Peking Cuisine Menu

Complimentary with 10 Tortillas, Scallion, Peking Sauce and Soup.

Golden fried wontons filled with a creamy blend of cheese and crab, offering a crispy exterior and a savory interior. Six pieces per serving.

Hot and spicy.

Hot and spicy.

Egg rolls filled with a mixture of cabbage and pork, wrapped in a crispy wonton skin.

Hot and spicy.

Duck marinated in traditional Chinese spices, steamed to infuse flavors, then deep-fried to achieve a crispy texture.

Shredded pork combined with dry tofu and crisp celery, offering a balanced texture and savory taste.

Crispy golden dumplings filled with seasoned pork and vegetables, served with a side of soy dipping sauce.

Eight pieces of dumplings, steamed and filled with a mixture of ground pork and finely chopped vegetables, encased in a thin dough wrapper.

Soft, fluffy buns traditionally steamed, filled with a savory mix typically including pork and select seasonings, served in a set of six.

Pan-fried baozi, traditionally filled with a savory blend of minced meat and finely chopped vegetables, enclosed in a soft, fluffy bun dough. Served in a set of six.

Steamed rolls, typically including a mix of vegetables and possibly meat, wrapped in a soft, thin dough.

Pan-fried turnip cake typically includes grated turnip mixed with bits of green onion, occasionally complemented by dried shrimp and Chinese sausage for added texture and flavor.

A savory pastry filled with a mixture of minced meat and aromatic spices, typically pan-fried to achieve a crispy exterior.

Golden fried wontons filled with a creamy blend of cheese and crab, offering a crispy exterior and a savory interior. Six pieces per serving.

Pan-fried chives cakes, consisting of a savory blend of chives encased in a crisp outer layer. Each order includes two cakes.

Sweet.

Sweet.

Sweet.

Sweet.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Pig shank seasoned with a blend of five spices, typically served cold and sliced.

Hot and spicy.

Smoked fish glazed with honey, typically served cold and may include subtle hints of garlic and chili.

Silken tofu topped with slices of century egg, typically garnished with scallions and a light soy sauce dressing.

Seaweed seasoned with minced garlic, typically dressed in a light vinegar and sesame oil dressing.

Cold dark agaric mixed with fresh vegetables, typically dressed in a light, savory sauce.

Hot and spicy.

Hot and spicy.

Shredded cabbage dressed in a tangy sweet and sour sauce, often complemented with hints of garlic and ginger.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Tender beef and soft tofu simmered together, typically includes a variety of Chinese vegetables in a savory broth.

Seafood corn soup typically includes a blend of mixed seafood and sweet corn in a savory broth.

Tofu and vegetable soup typically includes a variety of mixed vegetables and soft tofu simmered in a clear, savory broth.

Beaten eggs gently swirled into a savory broth, typically includes fresh spinach.

Hot and spicy.

Lightly beaten eggs poured into a simmering chicken broth, creating delicate egg strands.

Pork wontons served in a clear broth, typically includes vegetables and scallions.

Duck bone and cabbage simmered together, typically includes green onions and a clear, savory broth.

A comforting broth combining tomatoes and gently whisked eggs, often accompanied by seasonal greens.

Hot and spicy.

Mustard greens and noodles served in a traditional Chinese broth, typically includes a variety of complementary vegetables.

Noodles served with a savory Peking sauce, typically including a blend of soy sauce, hoisin sauce, and finely chopped vegetables.

Pan-fried noodles served with a hearty, thick gravy typically including a mix of meats, seafood, and vegetables.

Hot and spicy.

Hot and spicy.

Stir-fried soft egg noodles with shrimp, typically includes a mix of Chinese vegetables such as bean sprouts, carrots, and cabbage, all tossed in a mild soy sauce.

Lo mein noodles stir-fried with beef, typically includes cabbage, carrots, onions, and bean sprouts, all tossed in a savory sauce.

Chicken lo mein consists of stir-fried lo mein noodles, chicken, and commonly includes vegetables such as bean sprouts, onions, and carrots, all tossed in a savory sauce.

Stir-fried egg noodles with pork, typically includes cabbage, carrots, onions, and bean sprouts.

