Mark’s Duck House Menu

A tender Long Island duckling is marinated then roasted, the golden crispy skin and the juicy delicious meat are carved separately, then wrapped in a pancake with scallion and special plum sauce.

Steamed dumplings filled with seasoned pork and shrimp, topped with a touch of roe.

Roasted duck, options for size: 1/4, 1/2, or whole. Chinese barbecue side dish.

Crispy rolls filled with seasoned vegetables and tender chicken, wrapped in a golden, flaky pastry.

Pan-fried dumplings filled with chives, typically encased in a tapioca flour wrapper, offering a crispy texture.

Succulent roasted pig with golden, crisp skin, served in bite-sized pieces.

Soft buns filled with savory roasted pork, baked to a golden brown, and topped with sesame seeds. Served in a set of three.

Steamed sweet rice cake, typically includes a sweetened, dense rice base, often enjoyed for its soft, chewy texture.

Baby cuttlefish and peanuts are stir-fried, typically including a savory sauce to enhance the flavors.

Soft buns filled with savory roasted pork, baked to a golden brown, and topped with sesame seeds. Served in a set of three.

SATURDAY AND SUNDAY ONLY.

Thinly sliced bean sheets wrapped around a savory filling, typically includes vegetables, served with oyster sauce.

Beef tripe typically includes marinated beef stomach, often prepared with a blend of aromatic spices and sauces, then steamed to achieve a tender texture.

Risotto prepared with a Chinese twist, typically includes a blend of rice cooked slowly with a variety of traditional Chinese ingredients and seasonings.

Coconut milk and sugar set into a smooth, jelly-like pudding, subtly sweet with a rich coconut essence.

Crispy taro dumplings with a delicate, lacy exterior and a savory taro filling. (3 pieces)

Jellyfish delicately marinated in sesame oil, presenting a unique texture and subtle flavors.

Duck tongues marinated in a blend of Chinese spices, offering a unique and savory taste experience.

Pan-fried dumplings filled with chives, typically encased in a tapioca flour wrapper, offering a crispy texture.

Steamed dumplings filled with seasoned pork and shrimp, topped with a touch of roe.

Steamed dumplings filled with a mix of seafood and golden mushrooms, wrapped in a delicate dough. One order includes six pieces.

Shrimp and seaweed are rolled together, typically including a mix of vegetables, in this spring roll variation.

Steamed dumplings typically filled with a combination of pork and shrimp, crafted to resemble shark fins. Served as a set of three.

Steamed dumplings filled with seasoned pork and shrimp, topped with a touch of roe.

Short ribs marinated in a robust black pepper sauce, typically includes sliced onions.

Pork spareribs, marinated and steamed with fermented black beans, often accompanied by bell peppers and onions.

Delicate dumplings filled with tender slices of abalone, wrapped in vibrant green dough. Four pieces per serving.

Glutinous rice wrapped in fragrant lotus leaves, filled with savory ingredients. Two portions per serving.

Taro and shrimp combined, then formed into cakes, offering a unique blend of textures and flavors.

Wontons filled with a mix of ground pork and spices, deep-fried until golden and typically served with sweet and sour sauce.

Delicate shrimp filling wrapped in translucent dumpling skins. Four pieces per serving.

Crispy shrimp balls, golden fried, offering a savory bite with tender shrimp inside. Three pieces per serving.

Wrapped in a delicate bean curd sheet, these shrimp rolls are deep-fried, offering a crispy texture typically accompanied by shrimp and subtle seasoning.

Pork

Six pieces of dumplings, filled with a mixture of minced meat and typically includes a variety of Chinese vegetables, steamed to tenderness.

Preserved duck egg paired with pickled radish, offering a unique blend of textures and tangy flavors.

With Zesty red hot chili and brown vinegar sauce.

Rice porridge combined with fresh slices of Chilean seabass, typically includes ginger and green onions for added flavor.

Plain congee is a simple rice porridge, often served as a comforting and traditional dish in Hong Kong cuisine.

Rice porridge with tender pork and pork blood, typically includes green onions and ginger for added flavor.

Rice porridge featuring tender pork kidney, simmered to a comforting consistency, a traditional Hong Kong-style congee.

Rice porridge with tender pork and preserved duck egg, garnished with green onions and ginger for added flavor.

Rice porridge with salted pork, often accompanied by ginger and green onions for additional flavor.

Rice porridge cooked with a selection of seafood, typically including prawns, fish, and scallops.

Chinese rice porridge with tender slices of beef, typically garnished with green onions.

