Graveyard-09-2025-67

Customers can’t get enough of these dishes, we think you’ll love them too

Yu-hsiang literally means, "aromatic fish. " the sauce includes a mix of garlic, ginger, scallions, sugar, vinegar, chili sauce, and soy sauce. Stir fried with green peppers, water chestnuts and blackwood ear.

Spicy. Kung-pao is a classic dish in szechuan cuisine, originating in the szechuan province of central-West China. Allegedly, the dish is named after ding baozhen, a late qing dynasty official. Born in guizhou, ding served as head of the shandong province and later as governor of the szechuan province. His title was "gong bao" or palatial guardian. The name "kung pao" is derived from this title. The dish is cooked with hot pepper, roasted peanuts and spicy szechuan sauce.

Moo-shi is a Northern Chinese cuisine that has been well accepted by American Chinese food lovers. It is prepared with scrambled eggs, shredded cabbage, scallions, bamboo shoots, and wood mushrooms. All moo-shi dishes are served with thin pancakes and hoisin sauce to wrap up the mixture. Served with four pancakes.