Soft wheat noodles stir-fried with a medley of vegetables such as broccoli, carrots, cabbage, and bean sprouts in a traditional brown sauce.

Stir-fried rice with shrimp, eggs, peas, carrots, and onions.

Stir-fried rice with tender beef, scrambled egg, peas, carrots, and green onions, seasoned with soy sauce.

Stir-fried rice with pork, eggs, peas, and carrots, typically includes onions and bean sprouts.

Stir-fried rice with a hearty blend of seasonal vegetables and scrambled eggs, offering a variety of textures and flavors.

Hot tea, freshly steeped, offering a comforting and traditional beverage experience.

Freshly brewed tea served chilled, offering a refreshing experience.

Duck marinated in traditional Chinese spices, steamed to infuse flavors, then deep-fried to achieve a crispy texture.

Hot and spicy.

Hot and spicy.

Hot and spicy. Red pepper.

Shredded chicken sautéed with cabbage, eggs, bamboo shoots, and mushrooms, typically includes a side of thin pancakes for wrapping.

Sautéed chicken accompanied by a rich and savory Peking sauce, often paired with a variety of vegetables.

Hot and spicy.

Chicken, typically stir-fried and combined with a savory bean sauce, often includes vegetables such as onions and green peppers.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Sliced chicken breast sautéed with mushrooms, snow peas, and other vegetables, typically served in a light white sauce.

Sliced chicken stir-fried with fresh broccoli, typically served in a savory brown sauce.

Battered chicken balls, typically served with a mix of pineapple, bell peppers, and onions in a classic sweet and sour sauce.

Hot and spicy.

Hot and spicy.

Tender chicken lightly coated and fried, then tossed in a savory sesame sauce and sprinkled with sesame seeds.

Chicken wings cooked with soy sauce, sesame oil, and rice wine, served in a hot pot, typically includes basil.

Sliced beef and mushrooms served in a savory broth, traditionally prepared in a hot pot.

Hot and spicy.

Sautéed lamb with cilantro typically includes tender slices of lamb sautéed with fresh cilantro, often accompanied by a hint of chili for a mild to medium spice level.

Tender slices of beef stir-fried with onions and bell peppers, served in a robust black pepper sauce on a sizzling hot plate.

Stewed beef tendon typically includes tender beef tendon slowly cooked in a savory broth, often accompanied by traditional Chinese spices.

Sliced beef tripe stir-fried with fresh cilantro, typically includes a savory sauce.

Hot and spicy.

Hot and spicy.

Sliced beef stir-fried with scallions, typically includes a savory brown sauce.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Bean chutes sautéed with fresh garlic, typically includes a light, savory sauce to enhance the flavors.

Crispy tofu coated in a sweet and sour sauce, typically includes bell peppers, onions, and pineapple for a mix of tangy and sweet flavors.

Hot and spicy.

Tofu with mushrooms typically includes soft tofu and a variety of mushrooms, sautéed together in a savory brown sauce.

Mustard greens and dried tofu stir-fried together, typically includes garlic and ginger for added flavor.

Sweet corn and pine nuts sautéed with a medley of carrots and peas, typically prepared with a hint of sesame oil.

Hot and spicy.

Green beans stir-fried with garlic, often accompanied by a hint of soy sauce for added flavor.

Bitter melon stir-fried with fresh garlic, following traditional Chinese cooking techniques.

Bitter melon and egg stir-fried together, often accompanied by a blend of traditional Chinese seasonings.

Hot and spicy.

Bitter melon stir-fried with garlic and other common Chinese vegetables, offering a unique, mildly bitter flavor.

Hot and spicy.

Sour cabbage stir-fried with a blend of tangy sauces, often including vinegar to enhance its sour profile.

Hot and spicy.

Broccoli stir-fried with fresh garlic, typically includes a savory sauce.

Fresh spinach stir-fried with minced garlic, following a traditional Chinese cooking technique.

Fresh spinach stir-fried with a hint of garlic, following a traditional Chinese cooking technique.

A medley of seasonal vegetables, including broccoli, carrots, mushrooms, and bok choy, quickly stir-fried to retain their crispness and flavor.

