Shun Lee Palace MenuChinese | East 50s Dinner Menu
with black bean sauce.
with or without chicken
with spicy hunan sauce.
chicken or shrimp
seafood and sliced fish simmered in a tangy fish broth
sugar snap peas, lotus root, fresh water chestnuts; these refreshing vegetables are lightly sauteed with ginger.
a mixture of fresh water chestnuts, chinese mushrooms, bamboo shoots, snow peas, tree ears, gingko nuts, chinese cabbage and carrots.
fresh string beans sauteed with minced garlic pickle.
baby eggplant, fresh ginger, garlic and scallions delicately simmered in spicy hunan sauce.
fresh broccoli cooked in a spicy barbecue sauce.
tender snow pea pod shells sauteed with garlic. (this is a very uncommon delicacy).
tender chinese cabbage heart and black mushrooms simmered in a light chicken broth and cooked until tender.
yau-choi is one of the delicate chinese vegetables, that means "shiny evergreen", sauteed with fresh cloves of garlic to preserve the tender texture of the vegetables.
boneless long island duckling steamed with peppercorn braised with honey and soy sauce. garnished with garden vegetables.
boneless duck steamed and shredded then press with walnuts and water chestnuts flour deep fried in high heat shower with orange sauce.
tender sliced barbecued boneless duckling served with sweet young ginger root and hot pepper.
long island duckling delicately smoked over camphor wood. then roasted till crisp.
aromatic shredded duck served with homemade crepes, spring onion brushes and hoisin sauce.
choice spring lamb with leeks and hot pepper sauce.
four individual chops grilled with garlic and scallions. served with broccoli and carrots in a szechuan sauce.
sliced fillet of beef fried till crisp; sauteed with hot sweet preserved orange.
tender fillet mignon pan fried with garlic, scallions and hot pepper; served with broccoli
sliced fillet of beef, sugar snap peas, water chestnuts and bamboo shoots gently sauteed in oyster sauce.
fillet mignon pan fried with onion served with delicious spicy peanut sauce.
sliced fillet of veal combined with fresh mushrooms in a spicy barbecue sauce.
barbecued pork loin shredded, sauteed in hoisin and chinese vegetables, served with home made crepes.
sliced tender pork with bamboo shoots, snow peas, black mushrooms and water chestnuts; cooked in hot pepper sauce.
sliced tender roast pork, sauteed with scallions and water chestnuts in chef'special sauce.
sliced tender pork, sauteed with fresh string in chef's special sauce.
chunks of fresh sweetbreads stir-fried with scallions, black mushrooms and water chestnuts in a hot peppery szechuan sauce.
shredded beef sauteed until crispy served in a tangy spicy sauce.
a young seasoned duckling slowly grilled until crispy and golden. the delicate skin is first sliced, then the meat is carved separately. served with homemade crepes, spring onion brushes and hoisin sauce.
chicken seasoned with pepper and other herbs and spices; stuffed with vegetables, seafood and pork. the chicken is then wrapped in lotus leaves and encased in clay soil before baking in a high temperature oven for 4 hours as a finishing touch we sprinkle the chicken with "rose petal liqueur" every half hour.
4 large short ribs braised with sweet soy and rocky candy, then stewed in red wine sauce. it is authentic, served with spinach.
jumbo prawns coated with water chestnut flour, cooked till crisp, then sauteed in a grand marnier sauce. served with broccoli and sesame seeds.
prawns sauteed with scallions, garlic, curry, lemon grass, shrimp roe in a spicy sauce, then served on banana leaves.
chunks of maine lobster (in shell) baked with ginger, scallions, black beans, minced pork simmered in soy sauce and rice wine.
typical family style dish, tender chopped lean pork shaped like a lion's head; slowly cooked for 1 hour in a casserole and served with chinese cabbage.
chunks of maine lobster with shell simmered in lobster broth with cellophane noodles, slowly cooked with ginger, scallions and rice wine.
fine minced fillet of beef stir-fried with cellophane noodles in spicy garlic sauce garnish with greens.
thin shredded beef with egg white then stir-fry with fresh leeks and szechuan hot pepper.
fresh sea bass fillets, sauteed with scallions and water chestnuts in chef's special sauce.
sea scallops cooked until crispy; coated with a delicate, tangy, spicy sauce. served with fried bean curd.
chicken nuggets marinated with chinese spices; sauteed with ginger, hot pepper, garlic and scallions.
chicken breast garnished with water chestnuts, bamboo shoots and snow peas, cooked in a brown sauce with sauteed walnuts, peanuts and cashew nuts.
chicken breast coated with egg batter and rolled in water chestnut flour then fried till crispy, served with shredded lemon and a velvety lemon sauce.
sliced spring chicken with black mushrooms, mixed with water chestnuts, bamboo shoots and crisp snow peas, deliciously seasoned and stir-fried in chef's secret sauce.
thin shredded breast of chicken stir-fry with ginger, hot pepper, garlic in brown sauce served with spinach.
crispy chunk of chicken coated with water chestnut flour, cooked till crispy, then sauteed in garlic, ginger, scallions, hot pepper and dried scallops. garnished with fresh vegetables.
sliced breast of chicken sauteed with fresh broccoli in brown sauce.
chunks of tender chicken with curry, chili pepper, lemon grass all in a tingling spicy sauce.
with mushrooms and soy.
(with or without pork) tender soybean curd cooked in a tangy spicy sauce with minced pork.
with baby shrimp.
made with dried bean curd sheet, crispy fried, served with chinese pancake, scallions and hoisin sauce.
with mushrooms & bamboo shoots.
large prawns marinated in egg white and sauteed in rice wine; garnished with sugar snap peas and water chestnuts.
prawns sauteed with finely diced bamboo shoots and scallions mixed with szechuan sauce.
jumbo prawns coated with water chestnut flour, cooked till crispy, then sauteed in garlic, ginger, scallions, hot pepper and dried scallops. garnished with fresh broccoli.
fresh sea bass fillets, water chestnuts and snow peas cooked in a rice wine sauce.
sea bass, deep fried till crispy, coated with hunan spicy sauce.
whole sea bass poached in seafood broth when fish is cooked then transferred to a platter served with scallions and ginger, coriander and soy sauce.
chunks of maine lobster, simmered in lobster sauce with egg and black beans. or cooked in hot pepper sauce.
tender scallops dipped in lotus flour and pan fried till crispy. served with chinese vegetables.
fresh lobster chunks, sliced shrimp, scallops and sea bass fillet all sauteed together in a tasty wine sauce. served in a potato basket.
fresh chunks of maine lobster in the shell sauteed with succulent ginger and scallions served with a crispy angel hair.
served with vegetables in szechuan sauce.
with walnuts and sugar snap peas.
chicken or pork.
pork or shrimp.
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