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 Spicy Wontons · Sichuan Deep-Fried Chicken · Sichuan Crispy Snapper.
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: Fried Rice, Wu Chow Special · Fried Rice, Seafood · Fried Rice, Vegetable.
Salt-and-pepper: A Cantonese fry technique: squid, shrimp, pork chops or tofu dusted in starch, deep-fried, then tossed in a hot wok with salt, white pepper, garlic, scallion and sliced fresh chili. Light, crisp and only mildly hot. On this menu as: Salt & Pepper Squid · Salt & Pepper Shrimp · Salt & Pepper Snapper.
Xiao long bao: Shanghai-style "soup dumplings": a thin pleated wrapper around seasoned pork and a cube of gelatinized stock that melts into hot broth as it steams. Eat them from a spoon: bite a corner, sip the soup, then finish the dumpling with a little black vinegar and ginger. On this menu as: Shanghai Pork Soup Dumplings, 5 pieces · Seafood Soup Dumpling, 5 pieces.
Red-braised pork: Pork belly simmered slowly with soy, rock sugar, rice wine and spices until the fat turns silky and the sauce reduces to a red-brown glaze. Shanghai's version is sweeter; Hunan's (Chairman Mao pork) adds chili; Dongpo pork is the Hangzhou cut-into-a-single-cube version. On this menu as: Red Braised Beef · Braised Pork Belly with Chinese Celery.
Egg roll: A fried cylinder of cabbage, pork or shrimp in a thick, blistered wheat wrapper: the American egg roll. Spring rolls are the slimmer Cantonese original with a thin, smooth, shatteringly crisp skin; fresh (unfried) spring rolls are Vietnamese, not Chinese. On this menu as: Chicken & Taro Eggrolls · Vegetable Eggrolls.

How these dishes compare

Fried ricetypically $13.97 across 254 menus
Wontontypically $9.99 across 241 menus
Egg rolltypically $6.23 across 194 menus
Hot and sour souptypically $8 across 186 menus
Baotypically $8.95 across 169 menus
Kung paotypically $16 across 169 menus
Potstickerstypically $10 across 156 menus
Mapo tofutypically $15.95 across 154 menus

Wu Chow on our other sites

menuzrrestaurant menus of every cuisine

Wu Chow

Menu

Small Plates

Beef

Poultry

Pork / Lamb

Seafood

Vegetables

Rice & Noodles

Handmade Steamed Dumplings (allow up to 20 min)

How these dishes compare

Wu Chow on our other sites

More restaurants nearby