Our Menu

Crispy, golden housemade spring rolls with your choice of shrimp, vegetable, or duck. Filled with chopped cabbage, mushrooms, carrots, onions, and a sweet chili sauce on the side to pair

Vibrant and fresh salad made with cabbage, carrots, apple, cilantro, orange zest, and topped with thin sweet potato crisps

Duck bones and meat from our signature Peking Ducks, simmered and made into a dairy based soup, with Chinese cabbage, shrimp, ginger, tofu, and green onion. Very savory and warming, tastes of home

An elegant-style fried rice, sauteed with scallion, onion, pine nuts, Shiitake mushrooms, and diced A5 wagyu beef. Topped with wok fried egg and dried-shaved tuna for a smokey finish.

A delicious classic, made with egg, scallion, carrots, peas, onion, and shrimp. Wok fried at high heat, beautiful rice texture/fragrance.

Matcha-infused, hand pulled noodles, mixed with a sauce made of soybean paste, egg, minced pork belly, and garlic. Served with your choice of protein, as well as thinly sliced cucumber and fresh bean sprouts to balance the savory with crisp vegetables.

Eight delicately folded wontons, filled with minced pork, shrimp, and zucchini. Wonton soup has a chicken broth base, with a bit of seaweed and spinach to flavor. Chili wontons are made with Szechuan chili oil, and leave a mouth-numbing kick to finish.

Soup buns with handmade dough that are rolled, then stuffed with pork, ginger, and chef’s seasoning. The bottom is pan seared until golden brown, then topped w. black sesame seeds & green onion. Steaming bite with tasty soup in each bun.

Extremely tender short rib steak that melts in the mouth, cubed, and cooked with onions, red and green peppers, shallots, and simmered in a stone-pot with a luscious savory-sweet shacha sauce made of shallots and garlic.

Smooth, buttery pork belly cooked delicately by braising in a sauce made from water chestnuts and Chinese dates for sweet, succulent flavor that melts on the tongue

Tender, thin slices of skirt steak, marinated and seared in a black pepper sauce, savory with bell peppers, served sizzling.

Crispy exterior with a juicy interior. Coated with ice sugar, plum, and wine for a authentic flavor of sweet, sour, and tangy.

Tender chicken/shrimp, marinated and sautéed with Szechuan pepper oil sauce, scallions, dried chili peppers, and crispy peanuts.

Szechuan Spice Chicken: This dish honors the classic street food flavors of China, Chicken is wok sauteed with Szechuan chilis, onions, spicy Asian peppers, and scallions. Savory, with a unique mouth numbing spice. // Stone Pot Chicken: Chicken marinated and slow brewed with sauteed basil, garlic, ginger and onion. Torched with high flames using Hua Diao wine.

Our Mahi Mahi is marinated Asian style and has lots to offer. Full of garlic, shallots, scallion, honey, and mint; the sauce is bold and colorful that perfectly complements the meat, as well as a smokey finish on the exterior of the skin.

Boiled fish fillet: Asian seabass fillet boiled and flavored in traditional spicy Szechuan pepper oil, with beansprouts. // Garlic fish fillet: less of the Szechuan spiciness, but full of palette pleasers, with broccolini, wood ear mushrooms, peanuts, and beansprouts.

A Szechuan dish of silky tofu braised and seasoned w. chili peppers and a rich fermented bean flavor. Warm, spicy, filling, leaving the palate satisfied.

Firm Qianye tofu sautéed with squid, umami and savory with Asian spicy peppers and garlic. Served on a sizzling stone pot. | Vegetarian version available upon request.

Cauliflower, scallion, minced pork, Chinese peppers, onion, and garlic. Spicy, savory, and pairs perfectly with many of our appetizers. Served in a fire-heated stone pot. | Vegetarian version available upon request.

Whole eggplant scored and flash-fried briefly for a crisp exterior, then tossed in a hearty savory garlic bean curd sauce with peppers. The combination melts in the mouth, with a great texture and explosion of flavors. | Vegetarian version available upon request.

Two styles of decadent, chilled duck foie gras. Thin shaved foie gras layered on bottom, with a fluffy foie gras mousse, dipped in a thin cherry glaze plated on top. Pair the two together for a buttery smooth texture with a hint of fruit and wine.

