Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
138 Cards in this Set
- Front
- Back
|
Quickly-cooked spiced chicken served with cool lettuce cups
|
CHANG'S CHICKEN LETTUCE WRAPS
|
|
|
Crunchy wonton filled with rock crab meat and served with a side of spicy plum sauce
|
CRAB WONTONS
|
|
|
Handmade every day in our kitchen steamed or pan-fried
|
DUMPLINGS
|
|
|
A vegetarian version of our signature appetizer with tofu instead of chicken
|
CHANG'S VEGETARIAN LETTUCE WRAPS
|
|
|
Calamari tossed with scallions and our salt and pepper mix
|
SALT & PEPPER CALAMARI
|
|
|
Our pork wontons served crispy with a sweet & sour sauce
|
CRISPY WONTONS
|
|
|
More addictive than potato chips
|
CRISPY GREEN BEANS
|
|
|
Chinese scallion flatbread grilled with Sichuan marinated chicken, layered with melted cheese and served with creamy Asian Slaw
|
SICHUAN CHICKEN FLATBREAD
|
|
|
Hand-rolled with marinated pork and vegetables. Served as a pair (2), this flavorful tradition is perfect with our special sweet & sour mustard sauce
|
EGG ROLLS
|
|
|
Crispy spring rolls filled with shredded vegetables
|
SPRING ROLLS
|
|
|
Tender wok-braised ribs served with a five-spice salt
|
NORTHERN STYLE SPARE RIBS
|
|
|
Wok-seared with Chang's barbeque sauce
|
CHANG'S SPARE RIBS
|
|
|
Sushi grade for the sushi fan. Served cold with spicy mustard and fresh mixed greens
|
SEARED AHI TUNA
|
|
|
Crispy shrimp tossed in a flavorful sauce…smoky with a little kick
|
DYNAMITE SHRIMP
|
|
|
Our version of the classic with fresh shiitake mushrooms, tomatoes and cilantro in a spicy chicken broth
|
CHANG'S CHICKEN NOODLE SOUP (BOWL)
|
|
|
A classic starter
|
EGG DROP SOUP
|
|
|
Grilled chicken and house greens tossed with our signature ginger dressing. Or for a lighter touch, try it with our sesame vinaigrette dressing
|
CHICKEN CHOPPED SALAD
|
|
|
Pork wontons, mushrooms, spinach, water chestnuts, chicken and shrimp in our homemade chicken broth. Made to order.
|
WONTON SOUP
|
|
|
Chicken, tofu, bamboo shoots and wood ear mushrooms, sparked with hot white pepper and vinegar
|
HOT AND SOUR SOUP
|
|
|
A refreshing mix of grilled shrimp and juicy watermelon tossed in a light citrus dressing
|
ASIAN SHRIMP SALAD
|
|
|
Hand cut Napa cabbage tossed with red peppers and scallions in our house creamy citrus dressing
|
ASIAN SLAW
|
|
|
The name says it all
|
SPINACH STIR-FRIED WITH GARLIC
|
|
|
Side of Wok Seared Mushrooms
|
WOK SEARED MUSHROOMS
|
|
|
Sliced, cold cucumbers sprinkled with soy and sesame
|
SHANGHAI CUCUMBERS
|
|
|
Stir-fried with Sichuan preserves, fiery chili sauce and garlic
|
SPICY GREEN BEANS
|
|
|
Side of Green Tea Noodles
|
GREEN TEA NOODLES
|
|
|
Stir-fried with garlic
|
GARLIC SNAP PEAS
|
|
|
Wok-fired with Sichuan preserves, onion, chili flakes and garlic
|
SICHUAN-STYLE ASPARAGUS
|
|
|
Stir-fried with broccoli, red peppers, onions and ginger in a sesame sauce
|
SESAME CHICKEN
|
|
|
Mixed vegetables served steamed or stir-fried
|
BUDDHA'S FEAST
|
|
|
Savory grilled salmon served with fresh asparagus
|
ASIAN GRILLED SALMON *
|
|
|
Stir-fried with bell peppers, onions and mushrooms in a garlic soy sauce
|
ALMOND & CASHEW CHICKEN
|
|
|
P.F. Chang's version of the classic Cantonese dish with chicken and shrimp
|
MOO GOO GAI PAN
|
|
|
Lightly battered and quick-fried in a flavorful sauce
|
CRISPY HONEY CHICKEN
|
|
|
Served Cantonese-style, tossed with steamed broccoli
|
BEEF WITH BROCCOLI
|
|
|
Garlic white wine sauce with Chinese black beans, mushrooms, scallions and egg
|
SHRIMP WITH LOBSTER SAUCE
