Combination of seasoned pork, taro, and black mushrooms. Rolled in a wonton wrap, deep-fried and served with a garlic, fish-chili dipping sauce.
Taro, bean thread noodles & black mushrooms, rolled in a wonton wrap, deep-fried & served with a garlic, fish-chili dipping sauce.
Ground Pork and shrimp mixture wrapped in wonton skins & deep fried. Served with sweet & sour sauce.
Wonton wrapper filled with crabmeat, scallions, and cream cheese, deep-fried. Served with sweet and sour sauce.
Thin crepe filled with ground pork and chinese cabbage. Steamed or pan fried. Served with ginger soy sauce.
Vegetarian potstickers, deep-fried & served with ginger soy sauce. Can be steamed upon request.
A popular chinese leafy green related to bok choy, favored for its sweet & juicy, yet slightly tangy taste; topped with oyster sauce.
Korean spicy fermented napa cabbage with onion, garlic, chilies and spices.
Crispy fried chicken wings with choice of sweet and sour sauce or barbecue sauce on the side.
Lightly breaded squid with side of sweet and spicy sauce.
Served with side of spicy, chili-scallion dipping sauce.
This popular northern chinese bread is thin, flaky, and filled with chopped scallions and dried scallops. Served wtih a plum sauce.
Traditional sticky rice stuffed with ground chicken, mushrooms and dried shrimp, wrapped in lotus leaves and steamed.
An individual palm-sized, soft, fluffy bun stuffed with Cantonese-style sweet barbeque pork & onions.
Thick, savory, slices of dim sum style cake, made with grated Chinese dailon radish, rice flour & dried shrimp; steamed & pan fried.
Small pie shell filled with vanilla, egg & sweetened condensed milk-like custard & baked. Bake time is 15-20 minutes.