Shu Ge Menu

Spicy.

Spicy General Tso's chicken served with choice of white or fried rice. Includes either an egg roll or two crab rangoons as a side.

Boneless chicken thighs served with a house special chili oil, garnished with peanuts, sesame seeds, scallions, chili, vinegar, and cilantro.

Imitation crab and cream cheese wrapped in a wonton wrapper, deep-fried until crispy. Served in a set of four.

Three cups chicken, a traditional Taiwanese dish, combines chicken with basil, garlic, and a savory sauce of sesame oil, soy sauce, and rice wine, typically garnished with green onion.

Wok-tossed jasmine rice with smoked pork belly, typically includes egg, peas, carrots, and garnished with green onions.

Steamed dumplings filled with a blend of seasoned pork and possibly mixed vegetables, served in a set of eight pieces.

Spicy.

Spicy.

White radish and tender spare ribs simmered in a clear, aromatic broth, typically complemented with slices of ginger and garnished with fresh scallions.

Yangzhou fried rice typically includes shrimp, pork, eggs, peas, carrots, and onions, stir-fried with white rice.

Steamed dumplings filled with a blend of seasoned pork and possibly mixed vegetables, served in a set of eight pieces.

Sliced beef shank served with a spicy chili sauce, often garnished with sesame seeds and scallions for added flavor.

Spicy.

Spicy.

Crisp cucumbers dressed in a light, savory sauce with hints of garlic and sesame, embodying a refreshing taste.

Spicy.

Spicy.

Pan-fried dumplings, traditionally filled with a savory mixture of pork and vegetables, wrapped in a thin dough and cooked to a golden crisp.

Crispy wraps filled with a mix of vegetables and meat, traditionally served in pairs.

String beans tossed with a ginger-infused sauce, following a traditional Chinese preparation method.

Tender chicken seasoned with Sichuan peppercorns and chili, offering a balance of numbing and spicy flavors, typically served cold.

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Spicy.

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Spicy.

Handmade wontons, typically filled with pork, served in a light and clear broth, garnished with delicate greens.

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Spicy.

Spicy.

Spicy.

Imitation crab and cream cheese wrapped in a wonton wrapper, deep-fried until crispy. Served in a set of four.

Spicy.

Spicy.

Spicy.

Deep-fried chicken, seasoned with salt, and offering a crisp texture, typically accompanied by basil, onions, and carrots.

Spicy.

Three cups chicken, a traditional Taiwanese dish, combines chicken with basil, garlic, and a savory sauce of sesame oil, soy sauce, and rice wine, typically garnished with green onion.

Minced chicken stir-fried with a unique chef's special sauce, typically including tender shoots of rice (米芽菜).

Chicken and mushrooms are stewed together, typically in a clear broth, offering a simple yet savory dish.

Half duck, deep-fried and served with a chef's special sauce, typically includes a mix of Chinese spices.

Spicy.

Spicy.

Stir-fried diced chicken with pepper, onion, and water chestnut, prepared in a savory sauce.

Spicy.

Xinjiang style chicken flat noodle is a hearty dish combining bone-in chicken, potatoes, and wide flat noodles, stewed with a blend of spices including cumin and chili, offering a bold and spicy flavor profile.

Spicy.

Tender spare ribs coated in a sweet and tangy sauce, garnished with sesame seeds and served with fresh broccoli florets.

Spare ribs cooked with a savory black bean sauce, typically includes bell peppers and onions.

Spicy.

Spicy.

Spicy.

Spicy.

Pork intestine cooked with sour pickles, typically includes a mix of spices to enhance the tangy flavor.

Spicy.

Shredded pork and string beans stir-fried with garlic, typically in a savory brown sauce.

Deep-fried pork spare ribs, seasoned with salt, pepper, and typically includes garlic, green onions, and hot peppers for a savory bite.

Shredded pork stir-fried with dried bean curd, typically includes celery and onions in a savory brown sauce.

Pork intestine and blood cubes simmered in a rich, spicy chili broth, a traditional Chinese delicacy known for its bold flavors.

Spicy.

Spicy.

Spicy.

Pork intestine prepared in a unique Shuge style, accompanied by a chef's special sauce, typically includes select seasonings to enhance the dish's flavor profile.

Large pork meatballs, typically includes baby bok choy and vermicelli, simmered in a savory broth, served in a traditional casserole dish.

Shredded pork stir-fried with strips of green pepper, typically accompanied by onions and a light sauce.

