Dragonwell Bistro - Portland, OR

bbq pork, fried prawns, spring rolls & five spice beef over radish salad

soft silken tofu served in a portobello mushroom sauce

lightly battered white chicken tenderloin sautéed with bell peppers & onion, topped with splash of orange juice, champagne, and mandarin oranges

finely chopped pork leg meatballs in our secret sauce recipe passed down through the generations

dragonwell's own savory glazed sweet and sour ribs

sautéed shrimps with fresh dragonwell loose leaf tea from hangzhou, china

prawns in spicy mandarin sauce & shrimp in a cantonese style white wine sauce

large sea scallops seared & served in a crabmeat sauce, then topped with flying fish roe

strips of white chicken tenderloin sautéed with red bell peppers and chinese black mushrooms, over a bed of steamed spinach

slices of marinated beef glazed in our house sweet & zesty sauce and topped with toasted sesame seeds, served on a bed of crispy rice noodles

sautéed mushrooms and bell peppers in a black pepper sauce with seared pork tenderloin medallions, served in a sizzling metal dish

jumbo prawns in a light lemon glaze, sprinkled with toasted honey walnuts

minced scallops, shrimp, & water chestnuts wrapped in soft tofu & served with golden mushroom sauce on a bed of green vegetables

lightly battered jumbo scallops sautéed with assorted vegetables in a sweet tangy soy based sauce

chicken or veg

with young ginger

with chicken or beef

chicken & shrimps

For those who like the spicy taste of this famous dish from Hong Kong (MUST order a day ahead)

with broccoli or string beans

in xo sauce

with mixed veg in xo sauce

with spicy mandarin sauce

with fresh garlic

with fried tofu

in gon-bon

with or without minced pork

with portobello mushrooms

with fresh black mushrooms

with sugar snap peas

lo-mein with your choice of beef, chicken, pork, or vegetables shrimp (add $1)

lo-mein with beef, chicken & shrimp

fried rice with your choice of beef, chicken, pork, vegetables shrimp (add one dollar)

fried rice with beef, chicken & shrimp

extra fine rice noodles in dry curry with bbq pork, chicken & shrimp

pan fried thin egg noodles topped with stir fried beef, chicken, shrimp, and mixed vegetable

in egg white sauce over egg fried rice

fried white sesame coated glutinous rice balls with fresh lotus or red bean paste filling

a hong kong favorite, buttery and crisp tart shell filled with silky smooth baked egg custard

a hangzhou favorite dessert, made with the fragrant flower, osmanthus or gui hua that grown in the region of hangzhou (its natural beauty earn its name as "the heaven on earth"). a very light dessert and refreshing end to your meal

a warm dessert for the ginger lovers! osmanthus (apricot aroma flower) essence dumplings with white sesame filling in a hot ginger broth

icy silky smooth egg custard steamed to perfection with the taste of fresh ginger to complete your culinary pleasure

a shanghai dessert favorite, golden brown crepes made with fresh red bean paste filling and served with green tea ice cream

Beef with white onion, green onion and bamboo, sautéed in Mongolian dry sauces on a bed of crunchy noodles

Diced Chicken thighs with bamboo, green onion, peanuts and peppers in a dark soy based sauce

Shrimp with bamboo, green onion, peanuts and peppers in a dark soy based sauce

Kung Pao Chicken and Shrimp. 10.75

Diced Chicken thighs, green onion, carrot and celery in a dark soy based sauce

Shrimp with peas, carrot, corn and water chestnuts in a white rice wine vinegar sauce

Lightly battered Chicken thighs, green onions and peppers in a sweet, spicy soy based sauce.

White meat Chicken Tenderloin with Chinese black mushrooms, red and green bell peppers in a dark soy based sauce served over a bed of spinach

Flash fried Pork making it crunchy on the outside, soft on the inside sautéed with cabbage and pepper in a dark soy based sauce.

Chick Chicken or Pork with mushrooms, peppers, onions and bamboo in a black bean sauce. en or Pork with Black Bean Sauce

Chicken or Beef with broccoli and bamboo shoots. Chicken is served in the white rice wine vinegar sauce, and beef is served in the dark soy based sauce. *only Gluten free when served with Chicken

Chicken or Beef with String Beans in a Szechuan sauce

Chicken, Beef or Pork with celery, carrots, bamboo shoots and mushrooms in a soy and rice vinegar sauce

Beef or Chicken with onions, red and green bell peppers, fresh basil and jalapeno medallions in a dark soy based sauce

Duck with mushrooms, celery, carrot, bamboo shoots, water chestnuts and snow peas in a dark soy based sauce.

Chicken tenderloin with potato, white onion, red and green bell peppers in a coconut yellow curry sauce.

Chicken or beef with snow peas, carrots, water chestnut, and bamboo shoots

Lightly battered white chicken tenderloin with pineapple and mixed vegetables in a sweet and sour sauce.

Shrimp, Chicken or Beef with sugar snap peas, carrots and water chestnuts in our homemade XO sauce (dried scallop & shrimp with cognac).

Tiger prawns with snow peas, carrot , water chestnuts and bamboo shoots.

Tiger prawns with celery, carrots, bamboo and mushroom in a soy and rice vinegar sauce.

Prawns with broccoli and bamboo shoots in a white rice wine vinegar sauce

Fried Scallops with celery, carrots, mushroom and bamboo shoots in a soy and rice vinegar sauce.

Fried Scallops, red and green bell pepper, carrots, snap peas, water chestnuts and Chinese black mushrooms in our white rice wine vinegar sauce.with minced pork

Soft Tofu cubes, minced pork, green onion and red pepper flakes in traditional Ma Po sauce.

Soft tofu cubes, green onion and red pepper flakes in traditional Ma Po sauce.

