Spicy King Menu

Julienne potatoes stir-fried with hot chili peppers, often seasoned with vinegar for a sour kick.

With explosive chili pepper.

Diced chicken stir-fried with hot chili peppers, often accompanied by a blend of spices to enhance its heat and flavor.

Organic cauliflower and Szechuan bacon are stir-fried together, typically including garlic, ginger, and chili peppers, served in a spicy and aromatic flaming pot.

Combo of chow mein or fried rice with choice of chicken, beef, prawns, pork, vegetable, or egg.

Traditional cold dish of sichuan cuisine, with chicken bone in. rich in seasonings, with spicy, numbing, fragrant and refreshing ingredients.

Sliced beef, beef tripe, and beef tendon, typically includes cilantro and sesame oil, mixed in a spicy Sichuan chili sauce.

Single-cooked rice noodles served in a savory broth, typically includes a variety of fresh vegetables and seasoned with chili oil for a slight kick.

Fresh aorta, typically served in a hot pot, offers a unique texture and is a sought-after delicacy.

Tender slices of beef, typically served for cooking in a flavorful broth as part of a traditional Chinese hot pot experience.

Pea sprouts prepared for hot pot, typically includes a fresh, light taste that complements the broth well.

Tender slices of beef marinated in a blend of traditional Chinese sauces and spices, typically enjoyed as part of a hot pot experience.

Thinly sliced pork belly, commonly used as a sumptuous ingredient for enriching the flavor and texture of hot pot broths.

Beef tripe prepared for hot pot, offering a chewy texture that absorbs the rich flavors of the broth.

Enoki mushrooms, prepared for hot pot, offering a delicate texture and a subtle, earthy flavor to complement the broth.

Typically prepared by boiling, these dumplings are filled with a mix of ingredients that may include meats and vegetables, encased in a dough wrapper.

Thinly sliced fish filet, typically included in a savory broth, often accompanied by a variety of vegetables and tofu.

Fresh bamboo shoots prepared for hot pot, offering a crisp texture that typically complements the broth well.

Duck blood typically simmered in a savory hot pot broth, offering a unique texture and rich flavor. Often enjoyed with various other hot pot ingredients.

Luncheon meat prepared for hot pot typically includes thinly sliced, ready-to-cook ham that absorbs the broth's flavors.

Tofu prepared for hot pot, allowing it to absorb the rich flavors of the broth it's cooked in.

Glass noodles, made from sweet potato starch, offering a smooth, firm texture that becomes translucent when cooked.

Wood ear mushrooms, prepared for hot pot, offering a unique texture and subtle flavor, typically used to enhance the broth's depth.

With preserved egg soup.

A selection of fresh vegetables prepared for hot pot, typically includes a variety of leafy greens and root vegetables.

Thinly sliced beef tripe prepared for hot pot, allowing it to absorb the rich flavors of the broth.

Thinly sliced lamb, typically included for its quick cooking time, ideal for a traditional hot pot experience.

Fresh prawns ready to be cooked in your choice of broth, a versatile ingredient for any hot pot experience.

Fish balls filled with a savory mixture, typically prepared for cooking in hot pot.

Fish blended with tofu, forming a soft and smooth texture, ready to absorb the rich flavors of the hot pot broth.

Pork balls, a common hot pot ingredient, typically consist of ground pork shaped into balls, ready to be cooked in broth.

Crispy chicken balls, a delightful addition to the hot pot, typically include a light, crispy batter.

Napa cabbage prepared for hot pot, offering a tender texture that effortlessly absorbs the flavors of the broth.

Cabbage prepared for hot pot, typically includes fresh, whole leaves ideal for soaking up the flavorful broth.

Thinly sliced fresh beef tripe, prepared for hot pot, allowing it to absorb the rich flavors of the broth.

Small, delicate eggs added to enrich the broth with a creamy texture.

Julienne potatoes stir-fried with hot chili peppers, often seasoned with vinegar for a sour kick.

Stir-fried bok choy with two styles: plain or with minced garlic.

Stir-fried cucumber and black fungus combines crisp cucumber slices with tender wood ear mushrooms, flavored with garlic and a hint of soy sauce.