Lightly fried eggplant and ground pork stewed together, typically includes green onions and a savory brown sauce, served in a traditional casserole.

Steamed pork belly, tenderly cooked and infused with the flavors of traditional Sichuan spices, typically presented in a savory sauce.

Stir-fried pork slices with cucumber and wood ear mushrooms, typically includes a savory sauce.

Sliced pork and green onions, stir-fried and coated in a savory Peking sauce, typically includes hints of garlic and ginger.

Pig feet seasoned with salt and pepper, typically deep-fried to achieve a crispy exterior while maintaining a tender interior, often accompanied by aromatic spices.

Pig hock prepared in a Shu Ge style, typically featuring a fragrant and spicy chef's special sauce, often accompanied by traditional Chinese seasonings and herbs.

Shredded pork stir-fried with red pepper, typically includes garlic and onions in a light sauce.

Spicy.

Sliced pork and Chinese cabbage, typically stir-fried and seasoned with a blend of spices for a savory taste.

Spicy.

Spicy.

Sliced lamb stir-fried with scallions, typically featuring a blend of ginger and garlic for a savory taste.

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

Spicy.

Shredded beef stir-fried with Chinese pickle peppers, typically includes a savory blend of spices and herbs.

Shredded beef stir-fried with bamboo shoots, typically includes a savory sauce to complement the tender meat and crisp bamboo texture.

Spicy.

Sliced lamb stir-fried with ginger and snow peas, often accompanied by a savory sauce.

Sliced lamb stir-fried with cumin seeds and a mix of onions and bell peppers, seasoned with a blend of spices.

Spicy.

Sliced beef stir-fried with shredded dried bean curd in a savory sauce, typically includes hints of garlic and ginger.

Sliced beef stir-fried with onions and bell peppers, coated in a savory black pepper sauce.

Tender slices of fatty beef, enoki mushrooms, and pickles in a sour broth, embodying a harmonious blend of tangy and savory flavors.

Deep-fried fish fillet seasoned with a blend of spices and dry chili, offering a spicy kick.

Spicy.

Steamed shrimp, typically served with their shells, lightly seasoned to enhance their natural flavors.

Shrimp sautéed with a rich, creamy sauce, typically including salted egg yolk for a distinctive taste.

Shrimp and silken tofu prepared in a delicate white sauce, often accompanied by peas and carrots.

Tender fish fillet and rice noodle served in a tangy sour pickle soup, a harmonious blend of flavors.

Spicy.

Deep-fried fish pieces coated in a tangy sweet and sour sauce, typically includes bell peppers and pineapples.

Whole fish fried and served with a spicy and tangy chopped pepper sauce, typically includes a mix of red and green peppers.

Steamed whole bass, typically prepared with ginger and scallions, finished with a light soy sauce to enhance its natural flavors.

Spicy.

Whole shrimp with shell, seasoned with salt and pepper, typically stir-fried to achieve a crispy texture.

Spicy.

Lightly battered squid, seasoned with salt and pepper, and fried until crispy, typically includes a hint of chili for a mild spicy touch.

Sliced fish stir-fried with a variety of Chinese vegetables, typically including bok choy, carrots, and mushrooms.

Diced fish stir-fried with Chinese sprouts, offering a simple yet delightful combination of textures and flavors.

Pan-fried fish, typically served with a home-style sweet and sour sauce, often accompanied by onions and peppers.

Lightly battered fish fillets, deep-fried and sautéed with garlic, scallions, and jalapeños, seasoned with a blend of salt and pepper.

Whole fish, deep-fried, served with a savory black bean sauce that typically includes bell peppers, onions, and hints of garlic and ginger.

Spicy.

Belt fish, traditionally fried, served in a robust spicy sauce typically including ginger, garlic, and soy sauce, garnished with spring onions.

Mussels sautéed with a spicy mixture, typically includes garlic, chili peppers, and a blend of traditional Chinese spices.

Spicy.

Spicy.

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Assorted vegetables poached in a spicy chili sauce, served in a traditional hot pot.

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Lamb sautéed with spicy sauce, typically includes lotus roots, potatoes, cauliflower, and leeks, served in a hot pot.

Spicy.

Spicy.

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Spicy.

Braised dongpo pork hock, slowly cooked in a rich brown sauce, typically includes garlic, ginger, and green onions, infused with traditional spices.

Spicy.

