This highly complex and fragrant sauce complements many dishes like dumplings, soups, noodles, eggs, rice and meat dishes. Extensive ingredients list projects nuance and slow build of multi-layered flavorful heat.
Its the dipping for ALL fried food. it has sweet, tangy and spicy. plus you can use it on Lo Mein and fried rice as well. its a national sauce for Koreans.
The house made dipping sauce for dumplings
3 pieces.
Hong You Chao Shou. with the almost overly intense flavor, sweet Chinkiang vinegar, soy sauce, and plenty of chili oil with crunchy bits of fried dried chilies.
6 pieces.
10 piece.
aka Xiao long bao. made with pork
four pieces
Ten chicken dumplings in red chili oil and a secret Sichuan sweetened soy sauce.
Peanut butter, sesame paste, and chili-garlic paste combine to make a silky, savory sauce for Chicken Wonton
Shrimp Cheung Fun with Home made Sweetened Soy Sauce
Loosely translated to "peddlers' noodles", dandan noodles originated in the Sichuan province and is made with chili oil, Sichuan peppers, beef, crushed peanuts, scallions and Shanghai cabbage to give a spicy/hearty flavor.
炒码汤面-짬뽕-Pork, shrimp, squid, clams, mussels and vegetables simmered in a rich spicy chicken broth and then ladled over our noodles.
Hot and spicy.
Six Fried Wings , tossed with jalapeños, sea salt and onions.
A must try for Wings Lovers
Six Crispy Chicken Wings
孜然鸡翅, nine pieces crispy chicken wings toss with Cumin, Sichuan dry pepper, garlic , ginger and onions
We take chicken thighs and cut them into bitesized pieces and coat them with sweet potato and rice flour to give a unique texture and then add garlic and Chinese five spice for extra flavor. Served with your choice of one of four dipping sauces: Chinese garlic sauce, dragon wing (gochujang) sauce, or kimchi mayo. Choose from one one of our homemade dipping sauces
10 piece.
6 piece. Chinese pork dumplings. Steamed or fried.
Served with spicy cocktail sauce.
Two Wrapped with beef, chicken and vegetables and made here at Pyng Ho.
Your Choice of Teriyaki, KIm Chi, Bang Bang, or Hoisin Sauce. only one sauce per order
It's in season now.
6 pieces. Steamed pork wonton served with spicy peanut sauce. Hot and spicy.
6 pieces.
with your Choice of Teriyaki, KIm Chi, Bang Bang, or Sweet and Sour
The Golden and crunchy on the outside but chewy and sweet Adzuki bean on the inside.
Crispy pastry filled with marinated chicken and seafood.
100% made by Steve at Pyng Ho
Tossed with garlic, ginger, scallions, Szechuan spices and dried chill peppers,
Crispy fried Tofu. served with house made spicy peanut sauce
Served with spicy peanut sauce. Hot and spicy.
with your Choice of Teriyaki, KIm Chi, Bang Bang, or Hoisin Sauce. only one sauce per order
3 pieces. Minced five-spiced Tofu blended with finely chopped vegetables.
2 pieces.
Your Choice of Teriyaki, KIm Chi, Bang Bang, or Hoisin Sauce. only one sauce per order
10 piece.
Thick cut french fried served with home made Kimchi Mayo.
with well balanced Chinkiang vinegar for sour and rock sugar for sweet.
The soft baumkuchen cake has an earthy sweetness that only matcha can give. Baumkuchen originated in Germany, but is very popular in Japan. The cake is known for its many thin layers of batter that resemble the rings of a tree. Gluten free.
Our spicy and savory sauce perfectly blend with medium rice noodles
沙茶海鲜乌冬面-with shrimp, scallop, clam, mussel, vegetables and Sacha Sauce.
Loosely translated to "peddlers' noodles", dandan noodles originated in the Sichuan province and is made with chili oil, Sichuan peppers, beef, crushed peanuts, scallions and Shanghai cabbage to give a spicy/hearty flavor.
炸酱面-The literal meaning of Zha Jiang Mian is fried sauce(soy bean) noodles. Popular in Northern regions of China and Korea, You also ask for korean version. its sweeter and slurrier.
干炒牛河-Soft wide noodles.
Served with shrimp, scallops, calamari, clams, mussels and vegetables.
Warm glass noodles (the tree) studded with bits of minced pork (the ants) in a fiery chili-soy sauce
Soft wide rice noodles with bean sprouts, and onions
Our spicy and savory sauce perfectly blend with medium rice noodles
辣子鸡丁, Diced chicken quick stir-fried with Sichuan peppercorns, dry chili pepper, garlic and Sichuan chili paste in wok. Comes with steamed rice.
