Cantonese Food in Chinatown, Washington

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.

Beef served with fried noodles in a Chinese-style dish.

Clams cooked in their shells with black bean sauce.

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

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

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

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

Chicken and broccoli are served together in this Chinese entrée.

Chicken and rice stir-fried together for a familiar fried-rice dish.

Chicken prepared with orange flavor in a Chinese-style entrée.

Tilapia steamed and served as a straightforward fish entrée.

Salted fish and pork belly are steamed together.

Rice porridge is prepared with pieces of fish fillet throughout.

Flounder is steamed and served as a straightforward fish entree.

Roast duck, available in a half or whole portion.

Cantonese-style barbecue pork, roasted with a savory-sweet glaze.

A mixed tray of Chinese barbecue meats, with a size selection.

Cantonese-style roast pig with crisp, browned skin.

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

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

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

Char siu roast pork is served over rice; extras are optional.

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

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

Fried rice tossed with savory roast pork pieces.

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

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.