Hot and spicy.

A homemade Chinese pastry stuffed with a seasoned and distinguishable mixture of tofu, rice noodles celery, cabbagesand carrots, lightly pan fried till golden brown.

Hot and spicy.

A homemade Chinese pastry generously stuffed with a green-onion-infused batch of ground pork, steamed to preserve freshness and lightly pan fried to a golden brown.

A colorful combination of silken tofu, tomatoes, mushroomsand zucchini in a flavorful broth rippled with whipped eggs.

A green-onion-infused mixture of ground chicken and shrimp stuffed in a wonton wrapper and dropped in a tasty clear chicken broth.

A combination of prawns, scallops and calamari in a refreshing broth adorned with freshly diced snow peas and slightly thickened with whipped egg whites.

A quick brew of shredded chicken, shrimp, mushroom, zucchiniand spinach in a light chicken broth with pieces of sizzling rice crusts.

Hot and spicy. The traditional Northern flavor of peppery and tangy broth with chicken breast, tofu, bamboo, mushrooms, completed with whipped eggs.

Traditional Chinese "wholesome-steam" method used to prepare this inch-thick salmon steak to perfection on a layer of silken tofu in a classic ginger-soy sauce topped with fresh white threads of green onions.

Thin lamb shreds in a uniquely flavored clear broth infused with sourness from inhouse pickled Chinese cabbages, completed with skinny mung bean noodles.

A generous portion of white fish meat sauteed with green onions in a simple yet flavorful silky sauce.

Delectable Eastern oysters in a uniquely flavored clear broth infused with sourness from in-house pickled Chinese cabbage, completed with cubes of tofu.

Hot and spicy.

Perfectly matched in their colors, textureand shapes, slices of potato, wedges of eggplant and squares of green bell pepper sauteed with garlic in a soy-based Northern sauce.

Fresh whole duck marinated to perfection in a bath of chef zou's spices, prepared and smoked strictly according to tradition to compliment the essential duck flavor with smoky succulent meat, deep-fried before serving to complete a full circle of fragrance with a golden crispy skin. Served with Chinese steamed buns and plum sauce.

Hot and spicy. Generous blend of fish fillet, snow peas, broccoliand mushrooms sauteed in dalian's spicy kung pao sauce touched charmingly with fresh basils.

Hot and spicy. Wok-seared jumbo prawns tossed quickly with wedges of fresh tomatoes in a wholesome sweet and spicy sauce.

Battered cubes of silken tofu fried quickly in hot oil, then tossed with our tangy spicy garlic sauce.

Hot and spicy. Cubes of lean pork cured and smoked in our own kitchen, sauteed with big hunks of european leeks, crunchy cabbage squares and quartered mushrooms in a pleasing smoky and spicy sauce.

Hot and spicy. Pieces of salmon steak seasoned with salt and pepper in a light batter fried to a pleasant crispy gold capturing the perfect succulent tenderness, accompanied by slices of Lapeno peppers.

Hot and spicy. A combination of calamari, jumbo prawns and scallops stir fried with basil accompanied by a mixture of fresh seasonal vegetables in dalian spicy sauce.

Hot and spicy. Thin-slices lamb or beef tossed in a hot wok with bounteous quantity of chopped cumin and delicately infused with garlic and sichuan red pepper.

Perfectly matched in their colors, texture, and shapes, slices of potato, wedges of eggplant and squares of green bell pepper sauteed with garlic in a soy-based Northern sauce.

Hot and spicy. Sliced beef seared in a fire wok, tossed with chopped fresh garlic in our house blend of delicately sweet, and positively spicy sauce, surrounded by fresh snow peas.

Hot and spicy.

Beef sliced and marinated, sauteed with strands of green onions and slices of white onion in a fire wok seasoned with chopped fresh garlic.

Lamb sliced and marinated, sauteed with strands of green onions and slices of white onion in a fire wok seasoned with chopped fresh garlic.

Hot and spicy. Sliced beef fried to a light crisp, coated in a sauce infused with garlic and red pepper flakes. Served on a bed of shredded cabbages.

Strips of tender steak lightly marinated then sauteed in a quick fire wok with juliennes of onions, bell peppers, water chestnutsand mushrooms in a light peppery garlic sauce.

Hot and spicy. Shredded pork, bamboo shoots, water chestnuts, mushrooms and spinach sautéed in a hot wok seasoned with traditional Sicilian spice and chili, completed with our special spicy garlic sauce.

