Panda East Menu

Tender boneless pork ribs, sliced and served with a side of dipping sauce.

Hot. This remarkable dish was originally created for General Tso during the Ching dynasty. Chunks of fried chicken with our chef’s special sauce.

Deep-fried wonton filled with a mixture of crab meat and cream cheese.

Fried dumplings, typically filled with a savory blend of minced meat and vegetables, crisped to perfection. Served in a set of six.

Includes BBQ ribs, chicken wings, egg roll, beef sticks, crab rangoon & chicken fingers.

Deep-fried chicken strips, typically served with a dipping sauce.

Tender chicken strips mixed with stir-fried noodles and vegetables in a savory sauce.

Stir-fried with chicken, egg, peas, carrots, and onions, typically mixed with soy sauce.

Shrimp fried rice is typically prepared with shrimp, eggs, and a mix of vegetables like peas, carrots, and onions, often seasoned with soy sauce.

Vegetables wrapped in a thin pastry, typically includes cabbage and carrots, served with sweet and sour sauce.

Veggies wrapped with rice skin sheet.

Pan-fried wheat batter, traditionally folded with scallions, served with a side of Thai sweet chili sauce.

Deep-fried chicken wings, often accompanied by a side of sauce for dipping.

Deep-fried chicken strips, typically served with a dipping sauce.

Deep-fried wonton filled with a mixture of crab meat and cream cheese.

Fried dumplings, typically filled with a savory blend of minced meat and vegetables, crisped to perfection. Served in a set of six.

Six steamed dumplings filled with a blend of ground pork and finely chopped vegetables, encased in a soft, thin dough.

Steamed vegetable dumplings, featuring a mixture of finely chopped vegetables encased in a delicate dough wrapper, gently steamed to perfection.

Fried vegetable dumplings, typically includes a mix of finely chopped vegetables wrapped in dough, served with a special dipping sauce.

Wonton in hot sesame sauce, choice of mild, medium, or very spicy.

Chicken, shrimp & Chinese chives.

Skewered beef, typically marinated and grilled, served as four pieces.

Chilled noodles served with a rich sesame sauce, often accompanied by cucumber and a sprinkle of sesame seeds.

Char-grilled pork spare ribs typically marinated in a traditional barbecue sauce.

Tender boneless pork ribs, sliced and served with a side of dipping sauce.

Sesame spare ribs are marinated and then fried, typically tossed with a sesame-infused sauce and garnished with sesame seeds.

Includes BBQ ribs, chicken wings, egg roll, beef sticks, crab rangoon & chicken fingers.

Seaweed mixed with a light dressing, typically includes sesame seeds and a hint of vinegar.

Japanese-style dumpling.

Steamed Japanese soybeans, typically served with a sprinkle of sea salt.

A savory blend of tofu, bamboo shoots, mushrooms, and eggs, seasoned with a tangy and spicy broth.

Beaten eggs gently swirled into a delicate broth, typically featuring subtle hints of green onion for a simple, comforting soup.

Chicken noodle soup typically includes a clear broth, chicken, noodles, and a medley of vegetables such as bok choy and green onions.

Sliced chicken and rice simmered in a clear chicken broth, typically includes scallions and cilantro.

Mixed vegetables and tofu served in a clear, savory broth, typically prepared for two.

Diced chicken and crabmeat in a light broth, typically includes egg white and select vegetables.

A savory blend of shrimp, pork, and chicken accompanied by mixed vegetables in a traditional broth.

Seafood hot & sour soup for two. Includes spice level choice: mild, medium, or very spicy.

Soybean paste soup traditionally prepared with tofu, seaweed, and scallions.

Savory pork fried rice with tender pork pieces, scrambled eggs, peas, carrots, and onions, all stir-fried with soy sauce.

Beef fried rice combines tender slices of beef, eggs, and a mix of vegetables such as peas and carrots, all stir-fried with rice and seasoned with soy sauce.

