Panda House Restaurant Menu

Chicken, beef, shrimp.

Super Spicy.

Spicy.

Fried noodles with choice of chicken, beef, pork, shrimp, or vegetables.

Crispy chicken bites tossed in a tangy orange sauce, mixed with bell peppers and onions.

Spicy.

Spicy.

Super Spicy.

Pan-fried flatbread infused with chopped green onions, offering a savory taste.

Super Spicy.

Very Spicy.

Tender fish fillets in a rich, spicy Szechuan-style sauce, garnished with chopped scallions and dried chili peppers.

Sliced pork belly sautéed with cabbage, green peppers, and mushrooms in a spicy house special sauce.

Cold chopped chicken typically served with a spicy sauce made from chili peppers and aromatic spices.

Pork blood, shiitake mushrooms, and pork intestines in a spicy chili oil sauce.

Stir-fried pork kidney with green chili peppers and hot sauce.

Sliced squid stir-fried with green chili peppers and hot sauce.

Sliced fish fillet and soft tofu in a house-made spicy sauce, typically featuring Sichuan-style flavors.

Twice-cooked fish fillet with hot peppers, typically prepared in Sichuan style spicy sauce with leeks and green chili peppers.

Lightly fried shrimp with hot peppers and onions in a savory sauce.

Crispy chicken cubes stir-fried with spicy dried red peppers and peppercorns.

Stir-fried pork intestine with hot peppers, typically featuring spicy chili and aromatic seasonings.

Lightly fried pork ribs wok-tossed in a pepper salt seasoning.

Lightly fried pork ribs seasoned with garlic salt.

Fish with preserved vegetables in an earthen pot typically includes sliced fish filet, preserved mustard greens, ginger, and pickled chili, all stewed in a traditional clay pot.

Fried cured pork stir-fried with dry bamboo shoots, typically includes a savory blend of spices and seasonings.

Pork stomach stir-fried with dry bamboo shoots, typically seasoned with Chinese spices.

Deep-fried squid, sautéed with salt, pepper, and jalapeños. Spicy.

Stir-fried vegetables typically including broccoli, snow peas, bamboo shoots, baby corn, and mushrooms in a spicy Szechuan sauce.

Tender frog legs typically seasoned with a blend of spices and deep-fried for a crispy texture.

Tender frog legs, typically cooked with a blend of spices and special sauce, offering a unique and exotic flavor experience.

Lightly fried fish fillet typically accompanied by mixed vegetables and a savory sauce.

Tender fish fillet stir-fried with green pepper sauce, typically featuring bell peppers and onions.

Shrimp sautéed with green chili in a hot sauce.

Tender frog cooked with green chili and hot sauce, typically featuring a blend of spices and aromatics to enhance the heat and flavor.

Stir-fried squid with pickled chili peppers, typically includes onions and bell peppers.

Stir-fried frog typically includes pickled chili peppers, offering a balance of heat and tangy flavors.

Stir-fried pork intestine with pickled chili pepper, typically includes celery and onion in a spicy sauce.

Stir-fried beef with pickled chili peppers, celery, and onions in a spicy sauce.

Stir-fried beef with pickled chili peppers, typically includes onions, celery, and ginger in a spicy sauce.

Stir-fried lamb with pickled chili peppers and minced garlic, offering a tangy and spicy flavor.

Typically includes sautéed pork belly, garlic, ginger, onions, and pickled chili peppers in a spicy sauce.

Stir-fried frog typically accompanied by chopped hot chili peppers, offering a spicy and aromatic experience.

Fish fillet with chopped hot chili pepper, typically includes onions, garlic, and green chilies in a spicy chili sauce.

Pork intestine stir-fried with chopped hot chili peppers, typically featuring a blend of spicy and savory flavors.

Pork kidney stir-fried with chopped hot chili peppers.

Beef stir-fried with chopped hot chili peppers, typically includes garlic and onions, creating a spicy and savory dish.

Sliced lamb stir-fried with chopped hot chili peppers, typically including onions and garlic.

Stir-fried pork kidney with pickled chili peppers, typically including onions and scallions in a spicy sauce.

