Goku

Stir-fried beef and green bell peppers (Chin-jao rosu). A classic savory dish seasoned with soy sauce and oyster sauce. The peppers add a fresh crunch to the tender beef.

Stir-fried beef with garlic scapes (garlic sprouts). The garlic scapes offer a mild garlic flavor and a crisp texture that pairs perfectly with the savory beef.

Beef stir-fried in rich oyster sauce. A savory and slightly sweet dish with a deep umami flavor. The sauce coats the tender beef slices thickly.

Stir-fried beef and onions. The onions become sweet when cooked, balancing the savory soy-based sauce used for the beef.

Spicy stir-fried beef. Cooked with chili peppers or spicy bean paste for a kick of heat. Great for those who enjoy spicy food.

Pork and green pepper stir-fry (Chin-jao rosu). Shredded pork and peppers cooked quickly to retain texture. A very popular standard Chinese dish.

Sweet and sour pork. Deep-fried chunks of pork tossed in a glossy, tangy sauce with vegetables. Crispy on the outside and juicy on the inside.

Braised pork belly served with green vegetables. The pork is simmered until meltingly tender in a savory soy-based sauce.

Twice-cooked pork (Hoikoro). Sliced pork belly stir-fried with cabbage in a sweet and savory miso sauce. Rich flavor that goes well with rice.

Eight Treasures stir-fry (Happosai). A combination of meat, seafood (shrimp, squid), and various vegetables in a savory thick sauce.

Fried meat balls. Seasoned ground pork formed into balls and deep-fried. Savory and satisfying.

Stir-fried diced chicken and green peppers. Similar to the beef version but with lighter chicken meat.

Chicken and cashew nut stir-fry. Diced chicken cooked with roasted cashews in a savory sauce. The nuts add a buttery crunch.

Stir-fried chicken with ginkgo nuts. A unique dish featuring the distinct, slightly bitter flavor and soft texture of ginkgo nuts.

Diced chicken stir-fried in miso sauce. A savory, rich dish with the deep flavor of fermented bean paste.

Fried chicken (Karaage). Marinated chicken pieces deep-fried until crispy on the outside and juicy on the inside.

Bok choy cream stew. Fresh bok choy vegetables cooked in a rich, milky white sauce. Mild and comforting.

Napa cabbage cream stew. Sweet tender napa cabbage simmered in a creamy white sauce.

Stir-fried bok choy. A simple vegetable dish seasoned lightly with salt and garlic to highlight the fresh greens.

Braised shiitake mushrooms and bamboo shoots. A savory dish featuring earthy mushrooms and crisp bamboo in a soy-based sauce.

Mixed vegetable stir-fry with shrimp. A healthy and colorful dish with various vegetables and plump shrimp.

Mapo Eggplant. Eggplant stir-fried with ground meat in a spicy sauce. Soft eggplant absorbs the savory, spicy flavors.

Spicy stir-fried eggplant with shredded pork. A flavorful dish with a chili kick.

Mapo Tofu. Cubes of tofu simmered in a spicy, savory sauce with ground meat. A classic Sichuan dish known for its heat.

Braised tofu in oyster sauce. Tofu simmered in a savory, slightly sweet brown sauce. Mild and rich in flavor.

Braised tofu with shiitake mushrooms. The earthy mushrooms add depth to the soy-based sauce coating the tofu.

Braised tofu with shrimp. Soft tofu and plump shrimp cooked together in a mild, savory sauce.

Braised tofu with crab meat. A luxurious dish where the sweetness of the crab infuses the tofu.

Moo Shu Pork. Stir-fried pork with wood ear mushrooms (kikurage) and fluffy eggs. A savory dish with interesting textures.

Crab omelet (Kanitama). A fluffy Chinese-style omelet with crab meat, often topped with a thick sweet and sour sauce.

Shrimp and egg stir-fry. Fluffy scrambled eggs cooked with tender shrimp. Simple, mild, and delicious.

Pork and egg stir-fry. Shredded pork cooked with eggs in a savory style.

Mixed topping noodle soup. Features a variety of toppings like meat, seafood, and vegetables in a savory broth.

Pork noodle soup. Topped with stir-fried shredded pork and vegetables.

Mustard greens noodle soup. Topped with pickled mustard greens (Takana), adding a tangy and savory flavor.

