SHIAO LAN KUNG

Wsm
Pt.
Qt.
£ & & &
222. House Special Fried Rice
45 *fl *> &
223. Young Chow Fried Rice
4.00
7.50
*a f- ^ &
224.
Baby Shrimp Fried Rice
3.50
6.50
l£ I*] *> &
225.
Chicken Fried Rice
3.50
6.50
X %L & *
226. Roast Pork Fried Rice
3.50
6.50
+ A #• &
227.
Beef Fried Rice
3.50
6.50
228.
Chicken with Salted Fish Fried Rice
10.00
229.
Fisherman Fried Rice
11.00
230.
White Rice
231.
Pork with Preserved Duck Egg Congee
5.00
1^-$.$ #5
8.50
(Sm.) 1.00 (Lg.) 2.00
41
ft
S3
232.
House Special Congee
5.00
ft
tf
ffl
233.
Fish Congee
6.00
■f
A
#3
234. Beef Congee
5.00
&
$$■
5$
235. Seafood Congee
6.00
W
#
35
236.
9.00
Frog Congee
SHIAO LAN KUNG
Chinese Restaurant
930 Race Street
Philadelphia • PA 19107
Tel: (215) 928-0282
(215) 928-0559
Open Hours
\
Monday: Closed
LO
Tuesday - Thursday: 3 pm - 2 am
Friday & Saturday: 3 pm - 3 am
si
4D
C
CD
u
CL
CD
andSpicy
We can alter the spice according'to your taste
'Prices are subject to change without prior notice
'A-La-Carte dishes not served with white rice
CD
D_
Sunday: 3 pm - 2 am
*
1.
•ft
'0
Dumpling Soup
5.50
2. Hong Kong Wonton
5.50
A
W)
1*1
At
10
Roast Pork Wonton
(Sm.)1.75 (Lg.) 3.50
(Sm.}1.75 (Lg.) 3.50
£ $ i #t #
5.
Chinese Vegetable
(Sm.)1.75 (Lg.) 3.50
&
H
45. Steamed Boneless Chicken with Ham
j$ 46. Pineapple Chicken
7.00
Hi
it
^
5.50
ft
11.
7,50
12. Bean Curd with Shrimp Ball
8.00
13.
Sliced Pork with Mustard Green
5.50
<5io
"^
#
54.J Chicken with Curry Sauce
14.
Bean Curd with Seaweed S Pork
5.50
House Special Soup
ft
$
tt
V(
55. Wor Siu Duck
56. Peking Duck (Order in Advance) (Whole)
11.50
30.00
16. Eight Treasure
6.50
A
^
t%
57. pa-Chen Duck
15.00
6.50
58. Chinese Roast Duck
9.50
W
8.00
5
59. House Fried Chicken
60. Salted Baked Chicken
9.50
9.50
9.00
%•
^
#
&
£fltJi;#l'|£
61. Chicken with Mustard Green
21. Crabmeatwith Shark Fin Soup
30.00
6
62. Steamed Chicken (Cantonese Style)
22.
30.00
flft HI ii # 63. Steamed Chicken with Chinese Vegetable
% ik # >rL 64. Sliced Chicken with Chinese Vegetable
9.50
9.00
m ^ m T
65. Chicken with Cashew Nuts
9.00
$ &. # ^
66. Sliced Chicken with Bitter Melon
9.50
il & b\ ^
67. Duck with Chinese Black Mushroom
Chicken with Shark Fin Soup
23. Seaweed Shrimp Roll
26. Jelly Fish with Triple
LA M $t
■)&
#h ^ ^e Ht
10.00
&
#
12.50
9.50
14,00
7.50
7.50
4h
9,00
ft
^b
12.00
&
9.00
9.00
9.30
5.50
24. Jelly Fish
i!44
51. Chicken with Mushrooms & Bamboo Shoots
52. Sliced Chicken with Snow Peas
53j-Shredded Chicken with Hot Pepper
15. Sliced Pork with Watercress
#25. Pu Pu Platter
#i£ IS
t
5.50
-^ &
M. Ml
?£ fh # $
20. Dried Scallop with Yellow Chive Soup
f
9.00
5.50
Mashed Chicken with Corn
19. Seafood with Corn Soup
#|f
9.00
10. Mashed Beef with Egg Drop
(Sm.) 2.00 (Lg.) 5.50
17. Seafood Bean Curd Soup
f 1^4
47. Sliced Chicken in Black Bean Sauce
14.00
# tit. # 48. Sweet and Sour Chicken
9.00
ft" ^ # 49. Chicken with Mixed Vegetable
9.00
A£^## 50. Dry Sauteed Chicken with Black Bean Sauce (w. Bane)9.50
l.j Hot & Sour Soup
18. Seafood with Fish Maw Soup
& iMi )$
9 00
9.00
Chicken Egg Drop Soup
9.