Stir-fried fish fillets with pickled chili peppers, typically including garlic, onions, and a spicy chili sauce.

Boiled pork kidney typically includes dried chili pepper, peppercorn, and green onion in a hot and spicy sauce.

Boiled dry mushrooms with spicy hot sauce, typically including dried chili peppers and peppercorns.

Boiled beef, fish, chicken, lamb, kidney, or intestine with soybean sprout and napa cabbage in a spicy sauce.

Sliced beef, dried chili pepper, peppercorn, green onion, and napa cabbage in a spicy broth.

Boiled fish fillet with hot sauce typically includes napa cabbage, celery, and bean sprouts in a spicy, numbing sauce.

Stir-fried pork intestine with preserved vegetables in a savory sauce.

Stir-fried lamb with green and red peppers, onion, and scallions.

Sliced beef with mushrooms, onions, zucchini, pickled chili, and garlic sauce, served in an earthen pot. Typically includes a blend of spices for a medium level of heat.

Sliced beef in a tangy and spicy broth, typically including bamboo shoots and tofu, served in a traditional earthen pot.

Stir-fried cured pork belly with fresh leeks, offering a savory and aromatic dish inspired by traditional Chinese cuisine.

Shredded pork stir-fried with green peppers and onions in a light sauce.

Shredded pork typically sautéed with a savory Beijing brown sauce.

Shredded pork stir-fried with pickled vegetables and chili peppers.

Shredded pork stir-fried with baked tofu, green onions, and garlic in a savory sauce.

Shredded pork stir-fried with tender bamboo shoot tips in a light, savory sauce.

Stir-fried shredded pork with a mixture of preserved vegetables.

Stir-fried pork with local spices, typically includes green onions and bell peppers.

Steamed pork with broccoli, bamboo shoots, mushrooms, and carrots in a spicy Hunan-style sauce.

Stir-fried pork kidney with chili peppers and squash in Sichuan-style spicy sauce.

Stir-fried pork intestine typically includes chili, jalapeno, and onions, cooked in a Chinese wok style.

Braised pork intestine typically includes a rich brown sauce.

Fried beef with cumin, typically includes bell pepper, onion, and chili. Spicy.

Sliced beef sautéed with fresh broccoli in a light brown sauce.

Stir-fried beef slices with green onions in a savory brown sauce.

Stir-fried lamb with local spices and mixed vegetables in a savory sauce.

Sliced lamb stir-fried with cumin and onions. Spicy.

Deep-fried pork chop seasoned with salt and pepper, garnished with green onions and jalapeños.

Deep-fried pork chop with hot spicy pepper seasoning.

Sliced pork belly, first boiled, then stir-fried with leeks in a spicy sauce.

Thinly sliced cold pork, typically accompanied by a garlic chili sauce, offering a blend of savory and spicy flavors.

Chicken stir-fried with fresh broccoli in a savory brown sauce.

Deep-fried chicken balls with pineapple, bell peppers, and onions in a sweet and sour sauce.

Marinated and stir-fried chicken with green and red peppers, water chestnuts, scallions, onions, and bamboo shoots in a spicy Szechuan sauce.

Roasted fish typically seasoned with dried chili peppers and Sichuan peppercorns, inspired by Chongqing cuisine.

Steamed fish fillet paired with tofu, served with a special house-made sauce.

Stir-fried chicken typically includes assorted fresh vegetables.

Stir-fried chicken typically includes local spices and vegetables.

Deep-fried chicken pieces seasoned with salt, pepper, and typically tossed with jalapeños and onions.

Stir-fried eggs with fresh tomatoes, typically seasoned with a light sauce.

Sautéed shrimp in a spicy sauce typically including carrots, bell peppers, and onions.

Lightly battered shrimp wok-tossed with salt, pepper, crispy garlic, and spices.

Fish fillet sautéed with carrots, broccoli, water chestnuts, and zucchini in a spicy Szechuan garlic sauce.

Fish fillets paired with sweet corn in a light sauce.

Lightly battered crispy fish, wok-tossed with crispy garlic, salt, and pepper.

