combination of puffy shrimp toast, spring roll, barbecue spare ribs, chicken wings, creamy crab rangoon, and beef on skewers served on a flaming chinese boa boa tray
House Special Wonton Soup
a whole long island duck is first "tanged" (repeated scalding) then hung to drain excess fat. while being roasted wr brush gently with a mixture of molasses and sesame oil to give the skin a heavenly crispness, this imperial dish is served with fresh green scallions and sliced cucumbers in succulent peking hoisin sauce and served with steamed pancakes. the preparation for this dish takes a little longer but is definitely worth the wait!
succulent jumbo shrimp with garden fresh snow pea pods, broccoli, and "long live" chinese mushrooms in our chef's special white wine sauce