If you're looking for Comfort Food restaurants in Dallas look no further. Royal China Restaurant is known for having some of the best Comfort Food in Dallas. Located at 6025 Royal Ln #201, Royal ...show more
Spicy. Pork wontons in spicy, sweet, and sour chili oil garlic sauce.
Mixed vegetables, avocado, rice noodles, and cilantro wrapped in rice paper.
Oven roasted, fork tender, and sweet in Cantonese style.
Thinner wrapper filled with vegetables.
Thin and crispy wheat flour pancake seasoned with salt and chopped scallions.
Shiitake mushrooms, bamboo shoots, edamame peas, and wheat gluten. A tasty meat alternative, loaded with protein.
A mix of shrimp, red pepper, onions, celery, avocado, and Asian mustard on a crispy wonton.
8 pieces. Two each of pork, chicken, shrimp, and vegetable. Steamed or pan seared in freshly hand rolled wrappers, made with wheat flour and fresh vegetable juice extract for colors and nutrients.
6 pieces. Shiitake, jicama, and napa cabbage. Steamed or pan seared in freshly hand rolled wrappers, made with wheat flour and fresh vegetable juice extract for colors and nutrients.
6 pieces. Basil, jicama, and mushroom. Steamed or pan seared in freshly hand rolled wrappers, made with wheat flour and fresh vegetable juice extract for colors and nutrients.
6 pieces. Shiitake, jicama, and ginger. Steamed or pan seared in freshly hand rolled wrappers, made with wheat flour and fresh vegetable juice extract for colors and nutrients.
6 pieces. Mixed vegetables, vermicelli, and shiitake. Steamed or pan seared in freshly hand rolled wrappers, made with wheat flour and fresh vegetable juice extract for colors and nutrients.
Minced chicken, water chestnuts, and woodear mushrooms on a bed of crispy rice noodles.
Snow crab and cream cheese wrapped in a crispy wonton served with sweet and sour and Asian mustard sauce. Fried.
Two pieces egg rolls. Thicker, bubbly wrapper, filled with pork and vegetables.
Savory, steamed pork dumplings with hot soup inside. An explosion of flavor. A delicacy of Shanghai.
Savory and flaky pan seared pies, filled with chives, eggs, wood ear mushrooms, and vermicelli.
Steamed buns filled with beef and daikon.
Slow braised tender pork belly in housemade buns with scallions and pickled vegetables.
Marinated in ginger, garlic, and seasonings.
Pork, shiitake, and jicama meatballs rolled in sticky rice and steamed.
Eggplant filled with pork and shiitake and steamed.
Pork, jicama, and shiitake mushroom wrapped in napa cabbage. Steamed.
Steamed soybean pods and sea salt.
Spicy. Slices of white fish, napa cabbage, chili pods, garlic, and scallions.
Braised chicken thigh meat and king oyster mushrooms with basil, ginger, and garlic in a savory brown sauce.
The best cut of pork marinated and pan seared with string beans, browned onions, and red bell peppers.
A classic dish from wu-xi, slices of pork belly marinated in xiang zao rice wine lees and steamed till tender with a very aromatic flavor.
Slices of white fish filet stir-fried in a delicious light white wine sauce topped with goji berries on a bed of spinach.
Slow braised until very tender with lightly sweet and savory flavor.
The best cut of pork, marinated and grilled with string beans, browned onions, red bell peppers, and king oyster mushrooms.
Spicy. Stir-fried lamb meat with onions and bell peppers.
Five spice slow braised pork belly with five spices. Named after the famed ancient poet - Su Dong-Po, for his special pork belly recipe.
Spicy. Cubed pork stir-fried with green onions, garlic, ginger, and chili pods topped with roasted peanuts.
Specially marinated shrimp are translucent and crispy after stir-fried, has a clean taste in a very light sauce. A classic Shanghai dish.
Crisp gulf shrimp tossed in Asian mustard mayo, topped with honey walnuts.