Rice porridge featuring thinly sliced beef and gently whisked eggs, following the traditional Hong Kong style.

Rice porridge featuring tender slices of chicken and mushrooms, a classic Hong Kong-style congee.

Rice porridge simmered with jumbo shrimp, typically garnished with green onions and ginger for added flavor.

Rice porridge featuring pork blood and kidney, offering a traditional taste of Hong Kong-style congee.

Rice porridge with tender pork giblets, typically includes green onions and ginger for added flavor.

Steamed dumplings filled with minced chicken and vegetables, topped with a touch of roe.

Stir-fried rice with slices of Chinese sausage, egg, peas, carrots, and onion, typically seasoned with soy sauce.

Stir-fried rice with crab meat, egg, and onions, typically includes peas and carrots, garnished with scallions.

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

Succulent shrimp tossed with flavorful fried rice and fresh veggies.

Savory fried rice tossed with fresh garden vegetables.

Stir-fried rice featuring salted fish and chicken, typically accompanied by eggs, onions, and a mix of vegetables.

Wide rice noodles stir-fried with slices of beef and a medley of vegetables, typically including onions, carrots, and bean sprouts.

Savory Beef Lo Mein: Stir-fried Noodles with Tender Beef and Fresh Vegetables

Soft egg noodles stir-fried with shrimp, chicken, beef, and mixed vegetables.

Birthday Noodle

Thin rice noodles are dry pan-fried and served with shredded pork and yellow leek, offering a savory blend of textures and flavors.

Pan-fried wide rice noodles with sliced beef, typically includes bean sprouts and onions, seasoned with soy sauce.

Jumbo shrimp fried noodle typically includes wide rice noodles stir-fried with jumbo shrimp, egg, bean sprouts, and a mix of green and white onions.

Birthday Noodle

Crispy noodles topped with a savory mix of shrimp, scallops, and squid, cooked in a light, flavorful sauce.

Soft noodles tossed with a medley of seafood, including shrimp and scallops, accompanied by mixed vegetables.

Wide rice noodles coated in a savory egg sauce, generously topped with shrimp and commonly accompanied by select Asian vegetables.

(Birthday Noodle)

Wide rice noodles fried with squid and pickled cabbage, typically includes onions and a savory sauce.

Hot and spicy.

Stir-fried noodles with tender chicken strips, typically includes soy sauce, onions, and a mix of vegetables for a balanced dish.

Savory Chicken Lo Mein with Tossed Noodles and Fresh Vegetables

Stir-fried wide rice noodles with a medley of vegetables, typically includes broccoli, carrots, and onions.

Stir-fried wide rice noodles with slices of roast pork, typically includes onions and bean sprouts.

Wide rice noodles stir-fried with shredded pork and yellow leek, typically includes soy sauce and a mix of traditional Chinese seasonings.

Egg noodles stir-fried with shredded pork and bean sprouts, typically includes onions and a savory sauce.

Wide rice noodles fried with shredded pork and bean sprouts, commonly seasoned with soy and oyster sauces.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Thin rice noodles stir-fried in a distinctive southern style, generously coated with a tangy ketchup sauce.

Hot and spicy.

Hot and spicy.

Beef and bitter melon served on steamed rice, typically includes a savory sauce.

Sliced beef and Chinese broccoli, stir-fried and served atop steamed rice.

Steamed rice topped with tender beef and tangy pickled cabbage, typically includes hints of ginger and garlic for added depth.

Hot and spicy.

Sliced beef and tofu served atop a bed of steamed rice, typically includes a savory sauce.

Tender slices of beef brisket, slowly stewed, served atop a bed of steamed white rice, typically includes a mix of Chinese greens.

Hot and spicy.

Steamed rice topped with a mix of prawns, BBQ pork, chicken, beef, and assorted vegetables, typically seasoned with a light sauce.

Tender roasted duck slices atop steamed rice, garnished with scallions and a light soy glaze.

Shrimp and egg sauce, gently ladled over steamed rice, often includes green onions for added flavor.

Squid and pickled cabbage served atop steamed rice, typically accompanied by common complementary ingredients found in Chinese cuisine.

Steamed rice topped with choice of three BBQ meats: roasted pig, pork, chicken, or roasted duck.

Steamed rice bowl with choice of two BBQ meats: roasted pig, pork, duck, or chicken.

Steamed rice topped with seasoned minced beef and a raw egg, merging traditional flavors in a simple yet satisfying dish.

