Peter Chang Menu

Choice of steamed or pan-fried dumplings served with spicy garlic sauce and shacha sauce on the side.

Hot. Six wontons stuffed with pork and shrimp served in a hot chili oil sauce.

Hot, vegetarian. Thin wheat noodle with chili oil and sesame sauce topped with tofu and scallions.

Hot, vegetarian. A Hubei delicacy, thin wheat noodles served with scallion, pickled vegetables and cilantro in a hot sesame sauce.

Comes with 6 Dumplings. Choice of steamed or pan fried dumplings. Served with spicy garlic sauce and Shacha sauce on the side.

Vegetarian. Four crispy rolls stuffed with cabbage, green beans, carrots, and onions.

Hot. Thinly sliced beef served chilled with hot and numbing chili oil, vinegar, bean curd skin, and cilantro.

Vegetarian. A "balloon" of steam-filled fried bread with scallion, served with mild curry sauce on the side.

Vegetarian. Diced cucumber served in a green mustard garlic dressing.

Hot, vegetarian. Shredded tofu skin served chilled with cilantro in a hot and numbing sauce.

Hot. Pieces of lightly crisped chicken stir-fried with dried Szechuan chili peppers and Szechuan peppercorn.

Hot. Deep-fried pork belly seasoned with szechuan spices, cilantro, and scallions.

Hot, vegetarian. Deep-fried eggplant fries seasoned with cilantro, scallions, szechuan spices and dried chili peppers.

Minced chicken seasoned with hoisin sauce, onions, and scallions, served with four pieces of iceberg lettuce on the side.

Tender pork baby ribs topped w. sweet sauce

Serves two to four people. A large herbal soup containing short ribs on the bone and mushrooms.

Vegetarian. Light vegetable soup with tofu, asparagus, mushrooms, egg white, and carrots.

Hot. Slices of flank steak served with bok choy, beech mushrooms and vermicelli noodles in a very spicy broth.

Hot. Large shrimp seasoned with a confetti of red pickled chili peppers served over a bed of thin noodles and sliced zucchini.

Homemade fish cakes with vermicelli noodles cooked in a savory broth.

Whole sea bass deep-fried and served with pine nuts in a sweet and sour sauce.

Serves three to five. A Chinese delicacy. Roasted duck characterized by its thin, crispy skin and tender meat, provided with cucumbers, scallions, hoisin sauce, rose petal garlic sauce and twenty steamed pancakes. Served as a precursor to the main course.

Sliced boneless lamb leg stir-fried w. cumin seasoning, chili pepper and onion

Hot. A perfect harmony of chicken, beef, shrimp and flounder fillet, seasoned with szechuan spices and served with scallions, cilantro, broccoli, and mung bean noodles.

Hot. Slices of chicken stir-fried with shredded red peppers, pickled peppers, jalapeños, and diced onions, served on a sizzling hot iron plate.

Deep-fried shredded chicken stir-fried in a sweet and sour sauce and garnished with sesame.

Hot. Diced chicken stir-fried with asparagus, red bell peppers and szechuan spices. Garnished with peanuts on top.

Hot. Sliced chicken seasoned with szechuan spices and stir-fried with leeks, celery, jalapeños, and Thai basil.

Hot. Shredded pork stir-fried with onion, scallion, red peppers, celery and wood ear mushrooms, in a spicy garlic sauce.

A traditional Chinese dish consisting of three large tenderly braised meatballs served with bok choy garnish on the side.

Hot. Sliced flank steak marinated in a lightly spiced brown sauce and stir-fried together with onions and scallions.

Hot. Sliced beef stir-fried with shredded red peppers, pickled peppers, jalapeños, and diced onions, served on a sizzling hot iron plate.

Sliced beef and soft tofu prepared in a spicy Szechuan sauce & served in a simmering hot stone pot

Hot. Sliced flounder, cabbage, leek in hot chili oil.

Hot. Bite-sized flounder fillet with bean sprouts prepared in a spicy szechuan sauce and served in a simmering hot stone pot.

Hot. Large shrimp seasoned with szechuan spices and stir-fried with leeks, celery, jalapeños, and Thai basil.

Hot, vegetarian. A reimagining of a classic dish. Thinly sliced eggplant sautéed in a lightly spiced garlic sauce.

Hot, vegetarian. Cabbage stir-fried in a savory sauce and served on a sizzling hot iron plate.

Vegetarian.

Hot, vegetarian. A classic Chinese dish consisting of cubes of soft tofu served in a spicy szechuan sauce.

Vegetarian. A light, healthy dish consisting of bok choy stir-fried with sheets of tofu skin, ginger, and garlic.

Vegetarian. Stir-fried jasmine rice with eggs and scallions.

Stir-fried chow fun w. beef

Classic noodle dish stir-fried with scallions and shrimp in a dry curry sauce.

Our homemade sesame seed chili oil

Hot.

Hot.

Hot.

Hot, vegetarian.

Hot.

Vegetarian.