Stir-fried rice with a medley of vegetables such as carrots, peas, and onions, typically mixed with egg and seasoned with soy sauce.

House special fried rice typically includes shrimp, chicken, beef, and a variety of vegetables, all stir-fried with rice and seasoned with soy sauce.

Shrimp fried rice is typically prepared with shrimp, eggs, and a mix of vegetables like peas, carrots, and onions, often seasoned with soy sauce.

Sautéed chicken and cashew nuts, accompanied by mixed vegetables, typically includes carrots, celery, and mushrooms, in a savory brown sauce.

Battered chicken balls, deep-fried and served with a tangy sweet and sour sauce, typically includes pineapple and bell peppers.

Sliced chicken stir-fried with a medley of seasonal vegetables, typically includes broccoli, carrots, and mushrooms in a savory brown sauce.

Sliced chicken stir-fried with snow peas and typically includes water chestnuts, served in a light white sauce.

Stir-fried chicken with eggplant and scallions, typically includes garlic sauce.

Sautéed chicken pieces combined with crunchy walnuts, typically includes a selection of vegetables in a savory brown sauce.

Hot.

Hot.

Chicken with peanuts, available in mild, medium, or very spicy.

Hot.

Hot.

Hot.

Hot.

Chicken and shrimp stir-fried with a selection of vegetables, typically served with a savory sauce, capturing the essence of Japanese cuisine.

Hot.

Sliced pork stir-fried with a medley of vegetables, typically served in a savory brown sauce.

Crispy breaded pork, bell peppers, onions, carrots, and pineapple, glazed with a sweet and sour sauce.

Sliced pork stir-fried with scallions, typically in a savory sauce, following traditional Japanese techniques.

Shredded pork sautéed with a savory Peking sauce, typically includes a blend of vegetables for texture and balance.

Hot.

Hot.

Hot.

Hot.

Hot.

Hot.

Sliced beef stir-fried with green peppers and onions, served in a traditional brown sauce.

Sliced beef stir-fried with snow peas, commonly accompanied by carrots and onions in a savory brown sauce.

Sliced beef stir-fried with an assortment of vegetables such as broccoli, carrots, and mushrooms in a traditional brown sauce.

Sliced beef stir-fried with scallions in a savory sauce, offering a simple yet classic flavor profile.

Hot.

Hot.

Hot.

Hot.

Shrimp and broccoli stir-fried, typically includes a savory brown sauce.

Shrimp sautéed with snow peas, typically in a delicate white sauce.

Shrimp stir-fried with a variety of vegetables, typically served in a light and savory sauce, inspired by the flavors of Tung-Ting Lake region.

Shrimp sautéed with peas, carrots, and mushrooms, enveloped in a traditional egg-based lobster sauce.

Breaded shrimp combined with bell peppers, onions, carrots, and pineapple, all glazed in a classic sweet and sour sauce.

Hot.

Hot.

Hot.

Stir-fried shrimp with a savory black bean sauce, typically includes bell peppers and onions.

Hot.

Scallops sautéed with a medley of vegetables, typically served in a lightly seasoned sauce, inspired by the flavors of Dongting Lake.

Hot.

Hot.

Hot.

Hot.

A medley of broccoli, snow peas, and string beans, typically sautéed together.

Sautéed string beans typically include fresh string beans stir-fried and seasoned with garlic.

Stir-fried mixed vegetables and tofu, typically includes broccoli, mushrooms, and carrots, served in a savory brown sauce.

Hot.

Hot.

Hot.

Tofu and broccoli in garlic sauce, choose your spice level: mild, medium, or very spicy.

Tofu stir-fried with a variety of vegetables, served in a savory brown sauce.

Hot.

Hot.

Deep-fried tofu typically includes vegetables like carrots and zucchini, sautéed in a spicy brown sauce.

Sautéed baby bok choy with garlic, prepared until crisp-tender.

Shredded chicken sautéed with cabbage, bamboo shoots, mushrooms, and scrambled eggs, served with pancakes and hoisin sauce.

