New China Fair Restaurant Menu

Sliced beef stir-fried with green onions, onions, and bell peppers in a sriracha-based sauce, offering a hot and spicy taste.

Flank steak in a spicy brown sauce topped with crispy rice noodles.

Lightly breaded tenderloin in sesame sauce.

Flank steak with peppers and onion in a black bean sauce.

Beef & broccoli stir-fry, available in pint or quart sizes.

Tenderloin steak.

Mild, medium, or hot.

Mild, medium, or hot.

Crispy rice skin with shrimp.

Crispy spring rolls filled with mixed vegetables, served in pairs.

Golden fried crab dumplings with a savory filling, served with a tangy dipping sauce.

Chicken or vegetable.

Chicken skewers marinated in teriyaki sauce, typically includes four pieces.

Six chilled shrimp, typically served with a side of cocktail sauce for dipping.

Steamed or pan-fried (pork).

Three pieces of beef, marinated and served on skewers, accompanied by a savory teriyaki sauce.

Mushrooms filled with cheese, typically served in a savory sauce.

Fried dough, typically served in a set of ten, lightly coated with sugar.

Eight chicken wings, marinated and stir-fried, typically includes a blend of spices and seasonings.

2 vegetable spring rolls, 2 crab Macau, 2 potstickers, 2 chicken wings, 2 balamaki steak, and 2 pieces of fried shrimp.

Silky broth with ribbon-like egg strands. Choice of pint or quart sizes.

Vegetarian hot and sour soup with tofu, bamboo shoots, wood ear mushrooms. Size: pint or quart.

Shrimp and pork.

Chinese dinner soup. Vegetable mix in clear broth. Options: pint, quart.

Shrimp, chicken, pork, tofu and vegetables in a clear broth with crispy rice.

Chicken noodle soup with options for pint or quart sizes.

Tender, crispy, and sweet.

Shrimp, chicken, pork, and vegetables in brown sauce over sizzling rice on a hot plate.

Fresh jumbo shrimp wedded to bacon dipped in rich egg, topped with sweet and sour sauce and almonds.

Mixed seafood, meats, and vegetables served over your choice of white or Chinese fried rice.

Hong Kong style.

In peking sauce.

Served with white rice.

Mild, medium, or hot.

Peppers, broccoli, celery, carrot, and onion in szechuan sauce (mild, medium, or hot).

Hot chili paste, soy sauce stir-fried with red pepper, celery, and scallion.

Garlic green beans paired with chicken, served with your choice of white rice or Chinese fried rice.

Peanut Butter Chicken served with a choice of white or Chinese fried rice.

Breaded meat with vegetables in a brown sauce.

Almond Chicken served with option of white rice or Chinese fried rice.

Black pepper chicken served with a choice of white or Chinese fried rice. Available in pint or quart sizes.

Honey glazed chicken served with choice of white or Chinese fried rice.

Mixed with spices from five regions, served with choice of white or Chinese fried rice.

Cashew chicken - Tender bits with cashews, available in pint or quart sizes. Option of white or Chinese fried rice.

Water chestnuts, pea pods, mushrooms, celery, in a peanut sauce (mild, medium, or hot).

Sliced chicken, mushrooms, and vegetables. Available in pint or quart. Served with white rice or Chinese fried rice.

In sweet butter sauce topped with walnuts.

Sesame shrimp served with either white or fried rice.

Mild, medium, or hot.

Szechuan shrimp with choice of white rice or Chinese fried rice.

Shrimp in savory lobster sauce, choice of white or fried rice.

Salt & Pepper Shrimp served with choice of white or Chinese fried rice.

Seafood mix served with choice of white rice or Chinese fried rice.

Butter shrimp served with choice of pint or quart size. Accompanied by white rice or Chinese fried rice.

Shrimp with cashews, served with choice of white or Chinese fried rice. Available in pint or quart sizes.

Sweet & Sour Shrimp served with choice of white or Chinese fried rice.

Harr Kow served with size options of pint or quart, accompanied by choice of white or Chinese fried rice.

Hunan style, very flavorful with onion and red pepper.

Mild, medium, or hot.

Assorted Seasonal Veggies, Lightly Seasoned

Fried tofu and vegetables with sizzling rice (mild, medium, or hot).

Green beans stir-fried with garlic, scallions, and a spicy Szechuan sauce, incorporating traditional spices for a robust flavor.

Green beans sautéed with minced garlic, typically served in a savory garlic sauce.

Young Chow fried rice with beef, available in pint or quart sizes.

Shrimp, mixed vegetables, and rice stir-fried Young Chow style. Options for pint or quart servings.