Large shrimp stir-fried with asparagus, broccoli, carrots, mushrooms, and snow peas in an ivory sauce seasoned with ginger and garlic.

Choice of steamed or pan-fried dumplings served with spicy garlic sauce and shacha sauce on the side.

Classic dim sum infused with chicken broth inside.

Vegetarian. Four crispy rolls stuffed with cabbage, green beans, carrots, and onions.

Vegetarian. A "balloon" of steam-filled fried bread with scallion, served with mild curry sauce on the side.

Hot, vegetarian. Thin wheat noodle with chili oil and sesame sauce topped with tofu and scallions.

Hot, vegetarian. A Hubei delicacy, thin wheat noodles served with scallion, pickled vegetables and cilantro in a hot sesame sauce.

Hot. Thinly sliced beef served chilled with hot and numbing chili oil, vinegar, bean curd skin, and cilantro.

Hot, vegetarian. Shredded tofu skin served chilled with cilantro in a hot and numbing sauce.

Vegetarian. Diced cucumber served in a green mustard garlic dressing.

Minced chicken seasoned with hoisin sauce, onions, and scallions, served with four pieces of iceberg lettuce on the side.

Hot. Deep-fried pork belly seasoned with szechuan spices, cilantro, and scallions.

Hot, vegetarian. Deep-fried eggplant fries seasoned with cilantro, scallions, szechuan spices and dried chili peppers.

Hot. Lightly breaded, bite-sized flounder fillet seasoned with cumin, szechuan peppercorn, cilantro, and scallions.

Tender pork baby ribs topped w. sweet sauce

Serves two to four people. A large herbal soup containing short ribs on the bone and mushrooms.

vegetarian. Light vegetable soup with tofu, asparagus, mushrooms, egg white, and carrots.

A Chinese delicacy. Roasted duck characterized by its thin, crispy skin and tender meat, provided with cucumbers, scallions, hoisin sauce, rose petal garlic sauce and ten pieces steamed pancakes. Served as a precursor to the main course.

Hot.

Whole sea bass deep-fried and served in a sweet vinegar sauce.

Hot,. Large shrimp seasoned with a confetti of red pickled chili peppers served over a bed of thin noodles and sliced zucchini.

Homemade fish cakes with vermicelli noodles cooked in a savory broth.

Serves three to five. A Chinese delicacy. Roasted duck characterized by its thin, crispy skin and tender meat, provided with cucumbers, scallions, hoisin sauce, rose petal garlic sauce and twenty steamed pancakes. Served as a precursor to the main course.

Hot. Sliced boneless lamb leg stir-fried w. Szechuan chili pepper & onion

Hot. A perfect harmony of chicken, beef, shrimp and flounder fillet, seasoned with szechuan spices and served with scallions, cilantro, broccoli, and mung bean noodles.

Hot. Slices of chicken stir-fried with shredded red peppers, pickled peppers, jalapeños, and diced onions, served on a sizzling hot iron plate.

Deep-fried shredded chicken stir-fried in a sweet and sour sauce and garnished with sesame.

Hot. Diced chicken stir-fried with asparagus, red bell peppers and szechuan spices. Garnished with peanuts on top.

Hot. Sliced chicken seasoned with szechuan spices and stir-fried with leeks, celery, jalapeños, and Thai basil.

Hot. Shredded pork stir-fried with onion, scallion, red peppers, celery and wood ear mushrooms, in a spicy garlic sauce.

A traditional Chinese dish consisting of three large tenderly braised meatballs served with bok choy garnish on the side.

Hot. Sliced beef stir-fried with shredded red peppers, pickled peppers, jalapeños, and diced onions, served on a sizzling hot iron plate.

Hot. Sliced beef and soft tofu prepared in spicy Szechuan sauce & served in a simmering hot stone pot

Hot. Sliced beef seasoned with black pepper and a homemade Worcestershire sauce, served with onion and red bell peppers.

Large shrimp stir-fried with asparagus, broccoli, carrots, mushrooms, and snow peas in an ivory sauce seasoned with ginger and garlic.

Hot. Bite-sized flounder fillet with bean sprouts prepared in a spicy szechuan sauce and served in a simmering hot stone pot.

Hot. Large shrimp seasoned with szechuan spices and stir-fried with leeks, celery, jalapeños, and Thai basil.

Hot, vegetarian. Cabbage stir-fried in a savory sauce and served on a sizzling hot iron plate.

Hot, vegetarian. A reimagining of a classic dish. Thinly sliced eggplant sautéed in a lightly spiced garlic sauce.

Vegetarian.

Hot, vegetarian. A classic Chinese dish consisting of cubes of soft tofu served in a spicy szechuan sauce.

Vegetarian. A light, healthy dish consisting of bok choy stir-fried with sheets of tofu skin, ginger, and garlic.

Vegetarian. Stir-fried jasmine rice with eggs and scallions.

Classic noodle dish stir-fried with scallions and shrimp in a dry curry sauce.