Shredded pork sautéed with cabbage, mushrooms, and scrambled eggs, wrapped in pancakes, typically accompanied by hoisin sauce.

Shredded beef sautéed with cabbage, bamboo shoots, mushrooms, and scrambled eggs, typically served with moo shu pancakes.

Shrimp stir-fried with cabbage, bamboo shoots, and eggs, served with hoisin sauce and flour wraps.

House special moo shu typically includes a blend of chicken, beef, shrimp, and vegetables, wrapped with pancakes and served with hoisin sauce.

Hot.

Hot.

Hot.

Hot.

Hot.

Hot.

Eggplant casserole features tender eggplant simmered with a variety of vegetables, often including bell peppers and onions, in a savory sauce, served in a traditional casserole pot.

Chicken casserole combines tender chicken pieces with a variety of vegetables, typically simmered in a savory broth, served in a traditional Japanese sand pot.

Beef casserole typically includes tender pieces of beef simmered with a variety of vegetables in a savory sauce, served in a traditional Japanese casserole pot.

Assorted seafood simmered with vegetables in a savory broth, served in a traditional Japanese 砂锅 (casserole pot).

Chicken simmered in a savory basil sauce, typically includes vegetables and herbs, served in a casserole.

Deep-fried stripped chicken, onion, green pepper & red pepper cooked in specially prepared honey lemon sauce.

Hot. Chunks of fried chicken delightfully sautéed in an orange flavor sauce.

Thick slices of chicken dipped in lotus flour, fried & cooked in an exquisite sesame sauce.

Hot. Slices of white meat chicken, stir-fried with fresh vegetables in a special Hunan, Szechuan mixed sauce. It's the mixed sauce that makes this dish amazing & excellent.

Hot. Crispy white meat chicken with spicy tangy sauce.

A splendid combination of stir-fried jumbo shrimp, beef & chicken, delicately balanced with a variety of vegetables in our special sauce.

Hot. Deep-fried thick slices of beef sautéed with red chili peppers in our own special tangerine sauce.

Fried thick slices of prime beef dipped in lotus flour, fried & cooked in an exquisite sesame sauce.

Hot. Spring lamb with red peppers, snow peas, straw mushrooms & baby corn in our special Ma-La sauce.

Sliced lamb sautéed with fresh mushrooms & leeks in Mongolian sauce.

Hot. Deep-fried jumbo shrimp marinated and sautéed in our tangy orange sauce.

Hot. Quick tried shrimp with honey walnuts in a spicy sweet & sour sauce.

Fresh jumbo shrimp lightly fried with scallion & ginger roots in Formosa style.

A true gourmet's delight jumbo shrimp, shredded red pepper, black mushroom and bamboo shoots, sautéed in special brown sauce.

A splendid combination of jumbo shrimp, beef, pork & chicken delicately balanced with a variety of vegetables on our special sauce.

Fresh seafood & mixed vegetables with pearly wine sauce, served in a beautiful noodle basket.

Hot. Two separate dishes, stir-fried jumbo shrimp with chili sauce & General Tso's chicken balanced on the other side.

Shrimp, crab meat & scallops, mixed veggies in house special sauce, served on a sizzling hot plate.

Hot. Fried scallops with red bell peppers, straw mushrooms, baby corn & snow peas in our special Ma-La sauce.

Jumbo shrimp, beef & scallops all sizzling in hot plate with onions, mushrooms, ginger & scallions, the aroma is sensational.

Crispy tofu with sesame sauce.

Hot. Fried scallops with red bell peppers, straw mushrooms, baby corn & snow peas in our special Ma-La sauce.

Hot. Fresh fish floured fried till crisp, topped with our chef’s special sauce.

Half deep-fried duck served with an oriental pepper corn salt, an original taste.

Chunks of boneless roast duck sautéed with fresh vegetables in our house brown sauce.

Try this emperor’s feast, served with “Pao Ping” scallions & duck sauce.