Young Chow fried rice: chicken, pork, mixed vegetables. Available in pint or quart sizes.

Cantonese egg noodle with water chestnut, pea pod, and mushroom.

Cantonese egg noodle with water chestnut, pea pod, and mushroom.

Cantonese egg noodle with water chestnut, pea pod, and mushroom.

Cantonese egg noodle with water chestnut, pea pod, and mushroom.

Cantonese egg noodle with water chestnut, pea pod, and mushroom.

Cantonese egg noodle with water chestnut, pea pod, and mushroom.

Fat egg noodle with pea pod, onion, bean sprout, Napa cabbage, carrots, and scallion in rice wine sauce.

Fat egg noodle with pea pod, onion, bean sprout, Napa cabbage, carrots, and scallion in rice wine sauce.

Fat egg noodle with pea pod, onion, bean sprout, Napa cabbage, carrots, and scallion in rice wine sauce.

Fat egg noodle with pea pod, onion, bean sprout, Napa cabbage, carrots, and scallion in rice wine sauce.

Fat egg noodle with pea pod, onion, bean sprout, Napa cabbage, carrots, and scallion in rice wine sauce.

Skinny noodle with pea pod, egg scallion, bean sprout, and carrot.

Skinny noodle with pea pod, egg scallion, bean sprout, and carrot.

Skinny noodle with pea pod, egg scallion, bean sprout, and carrot.

Skinny noodle with pea pod, egg scallion, bean sprout, and carrot.

Skinny noodle with pea pod, egg scallion, bean sprout, and carrot.

Skinny egg noodle pan-fried with pea pods and bean sprouts.

Curry flavored rice noodles with shrimp, chicken, and pork.

Vegetable, chicken, or pork. Twice cooked pan-fried noodles.

Beef or shrimp. Twice cooked pan-fried noodles.

Shrimp, chicken, or pork. Twice cooked pan-fried noodles.

Crispy pork in a tangy sweet and sour sauce. Available in pint or quart sizes.

Sliced pork, first boiled then stir-fried with cabbage and bell peppers, served in a rich, spicy plum sauce.

Mixed vegetables and beef stir-fry atop crispy noodles. Available in pint or quart sizes.

Mixed vegetables, diced chicken in savory sauce. Served with crispy noodles. Size options: pint or quart.

Mix of pork and assorted vegetables in a savory sauce over crispy noodles. Available in pint or quart.

White rice.

White rice.

Hard noodle.

Hard noodle.

White rice.

White rice.

Hard noodle.

Hard noodle.

Chicken moo see is stir-fried with assorted vegetables, typically including cabbage, carrots, and egg, wrapped in thin pancakes with hoisin sauce.

Fried tofu stir-fried with shredded vegetables, typically includes bamboo shoots and mushrooms, in a savory sauce.

Shredded beef stir-fried with cabbage, bamboo shoots, carrots, mushrooms, and egg, typically served with pancakes.

Stir-fried shrimp with shredded cabbage, bamboo shoots, mushrooms, and eggs, typically served with pancakes and a side of hoisin sauce.

Savory Chicken and Egg Patties, Delicately Fried with Vegetables

Pan-fried egg patties combined with a mix of vegetables such as bean sprouts, cabbage, and carrots, topped with a savory brown gravy.

Savory pork and vegetable omelet

Savory Beef and Omelette Fusion, Served with Vegetables

Succulent shrimp enveloped in classic, fluffy omelet

A savory, fluffy Chinese-style omelet packed with a variety of fresh ingredients

Chicken breast sautéed with sweet basil, typically includes a mix of vegetables in a savory sauce.

Fat egg noodle with egg, red pepper, carrot, zucchini, onion, bean sprouts, topped with crushed peanuts.

Mixed vegetables stir-fried with sweet basil, typically includes garlic and a light sauce.

Shrimp stir-fried with sweet basil, typically includes a blend of aromatic herbs and spices in a light sauce.

Sautéed beef with sweet basil and a blend of Thai spices, typically includes garlic, onions, and a hint of sweetness in the sauce.

Sautéed chicken in a rich yellow curry sauce, typically includes potatoes, carrots, and onions.

Yellow curry with a blend of vegetables, simmered in coconut milk and seasoned with Thai spices, turmeric, and a hint of lemongrass.

Shrimp cooked in a rich Thai yellow curry sauce, typically includes coconut milk, bamboo shoots, and bell peppers, subtly flavored with kaffir lime leaves.

Beef simmered in a creamy coconut milk-based yellow curry sauce, typically includes potatoes, onions, and a blend of aromatic spices.

