VEGETABLES
501. MIXED VEGETABLESSnow peas, baby corn, mushroom, broccoli............................................................................................................................................6.95
502. KUNG PAO AND SOUR CABBAGE................................................................. .....................6.95
503. YU HSIANG EGGPLANT (With or without Ground Pork) Egg plant with hot garlic,
ginger root and ground meat.........................................................................................................6.95
504. EGGPLANE WITH BEAN SAUCE (With or without Ground Pork).........................................6.95
505. DRIED FRIED STRING BEANS (With or without Ground Pork) ..... ......................................7.55
506. MA POO BEAN CURD(With or without Ground Pork) Bean curd and minced pork
sautéed with scallions, ginger, garlic and hot sauce. .......................................................................6.95
507. BEAN CURS COUNTRY STYLE (With or without Ground Pork) ............................................7.55
508. STIR FRIED FRESH BROCCOLI............................................................................................6.95
509. TOSS COOKED BEAN SPROUTS...........................................................................................6.95
510. TOSS COOKED SPINACH.......................................................................................................6.95
511. SAUTEED ASPARAGUS..........................................................................................................8.55
FRIED RICE
513. FRIED RICE WITH PORK............................................................................................6.95
514. FRIED RICE WITH CHICKEN......................................................................................6.95
515. FRIED RICE WITH BEEF............................................................................................6.95
516. MIXED FRIED RICE....................................................................................................7.55
513. FRIED RICE WITH SHRIMP.......................................................................................7.55
517. VEGETABLE FRIED RICE..........................................................................................6.95
CHOW MEIN(SOFT NOODLE)
601. FRIED NOODLES WITH PORK..............................................................................6.95
602. FRIED NOODLES WITH CHICKEN.......................................................................6.95
603. FRIED NOODLES WITH SHRIMP................... .....................................................7.55
604. FRIED NOODLES WITH BEEF..............................................................................6.95
605. MIXED FRIED NOODLES .....................................................................................7.55
606. VEGETABLE FRIED NOODLES ...........................................................................6.95
SOUP NOODLE
(Served During Lunch Hours Only)
607. BEEF NOODLES SOUP............................................................................................6.65
608. TANG-TANG NOODLES............................................................................................5.95
609. THREE FLAVOR NOODLES SOUP..........................................................................6.95
610. SZECHWAN CABBAGE AND SHREADDED PORK NOODLE SOUP........................5.95
611. COLD NOODLES CHINESE STYLE..........................................................................5.95