SOUPS AND APPETIZERS:

1.Hot and sour soup... $ 7,90

2.Won Ton soup... $ 8,50
3. Special Duc soup.$ 9,70
!. "ra#n cracers.$ 7,$0
5. %ried du&plin's...$ 10,00
FISH AND SEAFOOD:
$. S(ec)uan "ra#ns in Hot Spic* Sauce..$ 13,!0
7. Stir %ried Scallops .$ 1!.00
8. S#eet and Sour %is) ..$ 12,70
9. +o,ster #it) -in'er and Sprin' .nions ..$ 1!.50
10. S/uid #it) 0lac 0ean Sauce .$ 1!,50
MEAT DISHES:
11. 1oast Duc 2antonese St*le .$ 11,50
12. 0ee3 in .*ster Sauce ...$ 11,$0
13. 5un' "ao 2)icen $ 11.00
1!. 6u S)u "or ..$ 12.00
15. 6ini7Stea #it) 6an'o Sauce $ 13,50
1$. %ried Duc in -in'er Sauce ..$11.!0
VEGETARIAN:
17. 0ean Sprouts ..$ 8,50
18. "a 2)oi 82)inese 9e'eta,le: in .*ster Sauce .$ 7,00
19. 2eler* #it) 2as)e# ;uts ..$ !,30
20. "lain W)ite 6us)roo&s .$ $,70
21. <u,er'ine in 0lac 0ean Sauce $ 5,80
RICE AND NOODLES:
22. %ried 1ice ..$ 11,30
23. Sea3ood +otus +ea3 1ice .$ 11,50
2!. <ssorted 9e'eta,le 1ice .$ 9.!5
25. Sea3ood ;oodles $ 8,00
2$. 0oiled 1ice ..$ 5,!0
%res) 3ruit =uice$ 3,00
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t)e pictures, #rite a
s)ort dialo'ue and
translate t)e &enu ?
Chinese noodles

TRY TO GUESS THE NAMES OF THESE CHINESE DISHES, OR
CHOOSE FROM THE BOX BELOW.
@@@@@@@@@@@@@@@ 7 lar'er, ,ulier Aersion o3 Sprin' rolls. T)e* are nor&all* 3illed
#it) ,ar,ecued por or s)ri&p 7 Ae'eta,les can include ca,,a'e, celer*, sue* c)o*,
andBor ,ean sprouts.
@@@@@@@@@@@@@@@@@ 7 t)e #ontons 3loatin' in t)e soup do rese&,le tin* clouds. T)e
#ontons are 3illed #it) a &i>ture o3 &eat 8usuall* por: and seasonin's and ,oiled, and
t)en added to a stoc.
@@@@@@@@@@@@@@@@@@ 7 cold, preAiousl* cooed rice is co&,ined #it) scra&,led e''
and ot)er in'redients to add te>ture and 3laAor.
@@@@@@@@@@@@@@@@@ 7 deep73ried diced c)icen and roasted peanutsC a spic* dis)
&ade #it) c)ili peppers.
@@@@@@@@@@@@@@@@@ 7 stir73ried &arinated por &i>ed #it) ,its o3 scra&,led e'',
tree ears and lil* ,uds. ;or&all* serAed #it) &andarin pancaes. T)e dis) is supposed
to represent a color3ul 3orest, #it) t)e pancaes 3or&in' t)e 'round or ,ase.
@@@@@@@@@@@@@@@@@ 7 ,ee3 is t)inl* sliced and t)en &arinated #it) seAeral
in'redients t)at 'enerall* include s)err*, so* sauce, cornstarc) and per)aps su'ar. T)e
,ee3 is stir73ried or deep73ried and t)en a D'raA*D or sauce t)at includes o*ster sauce is
added.
@@@@@@@@@@@@@@@@@ 7 contains ,ean curd, 2)inese ,lac &us)roo&s and usuall* por,
,ut t)e re&ainin' in'redients can Aar*
@@@@@@@@@@@@@@@@@ 7 t)e noodles and Ae'eta,les are stir73ried separatel* and added
,ac to'et)er at t)e end o3 t)e cooin' process. T)e noodles can ,e so3t or crisp*
dependin' on )o# lon' t)e* are cooed in oil. Et can ,e &ade #it) eit)er t)ic or t)in
noodles. T)ere is a 'raA*, eit)er added to t)e noodles #)ile t)e* are stir73r*in' or at
t)e 3inal sta'e o3 cooin'. 2)icen is a popular &eat to use in c)o#C s)ri&p or por are
used as #ell.
)ot and sour soup, 2)o# 6ein, 3ried rice, e'' rolls, 5un' "ao
2)icen, 0ee3 in .*ster sauce, Won Ton soup, 6u S)u por,
CHINESE DISHES key
F-- 1.++S 7 lar'er, ,ulier Aersion o3 Sprin' rolls. T)e* are nor&all* 3illed #it)
,ar,ecued por or s)ri&p 7 Ae'eta,les can include ca,,a'e, celer*, sue* c)o*, andBor
,ean sprouts.
W.; T.; S.G" 7 t)e #ontons 3loatin' in t)e soup do rese&,le tin* clouds. T)e
#ontons are 3illed #it) a &i>ture o3 &eat 8usuall* por: and seasonin's and ,oiled, and
t)en added to a stoc.
%1EFD 1E2F 7 cold, preAiousl* cooed rice is co&,ined #it) scra&,led e'' and ot)er
in'redients to add te>ture and 3laAor.
5G;- "<. 2HE25F; 7 deep73ried diced c)icen and roasted peanutsC a spic* dis) &ade
#it) c)ili peppers.
6G SHG ".15 7 stir73ried &arinated por &i>ed #it) ,its o3 scra&,led e'', tree ears
and lil* ,uds. ;or&all* serAed #it) &andarin pancaes. T)e dis) is supposed to
represent a color3ul 3orest, #it) t)e pancaes 3or&in' t)e 'round or ,ase.
0FF% E; .HSTF1 S<G2F 7 ,ee3 is t)inl* sliced and t)en &arinated #it) seAeral
in'redients t)at 'enerall* include s)err*, so* sauce, cornstarc) and per)aps su'ar. T)e
,ee3 is stir73ried or deep73ried and t)en a D'raA*D or sauce t)at includes o*ster sauce is
added.
H.T <;D S.G1 S.G" 7 contains ,ean curd, 2)inese ,lac &us)roo&s and usuall* por,
,ut t)e re&ainin' in'redients can Aar*
2H.W 6FE; 7 t)e noodles and Ae'eta,les are stir73ried separatel* and added ,ac
to'et)er at t)e end o3 t)e cooin' process. T)e noodles can ,e so3t or crisp* dependin'
on )o# lon' t)e* are cooed in oil. Et can ,e &ade #it) eit)er t)ic or t)in noodles.
T)ere is a 'raA*, eit)er added to t)e noodles #)ile t)e* are stir73r*in' or at t)e 3inal
sta'e o3 cooin'. 2)icen is a popular &eat to use in c)o#C s)ri&p or por are used as
#ell.