Whole fish deep-fried and served with a chef's special sauce, typically including a blend of spices and seasonings unique to the restaurant's culinary style.

Steamed whole fish, delicately prepared with ginger and scallions, served in a light soy-based sauce.

Whole fish cooked in a traditional and authentic sauce, featuring a unique blend of spices and seasonings to enhance the natural flavors.

Spicy.

Spare ribs paired with delicate bean curd flower, typically includes a blend of traditional spices and sauces unique to Chinese cuisine.

Spicy.

Spicy.

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Silken tofu combined with creamy duck egg yolk and crab meat, offering a rich and smooth texture.

Spicy.

Stir-fried string beans and shrimp, typically prepared with a special brown garlic sauce, reflecting seasonal availability.

Bok choy stir-fried with garlic, following a traditional Chinese method, highlighting the fresh, crisp texture of the leafy greens.

Spicy.

Thinly sliced potatoes and green peppers stir-fried, often featuring a hint of garlic and seasoned with soy sauce for a simple yet savory dish.

Bok choy stir-fried with Chinese spicy pepper, incorporating a hint of garlic for depth.

Spicy.

Chinese cabbage sautéed with dried shrimp, typically includes a light savory sauce.

Stir-fried bean curd and rice noodles with bean sprouts, often accompanied by a blend of traditional Chinese seasonings.

Spicy.

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

Ong choy stir-fried with Chinese spicy peppers, offering a vibrant and slightly spicy flavor profile.

Stir-fried string beans with fermented black bean sauce, often prepared with garlic and possibly hints of other vegetables for added flavor.

Fried tofu and various vegetables braised together in a savory sauce, served in a traditional casserole dish.

Napa cabbage stir-fried in a simple sauce, typically including garlic and seasonings for a light, crisp texture.

Tofu and minced pork combined, typically stir-fried and seasoned with a blend of Chinese spices and sauces.

Stir-fried eggs and tomatoes, often accompanied by green onions and garlic, creating a simple yet classic dish.

Hand-torn Chinese cabbage stir-fried with garlic, dried chili, and a hint of soy sauce, showcasing a blend of spicy and aromatic flavors.

Minced beef and egg white combined with cilantro and mushrooms in a savory broth, inspired by traditional West Lake culinary style.

Spicy.

Fresh tomatoes and whisked eggs simmered together, creating a light, tomato-based broth often garnished with scallions.

Seaweed and gently swirled egg in a clear, savory broth, typically accompanied by hints of green onion.

Minced chicken and sweet corn come together in a delicate chicken broth, often enhanced with egg to create a smooth and comforting soup.

Tomato beef brisker soup typically includes tender beef brisket and ripe tomatoes, simmered in a rich broth, often garnished with green onions and cilantro.

Sour pickled cabbage with vermicelli soup typically includes tangy pickled cabbage and soft vermicelli noodles in a savory broth, often accompanied by subtle spices for a mildly hot taste.

A spicy and sour broth, enriched with bamboo shoots, soft tofu, eggs, and wood ear mushrooms, offering a classic taste.

White radish and tender spare ribs simmered in a clear, aromatic broth, typically complemented with slices of ginger and garnished with fresh scallions.

Eight pieces of house special wontons, hand-wrapped and served in a spicy chili oil, typically includes a mix of pork and shrimp.

Minced pork noodles with onion, 杂酱面, feature stir-fried minced pork and finely chopped onions served over noodles, typically seasoned with a savory sauce.

Tender spare ribs served with noodles, immersed in a house special spicy sauce known for its very spicy flavor, typically includes a blend of aromatic spices.

Spicy.

Minced pork and a savory bean paste sauce typically served over noodles, garnished with cucumber, green onions, and cilantro.

Very spicy.

Shredded pork and Chinese pickle pepper combined with noodles, offering a distinctive taste with a hint of spiciness.

Eight pieces of wonton filled with a savory mixture, served in a garlic-infused broth, typically including hints of fish fragrance.

Eight minced beef wontons served with a house special spicy sauce, typically accompanied by scallions and sesame seeds.

Eight wontons filled with a mix of chicken and Chinese pickle pepper, served in a traditional broth.

Spicy.

Spicy.

Spicy.

Yangzhou fried rice typically includes shrimp, pork, eggs, peas, carrots, and onions, stir-fried with white rice.

Shrimp stir-fried with rice, typically includes eggs, peas, carrots, and green onions.

