Five pieces of shrimp coated in panko and then fried golden brown. Served with sweet Thai chili sauce.

Lightly breaded, coated with salt, pepper, scallions, red bell pepper, and cilantro then wok-tossed until golden brown.

Wok seared chicken and minced vegetables. Served with lettuce cups.

Four crispy outer shells stuffed with shredded vegetables.

Eight wonton wrappers stuffed with cream cheese and crab meat.

Four thick crispy outer shells filled with shredded vegetables, BBQ pork, and chicken.

Four tender ribs marinated in a five-spice barbecue sauce.

Eight bite sized dumplings filled with pork and juicy broth.

A tasty Chinese burrito, eggs, scallions, and vegetables. Served with four thin crepes and hoisin sauce with your choice of beef, chicken, or pork.

A sweet, tangy medley of crisp pickled cabbage, white radish, cauliflower, cucumbers, and carrots.

Tossed with chili peppers and orange peel in a spicy infused orange sauce.

Sauteed shrimp, chicken, beef, and broccoli.

Sliced chicken and shiitake mushroom in a healthy white sauce on a bed of spinach.

Tender slices of beef, white onions, green pepper, and red bell pepper in a tasty garlic sauce.

Celery, carrots, mushroom, cilantro, and onions in a spicy black bean sauce.

Fried shrimp with red bell pepper, snow peas, zucchini, jicama, cilantro, and scallions.

Wok-seared scallops, shrimp sautéed in a white sauce with snow peas, jicama, and carrots.

Tender slices of beef, scallops, and stir-fried in a Chinese BBQ sauce on a bed of steamed spinach.

Lightly battered prawns, quick-fried, wok-tossed with garlic, scallions, red bell pepper, cilantro, and salt and pepper.

Mixed with eggs, lettuce, and scallions

Thin rice noodles stir-fried with bean sprouts, carrots, cabbage, and green onion.

Crispy noodles coated with our chef's gravy and vegetables.

Served with a touch of garlic, ginger, scallions, and soy sauce.

Seasonal fresh vegetables sautéed to perfection in a healthy white sauce.

Chinese eggplant wok tossed with broccoli and red bell pepper in a spicy Szechwan sauce.

Stir-fried with fresh garlic.

Szechwan's famous tofu, stewed in a spicy garlic sauce with ginger, garlic, and scallions.

A combination of mixed vegetables, shiitake mushroom, and fried tofu in a brown garlic sauce.

Sauteed in a spicy brown garlic sauce with snow peas, zucchini, mushroom, red bell pepper, and chili.

Sauteed in a spicy brown garlic sauce with snow peas, zucchini, mushroom, red bell pepper, and chili.

Green onion and white onions wok tossed with tender pieces of beef.

Sliced tender beef, stir-fried in sweet ginger soy with white onions, and mushrooms.

A simple dish with snow peas, jicama, and carrots.

Celery, jicama, carrots, and wood ear mushroom in a spicy sauce.

Soft tofu, bamboo shoots, eggs, wood ear mushrooms topped with scallions, and cilantro.

Chicken broth with chicken, shrimp, BBQ pork, and vegetables. Served with crispy rice on top.

Creamy corn with minced chicken, beaten eggs make this soup rich, and flavorful.

An individual bowl of chicken, shrimp, BBQ pork, and mixed vegetables in a chicken broth with lo mein noodles.

Served with sweet ginger soy, cilantro, and scallions.

Two fish filets of sole battered, fried, and then drenched in our famous garlic chili sauce.

Sliced fish, snow peas, red bell pepper, onion, and zucchini in a peppercorn sauce.

Sliced pieces of fish cooked with bell pepper, snow peas, and onions in a black bean sauce.

Prawns, snow peas, red bell pepper, onion, and zucchini in a peppercorn sauce.

A combination of aromatic and sesame shrimp.

Seasonal vegetables sautéed with shrimp in a healthy white sauce.

Crispy breaded shrimp coated in Jackson’s famous sauce.

An egg based sauce with peas, carrots, mushrooms, and jicama.

Lightly breaded shrimp tossed in a tangy aromatic sauce.

Sautéed in a spicy brown sauce with snow peas, zucchini, mushroom, red bell peppers, and chili.

Lightly breaded scallops tossed in a tangy aromatic sauce.

A glorious medley of chicken, zucchini, golden peanuts, and bright chilies. A classic dish from the Szechwan province.

Bite sized pieces of chicken fried to perfection with carrots, pineapple, bell pepper, onions in a sweet, and tart sauce.

Tender pieces of chicken wok tossed with carrots, bell pepper, jicama, and oven roasted cashews.

Sautéed in a spicy brown garlic sauce with snow peas, mushroom, zucchini, red bell pepper, and chili.

Crispy panko breaded chicken coated in Jackson's famous sauce topped with sesame seeds.

Seasonal vegetables sautéed with chicken in a healthy white sauce.

A mild curry with snow peas, carrots, white onions, and white meat chicken.

Bone-in, oven roasted, and marinated duck in a five spice mixture.

Beijing's most famous dish roasted in the oven until the meat is tender and the skin is crispy. Served with crepes, cucumbers, green onions, and hoisin sauce.

Sliced chicken, snow peas, red bell peppers, onions, and zucchini in a peppercorn sauce.