Steamed rice accompanied by pig's tongue, stomach, and ear, typically prepared with traditional Chinese seasonings and sauces for a rich and savory dish.

Served over steamed rice, this dish features succulent roasted pig, often accompanied by a selection of vegetables.

Roasted pork on a bed of steamed rice, typically accompanied by pickled vegetables or a light sauce.

Soy sauce marinated chicken, served atop steamed white rice, incorporating classic Chinese flavors.

Steamed rice topped with a savory mix of tomato, beef, and scrambled egg, combining traditional flavors in a comforting dish.

Beef brisket served over lo mein noodles, typically includes a blend of traditional Hong Kong spices and vegetables.

Lo Mein with ginger and scallion typically includes stir-fried noodles, seasoned with fresh ginger and scallions.

Stir-fried noodles with oyster sauce, accompanied by a selection of green vegetables.

Egg noodles stir-fried with succulent pieces of roast pig, typically accompanied by a selection of vegetables in a savory sauce.

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

Soy sauce-infused egg noodles stir-fried with tender pieces of chicken, typically accompanied by bean sprouts and green onions.

Cuttlefish marinated in a blend of Chinese spices, then fried to achieve a tender texture, typically served with a light dipping sauce.

Pork knuckle filled with seasoned stuffing, served chilled as a unique barbecue side dish.

Pig's intestine seasoned with a blend of spices, typically stir-fried to achieve a satisfying texture.

Succulent spare ribs glazed with a savory barbecue sauce, grilled to perfection, offering tender meat with a smoky flavor and a caramelized exterior.

Tender duck tongues seasoned with a blend of Chinese spices, offering a unique taste experience.

A medley of pig's tongue, stomach, and ear, typically prepared with a blend of spices and served as a traditional Chinese barbecue side dish.

Succulent roasted pork with crispy skin, served alongside pickled vegetables and a side of savory dipping sauce.

Succulent roasted pig with golden, crisp skin, served in bite-sized pieces.

Roasted duck, options for size: 1/4, 1/2, or whole. Chinese barbecue side dish.

Steamed white chicken, gently cooked to retain its moisture and tenderness, often accompanied by a light sauce or garnish.

Tender chicken, steamed with a hint of salt and infused with the aromatic essence of ginger.

Roasted pig, pork, chicken, or roasted duck.

Roasted pig, pork, chicken, or roasted duck.

White bean curd combined with Chinese mushrooms and bamboo shoots, sautéed together in a light savory sauce.

Silky white bean curd paired with straw mushrooms, typically simmered in a light, savory sauce.

No meat.

No meat.

Hot and spicy.

Deep-fried bean curd combined with savory shrimp paste, offering a unique blend of textures and flavors.

Hot and spicy. No meat.

Crispy deep-fried bean curd filled with shrimp paste, offering a unique blend of textures and flavors.

Thinly sliced beef stir-fried with tangy pickled cabbage, offering a unique blend of savory and sour flavors.

Thinly sliced beef stir-fried with mustard greens, typically seasoned with garlic and ginger in a savory sauce.

Sliced beef stir-fried with a specific green vegetable, typically served in a savory sauce.

Sliced beef stir-fried with snow pea pods, often accompanied by bamboo shoots and water chestnuts in a savory brown sauce.

Sliced beef sautéed in a rich, savory oyster sauce, typically accompanied by a selection of vegetables.

Hot and spicy.

Sliced beef stir-fried with bitter melon, often prepared with a black bean sauce, incorporating traditional Chinese flavors.

Hot and spicy.

Sliced beef paired with soft white bean curd, typically prepared in a light and savory sauce.

Sliced beef stir-fried with fresh ginger and spring onions, combining the meat's juiciness with the aromatic sharpness of ginger and the mild, crunchy texture of spring onions.

Sliced beef stir-fried with fresh pineapple chunks and sour ginger, creating a harmonious blend of sweet and tangy flavors.

Sliced beef stir-fried with black mushrooms and bamboo shoots, typically includes a savory brown sauce.

Hot and spicy.

Hot and spicy.

Sliced beef stir-fried with fresh asparagus, typically includes a savory garlic sauce, often accompanied by various vegetables.

Tender filet steak stir-fried with onions and served in a special Chinese-style tomato sauce.

Baked beef short ribs seasoned with a blend of pepper and salt, typically accompanied by a selection of vegetables.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Sautéed steak chunks, typically paired with a robust black pepper sauce, may also include a variety of vegetables for added texture and flavor.