Vegetarian chicken pieces, typically made from soy or other plant-based proteins, sautéed in a sweet and spicy sauce, mirroring traditional General Tso's Chicken flavors.

Roasted half Peking duck, traditionally served with crispy skin and typically includes fresh green onions, a Beijing specialty.

Steamed chicken accompanied by a variety of vegetables, prepared in a manner aligning with traditional Japanese light and healthy cuisine.

Steamed chicken and snow peas, typically prepared with a light sauce, showcasing the simplicity and freshness of the ingredients.

Steamed chicken with broccoli typically includes tender chicken and fresh broccoli, lightly seasoned and steamed to preserve their natural flavors.

Steamed shrimp accompanied by a medley of mixed vegetables, prepared without the use of oil, highlighting the natural flavors of the ingredients.

Steamed shrimp paired with broccoli, prepared with a focus on simplicity and health.

Steamed seafood platter typically includes a variety of seafood, gently steamed to preserve their natural flavors.

Pork lo mein consists of soft egg noodles, tender slices of pork, and a mix of vegetables, all tossed together in a savory lo mein sauce.

Thin egg noodles stir-fried with beef, commonly accompanied by vegetables such as cabbage, carrots, and bean sprouts, seasoned with a savory sauce.

Lo mein noodles stir-fried with a medley of vegetables, typically includes cabbage, carrots, and scallions in a savory sauce.

Soft egg noodles stir-fried with a combination of chicken, beef, shrimp, and a medley of vegetables.

Lo mein noodles stir-fried with shrimp and a blend of vegetables, typically including cabbage, carrots, and onions, in a savory sauce.

Minced pork in a spicy bean sauce, typically includes vegetables, served over noodles.

Noodle soup with a variety of seafood, such as shrimp, scallops, and crab stick, simmered in a savory broth with green onions.

Thick rice noodles.

Thick rice noodles.

Thick rice noodles.

Thick rice noodles.

Thick rice noodles.

Thick rice noodles.

Thick rice noodles.

The cold, refreshing, sparkling classic that America loves.

The cold, refreshing flavors of lemon and lime, perfectly blended.

Refreshingly crisp, sparkling ginger beverage.

A crisp, refreshing taste you know and love with zero calories.

Pure hydration, conveniently bottled.

Hot.

Hot.

Hot.

Hot.

Hot.

Hot.

Hot.

Hot.

Hot.

Steamed buns filled with succulent pork, traditionally prepared and served in a set of six, embodying the classic flavors of Japanese cuisine.

Pumpkin with sweet soup combines tender pumpkin pieces in a delicately sweet broth, often accompanied by soft, chewy dumplings.

Hot.

Hot.

Hot.

Tomato egg drop soup typically includes a broth base with ribbons of egg and fresh tomatoes.

Hot.

Hot.

Hot.

Hot.

Hot.

Hot.

Hot.

Hot.

Hot.

Hot.

Hot.

Hot.

Hot.

Sliced beef stir-fried with bamboo shoots and mushrooms, served in a savory sauce.

Hot.

Hot.

Hot.

Hot.

Shredded pork stir-fried in a savory Peking sauce, typically accompanied by a mix of vegetables for a balanced dish.

Shredded pork stir-fried with dried tofu and a medley of vegetables, typically including cabbage, carrots, and mushrooms, seasoned with soy and garlic sauce.

Shredded pork stir-fried with a blend of vegetables in a savory garlic sauce, often including bamboo shoots and bell peppers.

Shredded pork stir-fried with bamboo tips, typically includes a savory sauce.

Tender shredded beef stir-fried with bamboo tips, typically includes a savory sauce to complement the dish's main ingredients.

Hot.

Pork ribs, deep-fried and coated in a tangy sweet and sour sauce, typically includes bell peppers, onions, and pineapple.

Hot.

Pork ribs marinated with fresh garlic, typically slow-cooked to enhance flavor and tenderness.

Hot.

Chicken wings coated in a unique coke-infused sauce, offering a sweet and tangy flavor profile.