Spicy. Crispy red snapper filet of fish with water chestnuts, shiitake mushrooms, and red bell peppers in garlic sauce.
A classic sichuan dish. Yam vermicelli cooked with minced pork in fermented chili sauce with garlic and green onions.
Boneless D.C. Half roasted with five spice, ginger, and garlic flash fried to crisp the skin. Served Beijing D.C. style with Mandarin pancakes, scallions, and hai xian sauce.
Spicy. A combination of crispy, sweet, and spicy General Kao’s chicken and shrimp with vegetables in garlic sauce.
Chunks of beef shank meat slow braised with potatoes, carrots, coconut milk, and lemon grass in yellow curry.
Wispy eggs in chicken broth.
Spicy. Pork, tofu, bamboo shoots, and mushrooms in a spicy vinaigrette chicken broth.
Pork wontons with vegetable and shiitake mushrooms in a clear chicken broth.
Chicken, shrimp, scallops, and mixed vegetables in a clear chicken broth.
Slightly sweet creamed corn in a savory broth with chicken and wispy eggs.
Chicken broth with mushrooms, water chestnuts, peas, carrots, and crispy rice.
House made noodles with chicken breast meat and mixed vegetables in a clear chicken broth.
Rice noodles with chicken breast meat, mixed vegetables, coconut milk, and lemon grass in yellow curry.
Slices of chicken stir-fried with mushrooms, onions, zucchini, and water chestnuts in a brown sauce. Topped with cashews.
Spicy. Crispy bite-sized chicken or gulf shrimp, stir-fried in a sweet and spicy sauce.
Spicy. Crispy slices of beef in a lightly sweet and spicy sauce. An all-time favorite since 1974 when Buck first opened Royal China’s doors.
Spicy. Slices of chicken stir-fried in a light, white, garlic sauce with mushrooms, broccoli, and snow peas.
Spicy. Cubes of tofu sautéed with garlic in a spicy chili bean sauce.
A Chinese omelet. Eggs mixed with cabbage, onions, and bean sprouts. Pan-fried golden brown, topped with vegetables in a savory brown sauce.
Fresh asparagus stir-fried with king oyster mushrooms and chicken in a savory white sauce.
Spicy. Chinese eggplant sautéed with basil in garlic sauce.
Spicy. Stir-fried with garlic and mushrooms.
Fresh baby bok choy stir-fried with king oyster mushrooms in a light white sauce.
Spicy. Stir-fried with mixed vegetables and chili pods in a spicy brown kung pao sauce, toasted with roasted peanuts.
Stir-fried baby corns, broccoli, carrots, mushrooms, snow peas, and water chestnuts in a white sauce.
Shiitake mushrooms, bamboo shoots, edamame peas, and wheat gluten. A tasty meat alternative, loaded with protein.
Spicy. Crispy bite-sized tofu tossed with green onion, basil, garlic, and jalapeño.
Crispy, tender chicken or beef, stir-fried with sun-dried orange peels in a tangy orange sauce.
Crispy bite-size chicken tossed with green onions, basil, garlic, and jalapeño.
Crispy bite-sized chicken in a sweet sauce topped with roasted sesame seeds.
Slices of chicken stir-fried with broccoli, mushrooms, tomato, and fresh basil in brown sauce.
Spicy. Cubes of chicken sautéed with mixed vegetables and chili pods in a spicy brown kung pao sauce, toasted with roasted peanuts.
Crispy panko-coated sliced chicken breast with lemon sauce.
Slices of chicken stir-fried with mixed vegetables in sambal garlic chili sauce.
Slices of beef stir-fried with onions and scallions on a bed of vermicelli.
Marinated beef stir-fried with julienned carrots, celery, and water chestnuts in a spicy sichuan sauce.
Pork sautéed with cabbage, egg, bamboo shoots, mu’er mushrooms, and onions. Served with two handmade Mandarin pancakes.
Stir-fried with smoked tofu, edamame, and string beans. Please specify your preference of spiciness.
