NiHao Arlington

Mama Chang's recipe is served with a choice of wheat or rice noodles

Featuring Peter's homemade chewy tofu skin, served mild or slightly spicy

Made with Chinese scallion pesto

With pickled Thai chili

3 pieces. Served in a bamboo steamer with vinegar and ginger (wait time ~15 mins)

2 pieces. Served with sweet chili sauce

3 pieces. Fillings made of diced shrimp

4 pieces. Pan-fried or steamed served with Peter's soy-chili dip

3 pieces. Pan-fried or steamed served with Peter's soy-chili dip

Thin noodles, numbing chili sauce, minced chicken, peanuts & Yibin pickled vegetables

3 pieces. Steamed wontons stuffed with shrimp and pork topped with chili & Chinese pickle sauce

Light, crunchy, and highly addictive

Stir-fried and served in a chafing pot

Lightly stir-fried with garlic

With tangy mayo and tomato lemon garnish

Lightly battered whitefish with chili & cumin

Braised fish fillet stewed with chili bean paste favorite Sichuan dish for spice lovers

With a sweet and sour sauce

Popular Sichuan dish with peanuts in vinegar-spice-soy infused sauce

Chopped, & crispy boneless chicken pieces

With authentic traditional sugar and vinegar sauce

Light stir-fry with garlic and scallions

Chang signature with chili and Sichuan peppercorns

Traditional homestyle Sichuan dish

Custardy, savory tofu bites with beech, shiitake & button mushrooms

Silken tofu bathed in broad bean paste, soy, chili & black bean sauce

Unique egg scramble with tofu skin, jalapeños, green peppers & Chinese celery

Eggplant with basil, soy, rice wine, and sesame oil

Crispy pork ribs, mala spice mix, spike potatoes

With green pepper and garlic

Pork belly braised with soy sauce and sugar

Glazed with housemade plum sauce sprinkled with osmanthus flower

Beef tenderloin slices, red dry chili pepper, leak

Spicy green peppers

Beef tenderloin slices with bell pepper, pickled chili, jalapeno

Vegetarian

Combo with choice of chicken, beef, and/or shrimp

With wide rice noodles