Chef Tan takeout in Newark is just a click away, so don't wait another day to treat yourself to their delicious food! Whether you're looking for a low fee or fast takeout, we'll show you the best...show more
Whole tilapia (bone-in) with onion, long hot pepper & cumin Chongqing Braised Fish in Red Soup.
Sliced Tilapia (boneless) with chili oil & peppercorn.
Steamed whole tilapia (bone-in) & tofu with chopped hot red peppers.
Sliced tilapia (boneless) with pickled cabbage, chili peppers & peppercorn.
Ribeye cooked with red hot peppers pickled mustard greens, enoki mushroom, bean thread glass noodles and topped with fresh cilantro.
Traditional Sichuan hot pot sauce infused with beer and simmered with Enoki mushroom, bean thread glass noodles, and peppercorn.
Boneless duck, crispy outside & tender inside.
Lamb cooked in Sichuan country style sauce with green and red hot peppers mixed with bamboo shoots served in a sizzling mini wok.
Deep fried sliced lamb with garlic, scallion and chili peppers.
Deep fried shredded beef with hunan style green & red chili pepper.
Fried preserved pork with dried turnips/dried string beans/dried chili pepper/dried asparagus.
Shredded pig tripe with smoked bamboo shoot/dried chili pepper.
Flaming wok with shredded tea smoked duck, ginger and scallions.
Braised pork with brown sauce, sweet and sour.
Braised pork with cooked chestnuts.
Steamed eggplant with salty duck egg yolks.
Flounder fillets lightly battered and topped with house made sweet and sour sauce.
Flaming wok with kung pao sauce, peanuts, celery and chili peppers. Choice of chicken, beef ($3.00) or shrimp ($4.00).
Flaming wok with "sweet, sour and spicy sauce", ginger, garlic, bamboo, wood ear mushrooms, and bell peppers. Choice of pressed tofu, chicken ($1.00), pork ($1.00), beef ($4.00), lamb ($5.00) or shrimp ($5.00).
Twice cooked flaming wok infused with broad bean sauce, leeks, hot peppers, fermented black beans. Choice of chicken, pork or fish ($4.00).
Flaming wok with oyster sauce, onions and scallions. Choice of pressed tofu, chicken ($1.00), pork ($1.00), beef ($4.00), lamb ($5.00) or shrimp ($5.00).
Flaming wok with minced pork, pickled vegetables and pickled chili peppers. Choice of chicken, fish ($4.00) or shrimp ($4.00).
Flaming wok with fermented black bean sauce, bell peppers and onions. Choice of chicken, beef ($3.00), lamb ($4.00), fish ($4.00) or shrimp ($4.00).
Flaming wok with cabbage, garlic and celery in an authentic Sichuan chili oil hot sauce. Choice of tofu, chicken ($1.00), pork ($1.00) beef ($5.00), lamb ($5.00), fish ($5.00) or shrimp ($6.00).
Served in a sizzling mini wok and cooked in a spicy hot sauce with black mushrooms, bamboo shoots, bell peppers and Sichuan peppercorn oil. Choice of Pressed Tofu, Cabbage, Chicken ($1.00), Pork ($1.00), Broth ($2.00), Beef ($5.00), Fish ($5.00), Lamb ($5.00), Shrimp ($6.00), Frog ($12.00).
Hot spicy pot assorted ingredients cooked in a spicy hot sauce and Sichuan peppercorn oil. Choice of chicken, pork, mix vegetable, beef ($4.00), fish ($4.00), lamb ($4.00), shrimp ($5.00), squid ($4.00) or ribeye ($4.00).
Silky tofu with spicy sauce. Choice of chicken, beef ($4.00), fish ($4.00) or squid ($4.00).
Silky and crisp dish lightly folded in duck yolk batter with bell peppers. Choice of Bunapi Mushrooms, Shrimp ($4.00) or Fish ($3.00).
Triple flash fried with long hot and dried chili peppers. Choice of chicken, fish ($4.00), squid ($4.00) or shrimp ($5.00).
Cumin-crusted and stir fried with bell peppers, dried peppers and onions. Choice of chicken, fried tofu, pork ($1.00), beef ($4.00) or lamb ($4.00).
Choice of small or large.
Choice of small or large.
Choice of Chicken, Pork or Beef ($1.00).
Choice of Chicken, Pork or Beef ($1.00) or Pressed Tofu.
Choice of Chicken, Beef ($1.00) or Shrimp ($1.00).
Choice of Chicken, Pork, Pressed Tofu, Beef ($1.00) or Shrimp ($1.00).
Choice of chicken, pork belly or fish.
Choice of Chicken, Pork, Pressed Tofu, Beef ($1.00) or Shrimp ($1.00).
Choice of Chicken, Fish or Shrimp ($1.00).
Chicken, Fish, Beef ($1.00) or Shrimp ($1.00).
Last updated April 8, 2022