Boneless half-duck roasted with five spice, ginger, and garlic. Served Beijing duck-style with Mandarin pancakes, scallions, and hai-xian sauce.
Julienned pork tenderloin stir-fried with smoked tofu, bamboo shoots, mustard root, and scallions.
Gulf shrimp stir-fried with snow peas and water chestnuts in a white sauce.
Spicy. Shrimp, scallops, white fish, and vegetables in a brown kung pao sauce.
Shrimp, scallops, beef, and chicken sautéed with mixed vegetables in a brown sauce.
Gulf shrimp sautéed with snow peas, mushrooms, and water chestnuts in a creamy lobster sauce.
Spicy. Gulf shrimp stir-fried with mixed vegetables in a sichuan black bean sauce.
Served on a sizzling hot plate with scallions and onions in a soy vinaigrette sauce.
Spicy. Gulf shrimp stir-fried with five spices in a sweet and savory spicy sauce topped with honey-glazed walnuts.
Two jumbo crabs, fried crispy, seasoned with salt and pepper and sweet and sour pickled vegetables on a bed of lettuce.
All fried rice has eggs, cabbages, peas, carrot, and onions. Your choice of protein.
All fried rice has eggs, cabbages, peas, carrot, and onions.
Boiled noodles topped with stir-fried minced pork with egg plant in spicy dou-ban bean and haixian sauce. Made in house thin egg noodles.
Minced pork in spicy red sauce with tangy Sichuan hot peppercorns over thin egg noodles.
Spicy. Served cold in a spicy, sweet, and sour tangy Sichuan peppercorn sauce. Made in house thin egg noodles.
Slow braised meat sauce with pork belly, five spices, mushrooms, and soy sauce thin egg noodles.
Clear beef broth with slices of a braised beef shank, cold cut. Topped with cilantro, daikon, and scallions. Made in house thin egg noodles. Chili oil can be added upon request.
Chicken breast meat and mixed vegetables in a clear chicken broth and thin egg noodles.
Slices of chicken breast meat with mixed vegetables, lemongrass, and coconut milk in yellow curry with rice noodles. Made in house thin egg noodles.
Served cold in a spicy, sweet, and sour tangy sichuan peppercorn sauce. Handmade from the noodle bar pulled to order. Each piece of dough is stretched, pulled, and torn into strands of wide noodles.
Handmade from the noodle bar pulled to order. Each piece of dough is stretched, pulled, and torn into strands of wide noodles. Your choice of protein.
All lo-mian stir-fried with cabbage, onions, and bean sprouts.
All fried rice has eggs, cabbage, onions, peas, carrots, and your choice of protein.
Shrimp, scallops, beef, and chicken sautéed with mixed vegetables in a brown sauce. Served with soup, spring roll, and fried rice, steamed white, or brown rice.
Crispy chicken or gulf shrimp stir-fried in a sweet and spicy sauce. Served with soup, spring roll, and fried rice, steamed white, or brown rice.
Spicy. Crispy, tender chicken or beef stir-fried with sun-dried orange peels in a tangy orange sauce. Served with soup, spring roll, and fried rice, steamed white, or brown rice.
Spicy. Slices of beef stir-fried with green onions on a bed of vermicelli. Served with soup, spring roll, and fried rice, steamed white, or brown rice.
Slices of chicken marinated in lemon grass and ginger soy sauce with lettuce, avocado, mango, tomato, and sweet chili lime sauce.
Beef, chicken, and shrimp with mixed vegetables stir-fried in brown sauce over rice or noodles. Served with soup and spring roll.
Spicy. Slices of beef, chicken, and shrimp stir-fried with mix vegetables in spicy yellow curry with coconut milk and lemongrass. Served with soup, spring roll, and fried rice, steamed white, or brown rice.
Stir-fried with mushrooms, snow peas, and water chestnuts in a creamy white sauce. Served with soup, spring roll, and fried rice, steamed white, or brown rice.
Stir-fried with mushrooms, water chestnuts, bell peppers, and zucchini in a sichuan black bean sauce. Served with soup, spring roll, and fried rice, steamed white, or brown rice.
