| 一品料理 |
 1.ニラレバ炒め−−−−−−−−−−−−−−−−−−−−−−−−−￥650 2.ホルモン炒め※ −−−−−−−−−−−−−−−−−−−−−−−−−￥650 3.野菜炒め −−−−−−−−−−−−−−−−−−−−−−−−−￥650 4.ピーマンと豚肉炒め（チンジャオロースー） −−−−−−−−−−−−−−−−−−−−−−−−−￥750 5.キャベツと豚肉味噌炒め（ホイコーロー）※ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−￥750 6.酢豚 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−￥750 7.豚肉の角煮 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−￥1,000 8.白身魚のピリ辛炒め※ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−￥1,000 |
 9.白身魚の塩味炒め−−−−−−−−−−−−−−−−−−−−−−−−−￥1,000 10.カニ玉 −−−−−−−−−−−−−−−−−−−−−−−−−￥750 11.麻婆豆腐※ −−−−−−−−−−−−−−−−−−−−−−−−−￥750 12.五目豆腐煮込（醤油味） −−−−−−−−−−−−−−−−−−−−−−−−−￥900 13.海老のチリソース煮※ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−￥1,300 14.八宝菜（塩味） −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−￥1,300 15.五目おこげ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−￥1,500 |
 16.ピータン−−−−−−−−−−−−−−−−−−−−−−−−−￥500 17.鶏肉ゴマソースかけ（棒々鶏） −−−−−−−−−−−−−−−−−−−−−−−−−￥750 18.おまかせサラダ −−−−−−−−−−−−−−−−−−−−−−−−−￥850 19.クラゲの冷菜 −−−−−−−−−−−−−−−−−−−−−−−−−￥1,300 20.前菜四種盛り合わせ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−￥2,500 ※印は辛口〔辛さは調節致します。〕 |
| 揚げ物・点心 |
 餃子−−−−−−−−−−−−−−−−−−−−−−−−−￥380 水餃子 −−−−−−−−−−−−−−−−−−−−−−−−−￥600 ジャンボ焼売（シュウマイ） −−−−−−−−−−−−−−−−−−−−−−−−−￥400 春巻 −−−−−−−−−−−−−−−−−−−−−−−−−￥400 鶏の唐揚げ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−￥400 肉団子 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−￥400 イカゲソ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−￥450 カレイの唐揚げ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−￥450 |
| スープ（3〜4名様分） |
| コーンスープ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−￥600 野菜スープ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−￥600 ピリ辛スープ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−￥800 |
| 本格中華をご賞味ください。 |
1.紅焼排翅（ホンシャオパイツウ） |
 フカヒレの姿煮￥6,500 |
2.紅焼鮑魚（ホンシャオポウユイ） |
 アワビの煮込み￥3,500 |
3.宮保生蠣（クンポウシェンハオ） |
 カキの唐辛子炒め￥1,600 |