Wild Japanese sea scallop: a luxurious, fresh delicacy found 4000 meters in the deep sea, harvested and imported from Japan. To preserve the natural flavor of the scallop, this dish is lightly marinated and has hints of brandy, scallion, lime, and mint.

Three crispy jumbo shrimps, dipped in a mild, freshly made wasabi-based sauce. The flavor is balanced with an outer crust made of oat grains. Sweet and subtle, yet deliciously smooth, flavors will coat your palate when trying this dish.

High quality pork belly, marinated with flavors of garlic and ginger, then roasted in the oven. The outside is caramelized with honey for a crisp, beautiful dark red color. The juicy, buttery interior make for a bold, full appetizer. Great to share.

Extremely tender veal, marinated and wok-seared for a crisp exterior, then coated with a crushed red chili pepper paste. Mildly sweet and savory, with a touch of spice. The fragrance of this dish is perfection in bite sized pieces.

7oz of tender, fluffy seabass, marinated in a homemade sauce of citrus peel and osmanthus flower wine. Quickly fried to create a delicately crispy exterior, and served with a glaze from orange, lime, and candied osmanthus.

As per its literal translation, “mouth-watering chicken”, this dish brings an aromatic taste, bursting with flavor, to the tongue. Tender San Huang chicken is paired with homemade chili oil, giving it a taste of savory, mouth numbing spice, and nuttiness.

This beautiful style of pork spare rib utilizes jasmine tea leaves to dry smoke the interior of the pork. It is finished with a honeybased glaze, infused with brandy, kumquat, and red peppercorn. A sweet, zesty taste with hints of jasmine, and a smokey finish.

A choice of Duck, Shrimp or Vegetable rolls: freshly wrapped with vegetables blanched in house, filled with carrots, onions, mushrooms and cabbage. Crispy, fried until golden, then served with sweet chili sauce to pair.

Vibrant and fresh salad made with finely chopped cabbage, carrots, apple, cilantro, and orange zest. Tossed together with a rice vinaigrette and is topped with thin sweet potato crisps to balance the texture.

Root of a lotus flower that is filled with sweet, sticky rice and steamed together for a tender, mouthwatering bite. Honey with osmanthus flower is drizzled over, that has pleasant floral notes and hints of apricot.

Jumbo pork meatball in a savory clear broth | Unique and one-of-a-kind, the aristocratic Braised Meatball Soup is a famous dish from Huaiyang, one of the four major Chinese culinary cuisines. Its literal translation, Lion’s Head Meatball, points to the attention-demanding look of the giant pork meatball. Braised until delicate, it melts in the mouth with its tender, and delicious taste. Water chestnuts provide a crisp texture to balance. An exceptional dish that distinguishes itself from the ordinary.

Flavorful and umami, the broth is made with crabmeat, and is punctuated with carrots, mushroom, and asparagus. A smooth, delicious taste of crab that is matches with the freshness of the mushrooms and vegetables permeating throughout. This chowder is perfect for those who prefer cream-based soups; very warming and offers a great taste in between courses.

Hand rolled, stuffed, then seared for a golden-brown bottom, creating a hot, delicious soup from the filling. These buns are filled with pork, ginger, and chef’s seasonings. Topped with black sesame seeds & green onions. One of our most popular to share.

Housemade with half of the buns steamed, and half fried, giving them their name. Served with sweetened condensed milk

A perfected classic. Pan seared to a golden brown, crispy and flavorful skin. Filled with green onions, ginger and mushrooms. Nothing like enjoying homemade fresh dumplings. Served with a soy-vinegar sauce.

Tender marinated Filet Mignon, cut into sharable pieces, then wok seared at high heat. Extremely juicy and bursting with flavors of truffle oil and umami. Fresh sliced black truffle is added on top to bring the tastes together, adding in an earthy, full flavor.

Delicate and rich cuts of foie gras. Seared for a golden crust, and dressed with a house made vinaigrette, created by brewing fresh cherries and figs in Chinese liquor and red wine. Sweet, and tangy, balanced with endive and asparagus.

Premium New Zealand lamb chops, pan seared with red wine until crispy, then sautéed and coated with a colorful blend of flavors, including tastes of cumin, celery, onion, bay leaves, cashews, and chef spices. An ever-loved delicious taste of China.

A buttery, smooth braised pork belly that melts in the mouth, caramelized with a sweet glaze sauce made from soft flavors of abalone. It is matched with a robust, fresh, Australian abalone conch, braised in a housemade chicken-and-scallop-based sauce.