Combo of chow mein or fried rice with choice of chicken, beef, prawns, pork, vegetable, or egg.

Single-cooked rice noodles served in a savory broth, typically includes a variety of fresh vegetables and seasoned with chili oil for a slight kick.

Soft rice noodles in a savory broth, accompanied by tender slices of beef and typically garnished with green onions and cilantro.

Chongqing numbing spicy noodle typically features a rich broth infused with Sichuan peppercorns for a numbing sensation, mixed with noodles and topped with ground pork and green onions.

Wontons filled with a savory mixture, boiled and generously coated in spicy chili oil, garnished with green onions and sesame seeds for added texture and flavor.

Steamed wontons in a homemade chicken broth, commonly filled with a mixture of minced meats and finely chopped vegetables.

Boiled dumplings filled with a mixture of pork and cabbage, seasoned with ginger and scallions.

A large serving of steamed white rice, prepared simply to complement a variety of dishes.

Pork bone broth with choice of noodles or rice noodles.

Hand-folded pork wontons and scallions in a clear, savory broth.

Silky bean curd and a variety of seasonal vegetables simmered in a clear, savory broth.

Silky bean curd and a medley of seasonal vegetables in a clear, savory broth.

House-made pork wontons served in a savory chicken broth, garnished with scallions.

Hot and sour soup with tofu, bamboo shoots, eggs, and wood ear mushrooms in a spicy and sour broth.

Per person. Min 2 people. Appetizer - pot sticker, soup - won ton soup, chicken with black bean, salt and pepper fish filet, vegetable chow mein, and steamed rice

Per person. Min 2 people. Appetizer - green onion pancake, Soup - hot and sour soup, Kung pao chicken, dry sautéed string beans, and steamed rice

Per person. Min 2 people. Appetizer - spring rolls, soup - hot and sour soup, dry sautéed string beans, vegetable chow mein, and steamed rice

Sliced beef, beef tripe, and beef tendon, typically includes cilantro and sesame oil, mixed in a spicy Sichuan chili sauce.

Garlic flavor

Whole chicken feet marinated with pickled peppers, offering a distinctive spicy and tangy flavor.

Thin spring roll wrappers filled with a mix of vegetables, typically cabbage, carrots, and celery, then deep-fried until crispy.

Charcoal grilled lamb skewer, typically seasoned with cumin, chili flakes, and other spices.

Pan-fried dumplings filled with ground pork, typically includes a blend of vegetables.

A slice of cheesecake infused with the subtle flavors of green tea, typically includes a creamy filling and a crumbly crust.

Pan-fried flatbread, interlaced with fresh green onions, offering a crispy texture with every bite.

Steamed chicken marinated in Shaoxing wine, typically served cold.

B.B.Q squid is typically prepared with a homemade sauce, grilled to bring out its natural flavors and served with a hint of smokiness.

Pig feet marinated and slow-cooked with traditional Chinese spices, typically includes ginger, garlic, and soy sauce.

Combination flaming pot typically includes a spicy mix of chicken, beef, shrimp, and assorted vegetables, cooked together in a fiery sauce.

Live whole fish, expertly barbecued, available in flavors such as hot braised jalapeño, chopped pickled pepper, black bean, Szechuan pickle mustard broth, and spicy & numbing.

Crispy chicken pieces coated in a tangy lemon sauce, garnished with fresh lemon slices.

Tender chicken pieces coated in a rich, savory sauce, topped with toasted sesame seeds.

General Tso's Chicken typically consists of deep-fried chicken pieces coated in a slightly sweet and spicy sauce, often accompanied by broccoli and garnished with sesame seeds.

Tea smoked duck, a dish marinated in a blend of special spices and seasonings, smoked over tea leaves, and then goes through a process of being roasted, steamed, and deep-fried.

Braised Peking duck served with steamed buns, typically includes a savory sauce that complements the duck's rich flavor.

Battered chicken balls, deep-fried and served with a mix of pineapple, bell peppers, and onions, all coated in a tangy sweet and sour sauce.

Duck breast sautéed with ginger, typically includes a mix of vegetables and spices to complement the rich flavors of the duck.

Breaded chicken pieces, deep-fried and coated in a tangy and sweet orange sauce, often accompanied by dried orange peels for added aroma.

