Superb regional delicacies such as Manchurian beef, Shanghai Kuo-tieh, Szechuan spiced beef, Peking duck, Mongolian hundred blossom lamb, barbecued young quail, whole winter melon soup, sizzling rice soup, North China onion bread, flaming sweets and honey apple are also on our daily menu. Each dish contains a deft mingling of complimentary flavors and texture, an Epicurean triumph cooked to perfection with infinite care and impeccably served for your enjoyment.

Cherished dishes of past eras or personal recipes, not on the menu, may be prepared on one day's advance notice by our master chefs.

The Master Chef, a cookery authority from China with a repertoire of great depth, personally selects the best products of land, sea, and air. He presides over a corps of chefs, each an expert of his native regional fare. They ply their culinary arts in hygienically clean, air-conditioned stainless steel kitchen. The 71-foot Chinese wok-oven-range is the largest in the United States.