Slices of chicken stir-fried with fresh asparagus and mushrooms. Served with soup, spring roll, and fried rice, steamed white, or brown rice.
Spicy. Slices of chicken and shrimp with vegetables, stir-fried in spicy brown sauce. Served with soup, spring roll, and fried rice, steamed white, or brown rice.
Pan seared flat circular dumplings, filled with your choice of pork or chicken, mushrooms, and daikon.
Stir-fried snow peas, mushrooms, carrots, water chestnuts, and broccoli.
Stir-fried Chinese egg plant in garlic sauce.
Spicy. String beans, stir-fried with mushrooms and chicken breast meat.
Panko crispy chicken tenders with lemon sauce.
Slices of chicken stir-fried with mushrooms, broccoli, and snow peas in a white sauce.
Spicy. Slices of chicken stir-fried with broccoli, bell peppers jalapeño, and water chestnuts.
Spicy. Sautéed with mixed vegetables and chili pods in a spicy kung pao sauce, topped with roasted peanuts.
Spicy. Sautéed with garlic and mixed vegetables in a spicy brown sauce.
Slices of beef stir-fried with fresh broccoli and mushrooms.
Spicy. Marinated slices of beef stir-fired with celery carrots, onion, and water chestnuts.
Sautéed cabbage, egg, bamboo shoots, moo-er mushrooms, and onions served with 2 handmade Mandarin pancakes and plum sauce.
Sautéed with cabbage, egg, bamboo shoots, wood-ear mushrooms, and onions served with two handmade Mandarin pancakes.
Spicy. Pork wontons in spicy, sweet, and sour chili oil garlic sauce.
Mixed vegetables, avocado, rice noodles, and cilantro wrapped in rice paper.
Oven roasted, fork tender, and sweet in Cantonese style.
Thinner wrapper filled with vegetables.
Thin and crispy wheat flour pancake seasoned with salt and chopped scallions.
Shiitake mushrooms, bamboo shoots, edamame peas, and wheat gluten. A tasty meat alternative, loaded with protein.
A mix of shrimp, red pepper, onions, celery, avocado, and Asian mustard on a crispy wonton.
8 pieces. Two each of pork, chicken, shrimp, and vegetable. Steamed or pan seared in freshly hand rolled wrappers, made with wheat flour and fresh vegetable juice extract for colors and nutrients.
6 pieces. Shiitake, jicama, and napa cabbage. Steamed or pan seared in freshly hand rolled wrappers, made with wheat flour and fresh vegetable juice extract for colors and nutrients.
6 pieces. Basil, jicama, and mushroom. Steamed or pan seared in freshly hand rolled wrappers, made with wheat flour and fresh vegetable juice extract for colors and nutrients.
6 pieces. Shiitake, jicama, and ginger. Steamed or pan seared in freshly hand rolled wrappers, made with wheat flour and fresh vegetable juice extract for colors and nutrients.
6 pieces. Mixed vegetables, vermicelli, and shiitake. Steamed or pan seared in freshly hand rolled wrappers, made with wheat flour and fresh vegetable juice extract for colors and nutrients.
Minced chicken, water chestnuts, and woodear mushrooms on a bed of crispy rice noodles.
Snow crab and cream cheese wrapped in a crispy wonton served with sweet and sour and Asian mustard sauce. Fried.
Two pieces egg rolls. Thicker, bubbly wrapper, filled with pork and vegetables.
Savory, steamed pork dumplings with hot soup inside. An explosion of flavor. A delicacy of Shanghai.
Savory and flaky pan seared pies, filled with chives, eggs, wood ear mushrooms, and vermicelli.
Steamed buns filled with beef and daikon.
Slow braised tender pork belly in housemade buns with scallions and pickled vegetables.
Marinated in ginger, garlic, and seasonings.
Pork, shiitake, and jicama meatballs rolled in sticky rice and steamed.
Eggplant filled with pork and shiitake and steamed.
