菜單: 3月2日至3月6日 Weekly Lunch Menu: March 2 - March 6
白米飯
White Rice
揚州炒飯
Yeung Chao Fried Rice
炒粉絲
Stir-Fry Vermicelli Noodles - Scallions, Mushrooms, Cabbage
白米飯
White Rice
白米飯
White Rice
素腰花炒九層塔
Vege Kidney w/ Basil
四川豆腐
Szechuan Style Tofu
薑蔥去骨雞
Ginger Scallion Boneless Chicken
醬油蛋豆腐
Egg Tofu w/ Soy Sauce
叉燒絲瓜
Char Siew Pork w/ Luffa Guord
香茅醬煎魚
Light Battered Swai Fish w/ Lemongrass Sauce
醃雞
Marinated Chicken
麻婆豆腐
Mapo Tofu
芋頭碎肉蔥花
Taro w/ Minced Pork and Scallions
梅菜扣肉
House Pork Belly w/ Preserved Vegetables
乾煸四季豆
Dry Sauteed Green Beans
木耳蓮藕荷蘭豆
Stir-Fry Woodear Mushroom w/ Thin Sliced Lotus Root and Snow Peas
蒜蓉炒西洋菜菠菜
Garlic Stir Fry Watercress Spinach
炒小白菜
Stir-Fry Bokchoy
炒菜心
Stir Fry Choy Sum
素海鮮蛋花湯
Vege Seafood Soup w/ Egg
雞蓉玉米湯
Minced Chicken w/ Corn Soup
蟲草花雞湯
Cordyceps Flower Chicken Herbal Soup
紫菜蛋花湯
Seaweed Egg Drop Soup
蜜瓜雞湯
Honeydew Chicken Soup
常見過敏原
Common Allergens
素食
Vegetarian
牛奶
Dairy
雞蛋
Egg
花生
Peanut
堅果
Tree Nuts
小麥
Wheat
黃豆
Soy
貝類
Shellfish
魚類
Fish
芝麻
Sesame