Ground pork and Chinese sprout fried rice typically includes stir-fried rice with ground pork, Chinese sprouts, and likely seasoned with soy sauce and other traditional spices.

Stir-fried rice with chicken, typically includes eggs, peas, carrots, and green onions.

Stir-fried rice with diced pork, egg, peas, carrots, and green onions, typically includes soy sauce for seasoning.

Stir-fried rice with slices of beef, typically includes eggs, peas, carrots, and green onions.

Stir-fried rice with scrambled eggs, typically includes peas, carrots, and seasoned with soy sauce.

Stir-fried rice with a mix of vegetables such as broccoli, carrots, peas, and onions, typically includes egg.

Pan-fried flaky pastry filled with finely chopped green onions.

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

Bright, citrus-flavored soda with a refreshing, crisp taste.

Wanglaoji, a canned herbal tea, combines traditional Chinese herbs for a distinctively sweet taste.

Coconut juice, also known as 椰奶, is a refreshing drink made from the natural juice of coconuts, offering a taste of tropical sweetness.

Chrysanthemum tea, a traditional Chinese beverage, is brewed from dried chrysanthemum flowers, offering a naturally sweet and floral aroma.

Soybean milk, traditionally known as 豆奶, is a smooth drink made from ground soybeans, offering a plant-based alternative to dairy milk.

Carbonated Pepsi soda with a refreshing, sweet taste.

Cup of hot tea, typically includes a blend of traditional Chinese tea leaves, served without any added flavors.

Pork lo mein served with choice of white or fried rice. Options include egg roll or crab rangoon for the side.

Kung Pao chicken, spicy, with options of white or fried rice. Choose between egg roll or crab rangoon for side.

Cashew Chicken served with choice of white or fried rice. Includes choice of egg roll or two crab rangoons.

Tender chicken with zesty orange sauce. Choice of white or fried rice and egg roll or crab rangoon.

Beef and broccoli stir-fry, choice of white or fried rice, egg roll or 2 crab rangoon.

Broccoli in garlic sauce. Options: white or fried rice. Side: egg roll or 2 crab rangoons.

Stir-fried mixed vegetables. Options: white or fried rice; egg roll or crab rangoon.

Hunan chicken, spicy, with option of white or fried rice. Choose between egg roll or 2 crab rangoon for side.

Hunan beef, spicy, served with choice of white or fried rice and egg roll or crab rangoon.

Hunan shrimp, spicy notes, with choice of white or fried rice. Option of egg roll or 2 crab rangoons on the side.

Hunan pork, spicy, with choice of white rice or fried rice. Option of egg roll or 2 crab rangoon as side.

Spicy kung pao beef with peanuts, vegetables. Options: Egg roll or 2 crab rangoon; White or fried rice.

Kung Pao Pork: Spicy 宫保猪肉. Options include choice of white or fried rice and an egg roll or 2 crab rangoons as side.

Shrimp in spicy garlic sauce, served with choice of white or fried rice. Option of egg roll or crab rangoon for side dish.

Kung Pao shrimp, spicy - with options for white rice or fried rice. Choice of egg roll or crab rangoon as side.

Shrimp with cashews; includes choice of white or fried rice, and egg roll or crab rangoon.

Cashew beef with stir-fry, served with choice of white rice or fried rice and an option of egg roll or two crab rangoon.

Cashew pork - pork, cashews, with options for white or fried rice, and egg roll or crab rangoon on the side.

L28. Sweet & Sour Chicken Balls: Served with choice of egg roll or 2 crab rangoon and white or fried rice.

Beef in spicy garlic sauce, served with choice of white or fried rice. Includes option of egg roll or 2 crab rangoons.

Shrimp Lo Mein: Served with choice of white or fried rice, and an egg roll or 2 crab rangoons on the side.

Pork slivers in spicy garlic sauce. Options: white or fried rice; side of egg roll or crab rangoon.

Beef lo mein served with choice of white or fried rice. Option of egg roll or two crab rangoon for side dish.

Stir-fried noodles with mixed vegetables. Choice of white or fried rice. Option of egg roll or crab rangoon as side.

Chicken lo mein, served with choice of egg roll or two crab rangoons. Option for white or fried rice.

Chicken with broccoli served with either white or fried rice. Side options: egg roll or 2 crab rangoon.

Pork with broccoli paired with choice of white or fried rice; includes egg roll or crab rangoon.

