Locals and visitors alike come here for an extensive menu that includes Szechuan, Hunan, Cantonese, and Mandarin favorites. Top Chinese choices include tenderloin cubes fried in oyster sauce with broccoli, war-su chicken with cashew nuts, and the house specialty, local fish with vegetables. For Thai tastes, try beef with onion, scallions, and basil in hot chili sauce or shrimp panang (a coconut milk-curry sauce). New chicken and beef vegetarian substitutes are a great option for non–meat eaters. Overall the food is fresh and flavorful, but prepare to pay more for smaller portions, compared to the U.S. The impressive decor includes a huge floor-to-ceiling waterfall, large bronze statues, and a hand-painted mural. As an alternative, takeout is also offered from the lobby across from the main entrance.
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