Stir-fried shrimp with water chestnuts, bamboo shoots, and bell peppers in a spicy Szechuan sauce.

Shrimp sautéed with bell peppers, celery, water chestnuts, and peanuts in a spicy kung pao sauce.

Lightly battered shrimp tossed in a creamy sweet sauce, topped with honey-glazed walnuts.

Deep-fried shrimp with pineapple, bell peppers, carrots, and onions in sweet and sour sauce.

Boneless duck typically stir-fried with celery, carrots, bamboo shoots, and onions in a spicy Szechuan sauce.

Half a duck typically marinated in Chinese spices and served with a spicy sauce.

Diced chicken stir-fried with peanuts, bell peppers, and dry chili peppers in a spicy Sichuan-style sauce.

Sliced chicken stir-fried with green peppers in a savory green pepper sauce.

Stir-fried beef with bell peppers, onions, and dried chili peppers.

Pork intestine in dried pot typically includes garlic bolt, onion, pepper, and celery.

Sliced lamb in a dried pot, sautéed with lotus root, potato slices, bok choy, and cauliflower in a ma-la spicy sauce.

Shrimp sautéed with mixed vegetables in a dried pot, typically featuring spicy seasoning and aromatic herbs.

Dry braised frog meat with potato slices, lotus root slices, shredded onion, and cilantro in a dried pot.

Boneless chicken pieces cooked in a dried pot with bean sprouts, bell peppers, onions, and sesame seeds.

Chicken sautéed with bell peppers, onions, and mushrooms in a black bean sauce, served on a sizzling hot plate.

Shrimp sautéed with onions, carrots, scallions, peas, and mushrooms in a special sauce, served on a sizzling hot plate.

Sliced lamb sautéed with bell peppers and onions in a black pepper sauce, served on a hot sizzling plate.

Wok-fried frog with a variety of seasonal vegetables in a savory sauce, served on a hot sizzling plate.

Sliced beef sautéed with onions and bell peppers in black pepper sauce, served on a hot sizzling plate.

Egg noodles in a savory broth, accompanied by tender slices of beef brisket, typically garnished with green onions.

Sliced lamb and noodles in a savory broth, typically includes green onions and cilantro.

Spicy.

Noodles mixed with scrambled eggs and fresh tomatoes, typically served in a comforting blend.

Noodles served with a savory blend of pickled Chinese cabbage and tender lamb slices, typically accompanied by traditional spices and herbs for added depth of flavor.

Spicy.

Fried noodles with choice of chicken, beef, pork, shrimp, or vegetables.

Very Spicy.

Diced pita bread soaked in a rich lamb soup, typically includes tender lamb pieces and a blend of traditional spices for a hearty experience.

Very Spicy.

A noodle soup combining fish, shrimp, and imitation crab meat with mixed vegetables.

Wheat noodles served in a savory broth, typically includes a simple selection of vegetables.

Thin egg noodles served in a savory broth, typically includes tofu, mushrooms, and a variety of fresh vegetables.

Chinese noodles in chicken broth with chicken, bok choy, green onion, and cilantro.

Minced pork, sesame sauce, chili oil, and scallions served over noodles. Typically includes peanuts and pickled vegetables.

A hearty soup with noodles, typically including vegetables and a savory broth, served in a casserole dish.

Noodle soup typically includes a light broth with wheat noodles, green onions, and a variety of vegetables.

Sliced beef, noodles, clear beef broth, garnished with cilantro, scallions, and daikon.

Noodles in a savory broth with shredded pork and pickled chili peppers.

Noodles in a savory broth with shredded pork and pickled chili peppers, offering a balance of tangy and mildly spicy flavors.

Noodles in a spicy and sour broth with tofu, mushrooms, bamboo shoots, and egg.

Typically includes noodles, chili oil, green onions, and various vegetables in a spicy broth.

Wontons typically filled with pork and shrimp, tossed in a spicy chili sauce, garnished with sesame seeds and scallions.

Wontons filled with pork and shrimp in a hot and sour soup typically featuring a balance of spicy and tangy flavors.

Light broth with delicate pork and shrimp wontons, garnished with green onions.