The original kung pao chicken. This age old recipe combines a number of spices (ginger, garlic, Sichuan peppercorn, red Sichuan peppers, and so on) to give a unique layering of multiple flavors. Comes with steamed rice.
干烹鸡. 깐풍기 ,Fried boneless chicken thigh, toss in mild spicy ginger and garlic sauce. another popular Chinese dish in Korea.
Another Pyngho creation. Marinated chicken breast tossed with three different kinds of hot pepper in our own fiery ghost pepper sauce. Comes with steamed rice.
Fried to a crunchy golden brown and then tossed in a ginger, scallion, Sichuan peppercorn, black pepper and cilantro mixture.
Sliced. Served over crispy string beans in a distinctive ginger and garlic flavor.
Battered crispy thigh of the chicken pieces tossed in a sweet and spicy sauce. you may also request to prepared with White meat of chicken instead
We crust our sesame chicken with roasted sesame seeds before stir frying in our homemade sauce to give this dish a unique flavor. Most restaurants don't take the time to do this and simply sprinkle sesame seeds on once the chicken has already been stir fried
陈皮鸡-Fried chicken coated with a a smoky dry Sichuan peppers, sweet, tangy, spicy sauce
Sliced. Hot and spicy.
This creamy but flavorful sauce comes topped with candied walnut.
sliced chicken breast . Hot and spicy.
In a garlic savory sauce
Sliced chicken breast . Moo goo gai pan
The original kung pao chicken. This age old recipe combines a number of spices (ginger, garlic, Sichuan peppercorn, red Sichuan peppers, and so on) to give a unique layering of multiple flavors.
蒜香鸡块
Diced chicken with assorted vegetables in garlic brown sauce
Sliced. Hot and spicy.
Served with four Chinese pancake and Hoisin sauce. Mo Shu originating from Shandong Province where our family came from and has become a staple of Chinese cuisine in America since the 1960s
Sliced.
spiced with Gochujiang (Korean chili paste).
Diced. Hot and spicy.
Sliced.
Diced chicken thighs
Hot and spicy.
sliced white meat of chicken
Our dragon sauce made of Gochujang, garlic, onions and hint of soy sauce.
Extra hot and spicy
Hot and spicy.
with Crispy Rice Noodle
Served with four Chinese pancake and Hoisin sauce. Mo Shu originating from Shandong Province where our family came from and has become a staple of Chinese cuisine in America since the 1960s
Hot and spicy.
The tart of orange peel, chili peppers and our unique sauce make this an outstanding winner. Hot and spicy.
with Ginger and galic, served over crispy string beans.
stir-fried with mixed vegetables
Hot and spicy. stir-fried with mixed vegetables
Hot and spicy.
Served with black bean sauce.
in brown sauce
Served with beef, chicken and shrimp.
Served with shrimp, calamari, clams and scallops.
Served with shrimp, squid, chicken and vegetables. Hot and spicy.
蒜香排骨-Infused with garlic and other spices and aromatics.
Hot and Spicy.
House made kimchi stir-fried with thin sliced pork belly
Marinated Dry Pack scallops lightly fried and tossed with vegetables in a unique black pepper sauce.
Marinated shredded sirloin, fried to crispy, then blended in a very hot and spicy fruit sauce. Hot and spicy.
with mixed vegetables.
Homemade Kimchi, with a fried egg on top
Toss House made Kimchi with thin sliced pork belly into a perfection
Another example of Pyng Ho cuisine. Inspired by a popular Korean "Bulgogi" but we use thin-sliced ribeye and Pyng Ho version of marinating it then toss over high flaming wok. Comes with steamed rice.
Stir fried diced chicken with dry Sichuan chillis. Hot and spicy.
Toss with ginger, garlic, Sichuan Chili paste, soy sauce, wine and Ya Cai (Sichuan fermented pickled mustard greens) Comes with steamed rice.
Hot and spicy.
Served with seafood.
with beef, chicken and shrimp.
with beef, chicken and shrimp.
Toss with Jalapenos, onions, sea salt and Sichuan peppercorn.
Sliced white chicken perfectly balanced with shrimp, fresh broccoli and water chestnuts, in white sauce or back bean sauce.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Fried Large shrimp tossed in a tasty chili sesame sauce. Hot and spicy.
Toss with Jalapenos, onions, sea salt and Sichuan peppercorn.
