Pot stickers. Chinese dumpling stuffed with ground pork and Chinese cabbage to be boiled and pan fried to crispy, served hot with chili oil, vinegarand soy sauce.

Thick broth teams with bean curd, shrimps, bamboo shoots, lili flowers, shredded pork with intriguing contrast flavors.

Chicken broth blended with dice chicken, shrimps, green peas, water chestnuts, bamboo shootsand deep fried golden rice.

Snow peas, black mushroomsand water chestnuts cooked with garlic sauce.

Bean curd cooked with hot spices sauce.

Fried bean curd and black beans cooked hunan style.

Diced chicken sauteed with green and red pepper, szechuan style.

Tai-chien chang the picasso of the East, chicken chunks with tingling hot sauce.

Deep fried chicken sauteed with hot garlic flavors.

Chicken fillet batter fried with fresh lemon sauce.

Tender diced chicken sauteed with chili pepper and peanuts.

Diced chicken sauteed with fresh garlic.

Diced chicken with snow peas and chili pepper stir fried in hunan spicy garlic sauce.

Sliced chicken sauteed with snow peas in white sauce.

Shrimp with broccoli, mushroomsand bamboo shoots in a white sauce.

Prawns sauteed with bamboo shoots peanuts and hot chili peppers.

Shrimp cooked with vegetable served over sizzling rice.

Prawns sauteed with firm leeks and bamboo shoots.

Shrimp sauteed in fresh garlic and ginger with hot szechuan sauce.

Squid, shrimpand scallops sauteed with vegetable in white sauce.

Shredded pork sauteed with water chestnuts in szechuan sauce.

Sliced beef with hot spiced szechuan sauce.

Tender sliced beef sauteed with leeks and chili pepper.

Sliced beef sauteed with scallion and chili pepper serve on crispy rice noodles.