"See our blog of the special dishes we have been proud to share with our community below and learn about the history of these dishes.
Please note: these are not our current offerings but were offered during our culture events and popups in the past. We are keeping these posts up to share the cultural history associated with these dishes and as a record of the delicious food we have been able to share. Please stay tuned our upcoming events by sign up on our list serv"
DIM SUM or 粤(Yuè)式 (Shì)点(Diǎn)心(Xīn) **
HISTORY: For many Cantonese people, drinking morning tea is the most important routine of the day, followed by tea at lunch and then in the evening…
XI'AN DUMPLING BANQUET or 西(Xī) 安(ān)饺(Jiǎo)子(Zi)宴(Yàn) (GF)
HISTORY: Chinese dumplings are generally known to consist of dough wrapped around various fillings. What is not generally known is that dumplings are a derivation of what we now know as wontons…
EIGHT TREASURES SHORTBREAD COOKIES or 八(Bā)宝(Bǎo)酥(Sū)
HISTORY: The Eight Treasures Shortbread Cookie is inspired by a traditional breakfast porridge from northern China that is served on the Laba holiday…
CHONGQING STREET NOODLES or 重(Chóng)庆(Qìng)小(Xiǎo)面(Miàn)
HISTORY: 重(Chóng)庆(Qìng)小(Xiǎo)面(Miàn) literally means small noodles from Chongqing…
INSTANT BOILED HOTPOT GLASS NOODLES or 冒(Mào)菜(Cài)火(Huǒ)锅 (Guō)粉(Fěn)
HISTORY: 冒(Mào) means instant boiling in Sichuan dialect. It is said Sichuan hot pot was started in Daoguang period of the Qing Dynasty (1821-1851)…
BIANG BIANG HAND-PULLED NOODLES or 泼(Pō)油(Yóu)扯(Chě)面(Miàn) (V)
HISTORY: This noodle dish is finished by pouring hot oil over dry seasoning atop the noodles, resulting in a delectable sizzle…
EGGPLANT WITH GARLIC SAUCE or 鱼(Yú)香(Xiāng)茄(Qié)子(Zi) (V)
HISTORY: 鱼(Yú)香(Xiāng)茄(Qié)子(Zi) has the word fish in it but only contains eggplants…
FUJIAN FRIED RICE NOODLES or 福(Fú)建(Jiàn)炒(Chǎo)米(Mǐ)粉(Fěn) **
HISTORY: This dish is one of the must-haves in Shaxian Snacks or 沙(Shā)县(Xiàn)小( Xiǎo)吃(Chī)…
SICHUAN COLD NOODLES or 四(Sì)川(Chuān)凉(Liáng)面(Miàn) (V)
HISTORY: This cold noodle dish is also known by a name that roughly translates into “over the water surface noodles.” …
OUTDOOR SEAFOOD HIGHLIGHTS or 海(Hǎi) 鲜(Xiān) 大 (Dà) 排(Pái)档 (Dàng)
HISTORY: 大(Dà)排(Pái)档(Dàng) originated in Hong Kong in the mid-nineteenth century…
WONTONS or 馄(Hún)饨(Tún)
HISTORY: 馄(Hún)饨(Tún) is a play on the Chinese word for chaos, 浑(Hún)沌(Dún), rooted in the historical perception held by Chinese who felt a wonton’s shape…
LANZHOU BEEF NOODLES or 兰(Lán)州(Zhōu)牛(Niú)肉(Ròu)面(Miàn)
HISTORY: Lanzhou, the capital city of Gansu Province, is the namesake of this beef noodle soup dish…
STEAMED COLD NOODLES with SESAME or 凉(Liáng) 皮(Pí)
HISTORY: The legend of 凉(Liáng) 皮(Pí) is set 2000 years ago during the Qin Dynasty, when after a particularly heavy drought…
BEAN CURD PUDDING or豆(Dòu)花(Huā)
HISTORY: An Liu was a Han dynasty Chinese prince and an advisor to his nephew, Emperor Wu. Liu was ambitious powered craved …
HOT NOODLES WITH SESAME SAUCE or 热(Rè)干(Gān)面(Miàn) *
HISTORY: It is said that on a particularly hot day during the 1930s, a Wuhan salesperson cooked and spread cold noodles on the chopping board …
CRISPY CHINESE CREPE or煎(Jiān)饼(Bing)果(Guǒ)子(Zi)
HISTORY: A hundred years ago, the crepe was just a fritter and green onions on a large pancake roll, a dish that originated in Shandong Province…
KUNG PAO CHICKEN or 宫(Gōng) 保(Bǎo)鸡(Jī)丁(Dīng )
HISTORY: Kung pao chicken traces its origins back to the Qing dynasty, and is attributed to Courtier Ding's private kitchen. Courtier Ding smelled …
YUNNAN RICE NOODLES or 云(Yún)南(Nán)米(Mǐ)线(Xiàn)
HISTORY: Yunnan rice noodles (or过 (Guò) 桥(Qiáo), which translates to “crossing-bridge noodles”) is said by some to have originated from a wife …
TWICE-COOKED PORK BELLY or 回(Huí)锅(Guō)肉(Ròu)
HISTORY: 回(Huí)锅(Guō)肉(Ròu) can be traced back to the Northern Song Dynasty though no reliable sources…
XINJIANG LAMB SKEWERS or 新(Xīn)疆(Jiāng)羊(Yáng)肉(Ròu)串(Chuàn) **
HISTORY: Xinjiang lamb skewers are similar to kebabs, but served with smaller pieces of meat and heavily seasoned…