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A sweet and fragrant green tea from the south of China. Medium-caffeine. Hangzhou.
Fermented black tea. Aids digestion and stimulates the mind. Yunnan province.
Fragrant and slightly grassy tea made of young bamboo leaves. Caffeine-free. High in silica, which supports hair, skin and nails. Southern China.
Handmade dumplings filled with fresh pork and napa cabbage, boiled and served with a special soy dipping sauce. Northern China.
Handmade dumplings filled with garlicky Chinese leek and egg, boiled and served with a special soy dipping sauce. Northern China. Veggie.
Handmade beef wontons served in a savory stock, drizzled with chili oil. Sichuan province.
Fresh wheat noodles in a rich beef broth. Served with big chunks of beef and baby bok choy.
Fresh wheat noodles smothered in a rich, savory soy, mushroom and pork paste, topped off with shredded carrots, cucumbers, bean sprouts, edamame and cabbage. Beijing.
Fresh wheat noodles served with a spicy ground pork, chili and pickled vegetable sauce, topped off with chili oil. Sichuan province. Spicy.
Sweet potato noodles served in a savory and slightly sour spiced broth and topped with baby bok choy, ground pork, peanuts and fried soybeans. Sichuan province. Spicy.
Rice noodles served with shredded vegetables in a fresh soy and ginger-based sauce. Yunnan province. Veggie.
Fresh wheat noodles topped with veggies, tofu and a savory roasted sesame sauce. Veggie.
Hailing from Yunnan province, rice noodles served with shredded chicken and vegetables in a fresh soy and ginger-based sauce. Yunnan province.
Fresh wheat noodles topped with veggies, tofu and a savory roasted sesame sauce.
Silken tofu stewed in a delicious sauce of minced mushrooms and douban (fermented soy and chili) sauce. Served over rice with a hearty sprinkling of minced.
Minced pork belly stewed overnight in a luscious soy broth, served over right with a stewed egg and baby bok choy. Taiwan.
Fresh wheat noodles smothered in a rich, savory soy and mushroom paste, topped off with shredded carrots, cucumbers, bean sprouts, edamame and cabbage. Veggie.
Rice noodles served with a spicy ground pork, chili and pickled vegetable sauce, topped off with chili oil. This sauce is made with tamari instead of regular soy sauce. Sichuan province. Spicy.
Fresh noodles in a rich, slightly spicy beef broth. Served with big chunks of beef and baby bok choy. Taiwan. Spicy.
Slow-cooked spare ribs, eggplant and carrot simmered in a rich broth. Dongbei province.
Shredded chicken served in a fiery dressing of chili and flower pepper oil, topped with minced spring onions. Sichuan province.
A salad chock-full of shredded cucumber, peppers, carrots and a touch of jalapeno and cilantro, in a savory dressing. Dongbei province.
Smashed cucumbers doused in a refreshing soy, rice vinegar and garlic dressing. All over china.
Menu for Flower Pepper Restaurant provided by Allmenus.com
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