Boneless, short rib steak, pan seared with loads of fresh Szechuan peppercorn, dried chili peppers, and scallions. Tender, juicy pieces, interlaced with flavors and spices, leaving a slight mouth numbing sensation. Lightly sprinkled with thin parmesan cheese.

5 large cuts of pork belly that have buttery fat and tender meat. Braised with cooking wine until delicate, then bronzed with a sweet sauce made from caramelized ginger, scallions, and garlic, glazing the pork. Filling and perfect to share.

Served with 16 thin, handmade pancakes, fresh cut vegetables, and two sauces: citrus and black bean. Extra pancakes and extra vegetables will have their own charge, please ask your server if you are interested | A traditional Chinese specialty and delicacy since the Imperial Era. Our authentic roast Peking Duck boasts of thin, crisp skin that is dark gold in color with juicy tender duck meat, flavorful without being greasy. We cook our duck to perfection with proper preparation and cooking methods centuries old. We pride ourselves on the best Peking Duck in NC; Roasted Duck has become a symbol of Chinese culture and a world-renowned cuisine that has been, and will continue to be, admired, and enjoyed for years to come.

Is a specialty soup, made from the extra duck bones and meat from our Peking Ducks. Simmered and made into a dairy-based soup, with Chinese cabbage, shrimp, ginger, tofu, and green onion. An inviting and comforting soup, and tastes of home. Ask your server about individual versus sharable sizes and prices.

1. Tempura lobster tail wok fried and tossed with ginger, pepper, garlic and Japanese breadcrumbs. This is a dry/crispy style dish, light and tasty, with a slight kick from the peppers. This lobster is perfect to share and mix with rice and other entrees | 2. Tender Lobster, marinated and sautéed with Szechuan pepper oil sauce, Asian spicy peppers, scallions, dried chilis, and crispy cashew nuts. Savory sweet dish with a moderate level of spice. Classic, authentic, and delicious with the umami flavor of lobster.

Our pan seared sea bass is a deliciously tender and fluffy fillet that melts in your mouth. It is glazed with our brandy sauce and torched with flames for a final sear. Paired with asparagus and spinach-infused rice, which adds a crispy balance of texture.

Sea scallops, shrimp and fish fillet tossed in abalone sauce with onions and peppers. A savory, spicy delight, served on a sizzling plate, then flambéed briefly with Chinese liquor. The flavors and aromatics lace together, creating a bold and intense entrée.

These lychee berries are stuffed with minced shrimp while accompanied by jumbo shrimp on the side. Both are sauteed with Szechuan chili oil, peppercorn, dried chili peppers, and roasted peanuts. A unique and fantastic dish for spice enjoyers.

1. Tender fish fillet boiled w. house made chili oil, broccolini, wood ear mushrooms, beansprouts, garlic, peanuts, and cashew | 2. Traditional style fish fillet w. beansprouts, peppercorns, housemade chili oil, and Szechuan peppers, very spicy and delicious | *Disclaimer – this entrée is very hot, and oil is used to flavor the fish but not for straight consumption.

Fresh green asparagus, stir-fried with carrots and zucchini. Very light, savory vegetable side dish for those looking to balance out any spicy or sweet entrees.

Cauliflower, sauteed at high heat with scallion, minced pork, Chinese peppers, onion, and garlic. Bursting with spice and flavor.

Chinese bok choy stir-fried. Garlic is added over fire to bring out the aromatics for an extremely fresh and bright side to pair with.

Decadent moist chocolate cake topped with homemade mint frosting

Our extra-virgin olive oil cake has a unique texture reminiscent of timeless ride through the hills of Tuscany

Whipped until light and delicate, topped with citrus and blueberry sauce

Creamy NY cheesecake perfect layer of apples topped w. brown sugar & cinnamon crumb

A gluten free chocolate torte

A smooth silky white chocolate cheesecake w. raspberry swirl

Two layers of cake, dark, fruity and moist, paired with sweet vanilla icing

Warm chocolate cake filled w. a dark chocolate truffle a la mode, served with a scoop of vanilla ice cream

Baked high and fast to form a caramelized exterior, serving as a natural crust, and creamy interior

Chocolate Or Vanilla

Berry or Lemon

Oakville, California

Niagara, Canada

Porto, Portugal

Porto, Portugal

Porto, Portugal