Neo Szechuan Menu

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.

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

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

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.

Silver fish and peanuts, deep-fried, typically accompanied by a selection of herbs and spices to enhance the flavor.

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.

A selection of three popular Chinese appetizers, typically featuring items like egg rolls, fried shrimp, and BBQ pork, carefully combined for a diverse tasting experience.

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.

Hot and sour soup in a bowl, combining vinegar tanginess with spicy heat.

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.

,

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 stir-fried with assorted vegetables. Served with choice of steamed or fried rice.

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

Shredded pork in Sichuan sauce, option of steam or fried rice.

Soft tofu in a spicy bean sauce. Served with a choice of steam rice or fried rice.

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

Braised tofu, brown sauce, choice of steam or fried rice.

Salt & Pepper Tofu: Crispy tofu seasoned with salt and pepper. Served with choice of steamed or fried rice.

Crispy chicken balls in tangy sweet and sour sauce. Served with a choice of steamed or fried rice.

Chicken and broccoli stir-fry, served with choice of steamed or fried rice.

Chicken and assorted vegetables, with a choice of steamed or fried rice.

Sichuan chicken: Spicy, numbing flavor, served with a choice of steam or fried rice.

Crispy, tangy and slightly spicy chicken served with choice of steamed or fried rice.

Sliced chicken in savory black bean sauce. Served with choice of steamed or fried rice.

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

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

Spicy fried chicken, choice of steam rice or fried rice.

Kung Pao beef with peanuts and vegetables. Choice of steam or fried rice.

Tender beef, fresh broccoli. Comes with choice of steamed or fried rice.

Stir-fried beef with Mongolian sauce, served with choice of steamed or fried rice.

Beef in black pepper sauce, choice of steamed or fried rice.

Sichuan beef with option of steamed or fried rice.

Crispy beef with sweet orange sauce. Served with steam or fried rice.

Salt & Pepper Shrimp: crispy shrimp seasoned with salt and pepper. Choice of steam or fried rice.

Sichuan shrimp with choice of steamed or fried rice.

Shrimp and broccoli stir-fry. Served with your choice of steam rice or fried rice.

Kung Pao shrimp, peanuts, veggies, spicy sauce. Choice of steam or fried rice.

Shrimp with mixed vegetables, served with a choice of steamed rice or fried rice.

Shrimp tossed in savory black bean sauce. Options include steam or fried rice.

Scallops in savory black bean sauce. Served with choice of steamed or fried rice.

Sichuan-spiced scallops, choice 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.

Stir-fried rice noodles with a mix of vegetables and meats, often including shrimp and pork, in a traditional home-style sauce.

Wide rice noodles stir-fried with tender beef, crisp bean sprouts, and green onions in a savory soy-based sauce.

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.

Yang Zhou fried rice combines shrimp, BBQ pork, eggs, and scallions, stir-fried with rice.

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.

Stirred hot or chilled tea, choice of temperature.

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.

Boiled fish fillet served in a spicy broth, typically includes vegetables such as napa cabbage and bean sprouts, seasoned with Sichuan peppercorns for a numbing sensation.

Sliced fish fillet, gently fried, served with a tangy mix of pickled vegetables, typically including sour cabbage and radishes, in a mildly spicy broth.

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.

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.

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

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