Served with four Chinese pancake and Hoisin sauce. Mo Shu originating from Shandong Province where our family came from and has become a staple of Chinese cuisine in America since the 1960s
Tossed with garlic, ginger, scallions, Szechuan spices and dried chill peppers,
"Yu Xiang" or fish flavored, is a famous sauce originated from the Sichuan province in China. Garlicky, spicy and tangy, it's made with chili bean paste, pickles, Sichuan red pepper and several other secret ingredients. No meat upon request.
One of the most classic Sichuan comfort foods. It consists of silken tofu, ground beef, fermented douubanjiang, fermented black beans (douchi), Sichuan peppercorn and a few other secret ingredients. with ground beef upon request. Comes with steamed rice.
Fried Tofu, blended with mild spicy ginger and garlic sauce.
Freid firmed Tofu with our famous numbing and spicy sauce
Hot and spicy.
Served with four Chinese pancake and Hoisin sauce. Mo Shu originating from Shandong Province where our family came from and has become a staple of Chinese cuisine in America since the 1960s
Served with choice of spicy garlic, ginger and scallion, black bean sauce or teriyaki sauce.
Stir-fried rice vermicelli seasoned with curry powder, soy sauce and vegetables only.
Another Pyngho creation. Marinated pork loin tossed with three different kinds of hot pepper in our own fiery ghost pepper sauce. Comes with steamed rice.
Steamed sliced pork belly stir-fried with five spiced tofu, leek, onions and jalapeno in sichuan black bean paste. Mild spicy
"Yu Xiang" or fish flavored, is a famous sauce originated from the Sichuan province in China. Garlicky, spicy and tangy, it's made with chili bean paste, pickles, Sichuan red pepper and several other secret ingredients. No meat upon request
Served with four Chinese pancake and Hoisin sauce. Mo Shu pork originating from Shandong Province where our family came from and has become a staple of Chinese cuisine in America since the 1960s.
Lightly fried pork loin toss with ginger, onions, Sichuan peppercorn, jalapeños and cilantro.
Hot and spicy.
"Yu Xiang" or fish flavored, is a famous sauce originated from the Sichuan province in China. Garlicky, spicy and tangy, it's made with chili bean paste, pickles, Sichuan red pepper and several other secret ingredients.
One of our family's favorite dishes. Marinated tofu, shredded pork, and thinly sliced slender bamboo all mixed together with chili bean paste for a spicy flavor. Comes with steamed rice.
spiced with Gochujiang (Korean chili paste).
This fiery dish can be the most tongue-numbing, sweat-inducing, sinus-clearing cooked dish. It's loaded with chilies, Sichuan peppercorn and garlic. Comes with steamed rice.
served with String Beans
served with string beans and steamed rice
Chicken Wonton , thin egg noodle and greens in rich chicken broth.
For 2. A gourmet's delight, shrimp, scallops, calamari, chicken, black mushroom, baby corn, snow pea and nappa.
Hot and spicy.
For 2. Chicken broth blended with shrimp, chicken, water chestnuts, bamboo shoots and mushrooms. Served with golden rice crust.
For 2. Shrimp, scallops, calamari, tofu and vegetables in a clear yet rich broth.
For 2.
For 2. Diced vegetables in rich vegetables soup.
11 oz. bottle.
Your choice of Strawberry, Mango, or Peach
16.6 oz can
16OZ Can
Sizzling Rice soup , Egg Rolls, Mongolian beef, sweet and sour chicken.
Hot and sour soup chicken wonton with chili oil sauce, tangerine chicken with hot pepper stir fried spicy shredded beef with vegetables steamed rice and fortune cookies.
Steamed shrimp dumpling (Har gow) shrimps with basil garlic sauce stir fried salmon with black bean sauce steamed rice and fortune cookies.
Vegetable spring roll, vegetarian delight soup, mou-shu vegetables and 4 pancake, sauteed fresh shanghai cabbage with fresh garlic steamed rice and fortune cookies.
The soft baumkuchen cake has an earthy sweetness that only matcha can give. Baumkuchen originated in Germany, but is very popular in Japan. The cake is known for its many thin layers of batter that resemble the rings of a tree. Gluten free
per slice
Hours of Service:
Friday: 11:30am - 2:00pm
Friday: 4:30pm - 10:30pm
Monday: 4:30pm - 9:45pm
Sunday: 11:30am - 2:00pm
Sunday: 4:30pm - 9:45pm
Tuesday: 11:30am - 2:00pm
Tuesday: 4:30pm - 9:45pm
Saturday: 4:30pm - 10:30pm
Thursday: 4:30pm - 9:45pm
Wednesday: 11:30am - 2:00pm
Wednesday: 4:30pm - 9:45pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
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