Sichuan Palace Menu

Tender sliced pork hock paired with crisp cucumbers, garnished with garlic and green onions.

Succulent shrimp braised in a savory sauce, garnished with a delicate carrot flower and fresh herbs.

Crispy sushi rolls filled with shrimp tempura and avocado, topped with eel and spicy mayo.

Tender pea shoots with a mix of century eggs and salted eggs, creating a unique combination of flavors and textures.

Tender braised duck pieces with konjac in a savory sauce, garnished with fresh green onions.

Tender pork trotters seasoned with a spicy blend, garnished with garlic slices and green onions.

Tender gizzards and fish maw stir-fried with green and red peppers in a savory sauce.

Crispy boneless chicken pieces topped with golden garlic and basil, offering a delightful blend of savory and aromatic flavors.

Egg and baby corn in chicken broth.

Savory broth infused with vinegar and spices, featuring tofu, egg strips, bamboo shoots, and wood ear mushrooms.

Mild. vegetarian soup with silken tofu, wood ear mushroom, bamboo shoots, chili, soy sauce and rice vinegar

Ground pork wonton in chicken broth.

Ground pork wonton in chicken broth.

Shredded chicken, sweet corn, carrot and pea in chicken broth.

Vegetarian soup with broccoli, green bean sprout, carrot, snow pea, napa and tofu\n

Ground beef soup with shiitake, egg white, silken tofu, carrot, pea\n

Vegetarian. Two pieces. Cabbage, shiitake and carrot stuffing.

Pan-fried dough with green onion served with soy sauce.

6 pieces. Pork-filled dumplings served with soy sauce.

8 pieces. Deep-fried dumplings with crabmeat and cream cheese filling served with duck sauce.

5 pieces. Chicken wings, salt

Sautéed with chili sauce

12 pieces. Served with duck sauce.

6 pieces. Deep-fried and drizzled with honey sauce.

Roast pork in BBQ sauce.

6 pieces. Drizzled with honey sauce.

Choice of 3. Spring roll (1 piece), egg roll (1 piece), fried chicken wings (2 pieces), chicken fingers (5 pieces), beef teriyaki skewers (2 pieces), crab rangoons (4 pieces).

Chicken Teriyaki(2), Beef Teriyaki(2), Egg Rolls (2), Chicken Wings(4), Crab Rangoon (4), Chicken Fingers(4), Boneless Spare Ribs

Deep-fried and drizzled with honey sauce

Sautéed with salt & pepper\n

Crispy pork bites, deep-fried to golden perfection, served with a side of fresh cilantro and carved carrot garnish.

Crispy double dragon roll filled with fresh vegetables and seafood, wrapped in a golden, crunchy exterior.

Medium spicy. Poached chicken legs with chili oil sauce and peanuts.

Braised beef shank in five-spice.

Medium spicy. Served in chili oil sauce with cilantro and peanuts.

Low spicy. Served in chili oil soy sauce with fresh garlic and scallion\n

Served in sesame oil soy sauce with fresh garlic and scallion.

Medium spicy. Cold Shredded Mung Bean Jelly in Sichuan Chili Oil Sauce

Tender sliced pork hock paired with crisp cucumbers, garnished with a flavorful garlic sauce and fresh green onions.

Sliced lotus root filled with sticky rice, drizzled with a sweet osmanthus-infused syrup.

Steamed young soybeans still in their pods, lightly salted for a simple yet satisfying start to your meal.

6 pieces. Pork-filled dumplings served with soy sauce.

Ground pork wonton in chicken broth.

Braised five-spice beef shank, scallion and cucumber wrapped in fried pancake.

Served with soy sauce or chili oil soy sauce.

Mild. Pork-filled wontons in chili oil soy sauce.

Spicy noodle with minced pork and scallion in chili oil soy sauce

Extra spicy. Yam noodle with greens and crispy soybean in chili and vinegar sauce.

Medium spicy. Braised beef or pork intestine, tofu curd, crispy soybean, crispy noodle, scallion with chili sauce

Steamed buns filled with a smooth, sweet egg yolk custard, served in a set of four.

Translucent dumplings filled with succulent shrimp, delicately pleated and steamed to perfection.

Five delicate steamed dumplings filled with savory pork and rich broth, encased in a thin, pleated wrapper.