Shrimp and broccoli in a savory sauce. Options include white or fried rice and egg roll or crab rangoon sides.

Spicy General Tso's chicken served with choice of white or fried rice. Includes either an egg roll or two crab rangoons as a side.

Spicy garlic chicken, option of egg roll or crab rangoon, and choice between white or fried rice.

Four pieces of wonton pastry filled with a combination of cream cheese and crab meat, deep-fried to achieve a crispy texture.

Six pieces of shrimp, lightly battered and deep-fried, typically accompanied by a sweet and sour sauce.

Pan-fried dumplings, typically containing a savory mixture of pork and vegetables, served in a set of eight pieces.

Ten pieces of chicken, lightly breaded and fried, typically accompanied by a complementary sauce.

Eight pieces of dumplings, each carefully wrapped with a mixture of pork and assorted vegetables, steamed to maintain a tender texture.

Crispy spring rolls, filled with a blend of vegetables, encased in a delicate, golden wrapper. Served as two pieces per order.

Shredded chicken and sweet corn in a savory broth, often enriched with egg for a smooth consistency.

Minced beef and egg white combined in a savory broth, typically garnished with cilantro and mushrooms.

Wonton soup with options for small or large servings.

Egg drop soup with silky egg ribbons in a savory broth. Options for small or large servings.

Spicy, tangy broth with choice of small or large serving.

Chicken fried rice combines wok-tossed rice with chicken, eggs, peas, carrots, and onions, typically seasoned with soy sauce.

Pork, peas, carrots, onions, and egg, stir-fried with rice.

Shrimp stir-fried with eggs, peas, carrots, and green onions, typically includes a base of white rice.

Stir-fried rice with tender beef slices, typically includes peas, carrots, onions, and egg.

Stir-fried rice featuring chicken, pork, and shrimp, typically accompanied by peas, carrots, and onions.

Wok-tossed rice with egg, often accompanied by green onions and peas.

Stir-fried rice typically includes eggs, peas, carrots, and onions.

Beef lo mein typically includes stir-fried beef with soft noodles, complemented by vegetables such as napa cabbage, carrots, onions, and bean sprouts.

Stir-fried soft noodles with chicken, pork, and shrimp, typically includes a variety of vegetables such as carrots, cabbage, and onions.

Stir-fried chicken and soft noodles, typically includes onions, carrots, cabbage, and bean sprouts.

Soft egg noodles stir-fried with a medley of vegetables such as broccoli, carrots, celery, and snow peas.

A Chinese-style omelet incorporating beef, onions, and bean sprouts, typically enveloped in a savory brown sauce.

A savory egg patty, the House Special Egg Foo Young typically includes a hearty mix of shrimp, chicken, and pork, alongside a variety of vegetables, all pan-fried to perfection.

Egg foo young crafted with a medley of vegetables, typically includes cabbage, carrots, bean sprouts, and onions, pan-fried into a savory omelet.

A Chinese omelet prepared with chicken, eggs, and a mix of vegetables including bean sprouts and onions, typically served with a savory gravy.

Sliced pork sautéed with broccoli, carrots, baby corn, and mushrooms in a spicy Hunan sauce.

Sliced pork stir-fried with cabbage, bell peppers, and carrots, typically includes a spicy sauce, embracing the essence of Sichuan cuisine.

Shredded pork stir-fried with garlic sauce, featuring a blend of celery, carrot, and black fungus, accented with ginger and vinegar for a spicy touch.

Sautéed pork typically includes onions, offering a simple yet savory combination.

Sautéed pork combined with napa cabbage, carrots, and a variety of Chinese vegetables, simmered in a traditional brown sauce.

Sliced pork and broccoli, typically stir-fried and served in a savory brown sauce.

Sliced chicken stir-fried with a medley of vegetables such as broccoli, carrots, mushrooms, and snow peas in a savory brown sauce.

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

Sliced chicken sautéed with bell peppers and onions, typically includes a savory black bean sauce.

Sliced chicken stir-fried with green beans, typically includes a savory brown sauce.

Stir-fried chicken with broccoli, carrots, bamboo shoots, and water chestnuts in a spicy homemade garlic sauce.

Sliced chicken stir-fried with broccoli, carrots, and bamboo shoots in a spicy Hunan sauce.

Diced chicken stir-fried with peanuts, chilli peppers, and vegetables, coated in a spicy Kung Pao sauce.

Sliced chicken stir-fried with green and white onions, typically in a savory Mongolian sauce, garnished with crispy noodles.

