Chen's Chinese & Cuisine Menu

Soda

coke, diet coke, sprite

Bottle Water

Hot And Sour Soup

*

Wonton Soup

Egg Drop Soup

Vegetable And Tofu Soup

Seaweed Salad

with vinegar sauce.

Chicken Sizzling Rice Soup

Spring Rolls

crispy rolls with beef and vegetable filling.

Edamame

boiled soy bean pods.

Vegetable Rolls

crispy rolls with assorted vegetable filling.

Satay Chicken

served with peanut sauce.

Dumplings

choice of pan-fried or steamed.

Crabmeat Wonton

with crabmeat and cream cheese filling.

Spicy Chicken Wings

with honey and garlic sauce.

Fried Rice

with peas, carrots, mushrooms, onion and egg.

Lo Mein Noodles

stir-fried pasta with vegetable.

Pad Thai Noodles

thai thin rice noodles with egg, onions and beans sprouts in a tangy sweet and sour tamarind sauce, served with crushed peanuts.

Chow Fun Noodles

semi-crisp wide rice noodles combined with vegetables.

Home Style Bean Curds

silky slice of bean curd combined with broccoli, shiitake mushrooms and bok choy in a light oyster sauce.

Shanghai Green Beans

green beans deep fried, yielding a chewy texture, are stir-fried which absorb all seasonings but still remain crisp.

Szechwan Style Eggplant

* a full flavored dish gives this vegetable a rich meaty taste.

Mu Shu Wrap

in the wheat growing area of northern china, it is common to wrap a savory meal and vegetable mixture in a pancake to eat it in the style of a burrito, adding pungent hoisin sauce is recommended.

Stir-Fried Broccoli

broccoli, just to the crisp-tender stage, is combined with your choice of meat. each ingredient retains its own identity and delicate flavor.

Stir-Fried Vegetable

with their crisp textures, bright color and sweet natural flavors, vegetables tumbled to perfection when fast cooked in a work. served with light gravy.

Kung Bao Plate

* this quick stir-fry fashion is the one of the most popular exports from the region of szechwan. charred, dried chili peppers give the morsels in this dish a breathtaking fiery taste, served with pe

Mongolian Plate

the major staple of this dish is its work-seared characteristic, while liberal use of scallions, sugar and soy is the trademark of a unique mongolian plate.

Szechwan Plate

this dish specialized in ginger and garlic. expect a hot and spicy flavor with sweet and sour undertones.

Sweet And Sour Plate

this dish combines crispy nuggets of meat, cucumber, carrots and pineapple, in a sweet and sour sauce.

Sesame Plate

* silky texture covered with rich honey, garlic and pepper flavors.

Birmingham Braised Plate

* this juicy, sweet dish uses the perfect mixture of honey, soy and dash of ground chili pepper. it acquired its name after becoming famous in birmingham city.

Glazed Oranges Plate

* an orange-based marinade gives a fruity sweetness to these tender and succulent dishes.

General Tao's Plate

* the technique used for this dish produces a result that is crispy on the outside, while still juicy and tender inside. the name originated during ming dynasty from a famous general who had a passio

Lemon Chicken

with its crisp texture and tender meat, the ratio of sugar and lemon varies with each chef but the final sauce has a fresh and not overly sweet taste. served with fresh fruit and lemon sauce.

Crispy Duck

twice cooked duckling marinated in aromatic spices, steamed and then fried to perfection. served on the bone.

Garlic Prawn

minimal use of seasoning with a dash of rice wine-stimulating and intense flavor.