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 Beef · Kung Pao Shrimp · Kung Pao Fish Fillet.
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: Sweet & Sour Shrimp · Sweet & Sour Pork · Sweet & Sour 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: Shredded Pork with Green Chives & Bean Curd · Mapo Bean Curd · Mandarin Bean Curd.
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: Chow Mein & Fried Rice · Rainbow Fried Rice · Mixed Meat Fried Rice.
Szechuan-style (American menus): The older Wade-Giles spelling of Sichuan. On American-Chinese menus "Szechuan beef" or "Szechuan chicken" signals a spicy garlic-chili sauce with vegetables; on a Sichuan restaurant's menu the same word means the real thing, so expect Sichuan peppercorn and real heat. On this menu as: Szechuan Beef · Szechuan Fish Fillet · Chicken & Shrimp Szechuan Style.
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: Chow Mein & Fried Rice · Rainbow Chow Mein.

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
Kung paotypically $16 across 169 menus
Potstickerstypically $10 across 156 menus

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Yu's Mandarin

Menu

Soup

Appetizers

Beef & Lamb

Fresh from Our Fish Tanks

Seafood

Pork

Chicken

Duck

Vegetarian

Yu's Homemade Noodles

Chow Mein & Fried Rice

Traditional Cuisine — Korean

Traditional Cuisine — Chinese

Desserts

Lunch Specials (Mon-Fri 11:30am-3pm)

How these dishes compare

Yu's Mandarin on our other sites

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