Stir-fried chicken with green peppers and onions in a savory brown sauce, drawing similarities to pepper steak but with chicken.

Sliced chicken stir-fried with Chinese cabbage, mushrooms, carrots, bamboo shoots, and water chestnuts, typically served in a light white sauce.

Sliced beef and broccoli stir-fried in a traditional brown sauce, often accompanied by carrots.

Sliced beef stir-fried with a medley of vegetables such as broccoli, carrots, mushrooms, and snow peas in a savory brown sauce.

Stir-fried beef with a mix of vegetables such as broccoli, bell peppers, and onions, sautéed in a spicy garlic sauce.

Sautéed sliced beef with a mix of vegetables such as broccoli, carrots, and bamboo shoots, served in a spicy Hunan sauce.

Stir-fried beef with cashews and a selection of vegetables, typically in a savory brown sauce.

Sliced beef stir-fried with Chinese cabbage and other seasonal vegetables, typically served in a savory brown sauce.

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

Shredded beef stir-fried with cabbage, carrots, bamboo shoots, mushrooms, and scrambled eggs, served with four thin mandarin pancakes and hoisin sauce.

Stir-fried shrimp with cabbage, bamboo shoots, mushrooms, and egg, typically includes hoisin sauce, served with four pancakes.

Stir-fried mixed vegetables, including cabbage, carrots, and bamboo shoots, served with moo shu pancakes and plum sauce.

Shredded chicken stir-fried with eggs, cabbage, bamboo shoots, mushrooms, and served with mandarin pancakes and hoisin sauce for wrapping.

Sliced fish, typically deep-fried, served with a tangy sweet and sour sauce, often accompanied by bell peppers and onions.

Sliced fish sautéed with bell peppers and onions, typically includes a savory black bean sauce.

Battered fish slices seasoned with salt and pepper, typically includes green onions and garlic for added flavor.

Fried fish filet seasoned with a blend of spices, typically accompanied by a spicy sauce, offering a dry and aromatic experience.

Battered chicken balls, deep-fried and tossed with pineapple, bell peppers, and onions in a classic sweet and sour sauce.

Breaded pork combined with pineapple, bell peppers, and onions, all tossed in a classic sweet and sour sauce.

Shrimp sautéed with Chinese vegetables, typically includes napa cabbage, carrots, water chestnuts, and bamboo shoots in a light sauce.

Shrimp sautéed with broccoli, typically in a savory brown or white sauce.

Shrimp stir-fried with onions, offering a simple yet classic combination.

Shrimp sautéed with a variety of vegetables, typically served in a light brown sauce.

Shrimp sautéed with onions and green peppers, enveloped in a savory black bean sauce.

Shrimp sautéed with a mix of vegetables including broccoli, baby corn, and mushrooms in a distinctive, spicy Hunan sauce.

Shrimp sautéed with a blend of vegetables including water chestnuts, celery, and mushrooms, enveloped in a spicy garlic sauce.

Shrimp and silken tofu prepared with peas and carrots in a delicate white sauce.

Shrimp stir-fried with celery, water chestnuts, and cashews, typically in a savory brown sauce.

Soft tofu simmered with ground pork, chili bean sauce, and Sichuan peppercorns, offering a spicy and slightly numbing sensation.

Bean curd, typically fried, served with mixed vegetables in a savory brown sauce, following a traditional home-style preparation.

Stir-fried green beans, typically prepared with garlic and onions, capturing the essence of traditional Chinese cuisine.

Chinese cabbage lightly stir-fried, focusing on the natural sweetness and crisp texture of the vegetable.

Eggplant slices stir-fried with a spicy and aromatic garlic sauce, typically featuring hints of ginger and a blend of Chinese spices.

Eggplant stir-fried in a savory sauce made from fermented black beans, typically includes garlic and onions for added depth.

Bok choy stir-fried with garlic, following a traditional Chinese cooking method.

Spicy.

Stir-fried assortment of vegetables such as broccoli, carrots, mushrooms, snow peas, and baby corn in a light garlic sauce.

Broccoli sautéed with garlic, often accompanied by carrots and water chestnuts, in a mildly spicy garlic sauce.

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

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

A refreshing citrus-flavored carbonated drink.

Steeped with a traditional blend, served hot.

Chinese ice tea, a refreshing beverage made by infusing tea with traditional Chinese herbs, served chilled.