Ground pork wonton in chicken broth.

Sautéed with broccoli in sweet and sour sauce and sprinkled with roasted sesame seeds.

Low spicy. Sautéed with broccoli and dried tangerine peel in spicy tangerine sauce.

Low spicy. Sautéed with celery, red pepper, green pepper, water chestnut and peanut in kung pao sauce.

Sautéed with celery, carrot, water chestnut and cashew in kung pao sauce.

Sautéed with red pepper, green pepper, onion and carrot in sweet and sour sauce.

Stir-fried with broccoli and carrot in garlic white sauce.

Low spicy. Stir-fried with red pepper, green pepper and bamboo shoot in douban and kung pao sauce.

Low spicy. Stir-fried with broccoli, red pepper, green pepper, wood ear mushroom, water chestnut, cabbage and celery in garlic sauce.

Medium spicy. Stir-fried with green long pepper and chili pepper powder\n

Low spicy. Deep-fried and sautéed with peanut and dry hot pepper in spicy kung pao sauce.

Extra spicy. Chicken deep-fried chicken with hot dry peppers.

Braised in Sichuan spices then deep-fried and smoked.

Sautéed with napa, broccoli, bamboo shoot, carrot, snow pea and green bean sprout in garlic soy sauce.

Medium spicy. Boneless duck sautéed with wood ear mushroom, red pepper, green pepper, bamboo shoot and onion in chili sauce.

Medium spicy. Sautéed with red & green pepper, onion and long leek in black bean sauce\n

Crispy boneless duck with a sweet glaze, accompanied by steamed buns and fresh greens.

Stir-fried with onions and bell peppers, the cumin chicken typically includes a generous seasoning of cumin seeds.

Tender braised duck pieces simmered with konjac in a savory sauce, garnished with fresh green onions.

Tender chicken gizzards and fish maw sautéed with green and red peppers in a savory sauce.

Crispy boneless chicken pieces coated in golden garlic, garnished with fresh basil leaves.

Stir-fried shrimp with snow peas, broccoli, carrot, bean sprout and napa in garlic white sauce\n

Low spicy. Fresh, whole fish braised with tofu and pickled red pepper in chili sauce.

Fresh, whole fish with tofu in soy sauce.

Extra spicy. Deep-fried fish filet with hot dry pepper and long leek\n

Medium spicy. Sautéed chicken breast, beef, fish filet, luncheon meat, baby shrimp with lotus root, potato, cauliflower, long leek, green bean, wood ear mushroom in chili oil\n

Extra spicy. Braised with bean sprout, napa, tofu, wood ear mushroom, garlic, and ginger in chili sauce.

Low spicy. Braised with soft tofu and roasted soybean in chili sauce.

Braised with tofu, cucumber and wood ear mushroom in spicy chili sauce and green peppercorn.

Extra spicy. Boiled with napa, bean sprout, long leek in spicy chili oil and peppercorn powder & oil\n

Fish filet with mung bean jelly in pickled pepper source\n

Whole fish topped with a generous mix of diced green and red peppers in a savory sauce.

Fried fish fillet in a tangy sweet and sour sauce, garnished with peas and carved vegetable garnish.

Jumbo shrimp, seasoned with salt and pepper, typically includes a mix of diced onions and bell peppers, lightly fried to enhance its natural flavors.

Fish fillet sautéed with pickled peppers and ginger, typically includes cucumber in a mildly spicy and tangy sauce.

Fish fillet paired with tangy pickled mustard greens, typically simmered to infuse flavors.

Whole fish served with a spicy and savory douban (fermented bean paste) sauce, typically includes hints of garlic and ginger.

Succulent shrimp braised with savory sauce, garnished with fresh herbs and a delicate carrot flower.

garnished with diced red pepper, green pepper, onion, fried noodle.

Sauce deep-fried and served with sweet and sour sauce and brown sauce.

Medium spicy. Sliced poached skinned pork belly sautéed with long leeks in douban and chili sauce\n

Red braised pork belly with chestnut.

Stir-fried shredded pork with eggplant in brown sauce\n

Low spicy. Stir-fried with wood ear mushroom, bamboo shoot in garlic and chili sauce\n

Low spicy. Stir-fried with snow pea, wood ear mushroom, celery, pickled red pepper, pickled mustard greens and chili pepper\n

Stir-fried with onion, ginger and scallion.

