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: Seafood Tofu Soup · Braised Bean Curd with Brown Sauce · Ma Po Tofu (with Ground Pork).
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 · Seafood Fried Rice · BBQ Pork Fried Rice.
Chow mein: Stir-fried egg noodles. Cantonese-style versions crisp the noodles into a pancake and pour the stir-fry over them; the softer, tossed-together style is more common on American-Chinese menus. Either way the name means "fried noodles". On this menu as: House Chow Mein · Seafood Chow Mein · Chicken Chow Mein.
Hot pot: A simmering pot of broth at the table (Sichuan-style red with chili and peppercorn, or mild bone, tomato or mushroom) into which diners cook thin-sliced meats, seafood, tofu, greens and noodles, then dip them in sauces they mix themselves. Priced per person or per plate of ingredients. On this menu as: Fish & Tofu with XO Sauce in Hot Pot · Salted Fish with Tofu & Diced Chicken in Hot Pot · Salted Fish with Eggplant & Diced Chicken in Hot Pot.
Char siu: Cantonese barbecued pork: strips of shoulder or belly marinated in hoisin, honey, soy and five-spice, roasted until the edges char and lacquer red. Sliced over rice, folded into buns, or hung in the window with roast duck and soy chicken. On this menu as: Honey BBQ Pork · BBQ Pork Fried Rice · Steamed BBQ Pork Bun.
Har gow: Steamed shrimp dumplings with a translucent, chewy wheat-starch skin pleated around whole or chopped shrimp. The classic test of a dim sum kitchen: the wrapper should be thin enough to see the pink through it but strong enough to lift with chopsticks without tearing. On this menu as: Shrimp Dumplings · Steamed Pork & Shrimp Dumplings · Chicken & Shrimp Dumplings.

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
Wonton souptypically $10 across 175 menus
Sweet and sourtypically $15.95 across 172 menus
Baotypically $8.95 across 169 menus
Kung paotypically $16 across 169 menus

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HK Cafe

Menu

Appetizers

Soup Selections

Scallops, Squid

Oyster, Clams

Special Dishes

Shrimp

Beef

Poultry

Pork

Vegetable

Clay Pot

Rice Noodle, Noodle

Rice Selections

Beverage

Dim Sum

How these dishes compare

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