New Shanghai

a light mixture of fresh shredded cabbage, celery, shiitake mushrooms and onions encased in a thin crepe and deep fried to a golden brown.

lean pork tenderloin in our house marinade and slow roasted to perfection. Served sliced with hot mustard, sweet and sour sauce and sesame seeds.

tender slices of calamari lightly fried in a thin flour coating and served with a variety of dipping sauce.

a northern Chinese mixture of shredded chicken, shrimp, tofu, willow tree fungus, and bamboo shoots in a peppery and tangy chicken broth finished with whipped eggs. A classic enjoyed as the starter to many Chinese meals.

a mixture of spinach, water chestnuts, peas, carrots, white mushrooms and nori seaweed in a chicken broth finished with whipped eggs.

a delightful combination of shrimp, scallops and shredded chicken in a light chicken broth garnished with sliced carrots and cucumbers.

spicy kung pao sauce sauteed with sliced flank steak, toasted red hot peppers, yellow onions, bell peppers, celery and peanuts. A must for those who crave hot and spicy.

tender strips of flank steak sauteed lightly in an oyster-flavored sauce with squash flowerettes and baby corn.

deep-fried chicken brease with sun dried orange peel and roasted red hot pepper in our spicy garlic sauce. The dried orange peel imprints a citrusy aroma to this selectable dish.

sliced breast of chicken delicately sauteed with white mushrooms and fresh snow peas in our house sauce.

garden fresh vegetables sauteed with tender sliced chicken in a light garlic sauce.

a spicy kung pao sauce coats a generous blend of sliced chicken, roasted red pepper, bell pepper, yellow onions, celery and peanuts.

a mixture of sliced chicken, bell peppers, yellow onions, celery and cashew nuts stir fried in our house sauce.

a roasted half chicken generously misted with a spicy, aromatic ginger sauce.

seasonal catch with julienne fresh ginger and green onions in our house Chinese wine sauce.

sole is marinated with special sauce and deep fried to a golden brown.

deep fried sole and bones to a golden brown, and then stir fried filet in our special sauce.

succulent prawns stir fried quickly with chopped garlic, onions, minced ginger in our house tomato sauce. One of our house specialties which must be tried.

lightly battered prawns tossed in our chef's special cream sauce and garnished with glazed walnuts.

succulent shrimp, bell peppers, yellow onions and celery sauteed in our house blend of curry sauce.

prawns sauteed with seasonal vegetables in a light garlic sauce. Served on a bed of sizzling golden rice.

lightly battered calamari is seasoned with spice.

tender whole scallops deep fried then sauteed with roasted red hot peppers, water chestnuts, peas, carrots and white mushrooms in a tangy szechuan hot peppersauce.

tender prawns, whole scallops and sliced chicken with fresh snow peas sauteed in a light garlic wine sauce.

garden fresh vegetables sauteed with lean pork slices in a light garlic sauce.

fresh spinach sauteed in a garlic wine sauce. A must for spinach lovers.

fresh eggplant braised with our spicy szechuan garlic sauce.

diced tofu braised with garlic, onions, peas, carrots and white mushrooms in a spicy szechuan bean sauce. Served in a clay pot.

assorted seafood and mixed vegetables with noodles in a light, savory chicken broth.