|
|
|
Quickly cooked steak with red and green bell peppers, yellow onion, garlic and black pepper
|
PEPPER STEAK
|
|
|
Lightly dusted and stir-fried in a sweet Sichuan sauce. Our version of General Tso's and always a favorite
|
CHANG'S SPICY CHICKEN
|
|
|
Lightly dusted and quick-fried chicken served with broccoli in a tart, sweet citrus sauce
|
PHILIP'S BETTER LEMON CHICKEN
|
|
|
Tossed with chili peppers and fresh orange peel for a spicy, citrus combination
|
ORANGE PEEL CHICKEN
|
|
|
Stir-fried with bell peppers, onions, mushrooms, celery, bamboo shoots and water chestnuts in a garlic soy sauce
|
ALMOND AND CASHEW CHICKEN
|
|
|
A Chinese classic served with julienne vegetables, hoisin sauce and thin pancakes
|
MU SHU CHICKEN
|
|
|
Slices of chicken in a mild black bean sauce. One of our better kept secrets
|
CHICKEN WITH BLACK BEAN SAUCE
|
|
|
A flavorful mix of chicken, snow peas, carrots, bok choy and broccoli makes this dish a sure favorite
|
MANDARIN CHICKEN
|
|
|
Lightly battered and served in a sweet, flavorful sauce over a bed of crispy rice sticks
|
CRISPY HONEY CHICKEN
|
|
|
Stir-fried with scallions in a savory soy chili pepper sauce
|
GROUND CHICKEN & EGGPLANT
|
|
|
Our spiciest chicken dish served with sliced potatoes and leeks
|
DALI CHICKEN
|
|
|
Tender chicken, broccoli, red bell peppers and onions in a spicy sesame sauce
|
SESAME CHICKEN
|
|
|
Quick-fired with peanuts, chili peppers and scallions. Our hot favorite
|
KUNG PAO CHICKEN
|
|
|
Stir-fried with pineapple, bell peppers, onions and candied ginger in a sweet & sour sauce
|
SWEET & SOUR CHICKEN
|
|
|
Served Cantonese-style on a bed of fresh steamed broccoli
|
GINGER CHICKEN WITH BROCCOLI
|
|
|
A tender half duck served Cantonese-style and glazed with a sweet soy plum sauce. Served with flatbread, scallions and cucumbers
|
VIP DUCK
|
|
|
P.F. Chang's version of the classic Cantonese dish with chicken, shrimp, mushrooms and vegetables
|
MOO GOO GAI PAN
|
|
|
Grilled 12 oz New York strip served medium rare with a side of mushrooms and asparagus
|
ASIAN MARINATED NEW YORK STRIP
|
|
|
A flavorful dish with mushrooms and sweet peppers
|
WOK-CHARRED BEEF
|
|
|
Quickly cooked steak with red and green bell peppers, yellow onion, garlic and black pepper
|
PEPPER STEAK
|
|
|
Our signature dish, quickly-cooked with scallions and garlic
|
MONGOLIAN BEEF
|
|
|
Served Cantonese-style, tossed with steamed broccoli
|
BEEF WITH BROCCOLI
|
|
|
Sichuan-style beef tossed with chilies and fresh orange peel for a rewarding taste sensation
|
ORANGE PEEL BEEF
|
|
|
Tender beef, crisp snow peas and water chestnuts together at last
|
HONG KONG BEEF WITH SNOW PEAS
|
|
|
Crispy beef strips with julienne celery and carrots. Our spiciest beef dish
|
BEEF A LA SICHUAN
|
|
|
Tender pork with crisp red and green bell peppers, onions and snow peas; just enough spice to keep you coming back for more
|
HUNAN PORK
|
|
|
Richly spiced marinated lamb, wok-caramelized then tossed with cumin, mint, tomatoes and yellow onions
|
CHENGDU SPICED LAMB
|
|
|
Sliced pork and vegetables served wtih hoisin sauce and thin pancakes
|
MU SHU PORK
|
|
|
Marinated lamb with scallions and sesame served with cilantro over shredded lettuce
|
WOK-SEARED LAMB
|
|
|
A perfect balance of sweet and sour. Tender pork stir-fried with pineapple, bell peppers, onions and candied ginger
|
SWEET AND SOUR PORK
|
|
|
Savory grilled salmon served with fresh asparagus
|
ASIAN GRILLED SALMON
|
|
|
A succulent white fish grilled with a lemongrass garlic sauce and served with cilantro rice