Deep-fried chicken wings seasoned with a blend of salt and pepper, offering a simple yet savory taste.

Hot.

Pork ribs seasoned with a blend of salt and pepper, typically roasted to highlight their natural flavors.

Crispy chicken seasoned with salt and pepper, typically includes green onions and aromatic spices, stir-fried to enhance flavors.

Pork simmered in a traditional brown sauce, often accompanied by a selection of vegetables.

Sliced beef stir-fried in a savory brown sauce, typically includes a blend of soy sauce and spices for a rich flavor.

Hot.

Hot.

Hot.

Hot.

Hot.

Hot.

Hot.

Hot.

Hot.

Hot.

Sliced beef stir-fried with a savory oyster sauce, typically includes vegetables such as broccoli and mushrooms.

Hot.

Lamb and Chinese pickled vegetables cooked together in a savory broth, typically includes a variety of traditional spices and herbs, served in a hot pot.

Hot.

Hot.

Hot.

Hot.

Hot.

Hot.

Hot.

Hot.

Hot.

Hot.

Thinly sliced pork stir-fried with green peppers, typically includes onions in a savory brown sauce.

Stir-fried sliced beef with green peppers and onions, typically includes a savory brown sauce.

Stir-fried tofu and pork with garlic stem, often cooked with a blend of soy sauce and garlic, creating a savory dish.

Hot.

Noodles topped with shrimp, squid, egg, and vegetables, typically includes a mix of commonly used veggies in Japanese cuisine.

Noodles topped with a savory blend of vegetables, egg, pork, and tomato, offering a harmonious mix of flavors and textures.

Hot.

Hot.

Shredded pork and potato stir-fried, often accompanied by onions and seasoned with a blend of soy sauce and spices.

Thinly sliced beef and potato, stir-fried together, typically includes a homemade brown sauce.

Hot.

Pork and sour cabbage stewed with rice noodles, offering a savory blend of flavors.

Hot.

Stir-fried green beans, typically prepared with garlic and a hint of spice to enhance the flavor.

Chinese eggplant stir-fried in a savory Szechuan sauce, incorporating traditional spices for a bold flavor profile.

Shredded potato and green pepper stir-fried, a simple yet flavorful combination aligning with traditional Japanese culinary techniques.

Hot.

Hot.

Fresh tomatoes and eggs, stir-fried together, creating a simple yet classic dish.

Hot.

Eggplant and green beans stir-fried with garlic, typically includes a mix of traditional seasonings to enhance the flavors.

Hot.

Hot.

Nira (Chinese chives) sautéed with eggs, a simple yet classic combination, typically prepared with a hint of garlic.

Deep-fried tofu sautéed with mixed vegetables in a homemade spicy Szechuan sauce, embodying the essence of Szechuan house style.

Stir-fried Chinese vegetable typically includes a variety of vegetables such as cabbage, carrots, mushrooms, and bean sprouts, cooked in a light soy-based sauce.

Hot.

Hot.

Hot.

Fish fillets are deep-fried and then coated in a tangy sweet and sour sauce, typically accompanied by vegetables like bell peppers and pineapple.

Crispy fish fillet, lightly battered and fried, typically includes a blend of spices for a fragrant finish.

Fish fillet stir-fried with a blend of hot peppercorns, typically including a mix of vegetables and spices to enhance the bold, aromatic flavors.

Hot.

Hot.

Fried fish fillet generously coated in a robust black pepper sauce, typically includes onions and bell peppers.

Hot.

Hot.

Lightly battered shrimp coated in a creamy, crispy batter, served with orange slices and steamed broccoli.

Hot.

Hot.

Jumbo shrimp seasoned with salt and pepper, typically includes a light batter, fried until crispy, and sautéed with chopped bell peppers and onions.

Fish fillet cooked with sour cabbage, typically includes ginger and a tangy sauce to complement the flavors.

Hot.

Hot.

Steamed fish and soft tofu, gently cooked to preserve their delicate textures, often accompanied by light seasonings to enhance the natural flavors.