Beef stir-fried with a savory sacha sauce, typically includes onions and bell peppers.

Slow-braised short ribs paired with bitter melon, typically includes a blend of savory spices to complement the bitterness of the melon.

Hot and spicy.

Sautéed crab meat with tender snow pea shoots, typically includes a light, savory sauce.

Duck feet marinated in black pepper, typically includes a sizzling presentation with a blend of spices and possibly onions or bell peppers.

Tender chicken pieces cooked with a mix of vegetables, typically including onions and bell peppers, served in a savory sauce on a hot casserole dish.

Slow-cooked beef brisket and tendon in a rich broth, typically includes a blend of traditional spices and herbs.

Duck blood with ginger and scallions casserole combines tender duck blood, aromatic ginger, and fresh scallions, simmered together in a savory broth.

Assorted vegetables including broccoli, carrots, snow peas, and baby corn, stir-fried and served in a savory sauce.

Diced chicken and anchovy are combined with bean curd in a savory casserole, typically seasoned with traditional Chinese spices and sauces for depth of flavor.

Diced chicken is sautéed with anchovy and eggplant, then slowly simmered to blend flavors in a traditional casserole.

A medley of various meats and vegetables, typically simmered together to create a savory casserole dish.

Duck blood and pork kidney stir-fried with ginger and green onions, served in a traditional Chinese casserole.

Fresh-dried squid and eggplant are simmered together, typically with garlic, ginger, and soy sauce, served in a traditional casserole.

Tender lamb pieces slowly cooked with traditional Chinese spices and a mix of vegetables, simmered together to create a hearty and aromatic dish.

Tender cod fish braised with a blend of traditional Chinese seasonings, typically includes a savory sauce, served in a casserole.

Frog legs braised with Shaohsing wine, typically includes a blend of traditional Chinese spices and herbs to enhance the flavors.

Tender pieces of roast pig combined with a selection of Chinese vegetables, slowly cooked in a traditional brown sauce.

Pork intestine and duck blood curd simmered with sour cabbage in a traditional casserole.

Pan-fried seabass fillet, typically served with a light, aromatic sauce infused with ginger and scallions.

Sautéed Chilean sea bass fillet with Chinese greens typically includes a lightly pan-seared sea bass alongside stir-fried seasonal Chinese vegetables, often flavored with garlic and soy sauce.

Steamed sea bass fillet with ginger, scallions, and a delicate soy sauce.

Hot and spicy.

Hot and spicy.

Egg noodles served with beef brisket and handmade wontons, typically includes a savory broth and garnished with green onions.

Jumbo shrimps with noodles in a broth, typically includes a variety of vegetables.

Noodles served in a rich broth, accompanied by tender slices of pig's tongue, stomach, and ear, garnished with spring onions and cilantro.

Pig's tongue, stomach, and ear with wonton in a noodle soup, typically includes a savory broth and select herbs.

Roast pig served in a savory broth with noodles, typically includes scallions and other common Chinese greens.

Egg noodles in a savory broth, accompanied by slices of roast pig and duck, and traditional pork wontons.

Roast pig and pork with noodle soup combines tender slices of roast pig and pork in a savory broth, typically accompanied by egg noodles and a selection of traditional Chinese greens.

Roast pig and handmade wontons served in a savory noodle soup, typically includes greens and scallions.

Thin egg noodles in a savory broth, typically includes roast pork slices, often garnished with scallions and other select vegetables.

Egg noodles in a savory broth, accompanied by slices of roast pork and chicken, garnished with scallions.

Egg noodles in a savory broth, accompanied by roast pork, duck slices, and wontons, typically includes scallions and vegetables.

Roast pork and handmade wontons served in a broth with egg noodles, typically includes bok choy and scallions for added flavor.

Roasted duck and wonton noodle soup combines tender slices of roasted duck and delicate wontons in a savory broth with egg noodles, often garnished with bok choy and scallions.

Egg noodles in a savory broth, accompanied by slices of roasted pig and chicken, garnished with scallions and bok choy.

Noodles served in a savory broth, typically includes a variety of seafood such as shrimp, scallops, and squid, along with mixed vegetables.

Soy sauce marinated chicken and noodles in a savory broth, typically includes vegetables like bok choy and spring onions.

Soy sauce chicken, duck, and wonton with noodle soup combines tender slices of soy sauce-infused chicken and duck, alongside homemade wontons, immersed in a rich broth with noodles.

Egg noodles served with soy sauce chicken and pork and shrimp wontons in a savory broth, typically includes vegetables.

