Shrimp and Chinese cabbage mixed with sun-dried tiger lily flowers, mushrooms and scallions served with four specially prepared thin pancakes.
Shrimp sautéed with peanuts, celery and water chestnuts in a spicy Sichuan sauce.
Sliced shrimp sautéed with fresh Chinese vegetables in a spicy Yu Hsiang sauce.
Whole shrimp marinated with broccoli, bamboo shoots, and straw mushrooms in a delicately mild wine sauce
Shrimp dipped in egg batter and lightly fried, then sautéed with vegetables in sweet and hot spicy sauce.