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: Pickled Cabbage Stir Fried Rice Noodles · Egg Fried Rice · Yang Zhou Fried Rice.
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: Stir-fried pork hands with cumin · Cumin Diced Lamb · Cumin Chicken.
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: Stir Fried Shredded Dried Tofu w.Spicy Sauce · Mapo Tofu · Braised Tofu.
Sweet and sour: Battered pork, chicken or shrimp in a bright glaze of vinegar, sugar and ketchup or hawthorn, with pineapple, onion and bell pepper. The Cantonese original (gu lao rou) is tangier and less neon than the takeout version. On this menu as: Fried Pork w.Sweet Sour Sauce · Sweet&Sour Spare Ribs.
Congee: Rice simmered in a large volume of water or stock until it breaks down into a thick, savory porridge. Served plain with pickles and fried crullers, or with sliced fish, preserved egg and pork, or chicken stirred in. A breakfast, late-night and sick-day staple. On this menu as: Yang Zhou Fried Rice.
Mapo tofu: Soft tofu in a glossy red sauce of fermented broad-bean paste (doubanjiang), chili and ground Sichuan peppercorn, traditionally with a little minced beef or pork. The name honors the pockmarked (ma) old woman (po) said to have invented it in Chengdu; a vegetarian version is common. On this menu as: Mapo Tofu.

How these dishes compare

Fried ricetypically $13.97 across 254 menus
Sweet and sourtypically $15.95 across 172 menus
Kung paotypically $16 across 169 menus
Mapo tofutypically $15.95 across 154 menus
Fish-fragrant (yu xiang)typically $14 across 151 menus
Cumin lambtypically $18.99 across 91 menus
Twice-cooked porktypically $16.98 across 75 menus
Hot pottypically $17.95 across 60 menus

Najia Cafe on our other sites

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Najia Cafe

Menu

Appetizer

Spring Pancake Set Meal

House Special

Poultry

Seafood

Vegetable

Main Dishes

Steam Dumpling

Soup

Drinks

How these dishes compare

Najia Cafe on our other sites

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