Hot.

Shrimp and eggs, lightly fried together, typically includes a blend of seasonings.

Shrimp sautéed with beaten eggs, typically includes a simple seasoning to enhance the flavors.

Pan-fried boneless fish fillet, seasoned with chili and cumin, offering a blend of spicy and aromatic flavors.

Chicken in hot red sauce, options for mild, medium, or very spicy.

Tu-fei tofu drenched in hot red sauce. Spice levels: mild, medium, or very spicy.

Beef tripe in hot red sauce, available in mild, medium, or very spicy.

Beef simmered in hot red sauce, options for spice level: mild, medium, or very spicy.

Pork intestines, simmered in hot red sauce. Choose your spice level: mild, medium, or very spicy.

Pork simmered in Tu-fei style hot red sauce. Options for spice level: mild, medium, or very spicy.

Lamb in hot red sauce, options for spice level: mild, medium, very spicy.

Frog legs in Tu-Fei hot red sauce. Choose your spice: mild, medium, or very spicy.

Beef simmered in hot red sauce, choice of mild, medium, or very spicy.

Half a duck, marinated and deep-fried to achieve a crispy texture, typically accompanied by a selection of vegetables.

Green bean noodles sautéed with minced pork, typically includes soy-based sauce and spices, offering a savory and slightly spicy flavor profile.

Pork belly is slowly stewed with garlic stem and preserved vegetables, offering a savory blend of flavors.

Braised minced pork balls with assorted vegetables, available in small size.

Beef tender in brown sauce typically includes slow-cooked beef tendons simmered in a savory brown sauce, often enriched with soy sauce and spices.

Squid stir-fried with a spicy pepper sauce, typically includes peanuts for added crunch.

Chinese eggplant ravioli, pan-fried and stuffed with shrimp, typically includes a mix of aromatic herbs and spices.

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

Squid stir-fried in a savory and slightly salty black bean sauce, commonly accompanied by bell peppers and onions.

Squid seasoned with salt and pepper, typically deep-fried to achieve a crispy texture.

Mixed seafood seasoned with salt and pepper, typically includes a combination of prawns, scallops, and calamari, lightly sautéed.

Thinly sliced fish, typically includes onions, bell peppers, cucumbers, and pineapple, all coated in a tangy sweet and sour sauce.

Thinly sliced fish fillet sautéed, typically includes a light and savory sauce with a mix of vegetables.

Hot.

House special rice cake, choose pan-fried or in soup with mixed toppings.

Rice Cake with Seafood: Choice of pan-fried or in soup, featuring a variety of seafood.

Rice noodles available pan-fried or in soup.

House Special Rice Noodles: Mixed toppings, choice of pan-fried or in soup.

Seafood rice noodles with choice of pan-fried or in soup.

Stir-fried thick Shanghai-style noodles with a hearty mix of seafood, typically includes shrimp and other select seafood, served in a robust sauce.

Flat rice noodles served in a soup, typically includes a variety of seafood such as shrimp and scallops, along with vegetables.

Stir-fried sliced pork and snow cabbage with sliced rice cakes, typically includes scallions and a savory sauce.

Stir-fried thick noodles with strips of pork and a selection of vegetables, embodying the essence of Shanghai cuisine.

Pan-fried crispy noodles topped with thinly sliced pork and a variety of mixed vegetables, following a traditional Guangdong style.

Minced meat simmered in a savory bean sauce, typically including vegetables, served over noodles.

Thin noodles served in a savory broth, featuring shredded pork and snow cabbage, a common ingredient in Japanese cuisine for its crisp texture and slightly sweet flavor.

Thin noodles served in a savory broth, combined with tender slices of pork and Szechuan pickled turnip, garnished with scallions and a hint of spice.

Assorted meats, seafood, and tofu simmered together, typically includes a variety of vegetables in a savory broth, served in a traditional casserole.

Pork meatballs in a savory broth, served in a traditional Japanese casserole. Options include small or large sizes.