Cantonese Food in Chinatown, Washington

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

Beef tripe and wontons come in soup with your choice of noodles.

Rice noodles stir-fried Singapore-style with curry flavor.

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

Braised bean curd is served with shrimp in this savory dish.

Squid seasoned with salt and pepper makes a savory seafood dish.

Fresh squid is deep-fried for a crisp-textured seafood dish.

Clams cooked in their shells with black bean sauce.

Chicken is served with sweet-and-sour sauce in this entrée.

Chicken and broccoli are served together in this Chinese entrée.

This combination entrée features chicken with mushrooms.

Chicken and broccoli make up this combination-style entrée.

Tilapia steamed and served as a straightforward fish entrée.

Rice porridge is prepared with pieces of fish fillet throughout.

Flounder is steamed and served as a straightforward fish entree.

Pan-fried flounder served with savory black bean sauce.

Pork spareribs coated in a sweet honey barbecue sauce.

Roast duck, available in a half or whole portion.

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

Cantonese-style roast pig with crisp, browned skin.

Roast pork served over rice for a simple meat-and-rice plate.

Beef and vegetables are served over a bed of rice.

Beef tendon over rice, with optional white or plain fried rice sides.

Roast duck is served over rice for a hearty rice plate.

Fried rice tossed with savory roast pork pieces.

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

Fried rice with vegetables offers a simple meat-free combination.

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

Beef brisket and white turnip are served in a casserole.

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

Oysters and roast pork are brought together in a casserole.

Roast pork and tofu are served together in a Cantonese casserole.