Broccoli in a soy and rice vinegar sauce.

Lightly battered and fried eggplant and green onions in our homemade sweet and spicy Gon Bon Sauce.

Sautéed string beans with Chinese seasoning, red pepper flakes and bonito flakes (tiny shrimp).

Fried tofu with broccoli in Szechuan sauce

Lightly fried Tofu or Broccoli with portabella mushrooms in a dark soy based sauce

Chinese black mushrooms, bamboo shoots, ginger and broccoli served in a dark soy based sauce.

A mix of Champignon, Chinese Black and Portabella mushrooms, sugar snap peas, red and green bell peppers in a white rice wine vinegar sauce.

Choice of Chicken, Beef, Pork or Vegetables with carrots, green peas and corn in egg fried rice

Chicken, Beef and Shrimp with carrots, green peas and corn in egg fried rice

Choice of Chicken, Beef, Pork or Vegetables with cabbage, carrots and onions in fresh egg noodles

Chicken, Beef and Shrimp with cabbage, carrots and onions in fresh egg noodles

Beef, Chicken, Shrimp and mixed vegetables stir fried in a dark soy based sauce. Served over pan fried egg noodles

Beef with wide noodles, sprouts, white onions and green onions in a dark soy based sauce.

Chicken, Shrimp, BBQ Pork with rice noodles, sprouts, white onions and green onions with a dry curry powder.

with lemon dipping sauce

with root vegetable salad

2 pcs

4 pcs

4 pcs

3 pcs

2 pcs

4 pcs

cold sake, hot sake

bottle

Yazi Ginger Vodka, Limoncello and a splash of soda, Served up with a sugared rim

White rum, mango puree, muddled mint, lemon, lime and simple syrup. Topped with soda.

44 North Huckleberry Vodka, Cointreau, blue curacao and lemonade

Gin, Muddled lemon and fresh basil with strawberry puree. Topped with soda.

Vodka, pineapple juice and lychee puree. Served up with an orange garnish.

Tequila, pineapple and orange juice and jalapeno syrup. Garnished with a orange slice.

certified organic by usda and oregon tilth. brewed in oregon

Shockikubai warm house sake.

Ask your server for current selection

Made from Organically Grown Grapes, this nuanced wine has aromas of cranberry, chocolate and cola spice that add to the old- world style. This Merlot is wonderfully dry, with compelling fruit and touches of herbs and light oak.

Concentrated aromas of dark stone fruits and toast burst from the glass. Classic Cabernet Sauvignon flavors of black cherries with subtle hints of baking spice dance across the palate, bolstered by fine, round tannins.

Provides both power and elegance on the palate while maintaining lower alcohol levels. This wine offers layers of dark red fruit, spice and a supple, velvety mouth feel.

It has a sappy, black cherry and blackberry nose woven with bright perfumed accents. The palate is full and fruity, with slightly jammy blackberry and plum flavors.

Offers aromas of grape, bramble and strawberry, offset by a minty-floral character. Up- front flavors of black cherry, strawberry and nectarine are backed by earthy oregano and cumin. It¡ s supple and spicy on the finish.

Our Private selection, locally make in the Willamette Valley pinot Noir is fulsome and robust and it pairs wonderfully with beef and pork.

Ask your server for current selection

A semi-sweet medium-bodied wine. The beautiful nose opens with aromas of fruit cocktail and pear, followed by lighter notes of citrus skin and honeysuckle.

Made from Organically Grown Grapes, this bright, aromatic, and crisp Pinot Gris is loaded with pear, melon and peach characteristics.

Hallmark aromas sing from the glass: gooseberry, lemongrass and guava. Tropical flavors, including key lime, grapefruit, and kiwi.

As fragrant as a stroll through a summertime farmers¡ market, this bright and juicy Chardonnay beckons with aromas of apple blossom, ripe pear, peach and sweet lemon drop.

Our private selection, locally made in the Willamette Valley Chardonnay is crisp and acidic pairs well with seafood and chicken.

Pineapple, Cranberry, Grapefruit, or Orange

Mixture of quality Jasmine, Ololng and pureh, carefully selected by our management team.

Long awaited first certifed organic Dragon well Beautiful deep green leaves, famous Dragon well aroma with a rich and full- bodied flavor.

A typical grade of jasmine tea is scented once with jasmine petals, but in Jasmine Pearl Leaves are scented seven times. after the tea has been scented . the jasmine petals are removed since they no longer provide and additional scent or flavor. Lower grade jasmine teas will leave the petals in . Finally the scented tea leaves are hand rolled into pearl shaped balls which gives this tea its name. when steeped. these leaves unroll and produce a tea with a pronounced floral and fresh green tea scent a full bodied refreshing sweet taste, and a pleasing long lasting floral aftertaste.

Ti Guan Yin is related to the Oolong family because it is semi-fermented. however, Ti Guan Yin differs from all Oolong because it is allowed to ferment longer, Leaves tend to be more spherical than Oolong tea leaves. this remarkable tea is made with leaves from a bush believed to be a gift from the Buddhist goddess of mercy( Guan Yin) Richly femented and dark roasted. nutty and caramel under tones.

Monkey Picked" Ti Guan Yin earned its place in the beverage hall of fame for its legendary origins: Originally, These eat was grown at such heights in Fujin province. that monkeys were trained to pick the leaves. To-day. monkeys don't bring us these cliff-grown leaves, People do , Plucking the leaves only a few days a year in spring. The price for a pound of " Monkey Picked " ranges form couple hundred dollars to over a thousand dollar.

Pu-erh Tea is a famous and popular beverage in canton province and Hong Kong. This tea is famed for its medicinal propertes. often taken for relief of indigestion. The taste has been described as mellow, However, Those not accustomed to it might not enjoy the strong earthy taste, Particularly in the first infusion.