Braised pork shin in chef’s special sauce\n

Low spicy. Braised pork intestine, duck blood curd, pickled mustard greens, long leek, celery, bamboo shoot in chili and garlic sauce served in a hot pot

Extra spicy. Deep-fried pork intestine with hot dry peppers\n

Fried pork intestine filled with scallion and garnished with cooked broccoli\n

Medium spicy. Sautéed pork intestine with lotus root, potato, cauliflower, long leek, green bean, wood ear mushroom in in chili oil\n

Extra spicy. Braised duck blood curd, pork intestine, beef tripe, tofu, celery, bamboo shoot, long leek, bean sprout, wood ear mushroom, dry pepper, peppercorn powder & oil in chili sauce\n

Extra spicy. Sliced beef, chicken, fish filet, luncheon meat, pork intestine, duck blood curd, beef tripe, tofu, celery, napa, long leek, bean sprout, wood ear mushroom, dry pepper, peppercorn powder & oil in chili sauce\n

Shredded pork in a rich sweet bean sauce, garnished with fresh, julienned cucumbers, accompanied by steamed buns.

Steamed pork ribs seasoned with a blend of spices and garnished with scallions.

Succulent pork meatballs braised with seafood, garnished with green onions and served with bok choy.

Braised meatballs with a mix of seafood, served with greens in a savory sauce.

Sliced pork kidney stir-fried with pickled peppers, typically includes a mix of vegetables and spices for a tangy and slightly spicy flavor profile.

Pork intestine cooked with pickled peppers, typically includes a mix of spices for a distinct tangy and spicy flavor profile.

Sliced pork chin twice-cooked with vegetables, seasoned with traditional spices.

Tender braised pork trotters in a rich, savory sauce, garnished with fresh green onions.

Tender pork trotters simmered in a spicy sauce with garlic, green onions, and chili flakes.

Noodle soup with shredded pork, eggplant, soybean sauce.

Noodle soup with chef's choice of vegetables.

Braised beef noodle soup features tender beef and wheat noodles in a savory broth, typically includes bok choy and scallions.

Low spicy. Stir-fried with green cayenne pepper in black bean sauce\n

Stir-fried with celery, cilantro in white sauce\n

Low spicy. Stir-fried in spicy tangerine sauce.

Stir-fried in kung pao sauce.

Medium spicy. Sautéed beef with lotus root, potato, cauliflower, long leek, green bean, wood ear mushroom in chili oil\n

Sliced beef and broccoli sautéed in a savory brown sauce, often accompanied by carrots.

Tender brisket stewed with fresh tomatoes, garnished with a sprig of cilantro.

Medium spicy. Stir-fried with red pepper, green pepper, onion and cumin.

Stir-fried lamb with onion and scallion.

Medium spicy. Sautéed lamb with lotus root, potato, cauliflower, long leek, green bean, wood ear mushroom in chili oil\n

Shredded beef dry-fried with chili peppers and sliced vegetables, offering a mix of textures and bold flavors.

Sliced beef stir-fried with pickled peppers, typically including a savory blend of spices and aromatics in a light sauce.

Extra spicy. Braised silken tofu in spicy chili sauce and peppercorn powder.

Sautéed with shiitake, wood ear mushroom, bamboo shoot, snow pea and carrot.

Low spicy. Braised with snow pea, carrot, bamboo shoot and celery in chef's special sauce

Medium spicy. Sautéed tofu with lotus root, potato, cauliflower, long leek, green bean, wood ear mushroom in chili oil\n

Cubed tofu stir-fried with chili peppers, Sichuan peppercorns, and green onions, seasoned with a blend of spices.

Sautéed green bean with yacai.

Low spicy. Sautéed eggplant in garlic sauce.

Braised with bamboo shoot, carrot, basil in soy sauce and sesame oil\n

Low spicy. Sautéed with pickled red pepper, garlic and vinegar\n

Sautéed with minced garlic.

Sautéed with light soy sauce\n

Sautéed broccoli with yacai and dry pepper\n

Sliced lotus root mixed with chili peppers and spring onions, seasoned with a tangy and spicy sauce.

