Asian Food in Chinatown, Washington

Roast duck, available in a half or whole portion.

Roasted Peking duck offered in a choice of whole or half.

String beans dry-fried for browned, blistered edges.

Lobster is mixed into fried rice for this seafood-centered dish.

Hot-and-sour soup is offered with a required small or large size choice.

Wontons served in soup, with a required choice of small or large.

Egg ribbons in broth; choose a large or small soup size.

Sweet corn and mashed chicken combined in soup.

Chicken lo mein features noodles tossed with chicken.

Lo mein noodles tossed with shrimp for a Chinese noodle dish.

Roast duck and noodles come together in a bowl of soup.

Wide rice noodles stir-fried with beef in this Cantonese classic.

Pork-filled dumplings are fried for a browned exterior.

Six steamed pork soup dumplings with delicate wrappers and savory filling.

Fried wontons are served as a crisp appetizer.

Pork filling is wrapped in dumpling skins and cooked by steaming.

Fried rice is cooked with shrimp for a seafood-centered rice dish.

Beef is mixed with fried rice for a simple rice entrée.

Fried rice tossed with savory roast pork pieces.

A Chinese combination topping served over rice.

Sesame chicken is a chicken entrée defined by its sesame seasoning.

General Tso's chicken features chicken in a sweet-spicy sauce.

Diced chicken in a savory, spicy kung pao-style sauce.

Soy-sauce-seasoned chicken, ordered as either a half or whole.

Shrimp prepared Hunan-style with a bold Chinese regional seasoning.

Shrimp and cashew nuts form the core of this Chinese seafood dish.

Szechuan-style shrimp brings a spicy flavor to the plate.

Clams cooked in their shells with black bean sauce.

Beef brisket and white turnip are served in a casserole.

Beef tripe seasoned with five-spice is served casserole-style.

Pork belly and preserved mustard greens are cooked casserole-style.

Oysters and roast pork are brought together in a casserole.