Hong Kong Palace Menu

Chengdu-style wontons served in a pool of Szechuan chili oil (红油, hong you - "red oil"). Unlike Cantonese wontons in broth, Sichuan wontons are distinguished by their spicy, numbing sauce made with chili oil, Szechuan peppercorns, soy sauce, and black vinegar. The name "抄手" (chao shou) means "folded hands" - describing how vendors warmed their hands while making them in winter.

Named after the shoulder pole (dan dan) 19th-century Chengdu street vendors used to carry noodles and sauce through city streets. Thin wheat noodles with ground pork, fermented ya cai (preserved vegetables), sesame paste, and Szechuan peppercorn-infused chili oil. Toss before eating for authentic Chengdu dry-style preparation.

猪肉饺子. Six pork dumplings, available fried or steamed Modifiers: **Style Choice** (Required, Select 1): Fried（锅贴）/ Steamed（蒸饺）

烤排骨. Four pieces of pork spareribs, traditionally roasted and basted with a signature Chinese BBQ sauce

蟹肉云吞. Crispy wontons filled with crab meat, fried to a golden brown. Eight pieces per serving

春卷. Egg rolls, wrapped in a crispy shell, typically include a mix of vegetables and occasionally meat, deep-fried to achieve a golden exterior

葱油饼. Crispy, savory pancake filled with fresh green onions, offering a delightful blend of textures and flavors

凉面. Hot and spicy Modifiers: **Side Choice** (Required, Select 1): House Special Numb / Ma La

凉拌木耳. Wood ear mushrooms served cold, typically includes sesame oil, minced garlic, and scallions for a refreshing taste

素菜春卷

芝麻球. Deep-fried and coated with sesame seeds, typically includes a sweet red bean paste filling

炸云吞. Deep-fried wontons, typically filled with pork, served in a portion of eight pieces

夫妻肺片. Spicy cold dish

蒜泥白肉. Spicy cold dish

鸡汤抄手. Mini wontons filled with chicken, gently simmered in a traditional chicken broth

麻辣牛肉干. Hot and spicy

五香豆干. Pressed bean curd seasoned with a blend of five spices, offering a savory and aromatic experience

炸鸡翅. Six pieces of chicken wings, deep-fried until golden

花生小鱼. Fried small fish and peanuts, a savory combination typically enjoyed as a crunchy appetizer

Classic Sichuan soup balancing spicy (white pepper, chili oil) and sour (black vinegar) with silky tofu, wood ear mushrooms, bamboo shoots, and egg ribbons. The "hot and sour" flavor profile (酸辣) is one of the 23 recognized flavor combinations in Sichuan cuisine. Thickened with cornstarch for a velvety texture.

酸菜鱼片汤. Fish fillet simmered with pickled vegetables in a clear, tangy broth

云吞汤. A savory broth with hand-wrapped wontons filled with pork and seasonings

蛋花汤. Beaten eggs gently swirled into a savory chicken broth, garnished with green onions

三鲜汤. Shrimp, beef, and chicken with assorted vegetables in broth

酸菜鸡丝汤. Shredded chicken and pickled vegetables in clear broth

素豆豆汤. Tender tofu and fresh vegetables in clear, savory broth

鸡玉米汤. Minced chicken and sweet corn with egg drops

西湖牛肉汤

星洲米粉. Hot and spicy

炒饭或者捞面. Lo Mein with choice of BBQ pork, beef, chicken, or vegetables. Option to select as fried rice Modifiers: **Protein Choice** (Required, Select 1): BBQ Pork（叉烧）/ Beef（牛肉）/ Chicken（鸡肉）/ Vegetable（素菜）; **Style Choice** (Required, Select 1): Fried Rice（炒饭）/ Lo Mein（捞面）

扬州炒饭. Savory fried rice with shrimp, diced ham, egg, and green onions

什锦炒饭或者什锦捞面. Combination lo mein or rice with mixed ingredients Modifiers: **Style Choice** (Required, Select 1): Lo Mein（捞面）/ Rice（炒饭）

虾炒饭或者虾捞面. Shrimp served with choice of lo mein or fried rice Modifiers: **Style Choice** (Required, Select 1): Lo Mein（虾捞面）/ Shrimp Fried Rice（虾炒饭）

干炒牛河. Stir-fried wide rice noodles with beef, bean sprouts, and onions

炸酱面. Hot and spicy

红烧牛腩面. Hot and spicy

雪菜鸡丝汤面. Shredded chicken and pickled mustard greens in savory broth with noodles

榨菜肉丝汤面. Thin noodles in savory broth with shredded pork and pickled vegetables

三鲜汤面. Noodles in savory broth with trio of meats and vegetables

蛋炒饭. Egg fried rice with scrambled eggs, peas, carrots

Xinjiang-influenced Sichuan fusion dish featuring tender beef slices stir-fried at high heat with aromatic cumin seeds, dried chilies, and scallions. The "dry fragrant" (干香) cooking style uses minimal sauce, allowing the cumin's distinctive smoky-sweet flavor to coat each piece of beef. A modern Sichuan restaurant favorite.

