Succulent shrimp grilled with garlic and sliced scallions.

Grilling and steaming appetizers ground chicken and Chinese vegetables.

Glass noodles, fragrant vegetables and scrambled tofu.

Marinated strips of lean pork, sweet and smoky BBQ sauce are slowly cooked to give it a roast.

East coast egg roll, a combination of Chinese vegetables and ground chicken.

Golden wonton wrappers filled with shrimp, cream cheese and scallions.

Steamed open face chicken, dumplings with the essence of ginger and sesame oil.

Intensely seasoned with salt, Thai chili peppers, garlic and onions.

Crispy, flavorful wings are brined, which makes them tender and slightly salty. A spicy jalapeno and green onion dry rub.

Flavorful marinated chicken slices.

Chicken pot stickers, char siu, jumbo New York style egg roll, shrimp Rangoon, chicken siew Mai, wally's grilled shrimp, vegetable pot stickers and mandarin tofu.

Crunchy tofu coated with Japanese panko flakes. Served with a Cantonese black bean sauce.

Intense chicken broth, add slices of chicken breast, shrimp and Chinese vegetables. Topped it off with sizzling rice.

Won tons are filled with chicken and vegetables to create a lighter version of this soup. Topped the soup with slices of Napa cabbage and scallions.

Soup is full of won tons, chicken, shrimp, BBQ pork and Chinese vegetables.

A soup of minced chicken and vegetables. Finished with ribbons of whipped eggs.

An exotic blend of spicy and pungent flavors makes results in this classic szechuan soup.

A soup of chopped chicken, mushrooms, water chestnuts and ribbons of whipped eggs poured over crisped won tons.

A rich and intense broth, fresh Chinese long noodles, slow roasted chicken and topped with vegetables.

Roasted chicken rubbed with herbs is tossed with a melange of crispy and crunchy and nutty delights. Dress the salad to savored.

Local organic greens are lightly tossed in a miso infused vinaigrette dressing and topped with grilled shrimp.

Candied walnuts are liberally sprinkled over an organic green salad. Served with miso vinaigrette.

Four pancakes, sweet and smokey hoisin sauce.

Four pancakes, sweet and smokey hoisin sauce.

Four pancakes, sweet and smokey hoisin sauce.

Four pancakes, sweet and smokey hoisin sauce.

Served with thin pan fried noodles with Chinese vegetables.

Served with thin pan fried noodles with Chinese vegetables.

Chinese noodles are lightly boiled. They are then gently tossed in a ginger infused brown sauce and finished with the essence of sesame oil. Topped with vegetables.

Made from rice instead of wheat. It is served with dry, stir fry and Chinese vegetables.

Fried rice is made to order using garden vegetables and meats.

A garden string beans are flash cooked.

Tender Japanese eggplant is stir fried with hot and pungent flavors.

Vegetables are lightly cooked to preserve their crispy textures.

Tender spinach leaves are stir fried with crushed garlic and light soy sauce.

Chinese broccoli. Steamed spears green vegetables are topped with a savory brown and oyster sauce.

Tender and mild.

Diced cubes of tofu are stir fried with slices of Chinese black mushrooms, string beans and a slightly spicy brown sauce.

Served with a green vegetable. Firm tofu and green vegetable with a light spicy brown sauce.

Stir fry firm tofu with a trio of mushroom straw, button and shitake. Snow peas and a robust brown sauce.

Lightly braised tofu paired with sweet white onions, crisp green and red peppers in a richly aromatic yellow curry sauce.

Garden vegetables, bean sprouts and tossed in a light brown sauce.

Three over sized egg fu young patties are topped with meat. The dish is finished with a rich brown sauce.

Crispy golden brown pork is smothered in a sweet and sour cherry sauce. Served with pineapples, green bell peppers, white onions and the ubiquitous red cherries.

Black pepper.

Chicken coated with a light golden brown batter and glazed with a sweet orange infused sauce.

A Northern Chinese combines marinated chicken with whole fiery chili peppers, sweet red and green peppers and roasted peanuts.

Minced chicken and aromatic vegetables are served over a bed of crispy rice noodles. Served with sweet and smoky hoi sin sauce and lettuce cups.

Tender slices of chicken breast stir fried with a melange of vegetables. Served in a light and savory brown sauce.

The garden snow peas are stir-fried with sliced chicken breast and Chinese black mushrooms.

Meal, chef roasts, chili peppers and infuses them into a robust brown sauce.

Marinated sliced chicken breast stir fried with asparagus in a Cantonese style fermented black bean sauce.

Spicy brown sauce and steamed spinach leaves.

Classic combination of sliced marinated chicken breast and florets of broccoli in a savory brown sauce.

Aromatic basil is lush with sweet floral notes. Sliced chicken breast with Chinese snow peas and caramelized white onions.

The subtle heat of the black pepper.

Tender marinated flank steak with half moon slices of zucchini squash. High heat, savory and complex shacha and finished with a bunch of Thai basil.

Sweet and aromatic green onions are stir fried with tender slices of beef in searing heat. The beef tender and the onions.

Red and green Thai chili peppers seared beef splashed with dark soy sauce and sherry.

Crispy slices of beef are wok fried at a high temperature, then tossed in a complex combination of rice wine, light and dark soy sauces and tangy orange zest to create a semi sweet glaze.

A classic Cantonese dish using sliced marinated beef and florets of broccoli in a savory rich dark sauce with the essence of sherry.

Served with a trio of mushrooms. Wok seared beef and Chinese snow peas in a dark brown sauce with a trio of mushroom varieties.

Seasonal.

Steamed mild and meaty white fish, sauce infused with aromatic herbs.

Whitefish with a crunchy outer layer and with complex ginger infused soy sauce.

Fiery hot chili peppers cleverly woven in a subtle crispy to the sole. Garlic, dark soy sauce and heat.

Fermented black bean sauce.

Sliced white fish tossed in rice wine and tomato sauce. Served over a bed of crispy sizzling rice.

Combines tender sliced sole with whole fiery chili peppers, sweet red and green peppers and roasted peanuts.

Mild fillet of sole is pan seared and served on a miso dressed bed of organic mixed greens.

Crunchy shrimp coated with a slightly sweet, pungent sauce and garlic.

Minced chicken and fragrant sesame oil. with ribbons of whipped eggs.

Plump shrimp served in a rich and spicy brown sauce lounging on a bed of tender steamed spinach.

Crunchy shrimp tossed in a sinfully rich white sauce are topped with walnuts.

Succulent shrimp grilled with roasted garlic and scallions.

Coarsely minced shrimp and aromatic vegetables are served over a bed of crispy rice noodles. A sweet and smokey, hoisin sauce and lettuce cups.

Tender and firm, shrimp are stir fried with sweet green and red peppers and then tossed in a garlic infused black bean sauce.

Seasonal.

Crisp, plump shrimp with whole fiery chili peppers, sweet red and green peppers and roasted peanuts.

Intensely seasoned with salt, fresh Thai chili peppers, garlic and onions.

Large plump shrimp are tossed in rice wine and tomato sauce then served over a bed of crispy sizzling rice.

Fiery hot chili peppers, garlic and dark soy sauce are woven into the subtle crispy.

Chef pung spices plump shrimp with bold chili peppers, chopped garlic and cool mint.

Red and green Thai chili peppers.

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