Pork, jicama, and shiitake mushroom wrapped in napa cabbage. Steamed.
Steamed soybean pods and sea salt.
Spicy. Slices of white fish, napa cabbage, chili pods, garlic, and scallions.
Braised chicken thigh meat and king oyster mushrooms with basil, ginger, and garlic in a savory brown sauce.
The best cut of pork marinated and pan seared with string beans, browned onions, and red bell peppers.
A classic dish from wu-xi, slices of pork belly marinated in xiang zao rice wine lees and steamed till tender with a very aromatic flavor.
Slices of white fish filet stir-fried in a delicious light white wine sauce topped with goji berries on a bed of spinach.
Slow braised until very tender with lightly sweet and savory flavor.
The best cut of pork, marinated and grilled with string beans, browned onions, red bell peppers, and king oyster mushrooms.
Spicy. Stir-fried lamb meat with onions and bell peppers.
Five spice slow braised pork belly with five spices. Named after the famed ancient poet - Su Dong-Po, for his special pork belly recipe.
Spicy. Cubed pork stir-fried with green onions, garlic, ginger, and chili pods topped with roasted peanuts.
Specially marinated shrimp are translucent and crispy after stir-fried, has a clean taste in a very light sauce. A classic Shanghai dish.
Crisp gulf shrimp tossed in Asian mustard mayo, topped with honey walnuts.
Spicy. Crispy red snapper filet of fish with water chestnuts, shiitake mushrooms, and red bell peppers in garlic sauce.
A classic sichuan dish. Yam vermicelli cooked with minced pork in fermented chili sauce with garlic and green onions.
Boneless D.C. Half roasted with five spice, ginger, and garlic flash fried to crisp the skin. Served Beijing D.C. style with Mandarin pancakes, scallions, and hai xian sauce.
Spicy. A combination of crispy, sweet, and spicy General Kao’s chicken and shrimp with vegetables in garlic sauce.
Chunks of beef shank meat slow braised with potatoes, carrots, coconut milk, and lemon grass in yellow curry.
Wispy eggs in chicken broth.
Spicy. Pork, tofu, bamboo shoots, and mushrooms in a spicy vinaigrette chicken broth.
Pork wontons with vegetable and shiitake mushrooms in a clear chicken broth.
Chicken, shrimp, scallops, and mixed vegetables in a clear chicken broth.
Slightly sweet creamed corn in a savory broth with chicken and wispy eggs.
Chicken broth with mushrooms, water chestnuts, peas, carrots, and crispy rice.
House made noodles with chicken breast meat and mixed vegetables in a clear chicken broth.
Rice noodles with chicken breast meat, mixed vegetables, coconut milk, and lemon grass in yellow curry.
Slices of chicken stir-fried with mushrooms, onions, zucchini, and water chestnuts in a brown sauce. Topped with cashews.
Spicy. Crispy bite-sized chicken or gulf shrimp, stir-fried in a sweet and spicy sauce.
Spicy. Crispy slices of beef in a lightly sweet and spicy sauce. An all-time favorite since 1974 when Buck first opened Royal China’s doors.
Spicy. Slices of chicken stir-fried in a light, white, garlic sauce with mushrooms, broccoli, and snow peas.
Spicy. Cubes of tofu sautéed with garlic in a spicy chili bean sauce.
A Chinese omelet. Eggs mixed with cabbage, onions, and bean sprouts. Pan-fried golden brown, topped with vegetables in a savory brown sauce.
Fresh asparagus stir-fried with king oyster mushrooms and chicken in a savory white sauce.
Spicy. Chinese eggplant sautéed with basil in garlic sauce.
Spicy. Stir-fried with garlic and mushrooms.
Fresh baby bok choy stir-fried with king oyster mushrooms in a light white sauce.
Spicy. Stir-fried with mixed vegetables and chili pods in a spicy brown kung pao sauce, toasted with roasted peanuts.
Stir-fried baby corns, broccoli, carrots, mushrooms, snow peas, and water chestnuts in a white sauce.