Egg noodles and handcrafted wontons, typically including pork and shrimp, served in a savory broth with select greens.

Hot and spicy.

Sliced roasted pork paired with bean curd, typically prepared with a blend of savory sauces.

Tender pork pieces in a tangy sweet and sour sauce.

Sliced pork stir-fried with Chinese black mushrooms and bamboo shoots, typically includes a blend of savory sauces.

Hot and spicy.

Baked center cut pork chops with exotic brown vinegar sauce.

Hot and spicy.

Baked pork chops marinated in savory herbs, served with a smooth, white creamy sauce.

Fried pork ribs coated in a crispy batter, tossed with a tangy sweet and sour sauce, typically includes bell peppers and pineapple.

Steamed minced pork with Chinese anchovy combines finely minced pork and savory anchovies, typically steamed to blend the flavors harmoniously.

Shredded pork stir-fried with yellow chives, typically includes a blend of savory sauces to complement the main ingredients.

Shredded pork stir-fried with chives, incorporating common elements of Chinese cuisine for a simple yet classic dish.

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

Sliced chicken stir-fried with fresh ginger and spring onions, offering a harmonious blend of flavors.

Hot and spicy.

Sliced chicken stir-fried with Chinese broccoli, often prepared in a savory sauce, incorporating traditional Chinese flavors.

Sliced chicken stir-fried with snow peas and typically includes bamboo shoots and carrots, served in a light sauce.

Sliced chicken stir-fried with Chinese black mushrooms and bamboo shoots, typically combined in a savory sauce.

Diced chicken sautéed with cashew nuts, typically includes celery, carrots, and a savory brown sauce.

Hot and spicy.

Sliced white meat chicken stir-fried with fresh asparagus in a savory light garlic sauce.

Hot and spicy.

Hot and spicy.

Half chicken steamed with ginger and scallion, finished in a delicate creamy wine sauce.

A tender Long Island duckling is marinated then roasted, the golden crispy skin and the juicy delicious meat are carved separately, then wrapped in a pancake with scallion and special plum sauce.

Boneless duck braised with assorted seafood and roast pork, typically includes a variety of Chinese vegetables in a savory sauce.

Roasted boneless duck, thinly sliced and paired with bitter melon, typically includes a harmonizing sauce to balance the flavors.

Sliced boneless roasted duck, accompanied by tangy pickled cabbage, offering a harmonious blend of flavors.

Sliced boneless roasted duck, typically accompanied by ginger and spring onions, offering a harmonious blend of flavors.

Roasted boneless duck, complemented with sweet pineapple chunks and a hint of sour ginger, offering a balanced and aromatic flavor profile.

Shredded duck and vegetables, typically sautéed and served with hoisin sauce, wrapped in four thin pancakes.

Hot and spicy. Boneless and crispy skin roasted duck with aged dried orange peel sauce.

Shredded roasted duck stir-fried with chives, typically includes a savory sauce to enhance the flavors.

Shredded chicken, cabbage, and carrots, sautéed with eggs and mushrooms, served with hoisin sauce and four pancakes for wrapping.

Hot and spicy.

Sun-dried seaweed and soft bean curd in a savory broth, typically includes delicate seasonings.

Classic Chinese soup with silky strands of egg in a savory, flavorful broth.

Sliced pork and fresh watercress combined in a light, clear broth.

Sliced pork and mustard greens in a light, savory broth, typically includes a subtle blend of traditional Chinese seasonings.

Hot and spicy.

With Chinese parsley soup.

A comforting soup featuring a mix of seafood and silken tofu, simmered in a clear, savory broth with a hint of seasonal vegetables.

Minced beef and Chinese parsley soup combines finely chopped beef and fresh Chinese parsley in a clear, savory broth.

Mashed chicken and corn in a creamy soup, often enhanced with egg drops for a smooth texture.

Sliced abalone and yellow leek are simmered together, typically in a chicken or seafood broth, creating a light yet savory soup.

Crab meat and asparagus soup combines tender crab meat and fresh asparagus in a light, savory broth, often enriched with egg whites.

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

Fresh clams simmered in a clear broth, typically includes spring onions and a selection of herbs.

Hot and spicy.

Hot and spicy.

Prawns and fresh asparagus sautéed in a savory garlic sauce, typically includes a mix of vegetables for added texture and flavor.

Head-on shrimp braised with ginger and scallions, typically involves a gentle cooking process to enhance the flavors of the fresh shrimp, ginger, and scallions.

Hot and spicy.

