Traditional Chinese Noodles
All dishes come with Veggie Spring Roll or Soup of the Day & Steamed Rice
Chef Chu's Famous Chicken Salad
Shredded skinless fried chicken, lettuce, carrot, scallions & cilantro with hot mustrad peanuts & crispy rice noodles
Tangy Lemon Chicken
Whole boneless chicken breasts dipped in batter, deep-fried until crunchy & glazed with Chef Chu's famous lemon sauce. Amust try!
Kung Pao Chicken
Diced chicken, toss-cooked with Szechuan spices and dry chili pepper, topped with peanuts.
Tender Fish Filets in Wine Sauce
Boneless white fish filets sauteed in a light wine sauce with seasonal vegetables
Paper-thin slices of boiled pork sauteed with cabbage, bell peppers & five-spice pressed tofu in a special hot bean sauce.
Yu Shang Pork
Pork strips sauteed with ginger, bamboo shoots & tree mushrooms in a hot spicy garlic sauce.
Triangular cut tofu, deep-fried until golden, braised with BBQ pork, black mushrooms & bamboo shoots in a savory seasoned sauce.
Ma Por Tofu
A popular, famous sichuan tofu dish sauteed with minced pork for flavor, braised with chili bean paste & garlic, topped with a pinch of sichuan peppercorns
Sichuan Style String Beans
String beans deep-fried until blistered, quickly stir-fried preserved turnips in a dark chili-garlic sauce.
Seasonal Vegetarian Delight
Seasonal vegetables mixed with Chinese mushrooms, straw mushrooms, button mushrooms, snow peas and water chestnuts.
Wok-seared Salmon with Spicy Black Bean Sauce
Large salmon filet pieces wok-seared, smothered with a colorful fresh chile black bean sauce.
Prawns in Lobster Sauce
Fresh prawns blended with whipped eggs & black bean-garlic paste into a special lobster-flavored sauce.
Curried Prawns (Hot)
Fresh prawns cooked in a rich curry sauce with bamboo shoots and green peppers.
Prawns with Fresh Vegetables
Prawns sautéed with fresh seasonal vegetables.
Sliced tender beef filet sauteed with scallions & ginger in a savory seasoned sauce.
Fresh Broccoli Beef
Sliced beef filet sautéed with fresh broccoli & bamboo shoots, in a dark seasoned sauce. Nice & Crunch!
Tender beef filet, deep-fried, then tossed with a hot spicy garlic sauce.
Kung Pao Calamari
Calamari Sauteed in a spicy hot Kung Pao sauce with bell peppers, onion, water chestnuts & roasted peanuts.
Succulent calamari sauteed with a medley of broccoli stems, carrot, water chestnuts, straw mushrooms in a light wine sauce.
Braised Triple Mushrooms
Black Shiitake, fresh button & straw mushrooms braised in a savory oyster sauce.
Chicken strips sauteed with crunchy broccoli stems, fresh chile and garlic in a tart-sweet savory sauce with a dash of sesame oil.
Chicken chunks lightly batter-dipped & fried until crisp, tossed with pineapple chunks, bell peppers & onion in a sweet & sour sauce.
Hunan Honey-glazed Ham
- 1/2 cup lotus seeds
- 3/4 pund boneless fresh Smithfield (Virginia) ham
- 12 slices white bread
- 3 tablespoons sugar
- 1/4 teaspoon dried kuei-hua (cassia blossom)
Recipe from Chef Chu Cookbook
Great chef, great friend, great hospitality, great food!
Steve Young, Quarterback, San Francisco 49ers
Price subject to change
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