Author: Sean Ragsdale

One of the best known wonton in China with herbs, shrimp, chicken and pork.

This zen and hardy dish full of diakon, cabbage, carrot, tofu bows and thin organic tofu in combination with a hint of sour napa and light vegan broth was inspired by Chinese Temple cuisine.

Fresh Asparagus in harmony with sautéed chicken marinated in garlic, mayonnaise and sun-dried tomatoes. Also available with shrimp($19). A customer favorite!

Bite size tender thigh meat sautéed with sesame oil, ginger and fresh basil.

Chicken sautéed with minced garlic, jalepeño pepper, bell peppers and portabella mushrooms in our homemade black bean sauce.

Our pot roast is slowly roasted and bathed in our marinade for hours. Cuts of this tender and succulent roast are served over rice or noodle or as a noodle soup.

Filled to the brim with farm fresh vegetables and tofu, this vegetarian dish is hearty comfort.

Crispy flat bread sandwich with marinated minced shrimp. You’ve got to try it!

Lightly sauteed dumplings filled with chicken, shrimp, seafood, pork, or a shrimp, pork, and chicken mixture. These flavorful bites are great as an appetizer or as a meal!

Our dumplings are perfected through generations of refinement. These Northern Chinese dumplings are served boiled or pan fried.