美式干煸牛. Hot and spicy

孜然羊. Hot and spicy

芥蓝牛. Sliced beef and broccoli, often accompanied by carrots, sautéed in a traditional brown sauce

四季豆牛. Sliced beef stir-fried with string beans, typically served in a savory brown garlic sauce

葱爆牛. Sliced beef stir-fried with fresh spring onions, typically in a savory sauce

宫保牛. Hot and spicy

鲜笋牛肉丝. Tender shredded beef stir-fried with fresh baby bamboo shoots and green onions in a savory sauce

陈皮牛. Hot and spicy

芝麻牛. Tender slices of beef lightly fried and tossed in a savory sesame sauce, topped with sesame seeds

青椒牛. Tender beef strips stir-fried with crisp green peppers in a savory sauce

素菜牛. Sliced beef stir-fried with a medley of vegetables such as broccoli, carrots, mushrooms, and snow peas

雪豆牛. Sliced beef sautéed with snow peas, water chestnuts, bamboo shoots

干烧牛. Hot and spicy

泡菜牛肉丝. Shredded beef stir-fried with pickled vegetables

鲜笋牛腩. Hot and spicy

啤酒牛腩. Hot and spicy

湖南牛. Hot and spicy

中芹牛肉丝. Shredded beef stir-fried with Chinese celery in savory sauce

"Hui guo rou" (回锅肉) literally means "return to the wok meat." Pork belly is first boiled whole until just cooked, cooled, sliced thin, then stir-fried at high heat with leeks, Pixian doubanjiang, and fermented black beans. The double-cooking method ensures crispy edges while keeping the center tender. A Sichuan home-cooking staple.

香干肉丝. Shredded pork stir-fried with dry bean curd, celery, scallions

椒盐排骨. Hot and spicy

木须肉. Hot and spicy

木耳炒肉. Stir-fried pork with wooden ear mushrooms and vegetables

中芹肉丝. Shredded pork stir-fried with Chinese celery in savory sauce

泡菜肉丝. Shredded pork with pickled vegetables

尖椒肉丝. Hot and spicy

东坡红烧肉. Slow-cooked pork belly in soy sauce-based glaze with ginger and scallions

老佛爷红烧肉. Hot and spicy

鱼香肉丝. Hot and spicy

香辣排骨. Hot and spicy

孜然排骨

湖南肉. Hot and spicy

酸豆角炒肉末. Hot and spicy

蚂蚁上树. Hot and spicy

葱爆肉. Sliced pork stir-fried with spring onions in savory sauce

Fresh fish filet prepared in the Xinjiang-Sichuan fusion style with aromatic cumin spices, dried chilies, and Szechuan peppercorns. The fish is lightly battered and flash-fried to maintain tenderness, then tossed with cumin seeds and chili oil. The cumin's warm, earthy flavor complements the delicate fish without overwhelming it.

鲜溜鱼片. Fresh fish fillet, quickly stir-fried with vegetables in light savory sauce

成都椒盐大虾

淬鱼. Hot and spicy

麻辣豆腐鱼. Hot and spicy

蒜香龙利鱼片

清蒸鱼. Delicately steamed whole fish with fresh ginger and green onions

翡翠大虾. Jumbo shrimp sautéed with vegetables in delicate white wine sauce

水煮鱼. Hot and spicy

芥蓝虾. Shrimp stir-fried with broccoli in savory brown sauce

素菜虾. Shrimp stir-fried with variety of vegetables

湖南虾. Hot and spicy

宫保虾. Hot and spicy

豆豉虾. Shrimp sautéed with onions and bell peppers in black bean sauce

干烧虾. Hot and spicy

虾龙糊. Shrimp sautéed with peas, carrots, mushrooms in egg and lobster sauce

炒三鲜. Shrimp, beef, chicken, and vegetables in brown sauce

宫保双丁. Hot and spicy. Shrimp and chicken with green pepper, onion, peanuts in special plum sauce

糖醋瓦块鱼. Deep-fried fish filet with tangy sweet and sour sauce, pineapples, peppers, onions

