China Live

Name: China Live
Address: 644 Broadway, San Francisco, CA, 94133, US
Telephone: 415-788-8188
Price range: $$$

Chinese / Pan-Regional$$$

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Mon-Thu 11:30am-10pm; Fri 11:30am-11pm; Sat 10:30am-11pm; Sun 10:30am-10pm

644 Broadway, San Francisco, CA 94133
415-788-8188
Last verified: August 2026
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Contemporary Chinese dishes served at China Live, San Francisco

Small Bites & Dumplings

Pan-Fried Pork Dumplings$20
Crispy-bottomed pan-fried pork dumplings (potstickers).
Sheng Jian Bao$20
Shanghai-style pan-fried soup dumplings with a crispy bottom.
Shrimp & Scallop Shumai Dumpling$21
Steamed open-topped dumplings with shrimp and scallop filling (4 pieces).
Char Siu BBQ Pork 'Dutch Crunch' Baked Buns$14
Baked buns with a distinctive Dutch crunch top crust, filled with sweet barbecued pork (3 pieces).

Large Plates

House Famous Kung Pao 'Firecracker' Chicken$26
- Spicy
Classic Kung Pao chicken prepared in China Live's house style with a bold, complex spice profile.
Peking Duck in Sesame Pockets$32
House-roasted Peking duck served with sesame seed pockets, cucumber, and hoisin (5 pieces).
Mongolian Char-Grilled Short 'Kalbi' Ribs$34
Char-grilled beef short ribs marinated in a Mongolian-inspired sauce.
Wok Seared Filet Mignon 'Steak Ko', Snow Peas$40
Wok-tossed filet mignon with snow peas in a savory sauce.

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

Dishes to know on this menu

Siu mai: Open-topped steamed dumplings: a thin yellow wrapper cupped around a pork-and-shrimp filling, often finished with a dot of roe, crab or a single pea. Usually sold four to a steamer basket. On this menu as: Shrimp & Scallop Shumai Dumpling.
Bao: Soft, slightly sweet steamed yeast buns. Filled versions (baozi) hold barbecued pork (char siu bao), vegetables, custard or red bean; baked char siu bao has a glossy golden crust instead. Unfilled folded buns (gua bao, "lotus leaf buns") come with braised pork belly or Peking duck to stuff at the table. On this menu as: Sheng Jian Bao.
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: House Famous Kung Pao 'Firecracker' Chicken.
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: Char Siu BBQ Pork 'Dutch Crunch' Baked Buns.
Peking duck: Beijing's showpiece: a whole duck air-dried and roasted until the skin is glass-crisp, carved at the table and wrapped in thin pancakes with scallion, cucumber and sweet bean sauce. Usually ordered ahead and priced whole or half. Cantonese roast duck is a different, marinated bird served chopped over rice. On this menu as: Peking Duck in Sesame Pockets.
Mongolian beef: Thin-sliced beef flash-fried and tossed with scallions and sometimes onion in a glossy soy-and-brown-sugar sauce, often over crispy rice noodles. Taiwanese-American in origin; nothing to do with Mongolian cooking. On this menu as: Mongolian Char-Grilled Short 'Kalbi' Ribs.

How these dishes compare

Baotypically $8.95 across 169 menus
Kung paotypically $16 across 169 menus
Char siutypically $8.63 across 144 menus
Peking ducktypically $19.95 across 129 menus
Mongolian beeftypically $16.95 across 124 menus
Siu maitypically $8.75 across 74 menus

China Live on our other sites

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China Live

Menu

Small Bites & Dumplings

Starters & Salads

Large Plates

How these dishes compare

China Live on our other sites

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