Wok hei: The "breath of the wok": the smoky, faintly charred aroma a dish picks up when it is tossed in a carbon-steel wok over a roaring flame. It is why a restaurant's chow fun and stir-fries taste different from home versions, and why they are best eaten immediately. On this menu as: Wok-Fried Kidney · Wok-Fried Spicy Pot(Dry) · Wok fried spicy pot fish maw.
Tofu (bean curd): Pressed soybean curd, from custard-soft (for mapo tofu and soups) to firm (for stir-fries and braises). Fried tofu puffs soak up sauce; tofu skin (yuba) is the sheet lifted off simmering soy milk, rolled and braised or fried as a "vegetarian duck". On this menu as: Soft Tofu · Shredded pork with dried bean curd · Ma Po Tofu.
Wonton: Small dumplings in a thin square wrapper, loosely gathered rather than pleated. Served in clear broth (wonton soup, often with egg noodles), deep-fried as an appetizer, or tossed in chili oil as a Sichuan cold plate, "red oil wontons" or hong you chao shou. On this menu as: Wonton w.chili oil · Wonton Soup.
Fried rice: Day-old rice stir-fried with egg, scallion and whatever the kitchen adds. Yangzhou (Yang Chow) style means shrimp, char siu and peas, and is the version most menus mean by "house special". Good fried rice is dry and separate-grained, never wet. On this menu as: House Fried Rice · SPAM fried rice.
Kung pao: Diced chicken (or shrimp, tofu) stir-fried with dried chilies, Sichuan peppercorns, scallion and peanuts in a sweet-sour-savory glaze. The Sichuan original is dark, tangy and numbing; the American-Chinese version tends to be sweeter, saucier and heavier on the vegetables. On this menu as: Kung Pao Chicken · Kung Pao Shrimp.
Szechuan-style (American menus): The older Wade-Giles spelling of Sichuan. On American-Chinese menus "Szechuan beef" or "Szechuan chicken" signals a spicy garlic-chili sauce with vegetables; on a Sichuan restaurant's menu the same word means the real thing, so expect Sichuan peppercorn and real heat. On this menu as: Sichuan Style.

How these dishes compare

Fried ricetypically $13.97 across 254 menus
Wontontypically $9.99 across 241 menus
Wonton souptypically $10 across 175 menus
Baotypically $8.95 across 169 menus
Kung paotypically $16 across 169 menus
Mapo tofutypically $15.95 across 154 menus
Fish-fragrant (yu xiang)typically $14 across 151 menus
Beef noodle souptypically $15 across 81 menus

Xiang La Hui on our other sites

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Xiang La Hui

Menu

Special

Chef recommendation

Fish Side

Cold Dish

Sichuan Style

Stir-Fried

Wok-Fried Spicy Pot(Dry)

Vegetables

Soup

Rice & Noodle

Drinks

How these dishes compare

Xiang La Hui on our other sites

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