Choice of fried or steamed.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Served with white rice only.
Curry flavor. Hot and spicy.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Served with white rice.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Served with vegetable fried rice or steamed rice. Hot and spicy.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Chicken, beef and shrimp with vegetable.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Cantonese style. Sliced chicken, beef, shrimp and pork precisely balance with mixed vegetables in a brown sauce.
Large whole shrimp, beef and sliced chicken with excellent garlic sauce. Hot and spicy.
Hunan style. This remarkable dish was originally created for general Tso during the ching dynasty. Finely chunked chicken sauteed with broccoli in exotic Hunan sauce. Hot and spicy.
Hunan style. Large chunks spring chicken and coated with lotus flour, quickly fried until crispy brown. While inside still tender, then enhanced by a specially flavored sauce. Hot and spicy.
Jumbo shrimp sauteed with broccoli, bamboo shoots and mushrooms in delicate egg white sauce.
Hunan style. Hot and spicy.
Hunan style. Hot and spicy.
Hunan style. Hot and spicy.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Hot and spicy.