Hot and spicy.

Hot and spicy.

A delicate Chinese pastry filled with lightly seasoned chopped spinach steamed to perfection.

Native in dalian, chewy flat bread seasoned with sliced green onions, crusted with golden sesame seeds.

Carefully selected and hand ground lamb in Chinese tradition by chef zou, wrapped in hand rolled Chinese pastry, steamed to capture all the flavors with juicy tenderness.

A delicate Chinese pastry generously filled with finely chopped shrimp and green onions with fresh light seasonings, steamed until plump and juicy.

A delicate Chinese pastry filled with minced salmon complemented by finely chopped spinach, green onions and seasoning steamed to perfection. Served with house blend mustard sauce.

A hand-rolled Chinese pastry filled with a fusion of chopped shrimp, Chinese chive and seasoning boiled quickly to bring forth the original delicate flavors. Served with house blend soy garlic sauce.

Diced chicken breast stir fried in a sizzling wok with a mixture of diced bell peppers zucchinis and celery, topped with cashew nuts.

Sliced chicken breast and wedges of eggplants seared in a hot wok then simmered in a fragrant garlic and spicy sauce.

Diced chicken breast, broccoli, green leeks, water chestnuts and mushrooms stir fried in dalian signature minced garlic and soy wine sauce.

Hot and spicy diced chicken breast stir fried in a sizzling wok with mixture of diced bell peppers, zucchinisand celery, topped with crunchy peanuts and completed with our traditional garlicky and spicy kung pao sauce.

Diced chicken breast sauteed with cubes of yellow onions, water chestnuts, celery, green peasand carrots in our house blend of curry spices.

Chunks of chicken breast deep fried to perfection, then tossed in our house special cream sauce with a perfect dab of buttery tangy and sweet flavors. Garnished with housemade honey-glazed walnuts.

Sliced chicken breast, snow peas, broccoliand button mushrooms sauteed into a perfect jewel with a light ginger wine sauce.

Hot and spicy.

Sliced chicken breast tossed together in a hot wok with tender, crunchy green beans seasoned with a mixture of finely chopped garlic in our blend of soy and wine sauce.

Hot and spicy. Strips of chicken breast lightly fried till crispy and tender, glazed with a homemade sauce infused with garlic, gingerand flakes of red chili peppers served traditionally on a bed of shredded cabbages.

Diced chicken breast, onion, bell pepperand mushroom sauteed with fermented black soybeans in our specially flavored sauce.

Hot and spicy. A traditional Chinese stir-fry dish with chicken breast slices, shiitake mushrooms and crimini mushrooms in a chili pepper sauce surrounded by a circle of steamed snow peas.

Strips of battered chicken breast deep fried to perfect tenderness and quickly tossed with bell pepper, onion, carrotand pineapple pieces in a coat of sweet and sour sauce.

Strips of tender chicken breast marinated then sauteed in a quick fire wok with juliennes of onions, bell peppers, water chestnutsand mushrooms in a light peppery garlic sauce.

Sliced chicken breast tossed together in a hot wok with tender, crunchy green beans seasoned with a mixture of finely chopped garlic in our blend of soy and wine sauce.

Hot and spicy. A generous blend of calamari, snow peas, broccoli, and asparagus sautéed and in spicy kung pao sauce touched charmingly with fresh basil.

Battered prawns fried then quickly tossed with bell pepper, onions, carrots, and pineapple pieces in a coat of sweet and sour sauce.

Hot and spicy.

Hot and spicy. Jumbo prawn stir fried with basil accompanied by a mixture of fresh seasonal vegetables in spicy sauce.

Hot and spicy. Prawns stir fried in a sizzling wok with a mixture of diced bell pepper, zucchini, and celery, topped with crunchy peanuts, completed with our traditional garlicky and spicy kung pao sauce.

Hot and spicy.

Hot and spicy.

Battered calamari fried quickly in hot oil, then tossed with our tangy spicy garlic sauce.

Fresh prawns stir fried in a sizzling wok with a mixture of diced bell pepper, zucchiniand celery, topped with cashew nuts, completed with a light house-seasoned soy sauce.

Battered fish fillets fried then quickly tossed with bell peppers, onions, carrotsand pineapple pieces in a coat of sweet and sour sauce.