Dark chicken meat simmered with garlic, ginger, lemongrass, and spices including masala and paprika, in a sauce of coconut milk and red curry paste.

Red curry paste simmered with a medley of seasonal vegetables in a coconut milk base, infused with Thai basil and lemongrass.

Shrimp simmered in a spicy red curry and coconut milk sauce, typically includes bamboo shoots, bell peppers, and basil leaves.

Tender beef simmered in a spicy red curry sauce with coconut milk, bamboo shoots, Thai eggplant, and basil leaves.

Chicken, pork, shrimp, basil, and lime leaf.

Rice noodle stir-fry with vegetables, in spicy peanut sauce, fresh bean sprout, lime, sesame seed.

Rice noodle stir-fry with vegetables, in spicy peanut sauce, fresh bean sprout, lime, sesame seed.

Rice noodle stir-fry with vegetables, in spicy peanut sauce, fresh bean sprout, lime, sesame seed.

Rice noodle stir-fry with vegetables, in spicy peanut sauce, fresh bean sprout, lime, sesame seed.

Rice noodles stir-fried in a sweet coconut curry sauce.

Rice noodles stir-fried in a sweet coconut curry sauce.

Rice noodles stir-fried in a sweet coconut curry sauce.

Rice noodles stir-fried in a sweet coconut curry sauce.

Shrimp and a blend of vegetables, typically cabbage and carrots, wrapped in a thin, crispy shell and deep-fried.

Chicken skewers, marinated and glazed in a soy-based sauce, typically served on bamboo sticks.

Cabbage, carrots, and celery, wrapped in a crispy egg roll skin and deep-fried, often includes a hint of peanut butter.

Crispy vegetable-filled rolls, delicately wrapped and fried, served in pairs.

Fried or steamed.

Golden fried dumplings filled with crab meat, served with a tangy dipping sauce. (6 pieces)

Eight marinated chicken wings, typically deep-fried and served with a selection of sauces for a savory taste.

Chicken or vegetable.

Shrimp and pork.

Warm chicken broth, tender noodles, succulent chicken pieces. Available in pint or quart sizes.

Silky egg ribbons in a comforting broth, available in pint or quart sizes.

Chinese vegetable soup. Options for pint or quart sizes.

Shrimp, chicken, pork, tofu and vegetables in a clear broth with crispy rice.

Spicy, tangy broth with tofu, mushrooms, bamboo shoots. Options: pint or quart.

Roast pork mixed with fried rice. Options: pint or quart size.

Quart.

Chicken, peas, carrots, and onions stir-fried with rice. Available in pint or quart sizes.

Beef stir-fried with rice, peas, carrots, and onions. Available in pint or quart sizes.

Shrimp fried rice with options for pint or quart servings.

Young Chow fried rice featuring a variety of mixed ingredients. Available in pint or quart sizes.

Hard noodle.

Sweet & Sour Shrimp served with either fried rice and egg roll or white rice and Crab Macau.

Pork in sweet and sour sauce served with either fried rice and egg roll or white rice and crab macau.

Flank steak with peppers and onion in a black bean sauce.

Chicken coated in almond flakes. Served with either fried rice & egg roll or white rice & crab macau.

Subgum chow mein with chicken, served with either fried rice & egg roll or white rice & crab macau.

Hard noodle.

Tender chicken with zesty lemon sauce. Options include fried rice & egg roll or white rice & crab Macau.

Served with white rice.

Steak Kow: Tender steak pieces, choice of fried rice & egg roll or white rice & crab macau.

Gai Kow paired with either fried rice & egg roll or white rice & crab macau.

Spicy.

Spicy.

Cashew shrimp served with choice of fried rice & egg roll or white rice & crab macau.

Shrimp, lobster-flavored sauce, choice of fried rice & egg roll or white rice & crab macau.

Skinny noodle served in gravy.

Skinny noodle served in gravy.

Shrimp, chicken, and pork. Skinny noodle served in gravy.

Skinny noodle served in gravy.

Skinny noodle served in gravy.

Bigger noodle served in a dark sauce.

Bigger noodle served in a dark sauce.

Bigger noodle served in a dark sauce.

Shrimp, chicken, and pork. Bigger noodle served in a dark sauce.

Bigger noodle served in a dark sauce.

Bigger noodle served in a dark sauce.

Skinny and pan-fried.

White meat chicken sautéed with sliced mushrooms, water chestnuts, and onion in a savory garlic sauce.

Chicken stir-fried with a mix of vegetables such as celery, water chestnuts, and zucchini, garnished with cashews in a savory brown sauce.

