New China Cuisine Express Menu

Julienned potatoes mixed with chili oil, vinegar, and fresh herbs, creating a tangy and slightly spicy salad.

Tofu noodles typically mixed with celery and carrots.

Shredded seaweed mixed with a light sesame dressing, typically garnished with fresh ginger and green onions.

Stir-fried pork belly with spicy peppers and tofu skin.

Stir-fried shredded pork with dried bean curd, celery, and scallion.

Sliced pork belly stir-fried with cabbage, bell peppers, and onions in a spicy sauce.

Deep-fried pork spare ribs typically seasoned with salt, pepper, and jalapeños, then stir-fried with onions and bell peppers.

Pork ribs cut into small chunks, deep-fried, then glazed with a sweet and sour sauce. (beware of bones)

Shredded pork stir-fried with bamboo shoots, wood ear mushrooms, and carrots in a spicy garlic sauce, delivering a balance of sweet, sour, and light spicy flavors.

Shredded pork sautéed with slender bamboo shoot tips and red bell peppers in a light white sauce.

Shredded pork stir-fried with sweet Beijing sauce, typically accompanied by julienne scallions.

Pork chitterling typically cooked with pork blood curd, seasoned in a savory sauce.

Braised jumbo pork meatballs with mixed vegetables in a savory brown sauce.

Cured pork sautéed with tender garlic seedlings, infusing the dish with aromatic flavors.

Shredded pork stir-fried with cabbage, typically accompanied by garlic and ginger, creating a harmonious blend of flavors.

Marinated pork braised with bean curd knots, typically includes aromatic spices and savory sauce.

Braised pork belly with preserved mustard greens, slow-cooked for tender texture and rich flavor.

Stir-fried pork chitterlings with sour mustard greens, typically includes aromatic spices.

Stir-fried chitterlings with green peppers and leeks.

Crispy tofu sautéed with minced chicken, green onions, and garlic.

Shredded pork stir-fried with green pepper strips in a light sauce.

Tender chicken pieces stir-fried with peanuts, bell peppers, and onions in a savory and slightly spicy sauce.

Deep-fried chicken wings typically tossed with dried peppers, tongue-tingling peppercorns, garlic, and ginger in a spicy Szechuan chili sauce.

Sliced chicken breast stir-fried with string beans in a savory brown garlic sauce.

Sliced chicken breast stir-fried with mushrooms, broccoli, and carrots in a white sauce.

Crispy chicken wings seasoned with a blend of salt and pepper, garnished with chopped green onions and red bell peppers.

Sliced beef sautéed with tofu, bamboo shoots, and green onions.

Sliced beef stir-fried with green onions and shredded onions in a savory sauce.

Stewed beef brisket with tender turnips, typically including aromatic spices and hearty broth.

Beef stew slow-cooked with potatoes in a Hong Kong style curry sauce.

Sliced beef boiled in spicy Sichuan sauce, typically served with napa cabbage and bean sprouts, garnished with garlic and chili oil.

Tender beef slices stir-fried with fresh broccoli, carrots, and onions, garnished with a hint of red bell pepper.

Tender beef strips stir-fried with onions, green onions, and red chili peppers in a savory Mongolian sauce.

Sliced beef stir-fried with fresh mushrooms, broccoli, snow peas, and carrots in a savory brown sauce.

Sliced beef stir-fried with onions and bell peppers in a black pepper sauce.

Stir-fried lamb with green onions and ginger.

Sliced lamb stir-fried with sacha sauce, a Taiwanese BBQ sauce typically containing dried shrimp and dried fish.

Lamb slices stir-fried with cumin seeds, dry chili, jalapeño, and white onion.

Lamb with sour vegetable soup typically includes tender lamb slices and tangy pickled vegetables in a savory broth.

Stir-fried shrimp with scrambled eggs, typically accompanied by green onions.

Fried fish fillet with mixed vegetables in a light garlic sauce.

