Peter Chang Annapolis

Diced chicken breast stir-fried with peanuts, celery, and scallions in a balanced sweet and spicy sauce, offering a classic Sichuan flavor with gentle tang.

Sliced chicken breast stir-fried with snow peas and asparagus in a light, savory white sauce, highlighting clean flavors and natural freshness.

Crispy chicken lightly battered and tossed in a vibrant sweet and tangy sauce, offering a perfect balanced of flavor and texture.

Wok-tossed sliced chicken breast with fresh basil, onions, and a trio of peppers for a balanced, aromatic heat.

Savory minced chicken with Aromatic Onion, Served in fresh Lettuce cups.

Shredded chicken with wood ear mushrooms in classic garlic sauce.(spicy)

Sauteed Beef with green beans in brown sauce.

Stir-fried Shredded beef with cayenne pepper(spicy)

Slow-Braised pork belly in brown sauce.

Pork ribs with Osmanthus-infused sweet sauce.

pork belly with black bean sauce (green pepper, pickled pepper)

Crispy shrimp with aromatic salt and pepper

Wheat flour, Cabbage ,vermicelli ,carrot ,onion, palm oil, sesame oil

Fish fillet with bean sprout, cucumber, dried red pepper, pepper corn, ginger , garlic,red oil.

Fish fillet ,bean sprout, chili pepper, green pepper corn, cucumber, ginger, garlic.(A complex blend of numbing spice, hot，and fresh aromatic notes)

Pickled cabbage with wide clear noodle , pickled pepper ginger garlic milk

sliced beef with cilantro and pepper, ginger, garlic

sliced pork belly with cauliflower and pepper ginger garlic

Crispy diced chicken stir-fried with dried red chilies and Sichuan peppercorns, delivering a bold mala(numbing and spicy) flavor.

Minced Roast duck, sliced porcini, diced celery, diced bamboo shoots.

Crispy frog legs dry-fried with garlic, dried chili peppers, and aromatic spices, delivering a bold, savory, and spicy flavor.

Succulent frog legs cooked in a vibrant red chili broth with numbing Sichuan peppercorn, konjac strips, pickled vegetables, and crisp cucumber, savory, and deeply aromatic.

Tender bee slices simmered in a vibrant sour chili broth made with yellow chili peppers, paired with enoki mushrooms, konjac knots, rice cakes, and pickled vegetables-rich, tangy, mildly spicy, and perfectly balanced with a hint of creamy finish.

Delicate blue catfish filets cooked in a vibrant, tangy broth with pickled mustard greens, dried chilies, garlic, and Sichuan peppercorn for a bold, slightly numbing heat.