Hot and spicy. Battered scallops fried quickly in hot oil, then tossed with our tangy spicy garlic sauce.

Hot and spicy. Jumbo prawn stir fried with basil accompanied by a mixture of fresh seasonal vegetables in spicy sauce.

Hot and spicy. A mount of fresh jumbo prawns, scallops, calamariand green shell mussels prepared then fused with bok choy, mushrooms and tofu in a hot clay pot of fragrant and flavorful sauce of garlic and fermented black beans.

Hot and spicy. Whole prawns seasoned with salt and pepper in a light batter fried to a pleasant crispy gold with perfect tenderness, accompanied by slices of jalapeno peppers.

Fresh prawns tossed together in a hot wok with your choice of broccoli or tender crunchy snow peas seasoned with a mixture of finely chopped garlic in our blend of soy and wine sauce.

Prawns, onions, bell peppersand mushrooms sauteed with pungent fermented black soybeans in our specially flavored sauce.

Hot and spicy. Fish fillets sightly fried until crispy and tender, glazed with homemade sauce infused with garlic and flakes of red chili peppers. Served, traditionally, on a bed of shredded cabbages.

Hot and spicy. Crimini mushrooms in a chili pepper sauce surrounded by a circle of steamed broccolis.

Slightly battered prawns deep fried to perfection, then tossed in our house special cream sauce with a perfect dab of buttery, tangyand sweet flavors. Garnished with housemade honey-glazed walnuts.

Prawns, bamboo shoots, water chestnutsand mushrooms sauteed in a hot wok seasoned with traditional sichuan spice and chili, completed with our house blend of spicy garlic sauce.

Hot and spicy. Crimini mushrooms in a chili pepper sauce surrounded by a circle of steamed broccolis.

Prawns, bamboo shoots, water chestnuts, and mushrooms sautéed in a hot wok seasoned with traditional sichuan spice and chili, completed with our house blend of spicy garlic sauce.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Snow peas and water chestnuts sautéed in a velvety sauce.

Hot and spicy. Wedges of eggplants, bamboo shoots, water chestnuts, and mushrooms sautéed and braised in a hot wok seasoned with traditional sichuan spice and chili, completed with our house blend of spicy garlic sauce.

Chunks of tofu pan-fried, braised with broccoli, bok choy, snow peas and mushrooms in a delicate blend of garlic soy sauce.

Braised shiitake mushrooms on a layer of sautéed baby bok choy in a garlic sauce.

Hot and spicy. Noodles in a pungent spicy bone broth topped with wok-seared shredded pork, jalapeno peppers and sichuan chili peppers.

Hot and spicy. Noodles in slow braised beef stew, topped with scallions and Chinese greens.

Uniquely Northern Chinese noodles with generous amount of fresh clams in a smooth egg flower broth accented with fresh green Chinese cabbages.

Coarsely chopped pork, zucchinis and onions sauteed with a rich dark bean paste in a hot oil wok to produce this fully fragrant sauce for a bowl of Northern Chinese noodles, perfected by juliennes of fresh cool cucumber.

Hot and spicy. Noodles in a broth fused with housemade pickled cabbages topped with wok- lamb or fish.

Hot and spicy. Noodles and braised pork brisket in a broth seasoned with aged vinegar and sichuan hot oil, garnished with cilantro and green onions.

Hot and spicy. Noodles tossed in garlic sauce, topped with braised pork brisket and blanched spinach.

Hot and spicy.

Hot and spicy.

Hot and spicy. Wedges of eggplants, bamboo shoots, water chestnutsand mushrooms sauteed and braised in a hot wok seasoned with traditional sichuan spice and chili, completed with our house blend of spicy garlic sauce.

Snow peas and water chestnuts sauteed in a velvety sauce.

Hot and spicy. Wedges of eggplants, bamboo shoots, water chestnutsand mushrooms sauteed and braised in a hot wok seasoned with traditional sichuan spice and chili, completed with our house blend of spicy garlic sauce.

Bok choy, shiitake mushrooms, snow peas, broccoli, carrots and water chestnuts stir fried in a garlic-infused wine sauce.

Braised shiitake mushrooms on a layer of sauteed baby bok choy in a garlic sauce.

Hot and spicy.

Chunks of tofu pan-fried, braised with broccoli, bok choy, snow peas and mushrooms in a delicate blend of garlic soy sauce.

Hot and spicy.