Fish fillet typically prepared with a spicy hot bean sauce, commonly including garlic and scallions.

Wok-fried fish fillet with bell peppers and onions in a savory black bean garlic sauce.

Pan-fried fish fillet typically includes mushrooms, zucchini, onions, green and red peppers, carrots, bamboo shoots, and edible fungus.

Sliced fish fillet and tofu, typically prepared with garlic, ginger, and a spicy Sichuan pepper and chili oil sauce.

Fish fillet typically with bean sprouts and cabbage, prepared in a spicy broth.

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

Deep-fried, breaded fish fillet with garlic, onions, and jalapeños, seasoned with salt and pepper.

Chicken, shrimp, and beef sautéed with vegetables in a savory brown sauce, served on a sizzling hot plate.

Fried fish fillet typically includes sour mustard greens, offering a spicy and tangy flavor profile inspired by traditional Chinese cuisine.

Crispy shrimp coated in a creamy sauce, topped with candied walnuts.

Stir-fried shrimp with peanuts, chili peppers, and green onions in a spicy, slightly sweet kung pao sauce.

Shrimp with tofu typically includes peas and carrots in a white sauce.

Tofu and assorted seafood, including shrimp, scallops, and squid, simmered in a savory clay pot with vegetables and a rich brown sauce.

Soft tofu braised with minced pork in a spicy Szechuan peppercorn sauce.

Fried tofu with green onions, bamboo shoots, and mushrooms in a mildly spicy sauce.

String beans dry sautéed with minced garlic and soy sauce.

Bean curd strips and string beans stir-fried with garlic and soy sauce.

Stir-fried eggplant in a savory garlic sauce, typically featuring ginger, scallions, and a touch of vinegar for a balanced flavor.

Stir-fried shredded potatoes with green chili peppers, offering a mildly spicy flavor.

Stir-fried potato, eggplant, and green pepper in a savory brown sauce.

Preserved vegetables are stir-fried with edamame beans and thin slices of bean curd.

Pan-fried mixed seasonal vegetables typically including broccoli, carrots, and bell peppers.

Pan-fried lotus root, carrot, and snow peas typically include a light stir-fry method, resulting in a crisp and fresh vegetable medley.

Minced beef, tofu, egg whites, and cilantro in a light, creamy broth.

Hot and sour soup with tofu, bamboo shoots, wood ear mushrooms, and egg in a spicy and tangy broth.

Sizzling rice soup with a choice of chicken, beef, or seafood.

Sweet fermented rice soup with glutinous rice dumplings, typically enhanced with osmanthus flowers.

Braised beef, baby bok choy, and thin noodles in a spicy Szechuan broth.

Stewed beef with noodles in a clear broth, typically garnished with green onions, cilantro, and fresh vegetables.

Noodles with minced pork in a savory bean paste sauce, garnished with cucumber strips and green onions.

Assortment of seafood, egg noodles, and bok choy in a light seafood broth.

Stir-fried flat rice noodles with tender beef, bean sprouts, and green onions in soy sauce.

Stir-fried flat rice noodles with beef, green peppers, and black bean sauce.

Protein choice of chicken, beef, or shrimp with chow mein or fried rice.

Combination of meats and vegetables with chow mein noodles or fried rice. Choose between chow mein or fried rice for preparation.

Fried rice with shrimp, chicken, bbq pork, eggs, scallions, peas, and carrots.

Stir-fried rice cakes with preserved vegetables, offering a chewy texture combined with the savory flavor of pickled greens.

Stir-fried Shanghai rice cake typically includes shredded pork, napa cabbage, and scallions, creating a chewy and satisfying dish.

A mix of rice noodles stir-fried with diced carrots, peas, scrambled eggs, and sliced pork.

Pan-fried buns filled with savory pork, typically featuring a crispy bottom and soft top.

Pan-fried dumplings filled with seasoned ground pork and vegetables.

Pan-fried pancake made from flour and corn oil, typically filled with minced scallions.