the sauces

Chef’s Brown & White Sauces - Both of these sauces have a chicken-base broth, but the exact ingredients are the chef secret. If you’re interested, you may ask your server about it.

Sichuan Sauce - A hot-bean paste sauce. The dish is stir-fried with a hot bean paste made of hot chilies, beans, and garlic.

Hunan Sauce - Also a hot-bean sauce, but with more chicken broth added.

Yu-Xia Sauce - A balance of spicy and sweet, Yu-Xia is made with ginger and garlic, and a dash of vinegar.

Sha-Cha Sauce - Made from brill fish, garlic, dry shrimp, salt, shallots, soy bean oil, and chili.

Kung Bao Sauce - Fresh ginger and garlic and a whole chili or two, quickly browned in a skillet and thinned with chicken broth.

Garlic and Black Bean Sauce - Fermented black beans chopped and mixed with ginger and garlic.

Teriyaki/Cho-Cho Beef Marinate - A mixture of garlic, honey, hoisin sauce and soy sauce.

Sweet and Sour Sauce - Vinegar, tomato, sugar, and pineapple juice mixed to create a very sweet red sauce.