Salt-and-pepper: A Cantonese fry technique: squid, shrimp, pork chops or tofu dusted in starch, deep-fried, then tossed in a hot wok with salt, white pepper, garlic, scallion and sliced fresh chili. Light, crisp and only mildly hot. On this menu as: Salt & Pepper Soft Shell Crab · Salt & Pepper Calamari · Salt & Pepper Chicken Wings.
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: Crispy Shrimp & Meat Tofu Skin Roll · Seaweed, Tofu and Chicken Soup · Steamed Chilean Seabass with Tofu in Black Bean Sauce.
Dim sum: The Cantonese tradition of small steamed, fried and baked plates (dumplings, buns, rice rolls, ribs) eaten with tea, usually from mid-morning to early afternoon. Dishes are priced by plate size (small, medium, large, special), so a table of four can try a dozen things for the cost of two entrées. On this menu as: Steamed Dim Sum · Fried & Baked Dim Sum.
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: Spicy Shrimp Wontons Sesame Sauce · Shrimp Won Ton Soup · Minced Beef Soup with Crispy Shrimp "Yi-Fu" Won Tons.
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: Steamed Berkshire BBQ Pork Buns · Baked Berkshire BBQ Pork Buns · BBQ Pork Noodle Roll.
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: Roast Duck Meat & Peanut Dumpling · Imperial Peking Duck with Scallions & Hoisin (half/whole) · Classic Whole Roast Duck with Plum Sauce (half/whole).

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

HK Lounge Bistro on our other sites

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HK Lounge Bistro

Menu

Chef's Special

Steamed Dim Sum

Fried & Baked Dim Sum

Rice Rolls & Congee

Stir Fry Noodle & Rice

Dessert

Dinner — Soup

Dinner — Entrée

Dinner — Greens

How these dishes compare

HK Lounge Bistro on our other sites

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