Shu House Menu

Mild.

Mild.

Mild.

Steamed buns filled with tender pork belly, fresh cilantro, and crushed peanuts.

Pan-fried dumplings filled with seasoned ground pork, offering a crispy exterior and tender interior.

Crispy, golden spring rolls filled with a savory vegetable mix. Two pieces per serving.

Imitation crab and cream cheese encased in wonton wrappers, deep-fried to achieve a crispy texture.

Mild spicy.

Pan-fried dumplings filled with a mix of vegetables, typically includes cabbage and carrots.

Delicate vegetable dumplings drizzled with spicy chili oil and sprinkled with toasted sesame seeds.

Flounder fillets simmered with a variety of pickled vegetables, offering a blend of tangy and savory flavors.

Mild.

Pumpkin puree combined with shrimp, crab, and tofu in a savory broth, typically includes a mix of traditional Chinese vegetables.

Delicate wontons filled with seasoned meat, served in a clear chicken broth with a sprinkle of chopped green onions.

Delicate wontons filled with seasoned pork, served in a savory broth with bok choy and a touch of chili oil.

Chicken and mixed vegetables simmered in a clear chicken broth.

Mild.

Mild.

Half duck marinated in our chef's specialty sauce.

Mild. Chafing dish. Traditional Sichuan hot pot sauce infused with beer and simmered with enoki mushroom, bean thread glass noodles, and pepper corn.

Grilled fish, seasoned with Zhu spices, typically includes a blend of herbs and aromatics for a unique taste.

Live whole fish prepared with Jiang Bei-style hot sauce, typically including a mix of spicy and savory flavors, garnished with fresh herbs.

A hearty stew combining tender chunks of meat with a blend of golden spices, simmered to perfection in a rich, spicy broth.

Thinly sliced ribeye cooked with red hot peppers, pickled mustard greens, enoki mushroom, and bean thread glass noodles in pumpkin broth, topped with fresh cilantro.

Lamb cooked in sichuan country-style sauce with green & red hot peppers mixed with bamboo shoots, napa cabbage, leeks, enoki mushroom, and celery.

Chinese hot pot with a choice of beef, chicken, intestine, or fish in a spicy broth.

Soft shell shrimps cooked with garlic, fried soybean and shallot.

Choice of fish, shrimp, or tofu, crafted as part of our shu house specialties.

Crispy chunks of chicken sautéed with steamed broccoli in a special tangy sauce.

Chunks of chicken lightly fried with chef's special sesame sauce.

Tender braised pork belly with chili peppers and green onions in a savory sauce.

Flounder fillet lightly battered and served with our house-made sweet & sour sauce - ask for the homestyle to add a little kick.

Deep-fried fish fillet and tofu cooked with a house-made spicy sauce, offering a medium spice level.

Shrimp sautéed with peas and carrots, enveloped in a rich, creamy sauce often containing eggs and hints of garlic.

Crispy Beef in Tangy Orange Sauce

Crispy chicken glazed in a tangy orange sauce

Crispy shrimp sautéed with broccoli, green peppers, and onions in a spicy General Tso's sauce.

Whole fish, typically served with a medley of pickled vegetables, featuring a balance of tangy flavors.

Shrimp lightly fried and tossed in a savory sesame sauce, typically garnished with sesame seeds.

Pork kidney sautéed with a blend of traditional Chinese spices and vegetables, often including bamboo shoots, mushrooms, and a hint of garlic.

Cold wheat noodles mixed with a sesame and peanut butter sauce, typically includes cucumbers, scallions, and a sprinkle of sesame seeds.

Mild.

Mild.

Mild.

Egg gently scrambled with tomatoes, served in a comforting noodle soup, typically garnished with green onions and cilantro.

Mild.

Pork spare ribs combined with egg noodles in a savory broth, typically includes green onions and cilantro for garnish.

Mild.

Very mild. Sautéed in a classic red curry with bell pepper, onion, string beans, eggplant, bamboo, and basil.