Sliced chicken stir-fried with pea pods, mushrooms, water chestnuts, and carrots in a light garlic sauce.

Tender beef slices and crisp broccoli florets stir-fried in a savory brown sauce.

Beef tenderloin steak sautéed with vegetables, typically includes pea pods, water chestnuts, and mushrooms in a savory oyster sauce.

Tender slices of beef sautéed with pea pods in a savory sauce, typically includes a blend of traditional Cantonese seasonings.

Steamed dumplings filled with shrimp, typically served as a delicate noodle dish.

Crispy breaded chicken, typically includes a savory peanut butter sauce.

Tender chicken stir-fried with a unique blend of Thai and Chinese spices, typically includes bell peppers and onions in a savory sauce.

Crispy shrimp coated in a creamy butter sauce, served on a bed of shredded cabbage.

Sautéed pork and onions, typically includes a blend of traditional Cantonese spices and sauces.

Tender chicken cooked in a zesty and aromatic black pepper sauce.

Sweet, glazed chicken, delicately coated with honey

Grilled Chicken Glazed in Sweet and Savory Teriyaki Sauce

Fresh shrimp and snow peas sautéed in a light, savory sauce, typically featuring hints of garlic and ginger.

Chicken and green beans stir-fried with bamboo shoots, carrots, onions, and mushrooms in a savory sauce.

Sliced chicken stir-fried with a medley of vegetables such as broccoli, carrots, and water chestnuts, typically in a savory brown sauce.

Chicken and broccoli sautéed in a special brown sauce.

Tofu and assorted vegetables stir-fried in a signature spicy Szechuan sauce, embodying the traditional flavors of Szechuan cuisine.

A medley of mixed greens, typically including broccoli, napa cabbage, and mushrooms, lightly stir-fried in a savory sauce.

Green beans stir-fried with garlic, typically includes a light sauce to enhance the flavor.

Tofu stir-fried with peanuts, celery, bell peppers, and chili peppers in a traditional kung pao sauce.

Battered shrimp fried until golden, then tossed in a sweet sesame sauce and garnished with sesame seeds.

Crispy chicken glazed in a tangy orange sauce

Sliced chicken breast stir-fried with broccoli, baby corn, and mushrooms in a spicy Hunan sauce.

Mild medium or hot.

Mild medium or hot.

Mild medium or hot.

Deep-fried shrimp coated in a sweet and spicy sauce, following the tradition of General Tso's culinary style.

Tender chicken stir-fried with sweet basil, typically includes a mix of vegetables and a hint of fresh garlic in a savory sauce.

Beef stir-fried with sweet basil, garlic, onions, and bell peppers, typically includes a hint of sweetness balanced with savory notes.

Soft tofu and sweet basil, typically sautéed with a medley of fresh vegetables, infused with garlic for a distinctive taste.

Sautéed chicken served in a creamy peanut sauce, typically accompanied by a selection of vegetables.

Tofu gently cooked in a creamy peanut sauce, a common pairing in Thai cuisine.

Chicken simmered in a spicy red curry sauce with bamboo shoots, bell peppers, and basil, typically includes coconut milk.

Sliced beef simmered in a red curry sauce with coconut milk, typically includes bamboo shoots, Thai eggplant, basil leaves, and long beans.

Tofu simmered in a spicy red curry sauce, typically includes bamboo shoots, bell peppers, and basil.

Diced beef, peanuts, vegetables, in a spicy Sichuan sauce. Choose spice level: mild, medium, or hot.

Kung Pao shrimp with peanuts, vegetables, and a choice of spice level: mild, medium, or hot.

Szechuan shrimp with choice of mild, medium, or hot spice levels.

Peppers broccoli celery carrot and onion in szechuan sauce (mild medium or hot).

Mild medium or hot.

Fried tofu and vegetables with sizzling rice (mild medium or hot).

Hot chili paste soy sauce stir fried with red pepper celery and scallion.

Beef with spice options: mild, medium, hot.

Shredded pork sautéed with bamboo shoots, vegetables, and scrambled eggs, typically wrapped in thin pancakes.

Tofu and mixed vegetables, including mushrooms, bamboo shoots, and cabbage, sautéed in a light sauce.

Sliced beef stir-fried with cabbage, mushrooms, scrambled eggs, and onions, typically includes hoisin sauce. Served with pancakes for wrapping.

Shrimp stir-fried with shredded cabbage, scrambled eggs, and a mix of Chinese vegetables, served with hoisin sauce and four pancakes for wrapping.