Shiitake mushrooms, bamboo shoots, edamame peas, and wheat gluten. A tasty meat alternative, loaded with protein.
Spicy. Crispy bite-sized tofu tossed with green onion, basil, garlic, and jalapeño.
Crispy, tender chicken or beef, stir-fried with sun-dried orange peels in a tangy orange sauce.
Crispy bite-size chicken tossed with green onions, basil, garlic, and jalapeño.
Crispy bite-sized chicken in a sweet sauce topped with roasted sesame seeds.
Slices of chicken stir-fried with broccoli, mushrooms, tomato, and fresh basil in brown sauce.
Spicy. Cubes of chicken sautéed with mixed vegetables and chili pods in a spicy brown kung pao sauce, toasted with roasted peanuts.
Crispy panko-coated sliced chicken breast with lemon sauce.
Slices of chicken stir-fried with mixed vegetables in sambal garlic chili sauce.
Slices of beef stir-fried with onions and scallions on a bed of vermicelli.
Marinated beef stir-fried with julienned carrots, celery, and water chestnuts in a spicy sichuan sauce.
Pork sautéed with cabbage, egg, bamboo shoots, mu’er mushrooms, and onions. Served with two handmade Mandarin pancakes.
Stir-fried with smoked tofu, edamame, and string beans. Please specify your preference of spiciness.
Boneless half-duck roasted with five spice, ginger, and garlic. Served Beijing duck-style with Mandarin pancakes, scallions, and hai-xian sauce.
Julienned pork tenderloin stir-fried with smoked tofu, bamboo shoots, mustard root, and scallions.
Gulf shrimp stir-fried with snow peas and water chestnuts in a white sauce.
Spicy. Shrimp, scallops, white fish, and vegetables in a brown kung pao sauce.
Shrimp, scallops, beef, and chicken sautéed with mixed vegetables in a brown sauce.
Gulf shrimp sautéed with snow peas, mushrooms, and water chestnuts in a creamy lobster sauce.
Spicy. Gulf shrimp stir-fried with mixed vegetables in a sichuan black bean sauce.
Served on a sizzling hot plate with scallions and onions in a soy vinaigrette sauce.
Spicy. Gulf shrimp stir-fried with five spices in a sweet and savory spicy sauce topped with honey-glazed walnuts.
Two jumbo crabs, fried crispy, seasoned with salt and pepper and sweet and sour pickled vegetables on a bed of lettuce.
All fried rice has eggs, cabbages, peas, carrot, and onions. Your choice of protein.
All fried rice has eggs, cabbages, peas, carrot, and onions.
Boiled noodles topped with stir-fried minced pork with egg plant in spicy dou-ban bean and haixian sauce. Made in house thin egg noodles.
Minced pork in spicy red sauce with tangy Sichuan hot peppercorns over thin egg noodles.
Spicy. Served cold in a spicy, sweet, and sour tangy Sichuan peppercorn sauce. Made in house thin egg noodles.
Slow braised meat sauce with pork belly, five spices, mushrooms, and soy sauce thin egg noodles.
Clear beef broth with slices of a braised beef shank, cold cut. Topped with cilantro, daikon, and scallions. Made in house thin egg noodles. Chili oil can be added upon request.
Chicken breast meat and mixed vegetables in a clear chicken broth and thin egg noodles.
Slices of chicken breast meat with mixed vegetables, lemongrass, and coconut milk in yellow curry with rice noodles. Made in house thin egg noodles.
Served cold in a spicy, sweet, and sour tangy sichuan peppercorn sauce. Handmade from the noodle bar pulled to order. Each piece of dough is stretched, pulled, and torn into strands of wide noodles.
Handmade from the noodle bar pulled to order. Each piece of dough is stretched, pulled, and torn into strands of wide noodles. Your choice of protein.
Pan seared flat circular dumplings, filled with your choice of pork or chicken, mushrooms, and daikon.
