Our full menu runs deep, and it's easy to get stuck ordering the same two dishes every visit. Here's a shortlist to help you branch out, organized from familiar to adventurous.
The classics
- St. Louis Kitchen Fried Rice Special — our founder's original combination, and the dish most regulars order first.
- Cashew Chicken, St. Louis Style — crisp-fried chicken, roasted cashews, brown gravy.
- General Tso's Chicken — sweet, tangy, and lightly spiced, always a safe crowd-pleaser.
- Beef with Broccoli — simple, well-balanced, and a good benchmark dish at any Chinese restaurant.
Worth the leap
- Mapo Tofu — silken tofu in a chili bean sauce with real numbing heat from Szechuan peppercorn.
- Kung Pao Shrimp — shrimp, peanuts, and dried chilies in a glossy, savory-sweet sauce.
- Szechuan Double-Cooked Pork — pork belly and leek in a fermented bean paste sauce, deeply savory.
- Salt & Pepper Shrimp — shell-on shrimp with garlic and jalapeño, meant to be eaten with your hands.
For the table
- Pork Pot Stickers — pan-seared and served with a black vinegar dip; the best way to start any meal here.
- Buddha's Delight — ten vegetables and tofu in a light sauce, a favorite for vegetarian guests at the table.
Bring a group and order across both lists family-style — it's the best way to experience the range of what we cook.
Ready to try it?
Explore the full menu or order online for pickup and delivery.