Sliced chicken stir-fried with bell peppers and onions, complemented by a rich, fermented black bean sauce.

Diced chicken stir-fried with peanuts, scallions, and dried chili peppers in a savory and slightly sweet kung pao sauce.

Diced chicken sautéed with cashew nuts, celery, and carrots in a savory brown sauce.

Diced chicken stir-fried with hot chili peppers, often accompanied by a blend of spices to enhance its heat and flavor.

Duck blood and pork intestines simmered with Szechuan peppercorns and chili peppers for a spicy and bold flavor profile.

Sliced bacon, typically prepared in the Szechuan style, stir-fried with leeks and bell peppers in a spicy and savory sauce, embodying the essence of twice-cooked pork.

Pork kidney stir-fried with a fiery blend of chili peppers and select vegetables, offering a spicy kick.

Sliced beef stir-fried with green onions, typically includes a savory and slightly spicy sauce.

With spicy garlic sauce.

Sliced beef simmered in a unique Szechuan broth, accented with pickled mustard, offering a distinctive tangy and spicy flavor profile.

Pork intestine quickly stir-fried with a spicy blend, typically including chilies and select vegetables.

Sliced beef stir-fried with broccoli in a savory brown garlic sauce.

Sautéed beef with vibrant peppers and cilantro, typically includes a mix of spices, offering a balance of flavors.

Shredded pork stir-fried with bamboo shoots, typically includes a blend of vegetables and a savory sauce.

Sautéed vermicelli noodles with minced pork, typically including soy sauce and spices for a savory taste.

Ground pork stir-fried with pickled long beans typically includes pickled long beans and ground pork, offering a savory and tangy flavor.

Lamb cooked in a special Szechuan pickled mustard broth, typically includes a blend of spicy and tangy flavors.

Sautéed Sichuan bacon and sliced lotus root, typically combined with a mix of spicy and aromatic Sichuan seasonings.

Sliced beef, lightly battered and fried, then tossed in a tangy sauce made with orange peels and a hint of chili for a subtle spice.

Sliced lamb stir-fried with onions and seasoned with cumin, typically includes minced chili pepper and topped with cilantro.

Oxtail slowly braised with tomatoes, creating a dish where the rich flavors of the meat are enhanced by the acidity and sweetness of the tomatoes.

Sautéed slices of beef and bamboo shoots, typically prepared with a savory sauce, often garnished with scallions.

Boneless beef short ribs, braised in a clear broth, typically includes oyster sauce for a subtle flavor enhancement.

Lamb stir-fried with green onions, typically includes ginger for added flavor.

Sliced lamb stir-fried with onions and scallions, served in a savory Mongolian sauce.

Sliced beef cooked with Taiwanese barbecue sauce, typically includes a savory blend of spices and herbs.

Organic cauliflower and Szechuan bacon are stir-fried together, typically including garlic, ginger, and chili peppers, served in a spicy and aromatic flaming pot.

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

Prawns wok-tossed with carrots, celery, bamboo shoots, and water chestnuts, delicately finished with toasted cashews.

Stir-fried frog with a numbing spicy sauce, typically includes Sichuan peppercorns and various vegetables, offering a bold and tingling sensation.

Fresh bullfrog stir-fried with pickled peppers, typically includes cucumber, baby bamboo shoots, and cilantro.

Prawns stir-fried with bell peppers, onions, and peanuts in a spicy kung pao sauce.

Crispy fried prawns served with a sweet and creamy sauce, typically includes candied walnuts.

Tender fish slices poached in a broth infused with Szechuan pickled mustard, offering a unique blend of tangy and mildly spicy flavors.

A dual-sectioned pot offering both a mild and a spicy broth, allowing for a variety of ingredients to be cooked to personal taste.

Shrimp and pork wontons served in a seasoned broth, typically includes vegetables and spices for a rich flavor.

A savory blend of select meats and vegetables, typically simmered in a richly seasoned broth, offering a variety of textures and flavors.

A box typically filled with a selection of Chinese dishes, often including rice or noodles and various meats or vegetables, tailored for convenience and variety.

Glass

Glass

Bottle

Glass

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