Shrimp, scallops, and various seafood, stir-fried with mixed Chinese vegetables, typically includes a light, savory sauce.

Hot and spicy.

Shrimp prepared with peas and carrots in a savory egg-based white sauce, typically without actual lobster.

Prawns sautéed with black mushrooms and bamboo shoots, typically in a savory sauce.

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

Hot and spicy.

Shrimp paired with crunchy cashew nuts- a delightful savory fusion.

Scrambled eggs gently mixed with shrimp and a hint of green onions, typically prepared in a light soy and oyster sauce blend.

Prawns stir-fried with snow peas and a selection of vegetables, typically served in a delicate white sauce.

Prawns stir-fried with Chinese broccoli in a savory sauce, typically including garlic and ginger accents.

Prawns sautéed with American broccoli, typically served in a light, savory sauce.

Prawns stir-fried with bitter melon, typically includes onions and bell peppers, all served in a black bean and garlic sauce.

Sautéed mixed seafood, including shrimp, scallops, and squid, served in a crispy nest of Cantonese-style pan-fried noodles, typically accompanied by a selection of vegetables.

Prawns stir-fried with a blend of spicy and garlic sauce, infused with the distinctive flavors of Hong Kong cuisine.

Sizzling prawns served in a robust black bean sauce, typically includes onions and bell peppers, stir-fried to enhance flavors.

Hot and spicy.

Fresh-dried squid stir-fried with chives, typically includes a blend of aromatic spices.

Hot and spicy.

Sliced cuttlefish sautéed with a mix of seasonal vegetables, prepared in a traditional Chinese style.

Sautéed fresh squid served in a robust black bean and garlic sauce, typically includes hints of garlic enhancing the savory notes.

Sautéed cuttlefish paired with extra thin slices of lotus root, typically includes a light seasoning to enhance the natural flavors.

Squid stir-fried with delicate yellow leeks and crisp slices of lotus root, offering a blend of textures and flavors.

Sautéed abalone served with a medley of fresh mushrooms and seasonal vegetables, reflecting a harmonious blend of textures and flavors.

Hot and spicy.

Scallops sautéed with a selection of vegetables, typically including napa cabbage, mushrooms, and carrots, in a savory sauce.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Scallops served on a sizzling plate, coated in a robust black pepper sauce.

Baby bok choy sautéed with garlic, often accompanied by a light sauce.

Sautéed Chinese greens in a fresh garlic sauce, typically includes a mix of leafy greens such as bok choy and spinach.

Sautéed Chinese broccoli served in a savory fresh garlic sauce, typically includes hints of aromatic garlic throughout.

Mustard greens sautéed with fresh garlic, typically includes a light, savory sauce to enhance the natural flavors of the greens.

Hot and Spicy.

A medley of fresh vegetables, including broccoli, carrots, and snow peas, sautéed in a light garlic sauce.

Fresh asparagus sautéed with a robust fresh garlic sauce, embodying a classic Chinese vegetable dish.

Hot and Spicy.

Hot and Spicy.

Sautéed chive sprouts with Chinese anchovy features tender chive sprouts stir-fried with savory dried anchovies, typically complemented with a hint of garlic.

Fresh chives sprouts sautéed with minced garlic in a savory sauce.

Snow pea shoots stir-fried with garlic sauce, offering a light and aromatic taste.

Assorted vegetables such as broccoli, carrots, snow peas, and water chestnuts, stir-fried in a light, savory sauce.

Sliced root vegetables, snow peas, and cloud fungus stir-fried together, typically includes a light seasoning.

Snow pea shoots gently simmered in a specially crafted broth, typically featuring a blend of aromatic ingredients for a light and savory taste.

Seafood bean curd soup. Any two kinds of roasted pig, Pork, duck, or chicken. Prawn (head on) with black bean sauce. Fried crispy skin chicken with crispy garlic (1/2). Lobster with ginger and scallion sauce. Steamed flounder with crispy fin Chinese black mushrooms with mustard green. Combination of fried rice. Dessert: Fresh fruit.

Crab meat with fish maw soup. Any three kinds of roasted pig, pork, duck, or chicken. Fried bean curd sheet shrimp rolls. Sautéed mixed seafood in a nest. Fried crispy skin chicken with crispy garlic (whole). Double lobster with ginger and scallion sauce. Sautéed fillet of flounder with crispy fin. Sizzling steak fillet with black pepper sauce. Sautéed Chinese black mushroom and mustard green. Combination of fried rice. Dessert: fresh fruit.