Szechuan Chicken

It is commonly served complimentary along with duck sauce and hot mustard at American Chinese restaurants, or with soup when ordering Chinese take-out. Wonton strips are traditionally made by frying wonton wrappers that have been cut into strips.

Wonton soup is a standard of Chinese cuisine and made from seasoned chicken broth with filled wontons. Wontons are an Asian equivalent of ravioli or tortellini when they are folded around a spiced meat mixture.

Szechuan beef is a dish that comes from the region of Sichuan in China. the dish is a spicy stir fry made with tender pieces of beef and vegetables, all tossed in a sweet and savoury sauce. and …

yeast rolls, typically fried, covered in granulated sugar or powdered sugar. Some variants are stuffed with cream cheese or icing.

Deep friend boneless pieces of chicken in a sweet and sour sauce.

Sha Cha Shrimp is a dish made of Shrimp and vegetables braised in Sha Cha sauce witch is made from soybean oil, garlic, shallots, chilies, brill fish and dried shrimp.

The dish involves chicken (usually thigh) pieces that are de-boned, battered, and Chinese deep-fried, then dressed with a translucent, reddish-brown, semi-thick, somewhat sweet sauce made from Asian corn starch, vinegar, wine or sake, chicken broth, and sugar, the …

Royal Beef is a deep-fried sliced beef, doused in a wine sauce and often served with steamed broccoli.

It is consists of sliced steak, green bell peppers, tomatoes, and white or green onions stir-fried with salt, sugar, and soy sauce.

Orange chicken is made using boneless bite-size skinless chicken breast pieces, deep fried until crispy then tossed into a sweet orange sauce. The dish is a variation on another highly popular Chinese-American dish, General Tso's chicken. It can …

One-pot beef broccoli is an American Chinese dish made with beef, broth, broccoli, soy sauce, brown sugar, sesame oil, corn starch. Beef is marinated and fried in a pan and broccoli is added and then served fresh.

Moo goo gai pan is the Americanized version of a Cantonese dish, usually a simple stir-fried dish consisting of sliced or cubed chicken with white button mushrooms and other vegetables. Wikipedia