Mild. Thin sliced protein of your choice. Black mushrooms and Chinese celery stir fried in a flaming wok with sichuan peppercorn and long hot peppers.

Mild. Twice cooked in a flaming wok infused with fermented black beans, leeks, and long hot peppers.

Mild. Cumin-crusted and stir fried with red and green bell peppers, dried peppers, and onions.

Sautéed with “sweet, sour, and spicy sauce", ginger, garlic, wood ear mushrooms, bamboo, and red and green bell peppers.

Ginger and scallions sauteed in our chef's specialty sauce served over a bed of bok choy.

Sautéed in a sweet bean sauce and topped with shredded scallion.

Very mild. Cooked in a flaming wok with kung pao sauce, peanuts, celery and dry chili peppers.

Sautéed with fermented black bean sauce, red and green bell peppers, and onions.

Cooked in a flaming wok with broad bean sauce, onions, and scallions.

Mild. Chafing dish. Cooked in a spicy hot pot sauce with black mushrooms, bamboo shoots, red and green bell peppers, onions, oyster sauce, chili peppers and dry peppers.

Very mild. Salt and pepper battered seafood, flash fried with bell peppers and onions.

Mild. Lightly breaded fried and Sautéed with long hot peppers, sesame seeds and Sichuan peppers.

Mild. Cooked in a flaming wok with minced pork, pickled vegetables, and pickled chili peppers.

Quickly stir-fried lotus root, typically includes a mix of spices and seasonings to enhance the natural flavors of the vegetable.

Very mild. Contains bacon.

Sautéed string beans with garlic and soy sauce, offering a savory and crisp bite.

Very mild.

Mild.

Tender baby bok choy sautéed with aromatic garlic, highlighting its natural sweetness and crisp texture.

Very mild.

Mild.

Golden napa cabbage and tofu typically includes sautéed napa cabbage and tofu, possibly in a light, savory sauce with hints of garlic or ginger.

Deep-fried tofu stir-fried with a variety of vegetables, typically including mushrooms, snow peas, and bamboo shoots, in a savory and spicy brown sauce.

Deep fried tofu coated in a signature sweet, spicy, and tangy sauce.

Crispy tofu glazed in a savory sesame sauce, and garnished with sesame seeds

Tofu stir-fried with cumin and typically includes onions, garlic, and peppers.

Minced pork, subtly seasoned and served atop steamed rice, often accompanied by traditional Taiwanese garnishes.

Very mild.

Shredded pork combined with tender pumpkin rice noodles, garnished with fresh green onions.

Mild.

Very mild.

Thick Japanese udon noodles stir-fried with shrimp and a mix of traditional vegetables in a savory sauce.

Udon noodles stir-fried with chicken and a mix of vegetables, typically includes cabbage and onions.

Pork with rice or udon noodles, typically includes eggs, various vegetables like green onions, carrots, and cabbage, all stir-fried together.

Thin rice noodles stir-fried with shrimp, BBQ pork, eggs, bean sprouts, and onions, seasoned with curry powder.

Pork with choice of fried rice or lo mein.

Shrimp lo mein with choice of fried rice or lo mein noodles.

Beef Lo Mein: Tender beef strips, stir-fried with soft noodles. Option to choose between fried rice or lo mein style.

Vegetable stir-fry entwined with soft lo mein noodles or served atop savory fried rice. Choose your base.

Very mild.

Mixed with vegetables and garnished with fresh herbs, this fried rice features succulent pieces of meat and a hint of soy sauce.

Yang chow fried rice typically includes shrimp, BBQ pork, chicken, and vegetables, all stir-fried with eggs and seasoned rice.

Lo Mein noodles combined with shrimp, chicken, and beef, typically includes vegetables such as cabbage and carrots.

Sesame ball soup typically includes glutinous rice balls, coated in sesame seeds, floating in a sweet, aromatic broth.

A freshly fried donut, typically tossed in sugar, drawing inspiration from traditional Chinese dessert techniques.