Zha cai (Szechuan vegetable) noodle soup. Features savory preserved mustard stems as a topping.

Shrimp noodle soup. A gentle broth topped with stir-fried shrimp and vegetables.

Beef noodle soup. Topped with shredded beef, providing a rich meaty flavor to the broth.

Scallion and char siu noodle soup. Features shredded green onions and strips of roast pork.

Tenshin-men. Noodle soup topped with a fluffy crab omelet.

Zha Jiang Mian. Noodles topped with a rich, savory ground meat and soybean paste sauce. Often served without soup or with very little soup.

Braised pork belly noodle soup. Features thick slices of tender pork belly in the soup.

Dan Dan Noodles. Spicy noodle soup with sesame paste and chili oil, topped with ground meat.

Char Siu Ramen. Classic soy sauce based noodle soup topped with slices of roast pork (Char Siu).

Chicken noodle soup. A clear salt-broth ramen topped with shredded steamed chicken. Light and refreshing.

Mixed Yakisoba. Stir-fried noodles with a variety of toppings (meat, seafood, vegetables) in a savory sauce.

Crispy fried noodles (Kata-yakisoba) topped with a thick starchy sauce containing meat, seafood, and vegetables.

Pork Yakisoba. Stir-fried noodles with shredded pork and vegetables.

Crispy fried noodles topped with shredded pork in a thick savory sauce.

Shrimp Yakisoba. Stir-fried noodles with shrimp and vegetables.

Crispy fried noodles topped with shrimp and vegetables in a thick sauce.

Beef Yakisoba. Stir-fried noodles with shredded beef.

Crispy fried noodles topped with shredded beef and vegetables in a thick sauce.

Mixed Fried Rice (Gomoku Chahan). Classic Chinese fried rice with various ingredients like egg, meat, and vegetables.

Shrimp Fried Rice. Savory fried rice studded with plump shrimp.

Crab Fried Rice. Fried rice with sweet crab meat.

Salmon Fried Rice. Fried rice featuring flakes of salted salmon.

Chuka-don (Chinese style bowl). Steamed rice topped with a thick stir-fry of meat, seafood, and vegetables.

Pork rice bowl. Rice covered with shredded pork and vegetables in a savory gravy.

Shrimp rice bowl. Rice topped with stir-fried shrimp and vegetables in a sauce.

Tenshin-han. A popular dish of steamed rice topped with a crab omelet and a thick sweet and sour sauce.

Beef rice bowl. Rice topped with shredded beef in a rich sauce.

Braised pork rice bowl. Steamed rice topped with tender cubes of braised pork belly.

Egg drop soup. A light and soothing clear soup with wisps of beaten egg.

Corn soup. A creamy and sweet soup made with corn.

Pork and Zha Cai soup. A savory soup featuring shredded pork and preserved mustard stems.

Pork and tofu soup. A gentle soup with soft tofu and shredded pork.

Hot and Sour Soup (Suan La Tang). A thick soup with a distinctive balance of vinegar sourness and chili heat.

Spring rolls (Harumaki). Deep-fried rolls filled with vegetables and meat. Crispy wrapper and savory filling.

Shumai. Steamed dumplings filled with ground pork. Savory and juicy.

Gyoza (Potstickers). Pan-fried dumplings with a pork and vegetable filling. Crispy bottom and steamed top.

Boiled dumplings. Tender dumplings served without frying. The skin is soft and slippery.

Almond tofu dessert. A soft, jelly-like dessert made with almond milk/essence, often served with fruit.

Steamed white rice.

Bottled Beer (Large bottle). Japanese lager.

Draft Beer (Medium mug).

Shaoxing Wine (Bottle). A traditional Chinese fermented rice wine with a rich, nutty flavor.

Shaoxing Wine (180ml). Single serving of Chinese rice wine.

Sake (180ml). Japanese rice wine.

Apricot Liqueur (Bottle). Sweet and fruity Chinese liqueur.

Apricot Liqueur (Glass).

Oolong Highball. Shochu (distilled spirit) mixed with Oolong tea.

Kirin Sour. A lemon-flavored alcoholic cocktail.

Cola.

Apple Juice.

Mango Juice.

Oolong Tea. Traditional Chinese tea.

Suanmeitang (Sour Plum Drink). A traditional Chinese beverage made from smoked plums, rock sugar, and other ingredients. Sweet and tart.