Another famous Szechuan dish of egg noodles with spicy sauce, topped with minced pork.

Silken tofu topped with century egg, typically seasoned with soy sauce, sesame oil, and garnished with fresh scallions.

Sliced beef tendon marinated in a spicy Szechuan peppercorn sauce, typically garnished with sesame seeds.

Thinly sliced pork kidney served with a robust garlic sauce, often prepared with a hint of chili oil for a Szechuan touch.

Spicy.

Wonton soup available in large or small sizes.

Add egg drop soup or hot and sour soup for an additional charge.

Add egg drop soup or hot and sour soup for an additional charge.

Add egg drop soup or hot and sour soup for an additional charge.

Add egg drop soup or hot and sour soup for an additional charge.

Add egg drop soup or hot and sour soup for an additional charge.

Add egg drop soup or hot and sour soup for an additional charge.

Add egg drop soup or hot and sour soup for an additional charge.

Add egg drop soup or hot and sour soup for an additional charge.

Add egg drop soup or hot and sour soup for an additional charge.

Add egg drop soup or hot and sour soup for an additional charge.

Add egg drop soup or hot and sour soup for an additional charge.

Add egg drop soup or hot and sour soup for an additional charge.

Crispy, deep-fried chicken pieces coated in a rich, sweet sesame sauce, typically accompanied by pork fried rice and an egg roll.

Crispy chicken pieces tossed in a sweet and tangy orange sauce, typically served with a side of fried rice and an egg roll.

Spicy. Tender beef, red and green bell peppers and onion, in a rich brown sauce, served sizzling on a hot cast iron plate.

Spicy. Sliced lamb stirred with peppercorn, hot chili, cumin seeds and onion served in a hot sizzling plate.

Spicy. Sliced beef stirred with peppercorn, hot chili, cumin seeds and onion served in a hot sizzling plate.

Spicy. Fish fillets with Chinese cabbage in chili and Szechuan peppercorn oil sauce.

Spicy. Beef and rice noodle mixed with jalapeño and orange hot peppers and boiled chili oil.

Spicy. Fish fillets cooked with rice noodles and chilies in homemade chili sauce, topped with scallions.

Spicy. Spicy stir-fry of minced chicken, green bell peppers, chilies, dried bean sprouts and celery.

Spicy. Fiery stir-fried chicken with red and green bell peppers, dried chilies, and jalapeños.

Spicy. Marinated deep-fried pieces chicken that are then stir-fried with garlic, ginger and dried chili. Another famous Szechuan dish from the Chongqing region.

Spicy. Classic spicy stir-fried dish made with chicken, peanuts, dried chili, and Szechuan peppercorns in traditional way.

Spicy. Julienned pork stir-fried with green and red bell peppers, garlic. and bamboo shoots in a sweet, sour, and spicy sauce.

Spicy. Five-spice seasoned pork hock braised and stir-fried with peppercorn and dried red pepper.

Spicy. Famous Sichuan dish of sauteed green beans, ground pork, and Chinese pickles.

Spicy. Scrambled silken tofu braised with peppercorn and chili sauce and topped with fennel powder.

Sliced beef stir-fried with cumin, typically includes onions and a blend of spicy seasonings.

Tender slices of beef and soft tofu stir-fried with Szechuan peppercorns and a variety of spices, offering a distinctive spicy and aromatic experience.

Spicy lamb, traditionally roasted with a blend of Szechuan peppercorns, chili, and aromatic spices, typically includes garlic and ginger for added depth.

Chengdu spicy beef, 成都烤牛, features tender beef seasoned with a blend of spices, stir-fried with vegetables typically including celery and carrots, in a fiery Szechuan sauce.

Tender slices of beef boiled in a vibrant broth, enhanced with Szechuan peppercorns, chili oil, and a mix of vegetables like napa cabbage and bean sprouts for a spicy kick.

Thinly sliced beef sautéed with Szechuan peppercorns and chili oil, typically includes vegetables and spices for a hot and spicy flavor.

Braised beef brisket and potato, a traditional Szechuan dish, typically includes tender chunks of beef and potatoes slow-cooked in a spicy and aromatic sauce.

Marinated chicken stir-fried with a blend of Guizhou spices, typically including garlic, ginger, and chili peppers, creating a distinctively spicy and aromatic dish.

Deep-fried chicken pieces tossed with dried chilies, typically includes a mix of spices and garnished with scallions, embodying a classic Szechuan crisp and spicy flavor.

Pork stewed with bean curd, typically includes slices of pork and tofu in a savory Szechuan sauce, infused with traditional spices.

Pork kidney stir-fried with a blend of traditional Szechuan spices, typically including ingredients like ginger, garlic, and select vegetables for a bold flavor.

Shredded pork stir-fried with a rich brown sauce, commonly featuring hints of garlic, ginger, and sweet bean paste.

Pork ribs seasoned with cumin and stir-fried, incorporating a blend of spices typical of Szechuan cuisine.

Pork chitterlings braised and then fried, typically includes Szechuan peppercorns and chili peppers for a notable spicy flavor.

Shredded pork stir-fried with bamboo shoots, often accompanied by scallions and peppers in a mildly spicy sauce.

Shredded pork tripe sautéed with a mix of green and red peppers, typically includes a spicy Szechuan sauce.

Stir-fried chitterlings with a blend of Szechuan peppercorns, chili peppers, and aromatic spices for a distinct spicy kick.

Shredded pork stir-fried with dry bean curd, typically includes celery and scallions in a savory sauce.

Seafood and tofu pot, 海鲜豆腐煲, combines various seafood such as shrimp, scallops, and mussels with tofu and mixed vegetables in a savory sauce, typically served in a clay pot.