Rice noodles stir-fried with chives, coriander, tomato, pickled vegetables, shredded onion, and cabbage leaves.

Stir-fried rice with your choice of beef, chicken, or pork, typically includes eggs, peas, carrots, and green onions.

Stir-fried noodles with your choice of beef, chicken, or pork, typically including cabbage, celery, onions, and scallions.

Stir-fried noodles with a mix of meats, seafood, and vegetables.

Stir-fried noodles or rice with shrimp, typically including mixed vegetables like cabbage, onions, and bean sprouts.

Stir-fried rice or chow mein with mixed vegetables like cabbage, carrots, bean sprouts, broccoli, and onions.

Pan-fried dumplings typically filled with pork and Chinese cabbage.

Flatbread folded with oil and minced scallions.

Very Spicy.

Spicy.

Very Spicy.

Spicy.

Spicy.

Spicy.

Super Spicy.

Super Spicy.

Fried fish fillet served with a tangy mix of pickled vegetables, typically including mustard greens and chili peppers.

Steamed fish fillet typically includes ginger and scallion, served in a light soy sauce.

Very Spicy.

Super Spicy.

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

Scrambled eggs stir-fried with tender shrimp, typically includes scallions for added flavor.

Assorted seafood and tofu simmered with vegetables, typically includes a savory sauce, served in a traditional pot.

Diced chicken stir-fried with vegetables such as zucchini, celery, and carrots in a spicy 'kung pao' sauce, traditionally garnished with roasted peanuts.

Super Spicy.

Spicy.

Battered chicken coated in a sweet and savory sesame sauce, garnished with sesame seeds.

Crispy chicken bites tossed in a tangy orange sauce, mixed with bell peppers and onions.

Very Spicy.

Diced chicken stir-fried with cashew nuts, carrots, celery, and water chestnuts in a savory brown sauce.

Super Spicy.

Super Spicy.

Broccoli paired with choice of beef, chicken, or shrimp, served à la carte.

Spicy.

Shredded pork stir-fried and coated in a tangy sweet and sour sauce, typically accompanied by pineapple, onions, and bell peppers.

Very Spicy.

Shredded pork stir-fried with slices of dry tofu, typically including scallions and a savory sauce.

Shredded pork stir-fried with pickled cabbage, typically includes a savory sauce.

Very Spicy.

Stir-fried meat with cabbage typically includes slices of meat sautéed with cabbage in a savory sauce.

Very Spicy.

Ground pork stir-fried with garlic and ginger, typically includes a mix of aromatic spices.

Dried or scallion meat, fried to a crisp.

Spareribs prepared with a generous amount of garlic, typically resulting in a rich and aromatic flavor.

Very Spicy.

Deep-fried pork hock tossed with a tangy sweet and sour sauce, typically includes pineapples, onions, and bell peppers.

Marinated pork hock, tenderly prepared and infused with a blend of traditional spices and seasonings.

Very Spicy.

Super Spicy.

Pork kidney stir-fried with a blend of spices and vegetables, typically including onions and bell peppers, in a savory sauce.

Tender braised pork paired with preserved vegetables, garnished with chopped green onions.

Tender beef or lamb stir-fried with crisp green onions.

Super Spicy.

Super Spicy.

Spicy.

Super Spicy.

Super Spicy.

Spicy.

Spicy.

Very Spicy.

Tender slices of beef scrambled with eggs, typically cooked together to create a savory blend.

Super Spicy.

Super Spicy.

Cured duck, prepared in a special Szechuan style, typically includes a mix of spices and vegetables, presenting a unique and spicy flavor profile.

Sliced chicken stir-fried with green pepper in a savory sauce.

Super Spicy.

Super Spicy.

Spare ribs cooked in a clay pot, typically includes traditional Chinese ingredients and seasonings for a rich flavor.

Sliced beef with mushrooms, onions, and zucchini in a garlic sauce, served in a traditional clay pot.

Sliced lamb cooked in a traditional clay pot, typically accompanied by a selection of vegetables.

A medley of selected vegetables cooked and served in a traditional clay pot, typically includes tofu and a variety of Chinese mushrooms.