1*1
9 50
t% 43.^ Chicken with Eggplant
%i 44. Moo Shu Chicken
3.
8. jSzechuan Turnip & Shredded Pork
t
# 423 Chicken with Hot Bean Sauce
-7"
%
4.
6. Fried or Wor Wonton
<0
sf
&
%>
18.00
27. Egg Roll
1.40
28. Shanghai Spring Roll
1.40
29. Fried Wonton
4.50
ft
ft
68.JPork with Hot Bean Sauce
8,50
ft
69. Moo Shu Pork
9.00
30. Steamed or Fried Dumplings (8 Pcs.)
5.50
M
-f
31. Barbecued Spare Ribs
8.00
I ft
%
70.>Sliced Pork with Green Scailions
8.00
#fe
32. Barbecued Roast Pork
6.50
S£
ft
71. Sweet and Sour Bar-B-Q Pork
8.00
fa
f
33. Teriyaki: Steak on Stick
8.00
fft
ft
72.J> Double Sauteed Marinated Pork
8.00
Mi
M-
34. Fried Chicken Wings
5.00
* ft
%
73.>Spicy Shredded Pork with Hot Pepper
8.00
$
*£
35. Barbecued Shrimp
8.00
i-
ft
$
74.>Shredded Pork in Spicy Garlic Sauce
8.00
ft
m
36. Steamed Shrimp
10.00
f-
ft
%
$®
37. Fried Shrimp Ball with Jelly Fish
16.00
|i
1*1 #
$- $
38. Thousand Years Egg with Jelly Fish
11.00
4.50
#
$8
&$
39.
Fried Crab Claw (Each)
40. Shrimp Roll with Jelly Fish
^ #
41. Seaweed Salad
yj-fot andSpicy
75.>S!iced Pork with Spicy Garlic Sauce
8,00
76. Pork Chop Peking Style
8.50
■)% ft #
77. Pork Chop Chinkinag Style
8.50
V # -f
78. Sweet & Sour Spare Ribs
8.50
16.00
79.
Sauteed Chinese Sausage & Mixed Vegetables
9.50
7.50
80.
Deep Fried Pork Intestine
9,50
81.
Pork Intestine with Pickled Cabbage
9.00
Braised Pork with Preserved Vegetable
ji]
82.
'Prices are subject to change without prior notice
#f
83. Steamed Pork with Salted Eggs
10.00
*A-La-Carte dishes not served with white rice
M
84. Steamed Pork with Salted Fish
12.00
We can alter the spice according to your taste
9.00
i Specialty
£#
PA-CHIENTOFU IN HOT POT
An authentic Chinese favorite. Pan fried tofu crowned with a succulent
Combinations of fresh shrimp, squid, sliced of Ham barbecued pork,
fish balls, snow peas, mushrooms & beans of Chinese green vegetable.
t &*&&%■ >KUNG PO CHICKEN (SHRIMPOR SQUID)
A very spicy Mandarin dish originated from the China Dynasty. It's main
9.50
10.50
3,
ft
M
f1
^
41
Mi]
$
*
^ ^r Jfi ^
Ingredients are simple: diced cut chicken breast or shrimp peanuts
/I fl
& hot pepper. What a taste!
£■
%
*S
LUCKY FAMILY.
Fine cut of lobster, cubes of chicken, sliced of barbecued roast pork
10.00
& fresh shrimp, blended deliciously with pineapple, snow peas & mushroom
%
#.
fll
LYCHEEDUCK
11.50
Chinese barbecued duck to crapy brown with sweet & sour, subtly
favoredwith lychee.