Egg noodles stir-fried with slices of chicken breast meat, cabbage, onions, carrot, and bean sprouts.
Served with vegetables.
Crispy tender chicken stir-fried with sun-dried orange peels in a tangy orange sauce.
The crispy chicken stir-fried sweet and spicy sauce.
Two each of pork, chicken, shrimp, and vegetable.
A mix of shrimp, red pepper, onions, celery, avocado, and Asian mustard on a crispy wonton.
Steamed soybean pods with sea salt.
Snow crab and Cream cheese wrapped in a crispy wonton served with sweet and sour with Asian mustard sauce.
Mixed vegetables, avocado, rice noodles, cilantro, and wrapped in rice paper.
Mixed vegetables, avocado, rice noodles, cilantro, and wrapped in rice paper.
Vegetables spring roll.
Oven-roasted, sweet, and Cantonese style ribs.
Chicken, shrimp, scallops, and mixed vegetables in a clear chicken broth.
Slices of chicken with cream of corn in chicken broth.
Shrimp, water chestnuts, mushrooms, peas, carrots, and crispy rice in clear chicken broth.
Pork and vegetable wontons with vegetables and shitake mushrooms in clear chicken broth.
Two each of pork, chicken, shrimp, and vegetable.
6 pork dumplings with chives and napa cabbages.
6 chicken dumplings with basil, jicama, and mushroom.
6 steamed or pan-seared in freshly hand-rolled wrappers, made with whole wheat flour fresh vegetable juice extract added for colors, and nutrients. Served with jicama and ginger.
Steamed or pan-seared in freshly hand-rolled wrappers, made with whole wheat flour fresh vegetable juice extract added for colors and nutrients. 6 per order. Napa cabbages, carrots. Rice noodles and mushrooms.
4 Pan seared, flat circular dumplings, filled with your choice of pork or chicken, mushrooms, and daikon.
Steamed buns filled with beef and daikon.
Minced chicken, water chestnuts, and wood ear mushrooms on a bed of crispy rice noodles.
The crispy chicken stir-fried sweet and spicy sauce.
Crispy chicken in a sweet sauce topped with roasted sesame seeds.
Crispy tender chicken stir-fried with sun-dried orange peels in a tangy orange sauce.
Sauteed with mixed vegetables and chili pods in a spicy kung pao sauce.
Sliced chicken breast meat stir-fried with jalapeno, bell pepper, and water chestnuts.
Slices of chicken stir-fried with mixed vegetables in sambal garlic chili sauce.
Slices of chicken stir-fried with mushrooms, onions, zucchinis, water chestnuts, baby corns, in brown sauce, and topped with cashew nuts.
Slices of chicken stir-fried with mushrooms, broccoli, and snow peas in white sauce.
Panko crispy chicken breasts with lemon sauce.
Crispy slices of beef in sweet and spicy sauce.
Sauteed with garlic and mixed vegetables in a spicy brown sauce.
Shrimp, scallops, chicken, and vegetables in kung pao sauce.
Stir-fried with mixed vegetables in Sichuan black bean sauce.
Stir-fried with ginger and mixed vegetables in white sauce.
Gulf shrimp sauteed with mushrooms, water chestnuts, and bell peppers in a creamy lobster sauce.
Gulf shrimp stir-fried with snow peas and water chestnuts in a white sauce.
Sauteed with cabbage, egg, bamboo-shoots,moo-er mushrooms, and onions served with two hand-made pan-cakes.
Sauteed with Garlic in spicy chili sauce.
Stir-fried with garlic, mushroom, and add your choice of chicken or pork.
Served with vegetables. Make your choice of chicken, beef, pork, or combo.
Egg noodles stir-fried with slices of flank steak cabbage, onions, carrot, and bean sprouts.
Egg noodles stir-fried with slices of chicken breast meat, cabbage, onions, carrot, and bean sprouts.
Egg noodles stir-fried with julienned pork loin, cabbage, onions, carrot, and bean sprouts.
Egg noodles stir-fried with gulf shrimp, cabbage, onions, cabbage, onions, carrot, and bean sprouts.