|
MAHI-MAHI
|
|
|
Choice of tender scallops, shrimp or calamari prepared in a red chili pepper garlic sauce
|
SICHUAN FROM THE SEA
|
|
|
A great catch steeped in Oolong tea, broiled and served with sweet ginger soy and spinach
|
OOLONG MARINATED SEA BASS
|
|
|
Crispy prawns stir-fried in a salt and pepper mix of chili peppers, black beans, ginger and green onions. Served with our special mustard sauce
|
SALT & PEPPER PRAWNS
|
|
|
Tossed in a tangy sauce and served on a bed of leeks and bean sprouts
|
LEMON PEPPER SHRIMP
|
|
|
A light, mild blend of seafood, garlic and snow peas
|
CANTONESE SHRIMP OR SCALLOPS
|
|
|
Dusted and quick-fired scallops tossed in a light lemon sauce
|
CHANG'S LEMON SCALLOPS
|
|
|
Crispy slices of our fresh daily selection in a Sichuan sauce with stir-fried vegetables
|
HOT FISH
|
|
|
Garlic white wine sauce with Chinese black beans, mushrooms, scallions and egg
|
SHRIMP WITH LOBSTER SAUCE
|
|
|
Served over stir-fried shiitake mushrooms, bok choy, tomatoes and asparagus
|
SALMON STEAMED WITH GINGER
|
|
|
Tossed with hot chilis and fresh orange peel
|
ORANGE PEEL SHRIMP
|
|
|
Jumbo prawns grilled and infused with lemongrass, served on a bed of garlic noodles
|
LEMONGRASS PRAWNS WITH GARLIC NOODLES
|
|
|
Tossed in a creamy sauce with honeydew melon. Pair it with a spicy dish for a fabulous combination
|
SHRIMP WITH CANDIED WALNUTS
|
|
|
A quick-fired traditional dish with peanuts, chili peppers and scallions
|
KUNG PAO SHRIMP OR SCALLOPS
|
|
|
Shrimp, broccoli and snow peas stir-fried in a light garlic, white wine sauce
|
SHANGHAI SHRIMP WITH GARLIC SAUCE
|
|
|
Lightly battered and tossed in a flavorful sauce
|
CRISPY HONEY SHRIMP
|
|
|
Wok-fried rice blended with egg, soy and sliced scallions. Choice of vegetable, beef, pork, chicken or shrimp
|
P.F. CHANG'S FRIED RICE
|
|
|
Chicken, mushrooms, leeks and carrots stir-fried in a light sauce over egg noodles
|
CANTON CHICKEN & MUSHROOMS
|
|
|
Semi-crisp egg noodles stir-fried with vegetables. Choice of beef, pork, chicken, shrimp or vegetable
|
DOUBLE PAN-FRIED NOODLES
|
|
|
Wok-fried rice blended with egg, soy and sliced scallions with a combination of beef, pork, chicken and shrimp
|
P.F. CHANG'S FRIED RICE COMBO
|
|
|
Stir-fried noodles and vegetables with a combination of beef, pork, chicken and shrimp
|
LO MEIN COMBO
|
|
|
Semi-crisp egg noodles stir-fried with vegetables and served with a combination of beef, pork, chicken and shrimp
|
DOUBLE PAN-FRIED NOODLES COMBO
|
|
|
Asian "Street Fare" - shrimp, chicken and rice noodles stir-fried in a curry sauce
|
SINGAPORE STREET NOODLES
|
|
|
Wide rice noodles with a choice of chicken or beef with onions and ginger
|
CANTONESE CHOW FUN
|
|
|
Scallions, garlic and chili peppers stir-fried with ground chicken and served over hot egg noodles. Garnished with julienne cucumbers and bean sprouts
|
DAN DAN NOODLES
|
|
|
Stir-fried noodles and vegetables with a choice of beef, pork, chicken, shrimp or vegetable
|
LO MEIN
|
|
|
Egg noodles tossed with garlic and chili peppers
|
GARLIC NOODLES
|
|
|
Vegetable medley with five-spice tofu served steamed or stir-fried
|
BUDDHA'S FEAST
|
|
|
Stir-fried mixed vegetables, crispy silken tofu and peanuts in a vegetarian coconut curry sauce
|
COCONUT CURRY VEGETABLES
|
|
|
Soft, wide rice noodles and vegetables in a vegetarian sauce
|
VEGETABLE CHOW FUN
|
|
|
Tossed with scallions in a savory chili pepper sauce
|
STIR-FRIED EGGPLANT
|
|
|
Sichuan's famous dish of crispy silken tofu in a vegetarian sauce with steamed broccoli