Sauteed tomatoes and eggs, typically includes green onions and garlic, cooked together in a light sauce.

Hot and spicy.

Fresh lettuce stir-fried and coated in a savory oyster sauce.

Eggs gently scrambled with fresh scallions, a simple yet classic dish.

Sliced pork initially boiled then stir-fried with cabbage and green onions, coated in a rich Peking sauce.

Hot and spicy.

Tender pork belly slowly stewed in a homemade sweet soy sauce, typically includes aromatic spices.

Hot and spicy.

Hot and spicy.

Ground pork stir-fried with green beans and typically includes onions.

Hot and spicy.

Hot and spicy.

Shredded pork sautéed with a special Peking sauce, often accompanied by bamboo shoots and scallions.

Hot and spicy.

Shredded pork sautéed with a blend of vegetables and egg, typically includes mushrooms and bamboo shoots, wrapped in thin Chinese pancakes with a side of hoisin sauce.

Shredded pork stir-fried with slices of dry tofu, typically includes green onions in a savory sauce.

Hot and spicy.

Sliced pork and tripe stir-fried with cilantro, typically includes a blend of spices in a light savory sauce.

Sliced pork tripe and scallions, stir-fried, typically includes a savory sauce.

Hot and spicy.

Hot and spicy.

Stewed pork intestine typically includes slowly cooked pork intestine in a savory broth, often accompanied by a blend of traditional Chinese spices and vegetables.

Hot and spicy.

Tender pork stewed with clear noodles, often accompanied by a selection of vegetables in a savory broth.

Tender pork front hock braised with traditional Chinese seasonings, typically includes soy sauce and a blend of spices for a rich flavor.

Pork ribs are deep-fried and then tossed with a tangy sweet and sour sauce, typically accompanied by bell peppers and pineapple.

Hot and spicy.

Stir-fried lapi (bean jelly noodles) with shredded pork, typically includes a mix of vegetables and is sautéed in a savory sauce.

Shredded pork sautéed with dry tofu and celery, typically includes a savory sauce.

Hot and Spicy.

Shrimp stir-fried with a medley of vegetables such as broccoli, carrots, baby corn, and cabbage in a light sauce.

Battered shrimp, deep-fried and tossed with pineapple, carrots, bell peppers, and onions in a tangy sweet and sour sauce.

Shrimp sautéed with beaten eggs, often accompanied by green onions and seasoned with a light sauce.

Shrimp sautéed with a blend of traditional Chinese spices and sauces, typically featuring a mix of vegetables.

Hot and Spicy.

Hot and Spicy.

Hot and Spicy.

Shrimp and chicken sautéed with vegetables, typically including bamboo shoots and mushrooms, served over a sizzling golden rice crust.

Shrimp sautéed with a selection of vegetables, typically including mushrooms and bamboo shoots, served over a bed of crispy, sizzling rice.

Salt-baked fish fillets, typically including a light seasoning of salt, and baked to retain moisture and tenderness.

Hot and Spicy.

Hot and Spicy.

Crispy fish fillets, deep-fried and coated in a tangy sweet and sour sauce, often accompanied by onions and bell peppers.

Sliced fish fillets stir-fried with a medley of vegetables, typically served in a light and savory sauce.

Hot and Spicy.

Hot and Spicy.

Hot and Spicy.

Hot and Spicy.

Whole fish fried and served with a unique, special sauce, typically featuring a blend of traditional Chinese flavors.

Hot and Spicy.

Squid seasoned with salt and baked, typically includes a blend of spices for added flavor.

Sea cucumber and beef tendon, cooked together in a traditional sauce, offering a unique texture combination.

Sea cucumber stewed in a savory sauce, typically includes shiitake mushrooms and select Chinese vegetables for a rich, umami flavor.

Hot and Spicy.

Sea bass, pan-fried to a golden crisp, typically includes a light seasoning to enhance its natural flavors.

Sea bass baked with a crust of salt, typically yielding a moist and tender interior.

Steamed sea bass, typically garnished with ginger, scallions, and a light soy sauce, capturing the fish's natural essence.