Egg noodles stir-fried with slices of beef, chicken, pork, shrimp, cabbage, onions, carrot, and bean sprouts.
Thin rice noodles stir-fried with slices of flank steak cabbage, onions, carrot, and bean sprouts.
Thin rice noodles stir-fried with slices of chicken breast meat, cabbage, onions, carrot, and bean sprouts.
Thin rice noodles stir-fried with julienned pork loin, cabbage, onions, carrot, and bean sprouts.
Thin rice noodles stir-fried with gulf shrimp, cabbage, onions, carrot, and bean sprouts.
Thin rice noodles stir-fried with beef, chicken, pork and shrimp, cabbages, onions, carrot, and bean sprouts.
Thin rice noodles stir-fried with bean sprouts, broccoli, carrot, napa cabbage, mushrooms, and snow peas.
Flat rice noodles stir-fried with beef, chicken, pork and gulf shrimp, cabbages, onions, carrot, and bean sprouts.
Flat rice noodles stir-fried with slices of flank steak cabbage, onions, carrot, and bean sprouts.
Flat rice noodles stir-fried with slices of chicken breast meat, cabbage, onions, carrot, and bean sprouts.
Flat rice noodles stir-fried with julienned pork loin, cabbage, onions, carrot, and bean sprouts.
Flat rice noodles stir-fried with gulf shrimp, cabbage, onions, carrot, and bean sprouts.
Flat rice noodles stir-fried with bean sprouts, broccoli, carrot, napa cabbage, mushrooms, and snow peas.
Udon noodles are stir-fried with slices of flank steak cabbage, onions, carrot, and bean sprouts.
Udon noodles are stir-fried with slices of chicken breast meat, cabbage, onions, carrot, and bean sprouts.
Udon noodles are stir-fried with slices of beef, chicken, pork, shrimp, cabbage, onions, carrot, and bean sprouts.
Udon noodles are stir-fried with julienned pork loin, cabbage, onions, carrot, and bean sprouts.
Udon noodles are stir-fried with gulf shrimp, cabbage, onions, carrot, and bean sprouts.
Udon noodles are stir-fried with bean sprouts, broccoli, carrot, napa cabbage, mushrooms, and snow peas.
Egg noodles with minced pork, eggplant in spicy dou-ban, and Haitian sauce.
Egg noodles with scallops, shrimps, crab, and white fish with mixed vegetables.
Fresh asparagus was stir-fried with chicken breast meat and king oyster mushrooms in a savory white sauce.
A traditional shanghai cuisine. Slices of pork belly marinated in Xiang Zhao(rice wine lees) steamed till very tender with a very aromatic flavor.
A combination of crispy, sweet, and spicy general Chao's chicken and shrimp with vegetables in garlic sauce in one dish.
Gulf shrimp stir-fried with five-spice in a sweet and spicy sauce, topped with honey-glazed walnuts.
Slices of white fish, napa cabbage, chili pods, garlic, and scallions.
Cubed pork stir-fried with green onion, garlic, and ginger and chili pods topped with roasted peanuts.
A traditional Sichuan cuisine, vermicelli cooked with minced pork in fermented chili sauce with garlic, and green onions.
The best cut of pork marinated, grilled with string beans browned onions, and red bell peppers.
Slices of cooked pork belly, sauteed with cabbage, smoked tofu, and bell peppers with fermented soybean chili sauce.
Served on a sizzling hot plate with scallions and onions in a soy vinaigrette.
Crispy filet of fish with water chestnuts, shiitake mushrooms, red bell peppers in a garlic sauce. Fish can be steamed topped with scallions and ginger in a soy vinaigrette sauce.
Shiitake mushrooms, bamboo shoots, edamame peas, wheat gluten, a tasty meat alternative, and loaded with protein.
Served with vegetables.
Pork, chicken beef, and vegetables with fried rice.
Plain egg noodles and 3 pork dumplings.
Last updated July 9, 2021