红烧豆腐全鱼. Hot and spicy

全家福. Chicken, beef, shrimp, roast pork, scallop, vegetables in brown sauce

宫保三鲜. Hot and spicy. Chicken, beef, and shrimp with green pepper, onion, peanuts in plum sauce

水煮鸡. Hot and spicy

水煮牛. Hot and spicy

豆瓣鱼. Hot and spicy

毛血旺. Hot and spicy

烤鱼. Hot and spicy

Multi-day preparation process: duck is marinated in Szechuan spices (花椒, star anise, cinnamon), slow-smoked over camphor wood and jasmine tea leaves for 2-3 hours, then roasted until skin crisps. The result is aromatic duck with tea-infused fragrance, crispy skin, and tender meat. One of Chengdu's most labor-intensive dishes, rarely found outside Sichuan province.

泡菜鸡丝. Shredded chicken with pickled vegetables, thinly sliced chicken stir-fried, offering a tangy and slightly spicy flavor

Originated in Sichuan province and named after Qing Dynasty official Ding Baozhen (丁宝桢), whose title was Gong Bao (Palace Guardian). Authentic "lychee flavor" profile balancing sweet, sour, numbing, and spicy with tender chicken, roasted peanuts, and whole dried chilies. Unlike American versions, our Kung Pao is not heavily sweetened.

Crispy battered chicken in sweet and tangy sauce with dried chilies. Named after Qing Dynasty general Zuo Zongtang (左宗棠), though the dish was created in Taiwan in the 1950s and popularized in America. Our version balances sweetness with Szechuan heat. Served with steamed broccoli.

芥蓝鸡. Tender chicken pieces stir-fried with fresh broccoli in a savory sauce

辣子鸡丁. Hot and spicy

芝麻鸡. Crispy chicken pieces glazed in sweet and savory sesame sauce, garnished with sesame seeds

甜酸鸡. Battered chicken balls, deep-fried and served with pineapple, bell peppers, and onions in tangy sweet and sour sauce

陈皮鸡. Hot and spicy

素菜鸡. Stir-fried chicken with medley of vegetables such as broccoli, carrots, mushrooms, and snow peas

茄子鸡. Chicken and Chinese eggplant stir-fried in a mildly spicy garlic sauce

腰果鸡. Diced chicken sautéed with celery, carrots, and cashew nuts, tossed in savory brown sauce

蘑菇鸡. Sliced chicken stir-fried with mushrooms, bamboo shoots, and snow peas

豆豉鸡. Tender chicken strips stir-fried with bell peppers, onions, and savory black bean sauce

咖喱鸡. Hot and spicy

四季豆鸡. Sliced chicken and string beans stir-fried, typically includes a savory brown sauce

鱼香鸡. Hot and spicy

木须鸡. Shredded chicken, cabbage, mushrooms, bamboo shoots, and scrambled eggs, served with pancakes and hoisin sauce for wrapping

湖南鸡. Hot and spicy

雪豆鸡. Sliced chicken stir-fried with snow peas and water chestnuts, typically includes a light white sauce

干烧鸡. Hot and spicy

香辣土豆鸡. Hot and spicy

干煸鸡. Hot and spicy

干煸四季豆. Hot and spicy

香菇菜心

大蒜菠菜

素什锦. A medley of fresh vegetables stir-fried to bring out their natural flavors, typically including broccoli, carrots, mushrooms, and snow peas

宫保豆腐. Hot and spicy

素菜炸豆腐. Deep-fried bean curd sautéed with assortment of vegetables, typically including broccoli, carrots, and baby corn, in a savory brown sauce

美式家常豆腐. Hot and spicy. Add Meat +$2.00

青椒土豆丝. Hot and spicy

Created by Chen Mapo in 1860s Chengdu, Mapo Tofu is defined by seven characteristics: ma (numbing), la (spicy), tang (hot), xian (savory), nen (tender), xiang (aromatic), and su (flaky). Silky tofu in spicy sauce with hand-ground Szechuan peppercorns and Pixian doubanjiang (fermented broad bean paste). Served with steamed rice.

干煸苦瓜. Hot and spicy

中芹香干. Stir-fried dry bean curd and Chinese celery

木须素菜. Stir-fried mixed vegetables, typically including cabbage, mushrooms, and scrambled eggs, served with moo shu pancakes and a side of sauce

手撕包菜. Shredded cabbage stir-fried

苦瓜炒蛋. Pan-fried eggs combined with sliced bitter melon

鱼香茄子. Hot and spicy

鸡蓉蛋

猪肉蓉蛋

虾蓉蛋

素菜蓉蛋

什锦蓉蛋

牛蓉蛋

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白饭