| Pot Stickers (6) |
7 |
| Thin Chinese pastry stuffed with a ginger-infused mixture of ground pork and cabbage lightly pan fried to a golden brown. |
| |
| Spring
Rolls(4) |
7 |
| A light mixture of fresh shredded cabbage, celery, and onions encased in a thin crepe. |
| |
| Steam Vegetable Pot Stickers (6) |
7 |
| Stuffing
our housemade chinese pastry with a mixture of chopped vegetables,
tofu, ginger and mung bean thread. |
| |
| Steam Chicken
Siu Mai (8) |
7 |
| A
mixture of minced white chicken meat, black mushrooms and water chestnuts with
japaneses saki fills a delicate egg pastry wrapper offered steamed. |
| |
| Steam Scallop
and Spinach Dumpling (6) |
8 |
| A
mixture of scallops and chopped spinach encased in a dumpling and
steamed to order. |
| |
| Crab Shao Loog
Bao (6) |
8 |
| Thin
Chinese pastry generously stuffed with a ginger-flavored mixture of
crab and green onions steamed 'til plump and juicy. |
|
| Classic Chinese Shrimp Dumplings (10) |
8 |
| Chinese
pastry filled with a mixture of chopped shrimp, ginger, and green oinion
boiled quickly to capture the essence of the Chinese Dumpling. |
| |
| Vegetable Dumplings (10) |
7 |
| Chinese
pastry filled with chopped vegetable, sliced black mushrooms and tofu boiled to perfection. |
| |
 Salt & Pepper Squid |
7 |
| Salt and pepper dusted fried squid sauteed with jalapeno, garlic and onions. |
| |
| Ching Hua's
Pan-Pacific Wonton (8) |
7 |
| A flavorful mixture of crab meat, cream cheese and green onions encased in a thin Chinese pastry deep fried to a golden brown. |
| |
| House Wonton (10) |
7 |
| Ching
Hua's savory mixture of ground pork and Chinese spices wrapped in a
delicate Chinese pastry deep fried to a crispy golden brown. |
| |
| Five-Spiced Spare Ribs |
8 |
| Five spice marinated pork ribs deep fried served with Hoison sauce. Crispy outside moist inside. |
