NiHao Chinese Restaurant

Most famous Peking Palace traditional dish. Stuffed duck slow cooked for hours, then grilled for a crispy exterior skin & juicy tender meat. Soy savory taste. Served with house made thin wrap, shredded scallion/cucumber and sweet soy dipping paste.

Most famous Peking Palace traditional dish. Stuffed duck slow cooked for hours, then grilled for a crispy exterior skin & juicy tender meat. Soy savory taste. Served with house made thin wrap, shredded scallion/cucumber and sweet soy dipping paste.

Savory, thin wheat flour wrap, filled with juicy, and tender, cooking wine marinated ground pork, ginger, scallion. Served with a ginger vinaigrette.

Steamed, wheat flour dumpling wrap, filled with cooking wine marinated savory ground pork, ginger/scallion, served with garlic red chili oil.

Pan fried, wheat flour dumpling wrap, filled with cooking wine marinated savory ground pork, ginger/scallion, served with garlic red chili oil.

One steamed flour bun, holds a piece of braised sweet, savory, tender pork belly, topped with cucumbers and green onions.

Soy, savory wheat flour wonton wrap, filled with ground pork and sour cabbage, garnished with lettuce, and spicy garlic chili oil.

Savory, steamed, clear wheat starch dumpling wrap, filled with shrimps, ginger and scallion.

Crispy, fried spring roll, wrapped with mixed vegetables, served with sweet sour sauce; a hint spicy.

Steamed, savory, wheat flour dumpling wrap, filled with napa cabbage, mushroom, and scallion, served with red chili oil.

Pan fried, savory wheat flour dumpling wrap, filled with napa cabbage, mushroom and scallion, served with red chili oil.

Soft and chewy flour noodles, with cucumbers, carrots, and scallions Tossed with savory garlic sauce; a mix of spicy and sour.

Shredded pork stir fried with woodear mushroom, bamboo shoots and scallion, traditional Szechuan garlic/ginger/scallion sauce combined flavor with sweet/sour/savory/spicy.

Mongolian style beef tenderloin slices, stir fried with onion and scallion, savory oyster sauce.

Diced marble steak cube, dry fried with king oyster mushroom and garlic sprouts.

4 Crispy shrimp tossed with creamy lemon sauce, taste sweet tart refreshing.

Firm tofu braised with Oyster mushroom/White mushroom/Shiitake mushroom, and savory brown oyster sauce.

It consists of tofu set in a spicy sauce, typically a thin, oily and bright red suspension, based on Douban (fermented broad bean and chili paste)

Dry fried diced chicken with plenty of red chili pepper and scallion, crispy and fragrant, spicy and numbing.

Flash fried tender chicken breast slice, tossed with sweet sour pineapple sauce.

Hot-numbing braised tender beef stripe with garlic sprouts and napa cabbage.

Pepper numbing tender fish filet, braised with sliced potato and lotus roots, served on the top of mung bean noodle.

Steamed Baby Bon Choy and Shiitake Mushroom tossed with Hoisin Sauce. (Vegan)

Flash fried Chinese eggplant chunk, garnished with Garlic/Ginger/Scallion sauce, taste spicy/sweet/sour.

Savory soy sauce braised firm tofu with Brussel sprouts, golden garlic and jalapeno.

Lomein noodles stir fried with chicken/beef/shrimp and scallion/onion. Brown soy sauce.

Soft and chewy flour noodles, with cucumbers, carrots, and scallions Tossed with savory garlic sauce; a mix of spicy and sour.

Simply fried white rice with egg and scallion.

Lomein noodle stir fried with broccoli, napa cabbage, mushroom, onion and bok choy. Brown soy sauce.