Ground chicken mixed with chopped water chestnuts, mushrooms, bamboo, and garlic served with chef’s special sauce.
Diced tuna mixed with spicy hot sesame oil, masago, and scallions on a bed of cucumber.
Soybean broth with tofu, seaweed, and scallions.
Chilled, marinated seaweed.
Lightly battered chicken with scallions, bell peppers, and orange zest. Served with steamed broccoli.
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