Neo Szechuan Menu

Crispy chicken in a sweet and slightly spicy sauce, served with choice of steamed or fried rice.

Orange Chicken: Succulent pieces, tangy orange sauce. Served with either steamed or fried rice.

6 pieces.

6 pieces.

Crispy chicken balls in tangy sauce with choice of steamed or fried rice.

Tender chicken slices stir-fried with soft lo mein noodles, crisp bean sprouts, carrots, and green onions in a savory sauce.

6 pieces.

Kung Pao Chicken: Spicy stir-fried chicken with peanuts, vegetables. Option of steamed or fried rice.

4 pieces.

6 pieces.

6 pieces.

6 pieces.

Squid lightly battered and deep-fried, typically accompanied by a tangy dipping sauce.

Diced chicken typically mixed with a spicy sauce and served in a bowl, often garnished with peanuts and scallions for added flavor and texture.

A medley of fresh vegetables, typically includes bok choy, bean sprouts, and carrots, tossed in a light sesame seed and chili sauce dressing.

Sliced beef and beef offal served in a spicy chili oil dressing, typically garnished with cilantro and sesame seeds.

A refreshing mix of three types of thinly sliced vegetables, typically dressed in a light, savory sauce, offering a crisp and cool start to your meal.

Deep-fried tofu seasoned with a blend of spices for a crispy texture, typically accompanied by a spicy sauce.

Thinly shredded potatoes, typically dressed in a light vinaigrette, often accompanied by subtle hints of garlic and green onions.

Crisp cucumber slices tossed with fresh garlic, typically dressed in a light vinegar sauce for a refreshing start.

Sliced pig ear dressed in a spicy chili oil, typically served as a cold appetizer, may contain garnishes like cilantro or sesame seeds.

Thinly sliced pig tripe served with a chili sauce, typically includes garnishes such as cilantro for added freshness.

Wonton soup typically consists of delicately wrapped wontons filled with a mixture of minced pork, served in a clear and savory broth, garnished with scallions.

Assorted vegetables in a clear, light broth, typically includes bok choy, carrots, mushrooms, and snow peas.

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Creamy corn soup with minced chicken and egg, typically served in a thick, savory broth.

Seafood bean curd soup / 海鮮豆腐湯 typically includes shrimp, scallops, and soft tofu in a light, savory broth, often accented with mushrooms and green vegetables.

House-made noodles in a savory chicken broth, typically includes sliced chicken, bok choy, and green onions.

Braised beef and noodles in a rich, savory broth, often accompanied by vegetables such as bok choy or spinach.

BBQ pork and mixed vegetables served with choice of steamed or fried rice.

Shredded pork, dried bean curd, choice of steamed or fried rice.

Shredded pork in a spicy Sichuan sauce. Options include steam rice or fried rice.

Soft tofu in spicy bean sauce, choice of steam or fried rice.

Stir-fried string beans, choice of steamed or fried rice.

Braised tofu in savory brown sauce. Option of steamed or fried rice.

Crispy chicken balls in tangy sauce with choice of steamed or fried rice.

Chicken pieces paired with fresh broccoli. Served with a choice of steamed rice or fried rice.

Sichuan chicken served with choice of steamed or fried rice.

Crispy chicken in a sweet and slightly spicy sauce, served with choice of steamed or fried rice.

Chicken with black bean sauce. Comes with rice choice: steam or fried.

Orange Chicken: Succulent pieces, tangy orange sauce. Served with either steamed or fried rice.

Grilled chicken, typically accompanied by a sweet and savory teriyaki sauce, often garnished with sesame seeds.

Kung Pao beef: Stir-fried with peanuts, vegetables, spicy Sichuan sauce. Option of steamed or fried rice.

Tender beef slices, crisp broccoli, with a choice of steamed or fried rice.

Tender beef slices in rich black pepper sauce. Served with a choice of steam or fried rice.

Sichuan beef, spicy seasoning, with choice of steamed or fried rice.

Tender beef with tangy orange sauce. Served with choice of steamed or fried rice.

Salt & pepper shrimp, served with either steamed or fried rice.

Sichuan shrimp with spicy, bold flavors. Options include steamed or fried rice.

Shrimp and broccoli stir-fry. Choice of steam or fried rice.

Kung Pao Shrimp: Spicy stir-fried shrimp with peanuts and vegetables. Choice of steam or fried rice.

Shrimp paired with assorted vegetables. Choice of steamed or fried rice.

Shrimp sautéed in robust black bean sauce. Options for steamed or fried rice.

Scallops in savory black bean sauce. Option of steamed or fried rice.

Stir-fried soft noodles with slices of barbeque pork, often accompanied by vegetables such as onions, bean sprouts, and carrots.

Tender chicken slices stir-fried with soft lo mein noodles, crisp bean sprouts, carrots, and green onions in a savory sauce.

Stir-fried lo mein noodles with beef, typically includes cabbage, carrots, onions, and a savory sauce.

Stir-fried soft noodles with shrimp, commonly mixed with vegetables such as cabbage, carrots, and onions.

Stir-fried lo mein noodles with chicken, pork, and shrimp, typically includes cabbage, carrots, and onions.

Pad Thai typically includes stir-fried rice noodles with a combination of egg, tofu, and bean sprouts, garnished with crushed peanuts and a hint of lime.

Stir-fried with jasmine rice, this dish combines diced BBQ pork, eggs, peas, carrots, and green onions.

Stir-fried rice with sliced chicken, eggs, peas, carrots, and onions.

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

Stir-fried rice with shrimp, eggs, peas, and carrots, typically seasoned and mixed with green onions.

House special fried rice typically includes chicken, beef, pork, and shrimp, mixed with vegetables like peas and carrots, all stir-fried together.

Steamed white rice, served as a simple and traditional accompaniment.

Choice of traditional Chinese hot tea or refreshing iced tea.

Thai tea, a sweetened spiced black tea, typically includes a creamy addition of milk, served chilled.

Eggplant and minced pork are simmered in a spicy garlic sauce, served in a traditional hot pot, embodying the essence of "鱼香" (fish-flavored) without fish ingredients.

Mixed seafood and tofu simmered with vegetables, presented in a traditional hot pot.

Tender BBQ pork and soft tofu simmered together in a savory broth, typically accompanied by a selection of vegetables, served in a traditional hot pot.

Tender slices of beef boiled in a spicy broth, typically includes vegetables such as napa cabbage and celery.

Deep-fried pork chop sautéed with jalapeños, green onions, and a blend of salt and white pepper.

Choy sum sautéed with minced garlic, offering a simple yet savory blend of tender greens and aromatic flavors.

Thinly shredded potatoes stir-fried, typically includes a blend of spices for a simple yet savory taste.

Hand-torn cabbage stir-fried with garlic, typically includes dried chili and a light soy sauce.

Clams sautéed with green peppers and onions, typically includes garlic and spicy elements, all unified in a savory black bean sauce.

Nanjing salted duck, traditionally prepared and served cold, features tender duck meat seasoned with a unique blend of salt and spices.

Half roast duck, traditionally oven-roasted to achieve a crispy skin and tender meat, served with a special sauce.

Whole roast duck, traditionally prepared and served with a special house sauce, reflecting a classic Chinese culinary technique.

Nanjing salted duck is traditionally prepared using a unique blend of spices and poaching techniques, then served whole.

Barbecued pork, typically marinated and slow-roasted to achieve a tender texture, served with a savory sauce.