|
MA PO TOFU
|
|
|
Our fried rice in a savory vegetarian sauce
|
VEGETARIAN FRIED RICE
|
|
|
Six warm, crispy bites with coconut-pineapple ice cream and drizzled with caramel and vanilla sauces
|
BANANA SPRING ROLLS
|
|
|
Six layers of rich chocolate cake frosted with semi-sweet chocolate chips served with raspberry sauce
|
THE GREAT WALL OF CHOCOLATE
|
|
|
Served with fresh berries and raspberry sauce
|
NEW YORK-STYLE CHEESECAKE
|
|
|
Served with fresh berries and raspberry sauce
|
FLOURLESS CHOCOLATE DOME
|
|
|
Kid's #1 favorite! Served with honey dipping sauce
|
KID'S HONEY CHICKEN
|
|
|
Egg noodles stir-fried with chicken
|
KID'S LO MEIN
|
|
|
Snap peas, carrots and broccoli served steamed
|
BABY BUDDHA'S FEAST STEAMED
|
|
|
Kid's #1 favorite! Served wtih sweet and sour dipping sauce
|
KID'S SWEET & SOUR CHICKEN
|
|
|
Every kid's favorite without the veggies
|
KID'S CHICKEN FRIED RICE
|
|
|
Snap peas, carrots and broccoli served stir-fried
|
BABY BUDDHA'S FEAST STIR-FRIED
|
|
|
4 Copas Tequila and Organic Agave Nectar shaken with fresh lime juice
|
ORGANIC AGAVE MARGARITA
|
|
|
Plymouth Dry Gin shaken with fresh lemon juice and topped with sparkling wine
|
CHINESE 88 MARTINI
|
|
|
X-RATED Fusion Liqueur, Mango Vodka and Pama Liqueur shaken with a splash of Sprite
|
PF-X
|
|
|
Woodford Reserve Bourbon and Blood Orange Bitters stirred with a dash of sweet vermouth
|
ORANGE PEEL MANHATTAN
|
|
|
Bacardi LimÓn and fresh mint with a hint of pear
|
ASIAN PEAR MOJITO
|
|
|
Absolut Peppar Vodka mixed with a blend of tomato juices and spices
|
SICHUAN MARY
|
|
|
Bacardi Light and Myers's Dark Rum with Orange Curacao and tropical juices
|
CHANG'S MAI TAI
|
|
|
Pearl Plum Vodka, fresh lemon juice and a splash of Plum Wine
|
PLUM COLLINS
|
|
|
Leblon Cachaca muddled
with fresh lime and sugar |
THE ULTIMATE CAIPIRINHA
|
|
|
Hendrick's Gin muddled
with cucumbers and a hint of lemon grass |
THE ZEN PRESS
|
|
|
X-RATED Fusion Liqueur and pear
puree topped with sparkling wine |
PINK BELLINI
|
|
|
Fresh pineapple, banana, strawberries,
oranges and honey, blended frozen |
AUNTIE CHANG'S FRAPPE' (NA)
|
|
|
Vanilla Liqueur and key lime juice shaken with cream and served with a graham cracker rim
|
CHANG'S KEY LIME PIE MARTINI
|
|
|
Baileys Irish Cream, Amaretto and Kahlua served with our Organic French Roast
|
SHANGHAI CAFÉ
|
|
|
HERBAL Blend of citrus, cloves and cinnamon
|
CITRUS SPICE
|
|
|
WHITE TEA Light and fragrant with a hint of tangerine
|
WHITE TANGERINE
|
|
|
DRAGONWELL GREEN Pineapple and citrus flavors
|
TROPICAL GREEN
|
|
|
ORGANIC Smooth, round, green tea with robust flavors
|
ORGANIC GREEN
|
|
|
DECAF Peaches and ginger root blended with Ceylon and Assam Tea
|
SWEET GINGER PEACH DECAF
|
|
|
OOLONG Robust with safflower, peach and apricot
|
DRAGON EYE OOLONG
|
|
|
Types of Soda
|
Coke, Diet Coke, Sprite, Minute Maid Lemonade, Pibb Xtra, Barq's Root beer
|
|
|
Types of Water
|
Fiji Still, San Pellegrino
|
|
|
Iced Tea
|
Jasmine Blackberry Green
|
|
|
Draft Beer
|
Bistro Ginger Beer, Kirin Ichiban, Stella Artois, Bud light
|
|
|
Bottled Beer
|
Tsingtao Lager, Harbin, Kirin Light, Sapporo Premium, Guiness Stout, Hoegaarden White, Heineken, Amstel Light, Corona, Fat Tire, Blue Moon, Budweiser, Coors Light, Miller Lite, Odoul's NA
|
|
|
Types of Sake
|
Gekkeikan, Living Jewel, Wandering Poet, Snow Maiden, Chilled Sake Flights
|
|
|
Asian Wine
|
Kinsen Plum Wine
|
|
|
Types of Coffee
|
Bistro Blend, Cafe Bel Etage Espresso, Cappucino
|
