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.