Crispy shrimp seasoned with salt and pepper, typically includes diced onions and green bell peppers.

Shrimp and green peas, typically stir-fried, served with a mildly spicy Szechuan sauce.

Spicy. fish fillets with chinese cabbage in chili and szechuan peppercorn oil sauce.

Fish fillet sautéed with a medley of vegetables in a savory sauce, reflecting traditional Szechuan flavors.

Fish fillets simmered with Chinese sour pickle in a spicy and sour broth, typically includes Szechuan peppercorns for a unique numbing sensation.

Fish fillet and soft tofu cooked in a spicy Szechuan sauce, typically includes garlic, ginger, and Szechuan peppercorns for a numbing sensation.

Twice-cooked fish 回锅鱼片 typically involves fish slices first boiled then stir-fried with vegetables in a spicy Szechuan sauce.

Granny's hot fish, or 外婆烧鱼, is a traditional Szechuan dish that typically includes a fish fillet cooked in a spicy and aromatic sauce with vegetables, often garnished with scallions.

Crispy fried fish slices, typically includes a spicy blend of Szechuan peppercorns, garlic, and ginger, served in a fragrant, hot sauce.

Fish fillet stir-fried with fermented black bean sauce, typically includes bell peppers and onions, offering a savory taste with a hint of spiciness.

Sautéed Chinese eggplant with a savory blend of garlic, ginger, and scallions in a spicy Szechuan sauce, typically featuring a hint of minced pork.

Scrambled eggs gently cooked with fresh tomatoes, often garnished with green onions, capturing the essence of Szechuan cuisine.

Eggplant with hoisin sauce typically includes strips of eggplant sautéed and coated in a rich, sweet hoisin sauce, often accompanied by hints of garlic and ginger.

Stir-fried julienned potatoes with fresh peppers, offering a crisp texture and a mild to medium heat.

Crispy tofu and fresh bok choy stir-fried in a rich and spicy Szechuan sauce.

Wheat noodles served with a spicy blend of minced pork, chili oil, and Szechuan peppercorns, typically garnished with green onions and a hint of sesame.

Eggs stir-fried with rice, typically includes peas and carrots.

Stir-fried rice with a medley of vegetables, often including peas, carrots, broccoli, and onions. Eggs are a common addition.

Pork fried rice typically includes stir-fried rice with pork, eggs, peas, carrots, and onions, seasoned with soy sauce.

Tender chicken pieces stir-fried with seasoned rice, mixed with peas, carrots, and onions.

Stir-fried jasmine rice with succulent beef, eggs, peas, carrots, and green onions, seasoned with soy sauce.

Add egg drop soup or hot and sour soup for an additional charge.

Stir-fried rice with chicken, beef, and shrimp, typically includes eggs, peas, carrots, and green onions.

Stir-fried soft noodles with pork, commonly accompanied by a mix of vegetables such as carrots, onions, and bean sprouts in a savory sauce.

Stir-fried soft noodles with chicken, typically includes cabbage, carrots, onions, and a savory brown sauce.

Stir-fried soft egg noodles with slices of beef and a mix of vegetables including cabbage, carrots, and bean sprouts.

Stir-fried soft noodles with shrimp, typically includes cabbage, carrots, onions, and bean sprouts in a savory sauce.

Add egg drop soup or hot and sour soup for an additional charge.

String beans sautéed without oil, typically including garlic and possibly a hint of spicy seasoning for a savory finish.

Fried tofu with a mix of vegetables in a distinctive, spicy Szechuan sauce.

Fried tofu prepared in a traditional Hunan sauce, typically includes a medley of vegetables, offering a medium to hot spice level.

Spicy.

Shrimp stir-fried with cashew nuts, water chestnuts, bamboo shoots, and a selection of vegetables in a savory brown sauce.

Crispy shrimp coated in a light, golden batter with a hint of coconut essence.

Spicy.

Spicy.

Spicy.

Spicy.

Shrimp and broccoli stir-fried, typically includes carrots and onions, served in a savory brown sauce.

Spicy.

Stir-fried pork with a robust black pepper sauce, typically includes onions and green peppers.

Spicy.

Sliced pork stir-fried with onions and scallions, typically includes a savory Mongolian sauce.

Add egg drop soup or hot and sour soup for an additional charge.

Add egg drop soup or hot and sour soup for an additional charge.

Spicy.

Spicy.

Spicy.

Spicy.

Stir-fried chicken with mushrooms, typically includes vegetables like bell peppers and carrots in a savory sauce.

Spicy.

Battered chicken, typically coated in a sweet and savory sesame sauce, garnished with sesame seeds.

Spicy.

Add egg drop soup or hot and sour soup for an additional charge.

Diced chicken stir-fried with a variety of vegetables, typically including carrots, broccoli, and water chestnuts, in a savory sauce.

Add egg drop soup or hot and sour soup for an additional charge.

Sliced chicken and broccoli sautéed in a savory brown sauce, typically including carrots and onions.

Spicy.

Spicy.

Stir-fried chicken with onions, green and red bell peppers, all brought together in a robust black pepper sauce.

Chunks of chicken typically coated and fried, then sautéed with orange peel and spices in a sweet and tangy sauce.

Tender chicken pieces coated in a sweet honey glaze.

Shredded pork stir-fried with cabbage, bamboo shoots, egg, and possibly other vegetables, served with pancakes and hoisin sauce for wrapping.

Shredded chicken stir-fried with cabbage, bamboo shoots, mushrooms, and egg, typically accompanied by pancakes for wrapping.

Shredded beef stir-fried with cabbage, carrots, bamboo shoots, mushrooms, and scrambled eggs, served with pancakes for wrapping.