Pork hoop and beans slowly cooked in a traditional clay pot, typically includes a savory sauce and various Chinese herbs.

Pork meatballs, quail eggs, cabbage, mushroom, gluten, and bean vermicelli, typically combined with baby bok choy in a savory sauce, served in a traditional clay pot.

Spicy.

Spicy.

Spicy.

Spicy.

Spicy.

Spicy.

Spicy.

Spicy.

Spicy.

Spicy.

Spicy.

Spicy.

Spicy.

String beans stir-fried with garlic and possibly other common Chinese seasonings, offering a simple yet traditional taste.

Spicy.

Sautéed Chinese bai-chai typically includes fresh bai-chai greens, stir-fried quickly to retain their crispness and natural flavors, often complemented with garlic.

Eggs gently scrambled with ripe tomatoes, often seasoned with a touch of green onions and garlic for a simple, yet classic dish.

Stir-fried mixed vegetables combine a medley of fresh vegetables quickly cooked in a wok, often including broccoli, carrots, mushrooms, and baby corn in a savory sauce.

Cabbage stir-fried with a savory blend of sauces, often including soy and hints of garlic.

Cabbage stir-fried with a hint of vinegar, typically following traditional Chinese methods.

Stir-fried cabbage with a blend of vinegar and chili for a spicy and sour taste.

Broccoli, snow peas, mushrooms, green peppers, carrots, and bok choy sautéed in a brown sauce.

Deep-fried tofu stir-fried with mixed vegetables in a savory brown sauce.

Deep-fried tofu with bamboo shoots, black mushrooms, and green onions in a savory brown sauce.

Stir-fried string beans typically seasoned with a special chef's sauce.

Baby bok choy sautéed with light garlic sauce.

Roasted green chili peppers typically include a blend of spices, offering a hot and spicy flavor.

Preserved vegetables and potatoes stir-fried with a blend of traditional Chinese seasonings.

Thinly sliced potatoes and green peppers, stir-fried with garlic.

Sliced potatoes sautéed in a tangy sour sauce.

Baked bean curd with Chinese celery, typically prepared with firm tofu and sautéed Chinese celery in a light sauce.

Eggplant sautéed in a savory brown sauce, typically includes a blend of soy sauce, garlic, and ginger.

Green chive and sliced dry bean curd stir-fried, typically includes a savory sauce.

Spicy.

Mixed vegetables and tofu simmered together in a clear, savory broth.

Crispy pork and vermicelli in a savory broth, typically includes spring onions and select vegetables.

White rice stir-fried with eggs, typically includes peas and carrots for a simple, yet classic dish.

Home style fried rice combines eggs, shrimp, beef, chicken, pork, and mixed vegetables, all stir-fried together with rice.

Yang Chow fried rice typically includes stir-fried rice with shrimp, BBQ pork, eggs, and a mix of vegetables such as peas and carrots.

Chicken, beef, shrimp.

Wok-fried rice combined with a colorful array of vegetables such as peas, carrots, broccoli, and mushrooms.

A bowl of steamed white rice, prepared simply to complement a variety of dishes.

Hot and sour soup typically made with tofu, mushrooms, bamboo shoots, and pork, balanced with vinegar and chili paste for a combination of hot and sour flavors.

Fresh tomatoes typically combined with thinly sliced fish fillets in a savory broth, often enhanced with Chinese spices.

Tomato and scrambled eggs in a savory broth, typically featuring seasonal greens.

Vermicelli soup with preserved vegetables, typically includes a mix of pickled greens.

Tofu and mixed vegetables in a light broth.

Sour cabbage and vermicelli soup often includes sour cabbage, vermicelli noodles, and a blend of traditional spices in a clear broth.

Pork hock and beans simmered together to create a hearty soup.

Pan-fried dumplings filled with seasoned pork and vegetables, served with a tangy soy dipping sauce.

Sticky rice ball typically includes a sweet or savory filling, wrapped in glutinous rice, forming a chewy and sticky texture.

Deep-fried sticky rice balls coated in a rich brown sugar sauce, offering a delightful contrast of textures.