Professional Documents
Culture Documents
C1.
C2.
C3.
C4.
C5.
(Braised Beef & Flour Noodles in a Chili Oil Sauce Topped w/ Veggies)
C6.
C7.
VEGETABLE
V1.
V2.
Sauted Eggplant...................................14
V3.
House-Style Tofu...............................14
V4.
V5.
Mabo Tofu...............................13
V6.
V7.
V8.
(Gailan Broccoli Sauted w/ Garlic in a Fragrant Spicy, Sweat & Sour Sauce)
V9.
V10.
SEAFOOD
S1.
S2.
S3.
S4.
S5.
S6.
S7.
(A Spicy & Fragrant Scallion Sauted Shrimp w/ Green Peppers Cooked in a Stone Pot)
S8.
Touban Fish..............................24
S9.
S10.
(Boiled Stewed Fish Fillets in a Spicy Chili Oil w/ Picked Cabbage & Veggies)
S11.
S12.
S13.
(Boiled Stewed Tofu & Fish Fillets in a Spicy Chili Oil w/ Veggies)
S14.
S15.
POULTRY
P1.
P2.
Spicy Chicken......................15
(Tender Chicken Stir-fried w/ Tons of Veggies, Chilies & Topped w/ Sesame & Spices)
P3.
P4.
P5.
P6.
Sesame Chicken....................................................13
P7.
P8.
MEAT
M1.
M2.
Braised Lamb...........................28
M3.
M4.
M5.
M6.
M7.
(Stir-Fried Stripped Pork & Shredded Green Peppers in a Sun Jian Style Sauce)
M8.
M9.
Ants on a Tree.......................12
M10.
CASSEROLE
Sichuan Style Beef Sirloin Stew...........16
CA1.
CA2.
CA3.
(A Spicy & Fragrant Shrimp, Fish Fillet, Beef Fillet, Cabbage & Mushrooms in Stone Pot)
CA4.
(A Dry Spicy Shrimp, Fish Fillet, Beef Fillet, Cabbage & Mushrooms in Stone Pot)
ESSENTIALS
E1.
Steamed Dumplings.............................10
E2.
Fried Dumplings.....................6
E3.
E4.
E5.
E6.
E7.
E8.
SOUP
S1.
Egg Soup...................2.5
S2.
S3.
(A Variety of Vegetables & Fish Soup w/ Cilantro & Broiled Egg Whites)
S4.