Our Menu

Breaded and fried baby bella mushrooms, tossed in a savory General Tso’s sauce, garnished with sesame seeds. Served with a lemon wedge.

Two (2) spring rolls deep-fried with a mixed vegetable and mushroom filling, in a wheat wrapper. Served with spicy mayo.

Pan-fried Chinese flatbread pancake. Cut into eight (8) pieces and served with dumpling sauce.

Fried potatoes, tossed in a spicy seasoning blend of cumin, pepper, and salt. Served with a side of spicy mayo.

Wheat spring roll wrapper filled with vegan beef, caramelized onions, garlic, and vegan mozzarella cheese. Served with a side of spicy mayo. Four (4) halves per order.

Six (6) delicately panko-encrusted and fried eggplant pieces topped with crispy shallots and scallions. Served with a side of spicy mayo.

Lightly breaded and fried mixed vegetables (king mushrooms, button mushrooms, cauliflower, cauline, eggplant, potato, and broccoli) and firm tofu. Tossed in a sweet, savory, and slightly spicy sauce containing onion, red bell pepper, long hots, scallions, and dry peppers.

Lightly breaded and fried mixed vegetables (mushroom, cauliflower, caulini, eggplant, potato, and broccoli). Wok stir-fried with leeks, purple cabbage, peppers, onions, and long hot peppers in a chili oil-based sauce.

Lightly battered, panko encrusted, and deep-fried mixed vegetables (broccoli, potato, eggplant, and mushrooms) and tofu. Topped with fried shallots, cilantro, diced red peppers, and purple cabbage.

This literally means 3 cups (soy sauce, rice wine vinegar, and oyster sauce) wok stir-fried with mixed vegetables (cauliflower, cauline, AA, zucchini, eggplant, bean sprouts, potato, lotus root, king mushrooms, button mushrooms, and broccoli) and tofu tossed n a sweet and savory sauce.

Mixed vegetables (cauliflower, cauline, AA, zucchini, eggplant, bean sprouts, potato, lotus root, king mushrooms, wood ear mushrooms, button mushrooms, and broccoli) tofu skin (soybean curd), and fried tofu tossed in a spicy chili oil-based sauce.

Mixed vegetables (Cauliflower, cauline, AA, zucchini, eggplant, bean sprouts, potato, lotus root, king mushrooms, button mushrooms, and broccoli) and tofu tossed in cumin-forward rub. Garnished with cilantro.

Soft cubed tofu in a chili oil gravy served with leeks and Sichuan peppercorns. One of our most authentic classic Szechuan dishes on the menu.

The spiciest of the noodles family, made with potato glass noodles. Contains peppers, onions, garlic, broccoli, and carrots, cabbage, vegan beef, scallions, in a chili oil-based sauce.

A savory black bean-flavored dish with a pinch of heat. Literally meaning “twice cooked (flash fried, then wok stir-fried)” with king mushroom strips, potatoes, onions, long hot peppers, and leeks.

Our best seller and *most authentic, warm flour noodles, sitting in homemade chili oil, sweet soy sauce, sesame paste, and sesame oil. Garnished with scallions.

A spicier version of the veggie fried rice; made with chili oil and Szechuan bean curd. Contains peppers, onions, ginger, carrots, and bean sprouts.

A traditional vegetable broth ramen soup with wheat noodles. Contains marinated spicy tofu, corn, bean sprouts, spinach, scallions, and vegan crab cakes.

A cold noodle dish made with wheat flour noodles, and sesame paste, garnished with sesame seeds and cucumbers.

A standard veggie fried wild rice containing corn, peas, carrots, onions, peppers, and bean sprouts.

Rice noodle wok stir-fried with carrots, peppers, onions, garlic, ginger, scallions, cabbage, broccoli, and long hot peppers.

Our traditional lo mein with wheat flour noodle wok stir-fried with carrots, peppers, onions, garlic, ginger, scallions, cabbage, broccoli, and long hot peppers.

Small sweet bao bun with a red bean filling.