£ $ ^ #
HOUSE BEEF
Sliced of beef fried with snow peas, water chestnuts, bamboo shoots,
11.75
sliced of chestnuts and mus/jraom in an exotic soy sauce
$& j% $ & >DRAGON AND PHOENIX NEST
14.50
Jumbo s/jrimp and wJlffe /»ea( cmcten sai/teed with broccoli, asparagus
and snow peas in a hot & spicy sauce blended with garlic and pepper.
&
£f
f
SEAFOOD PLATTER
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ijo
"£
ifi
£ ?■] ^. k-
& A H '&
is) Jll Hi $,
Hk a ft £
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ft it tl *
ft .=. 5
15.00
A savory combination of lobster chunks, crabmeal shrimp, squid & fish ball,
blended with imported golden baby corn, straw mushrooms & tender
slices of bamboo shoot in our Chefs special sai/ce.
m fc 4" A & >BEEF HUNAN STYLE (CHICKEN OR PORK)
Si
10.00
Sliced of tender beet or chicken sauteed in a rice brown sauce topped
-f M^T€- H.
H *
with heads of green scallions in a tangy hot pepper sauce.
#
B
*
LEMON CHICKEN
Boneless breast chicken, lightly crushed in egg batter & sauteed. Served
9.00
in mild lemon sauce, topped with crushed almonds.
ft
HL
it
DOUBLE HAPPINESS
Fresh jumbo shrimp dipped in egg batter & deep fried to golden brown,
13,50
Orange peel seared to retain its natural flavor & quickly sauleed with
10.00
tender slices of bee! or chicken, green scallions & hot pepper in a
sweat £ spicy sauce
■f
*&
*& > SHRIMP, SZECHUAN STYLE
ig. ^
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blended with lobster meal and served over an exotic mushroom gravy,
l£ £ 4- & # > ORANGE BEEF OR CHICKEN,
JL
ft
ft
11.00
ft
±K -f1£
Si ;t j^ ^J£
A very spicy dish. For those who like it hot! Cooked in real hot pepper sauce,
flavored with garlic and ginger.
till j SPICY SCALLOP WITH GARLIC SAUCE
12.00
An old favorite Chinese shellfish dish. Slices of fresh scallop and fender
young bamboo shoafs sauteed in a spicy garfc sauce with
$. % ty ft Ni
& ££ ^V JL i|
distinctive flavoring,
I
1
M
BUDDHADEUGHT
7.50
|^|&
SIZZLING WOR BA
11.00
A real vsgetarian delight consisting of the most dedicated & best imported
Chinese vegetable, such as mushrooms, winter bamboo shoots, baby com,
snow peas & hearts of green, blended in a rice brown sauce.
A delightful blend of lobster, shrimp, slices of chicken & Chinese
barbecued pork with hearts of Chinese vegetable, mushroom,
Waterchestnut & bamboo shoots. Served on a sizzling platter.
& #• -=. # j TRIPLE DELIGHT
An old favorite Chinese dish, jumbo shrimp, slices of fresh scallops
si ft -5 ±£
11.00
& chicken cooked with broccoli in a spicy garlic sauce with
a i ^ J ±£
distinctive flavoring.
j& it, & .&
STEAMED OR FRIED FISH
M.P.
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Wt
& j STEAMED SEA BASS WITH HOT BEAN SAUCE ....M. P.
f
tit
& > FRIED SEA BASS, SZECHUAN STYLE
ik
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,#.
$■
f
$ it- k.
M.P.
BRAISED SEA BASS WITH SHREDDED PORK
IN BROWN SAUCE
EJ
h f$. 3- k
FOUR SEASON
At
JL
Ik If it
^L
M -P.
11.00
Tender beef, lobster, jumbo shrimp, roast pork, snow peas & mushroom
in black bean sauce
i* & W #
£
SAUTEED FROG
16.00
SESAME CHICKEN OR > GENERAL TSO'S
11.00
CHICKEN OR SHRIMP EGG FOO YOUNG
11.00
Sauteed fresh frog wfh mixed vegetables
ir
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iff-
At*
at
f
|£ dft 3$.
