Han Dynasty

Name: Han Dynasty
Address: 110 Chestnut St, Philadelphia, PA, 19106, US
Telephone: 215-922-1888
Price range: $$

Sichuan$$

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Mon–Wed 12pm–9:30pm, Thu 12pm–11pm, Fri–Sat 12pm–12am, Sun 12pm–11pm

110 Chestnut St, Philadelphia, PA 19106
215-922-1888
Last verified: September 2026
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Bar and dining room with a painted ceiling at Han Dynasty

Entrees

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Dry Fry Style Entrée
- Spicy
Choice of protein stir-fried in the dry fry style with dried chilies
Dry Pot Style Entrée
- Spicy
Choice of protein cooked dry pot style with vegetables and chili
Cumin Style Entrée
- Spicy
Choice of protein wok-fried with cumin and dried chilies
Dry Pepper Chicken
- Spicy
Crispy chicken stir-fried with dried red peppers and green onions
Kung Pao Chicken
- Spicy
Tender chicken stir-fried with bell peppers, peanuts, and scallions
Garlic Sauce Chicken
Tender chicken strips in a savory garlic sauce with bell peppers and onions

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

Dishes to know on this menu

Chili oil / chili crisp: Oil infused with toasted chili flakes and often star anise, cinnamon and Sichuan peppercorn. Chili crisp keeps the crunchy fried flakes and garlic in the jar. It dresses cold noodles, wontons and dumplings, and sits on most Sichuan tables. On this menu as: Pork Belly in Sweet Garlic Chili Oil · Beef Tendons in Chili Oil · Wontons in Chili Oil.
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 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: Wontons in Chili Oil.
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.
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 Noodle.
Cumin lamb: Sliced lamb stir-fried (or skewered and grilled) with whole cumin seed, dried chili and onion, the signature seasoning of China's northwest, especially Xinjiang and Xi'an. Also common in Hunan kitchens, where it gets fresh chilies too. On this menu as: Cumin Style Entrée.

How these dishes compare

Wontontypically $9.99 across 241 menus
Kung paotypically $16 across 169 menus
Fish-fragrant (yu xiang)typically $14 across 151 menus
Scallion pancaketypically $7.95 across 94 menus
Cumin lambtypically $18.99 across 91 menus
Dan dan noodlestypically $12.95 across 73 menus

Han Dynasty on our other sites

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Han Dynasty

Menu

Cold Appetizers

Authentic Noodles

Entrees

Vegetables

How these dishes compare

Han Dynasty on our other sites

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