Wu Liang Ye

Name: Wu Liang Ye
Address: 36 W 48th St, New York, NY, 10036, US
Telephone: 212-398-2308
Price range: $$

Sichuan$$

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Daily 11am-8:30pm

36 W 48th St, New York, NY 10036
212-398-2308
Last verified: August 2026
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Stir-fried chicken with peppers over rice at Wu Liang Ye

Szechuan Delicacies & Appetizers

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Sliced Scungilli with Roasted Chili Vinaigrette$24.95
- Spicy
OX Tongue and Tripe with Roasted Chili-Peanut Vinaigrette$15.95
- Spicy
Szechuan Pork Dumpling with Roasted Chili Vinaigrette$7.95
- Spicy
Dan Dan Noodles with Minced Pork Chili Vinaigrette擔擔麵$7.95
- Spicy
Thin wheat noodles tossed in a sesame-chili sauce with ground pork and preserved vegetables
Crab Meat & Pork Soup Dumpling$7.95
4 pieces
Scallion Pancake$5.95

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

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: Szechuan Delicacies & Appetizers · Szechuan Pork Dumpling with Roasted Chili Vinaigrette.
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: Tofu & Vegetables · Ma Po Tofu.
Dan dan noodles: A Sichuan street dish: wheat noodles under a sauce of chili oil, Sichuan peppercorn, sesame paste and preserved vegetable, topped with crumbled fried pork and stirred together at the table. Numbing, nutty and savory rather than simply hot. On this menu as: Dan Dan Noodles with Minced Pork Chili Vinaigrette · Dan Dan Noodles.
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.
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: Crab Meat & Pork Soup Dumpling.
Scallion pancake: A flaky, layered unleavened flatbread laminated with oil and chopped scallions, pan-fried until crisp and cut into wedges. Northern Chinese and Taiwanese in origin; some kitchens wrap one around sliced beef and hoisin as a "beef roll". On this menu as: Scallion Pancake.

How these dishes compare

Hot and sour souptypically $8 across 186 menus
Kung paotypically $16 across 169 menus
Mapo tofutypically $15.95 across 154 menus
Xiao long baotypically $11 across 106 menus
Egg drop souptypically $5.95 across 103 menus
Scallion pancaketypically $7.95 across 94 menus
Dan dan noodlestypically $12.95 across 73 menus

Wu Liang Ye on our other sites

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Wu Liang Ye

Menu

Szechuan Delicacies & Appetizers

Soups

Noodles & Rice

Poultry

Tofu & Vegetables

Chef's Signature

How these dishes compare

Wu Liang Ye on our other sites

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