85.J Shrimp with Spicy Hot Sauce
86- Shrimp with Lobster Sauce
87. Shrimp with String Beans
88. Shrimp with Snow Peas
89. House Shrimp Kew
90. Butterfly Shrimp
91- Lobster with Asparagus
92. Crabmeat with Asparagus
93. Sweet and Sour Shrimp
MJJumbo Shrimp with Black Bean Sauce
95.^Sweet& Spicy Shrimp
96.>Shrimp with Curry Sauce
97. Live Lobster (Cantonese or Szechuan Style)
98.> Squid Szechuan Style
99.J Salt Baked Squid
1°0' Steamed Lobster
1°1. Lobster with Black Bean Sauce
102. Salted Baked Soft Shell Crab
12.00
10.50
10.75
10.75
10.75
10.75
18.00
18.00
10.75
10.75
10.75
1O3.^Salted Baked Shrimp, Scallop & Squid
104. Steamed Shrimp with Minced Garlic
105. Pan Grilled Jumbo Shrimp
106. Lobster with Ginger and Scallion
107. Salt Baked Jumbo Shrimp
108. Salt Baked Whole Shrimp
109. Shrimp with Green Peas
110. Shrimp with Black Bean Sauce
111. Shrimp with Scrambled Eggs
112. Shrimp with Cashew Nuts
10.75
M.P.
10.25
10.25
M.P.
M.P.
15.50
15.50
10.75
10,75
M.P.
10.75
11.25
10.25
10.75
10.25
9.75
113.>KungPo Shrimp
114. Shrimp with Mixed Vegetables
115. Shrimp with Broccoli
116. Sauteed Clam with Black Bean Sauce
117. Oyster with Black Bean Sauce
118. Sauteed Shrimp with Yellow Chive
119. Salted Cabbage with Squid and Tripe
120. Dried Scallop with Snow Peas Leaves
121. Crabmeat with Snow Peas Leaves
122. Fried Oyster
123. Salt Baked Oyster
124. SizzlingShrimpwithBlackPepper
9.25
10.75
10.75
12.25
19.25
10.75
9.75
18.25
16.25
19.25
19.25
13.25
125.
126.
127.
128.
129130.
131.
132133.
134.
Scallop and Shrimp with Asparagus
16.25
Sizzling Oysterwith Black Pepper
19.25
Snail with Black Bean Sauce
10.25
Fried Stuffed Bean Curd
8.75
Steamed Tofu with Stuffed Shrimp
8.75
Sauteed Sea Cucumber Meat with Yellow Chive.. 15.25
Scallop with Vegetable
12.50
Sauteed Seafood Bird's Nest
16,50
Crab with Black Bean Sauce
12.25
Crab with Ginger and Scallion
12.25
135.
Crabmeat with Straw Mushroom
15.25
136. Squid with Green Peas
10.25
137. Squid with Black Bean Sauce
10.25
138. Squid with Pickled Vegetable
10.25
139. Squid with Chinese Vegetable
10.25
140. > Stuffed Green or Hot Pepper with Sauce
10.25
141. Stuffed Triple f5gg,ote/7f, Green Pepper & Bean Curc/J 14.25
142. Honey Walnut Shrimp
15.50
143' Fried Fish Szechuan Style
13.25
144. Frog with Bitter Melon in Black Bean Sauce
16.25
145. Shrimp with Bai Choi
12.00
146 J Curry Shrimp
11.00
ft
147 j Beef with Garlic Sauce
4
148.J Beef with Eggplant
9.25
4-
149.
Moo Shu Beef
9.75
150.
Beef with Mushroom and Bamboo Shoots
4-
JL
ft
H
£ & # *S
193. House Pan Fried Noodle
11.00
9.25
*R -f- ty ^
194. Shrimp Pan Fried Noodle
8.00
& 3#. ^ ^o
195, Jumbo Shrimp Pan Fried Noodle
#- £fc ^ ^
196. Chicken Pan Fried Noodle
8.00
151.
Beefwith Bean Curd
9.25
152.
Beef with String Beans
9.25
9.25
fl 1^ ^ ^
197. Shredded Pork Pan Fried Noodfe
8.00
155J Beefwith Scallion and Ginger
9.25
156.
Beefwith Green Peppers and Onions
9.25
ft $ ^' ^
198. Buddha's Delight Pan Fried Noodle
8.00
157.
Beefwith Chinese Vegetables
9.25
& ^ *> #
199. Seafood Pan Fried Noodle
158.
Beefwith Oyster Sauce
9.25
4 ft $ &
200. Beef Pan Fried Noodle
8.50
■44-
159.
