our ingredients

When in season, we try to use our local farmers’ produce, such as green beans, bok choy, eggplant, shiitake mushrooms, etc. We limit our use of canned foods as much as possible. Only foods we can’t find locally – such as bamboo shoots, baby corn, and water chestnuts are bought canned. If you wish not to use any canned foods, we can leave these out of your dish.

Seafood is a particular challenge since we are in a land-locked state. Usually we use quick-frozen shrimp and scallops. We use 26-30 count gulf white shrimp, which is considered the premium quality by restaurants. We also use sea bass and flounder for steaming. If you wish to use fresh-water fish, we like to use local rainbow trout, steamed with either ginger or black bean sauce; however, you must call 24 hours in advance for the fresh-water choice.

The beef we use is IBP brand, USDA choice flank steaks. For our popular Teriyaki Steak, we use IBP tenderloin. All our beef is trimmed of fat, as is our pork.

For customers who enjoy chicken, we get the highest-quality chicken, trim the skin and fat, and separate the breast meat from the thigh meat. You can ask for all white meat in any of our chicken dishes.