Our menu菜单

A famous Chinese clear soup with minced prawn dumplings.

Thick broth with shredded chicken and sweetcorn.

Two steamed prawn dumplings and two pork and prawn mince buns.

Shredded duck and assorted vegetable buns fried until golden and crispy, served with our house hoisin sauce.

Homemade large pancake rolls filled with Asian vegetables, served with our homemade sweet chilli sauce.

Vegetable dumplings boiled then fried, served with a homemade chilli oil.

Three skewers of satay chicken served with house peanut sauce.

Marinated spare ribs stir fried in the house BBQ sauce with a sesame seed garnish.

Freshly homemade king prawn mince on toast, deep fried with sesame seeds.

Squid rings deep-fried in a crispy batter, then stir-fried with our chilli salt seasoning.

Battered king prawns stir fried with organic butter, onions and garlic.

Homemade spring rolls, BBQ spare ribs, chicken satay skewers and sesame prawn fingers.

Carefully shredded and marinated duck, served with pancakes, leek, cucumber and house hoisin sauce.

Braised duck with caramelised ginger, aromatic spices and a savoury soy glaze.

Lightly battered chicken stir fried with pineapple pieces and mixed peppers in a sweet and sour sauce.

Deep fried breaded chicken breast served with house lemon sauce.

Chicken stir fried with assorted vegetables in our mild house curry sauce.

Deep fried shredded chicken breast stir fried in sweet chilli sauce.

Chicken stir fried in a traditional Szechuan red chilli sauce.

Chicken stir fried with crushed black beans and mixed peppers.

Sliced traditional Chinese roast pork topped with house roast sauce.

Lightly battered sliced pork stir fried with cubed pineapple and mixed peppers in sweet and sour sauce.

Stir fried sliced Chinese-style smoked cured meat with fresh chilli – savoury and aromatic.

Deep fried spare ribs stir fried with Szechuan salt peppercorns.

Lightly battered pork chop slices stir fried with mixed peppers in house black pepper honey sauce.

Shredded beef stir fried with peppers in house BBQ sauce.

Sliced beef stir fried with crushed black beans and mixed peppers.

Beef stir fried in a traditional Szechuan red chilli sauce.

Slow braised beef short ribs grilled with aromatic cumin, delivering rich, smoky flavours.

Sliced fillet steak in house black pepper honey sauce with mixed peppers on a sizzling dish.

Sliced lamb, flash fried with cumin and Chinese spices.

Stir fried lamb with fresh ginger and spring onions served on a sizzling dish.

Lightly battered king prawns stir fried with pineapple pieces and assorted vegetables in a sweet and sour sauce.

King prawns in batter stir fried with Szechuan salt peppercorns.

King prawns stir fried in a traditional Szechuan red chilli sauce.

Squid with crushed black beans and mixed peppers on a sizzling dish.

King prawns stir fried with fresh ginger and spring onion on a sizzling dish.

Salmon fillets fried in a homemade teriyaki glaze on a bed of pak choi.

Whole sea bass steamed Cantonese-style with slivers of cured Chinese ham, ginger and spring onion.

Whole roast duck carved at your table with pancakes, followed by wok-fried shredded duck with seasonal vegetables, and a duck bone soup with tofu puffs and Chinese seaweed. £5 deposit per guest.

Tender fish fillet poached in a fragrant broth of Szechuan chilli and numbing peppercorn oil.

Chongqing-style crispy chicken tossed with a mountain of dried chillies and Szechuan pepper.

Slow-braised chicken legs with shiitake mushrooms in a rich, glossy soy broth.

Silken tofu in a fiery fermented bean and chilli sauce with minced pork and Szechuan pepper.

'Mouth-watering chicken' – cold poached chicken in a chilli, sesame and Szechuan pepper dressing.

Melting beef brisket braised with spices. Add noodles for £2.

Braised brisket finished with numbing, spicy mala seasoning. Add noodles for £2.

Sliced roast duck simmered in aromatic Szechuan chilli oil with vegetables.

A personal bowl of mala hot pot with vegetables, tofu and noodles.

Cold noodles dressed with chilli oil, sesame and black vinegar.

Crunchy jellyfish and cucumber in a garlic and vinegar dressing.

Brother Qiang's pork trotter noodles in a spiced, slow-cooked broth.

A nourishing golden chicken broth with fish maw.

Shanghai's spring classic – pork ribs, bamboo shoots and cured ham simmered together.

Fine noodles topped with shrimp, shrimp roe and shrimp brain – a Suzhou delicacy.

Silky tofu pudding with honey and goji berries.

Mock crispy duck, served with pancakes, leek, cucumber and house hoisin sauce.

Signature dish – mock chicken made of soya bean and gluten, stir fried with salt peppercorns.

Mock chicken fillets stir fried with pineapple pieces and mixed peppers in a sweet and sour sauce.

Mock chicken fillets stir fried with Chinese mushrooms.

Lightly battered bean curd stir fried with pineapple pieces and mixed peppers in a sweet and sour sauce.

Bean curd stir fried with crushed black beans and mixed peppers.

Bean curd stir fried with mixed peppers in house black pepper honey sauce.

Fried bean curd stir fried with seasonal vegetables.

Broccoli florets stir fried with garlic.

Pak choi stir fried with garlic.

Bean sprouts stir fried with garlic, spring onions and carrots.

Sliced cucumber marinated in our house garlic vinegar dressing.

Egg fried rice with sweetcorn, peas, carrots and other seasonal vegetables.

Fried rice with shrimps, Chinese roast pork, peas and chicken.

Stir fried noodles with bean sprouts.

Stir fried noodles with beef topside, flash fried with cumin, Chinese spices and vegetables.

Stir fried vermicelli with egg, green peppers, roast pork and shrimps.

Stir fried vermicelli with pak choi, broccoli, bean sprouts and other assorted vegetables.

Stir fried noodles with roast pork, chicken, prawn and squid.

Choose the Meat set (sesame prawn fingers, crispy chilli beef, egg fried rice) or the Vegetarian set (vegetable spring rolls, salt and pepper mock chicken, egg fried rice), with a 175ml glass of Pinot Grigio or Merlot, or a pint of Asahi or Thatchers Gold. Add dessert for £4.

Mixed starters to share (spring rolls, BBQ spare ribs, chicken satay, sesame prawn fingers), then sharing mains: Chinese roast pork, beef in black bean sauce, stir fried mixed vegetables with garlic and egg fried rice. Extra mains added for 3–4 (sweet and sour chicken), 5–6 (sizzling prawns) and 7–8 (lamb shoulder with cumin).

As the two-course dinner, with aromatic crispy duck served with pancakes, leek, cucumber and house hoisin sauce as the middle course.

Award-winning organic ice cream: vanilla, blackcurrant & clotted cream, chocolate, ginger & honey, coconut or strawberry.