Pork belly and shoulder, braised with Chinese spices, sweet soy and a red bean sauce.

Chicken stir-fried with carrots and celery, finished with a chili bean soy sauce.

A hard-boiled egg seasoned in green tea, soy and spices, creating a pleasant mild and savory flavor.

A hot crisp creme filled pastry made in house with a yeast dough.

A crisp flaky flatbread, pan fried in hot oil.

A sweet and sour matchstick potato salad and seasoned with garlic and chili.

Fresh seasonal vegetables cooked.

Peanuts fried with Chinese chilies and served cold.

Fried tofu in beef broth with spicy black bean sauce that is served traditionally warm.

Deep fried peanuts tossed in salt and served cold.

A peppery hot and sour soup made with a soy broth, wood ear, bamboo shoots, tofu, radish, and egg.

A savory chicken broth with boiled pork wontons, eggs, seaweed, and pickled radish, garnished with green onion and cilantro.

The pork wonton soup served with noodles.

A traditional Chinese chicken soup made with pickled radish, served with noodles and garnished with green onion and cilantro.

A beef soup served with with braised beef and broccoli then garnished with green onion and cilantro.

A beef soup served with braised beef tendon and broccoli then garnished with green onion and cilantro.

A beef soup served with braised beef and beef tendon and broccoli then garnished with green onion and cilantro.

Spicy noodles mixed with our house made Sichuan sauce traditionally served with carrots and cucumbers with the option of adding savory ground pork.

Served with carrots, cucumbers, and our sesame peanut sauce, with the option of pork stock poured over the top and braised pork belly.

Noodles served with stir-fried tomato and scrambled eggs, creating a sweet and savory flavor.

Wide wheat noodles made with fresh garlic, Sichuan peppercorns, and chilies, poured over with hot oil, making a fresh spicy garlic sauce, topped with our house made Sichuan sauce with the option of adding ground pork.

Our house noodles served with carrots and cucumbers, covered with a sweet bean and ground pork sauce.

Lu mian. Fresh noodles steamed with a soy sweet bean sauce and then stir fried, made with pork, celery and carrots.

Served with a sesame soy sauce, topped with carrots and cucumber, and finished with spicy shredded chicken.

Pork belly braised in soy sauce and chopped up with green peppers and stuffed in a house made yeast bun.

Chicken thighs roasted in soy sauce and a mixture of spices, served sliced with a side of rice.

Chinese dumplings made in house, steamed and then pan fried, made with pork, beef or chicken.

Dumplings made in house, steamed, made with pork, beef, or chicken.

Large diced braised pork served with tea egg and broccoli over steam rice.

Cleaver chopped chicken leg smothered in our house sauce and topped with green onion and cilantro.

Thin sliced cold pork belly smothered in our house sauce and chili oil, topped with minced garlic and garnished with green onion and cilantro.

Fresh pig ear simmered in a rich broth, sliced thin and served traditionally cold, tossed in our house made sauce.

Twelve large shelled shrimp smothered in our house sauce, garnished with fresh garlic, green onion and cilantro.

Boneless beef shank marinated in a soy sauce mix, then braised in a rich broth, served traditionally cold, sliced thin with a side of chili bean vinegar sauce.