Beefwith Snow Peas
9.25
-f ^ f W
201. Beef Ho Fun (Dry)
8.50
m
161.
9.25
JL •»■] ^ #.
202J Singapore Rice Noodle
8.00
9.25
1.1.X^L#^ 203. Roast Pork with GingerS Scallion Lo Mein
8.00
fig
t
4v r
160-> Beef Hunan Style
Beefwith Broccoli
10.25
162.
Beefwith Chinese Broccoli
163.
Sizzling Beefwith Black Pepper Sauce
12.50
164.
Steak Mandarin Style
12.50
165.
Braised Beef Brisket
204. Shrimp Lo Mein
Pt. 4.50 Qt. 8.00
9.25
-t (*] m iS
205. Beef Lo Mein
Pt. 4.50
& $1 # $§
206. Crabmeat Lo Mein
it 4R ^ i§
207. Lobster Lo Mein
t& # ^t ^
208. Vegetable Lo Mein Fun
7.00
*fc
209. Noodle in Peking Sauce
6.50
£ J& ^ is
210. Cold Sesame Noodle
6.50
Si ;dj & fy is
211.
166.J Beefin Hot Bean Sauce
11.25
167.> Beefwith Green Scallion
10.25
168.
11.25
Sauteed Beef with XO Sauce
169j Mixed Vegetable in Hot Bean Sauce
8.00
■f & eg j£ 3.
170,) Dry Sauteed String Beans
7.50
,&#E3 £ .3.
171J String Beans with Spicy Garlic Sauce
7.50
& 4 M. 0,
*n ik M. fa
172j Bean Curd in Spicy Garlic Sauce
173. Braised Bean Curd
7.50
7.50
\k a S. %>
174 J Salted Baked Tofu
7.50
& %■ & -?■
175,> Eggplant with Spicy Garlic Sauce
7.50
^
#
&
:
Qt. 8.00
Pt. 7.50 Qt. 14.00
Pt. 7.50 Qt. 14.00
King's Soy Sauce Fried Noodle
10.00
Ifi
212. Shredded Pork Noodle Soup
6.00
ft 4-
^
213. Beef Noodle Soup
6.00
ft
#
214. Pork Noodle Soup
6.00
^
215. Roast Duck Noodle Soup
6.00
176. Moo Shu Vegetable
7.50
*fc & # M
177. Chinese Broccoli with Oyster Sauce
7.50
& & 3- M
178J Ma Po Bean Curd
7.50
*$ ft 2£ it
179. Choy Sum with Oyster Sauce
7.50
^S
216. Beef Brisket Noodle Soup
6.00
H S. S $
180. Sauteed Broccoli and Snow Peas
7.50
ft
181. Buddha Delight
7.50
^
217. Jumbo Shrimp Noodle Soup
7.00
^
218. Shredded Chicken Noodle Soup
6.00
219. Wonton Noodle Soup
5.50
220. Shrimp and Fish Ball Noodle Soup
6.50
i%
%
12.00
m 1- # £§
$. # 4f- X
m
11.00
154.,) Beef with Curry Sauce
+
f
11.00
9.25
♦
ag:
192. Homemade Style Rice Noodle
153J Shredded Beefwith Hot Pepper
& T
-fl
*. ]R^ # ^
10.25
#
11.00
#
& ^ .a. &
182. Snow Pea Leaves with Garlic
& -f & &
183. Spinach with Garlic
7.50
£g
$ IL & # £
184. Watercress with Wet Soy Bean Curd
7.50
It it :% ^
it £ -K £ #£
185. Sauteed Black Mushroom with Mustard Green
m ^ iS. £
186. Water Spinach with Shrimp Paste
9.50
$- E ?f -S- A
187. Steamed Tofu
7.50
& ■?• & & b5
188. Baby Bai Choy with Garlic
8.00
•f ^ w ^
189.
Dry Sauteed Bitter Meion
7.50
& *> w ^
190.
Egg and Bitter Melon
7.50
''Prices are subject to change without prior notice
A £ JL $
191 y General Tso's Bean Curd
7.50
*A-La-Carte dishes not served with white rice
11.00
#-
221. Shredded Pork and
Szechuan Turnip Mei Fun Soup
)'Jfot andSpicy
We can alter the spice according to your iaste
6.00