Julienne potatoes stir-fried with rich, grainy salted egg yolk and garnished with fresh green onions.

Fresh Shanghai bok choy paired with savory shiitake mushrooms in a light sauce.

Tender pea shoots in a rich, savory broth with preserved and salted eggs.

Stir-fried clear rice noodles with beef, green bean sprout, onion, scallion in soybean sauce.

Stir-fried clear rice noodles with green bean sprout, onion, scallion in soybean sauce\n

Stir-fried soft noodles with shrimp, green onions, and bean sprouts.

Stir-fried thin rice noodles with shrimp, char siu pork, egg, and julienned vegetables, seasoned with curry.

Rice noodles stir-fried with chicken, pork, shrimp, and assorted vegetables, typically including bean sprouts and onions.

Medium spicy. stir-fried with carrot and basil in chili sauce

Stir-fried with shrimp, chicken, roast pork, green bean sprout, pea, carrot and onion.

Stir-fried rice with baby shrimp with green bean sprout, pea, carrot and onion.

Stir-fried shredded beef with green bean sprout, pea, carrot and onion in soybean sauce.

Stir-fried rice with shredded chicken with green bean sprout, pea, carrot and onion in soybean sauce.

Stir-fried rice with green bean sprout, pea, carrot and onion in soybean sauce

Stir-fried rice with diced snow pea, broccoli, green bean sprout, pea, carrot and onion in soybean sauce.

A generous portion of steamed white rice, fluffy and lightly aromatic, serving as a staple accompaniment to Chinese dishes.

A small portion of plain steamed white rice, a staple side in Chinese cuisine.

Fluffy rice stir-fried with scrambled eggs, creating a simple yet satisfying dish with a golden hue.

Rice noodle, roast pork, green bean sprout, red pepper, basil, pad thai sauce, peanut

Rice noodle, baby shrimp, chicken, roast pork, green bean sprout, red pepper, basil, pad thai sauce, peanut

Rice noodle, baby shrimp, green bean sprout, red pepper, basil, pad thai sauce, peanut

Rice noodle, chicken, green bean sprout, red pepper, basil, pad thai sauce, peanut

Rice noodle, green bean sprout, red pepper, basil, pad thai sauce, peanut

Stir-fried with roast pork, baby shrimp, shredded chicken, green bean sprout, napa and carrot in soybean sauce.

Stir-fried with chicken, green bean sprout, napa and carrot in soybean sauce.

Stir-fried with beef, green bean sprout, napa and carrot in soybean sauce.

Stir-fried with roast pork, green bean sprout, napa and carrot in soybean sauce.

Stir-fried with shredded snow pea, broccoli, green bean sprout, napa and carrot in soybean sauce.

Small rice ball in rice wine soup\n

Chewy rice sticks sweetened with brown sugar, offering a simple yet satisfying finish.

Crispy sesame-coated balls filled with sweet red bean paste, made from mashed yam.

Grass Jelly dessert featuring a sweet, herbal gelatin garnished with assorted nuts and seeds.

Exhilarate and quench your thirst with a one of a kind taste.

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

A simple, hydrating bottled water, typically includes purified or spring water.

Jia Duo Bao herbal tea is a Chinese canned beverage, crafted from a blend of herbal ingredients.

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

Pressed from fresh apples, this juice offers a naturally sweet taste.

The cold, refreshing, sparkling classic that America loves.

A traditional Chinese herbal tea, often sweetened, originating from a blend of various Chinese herbs known for promoting wellness.

Stir-fried with broccoli and carrot in garlic white sauce.

Low spicy.

Low spicy.

Sautéed with red pepper, green pepper, onion, and carrot in sweet and sour sauce.

Sautéed with napa, broccoli, bamboo shoot, carrot, snow.

Low spicy.

Extra spicy.

Extra spicy.

Stir-fried with Broccoli and carrots.

Low spicy.

Low spicy.

Medium spicy.

Extra spicy.

Extra spicy.

Braised with bamboo shoot, carrot, basil, one of cup of soy sauce, one of cup of cooking wine, and one cup of broth with sesame oil.

Cumin-seasoned chicken, served with choice of one: chicken wing, two crab rangoons, or two chicken fingers.