Peter Chang Menu in Connecticut

Hot. Large shrimp seasoned with a confetti of red pickled chili peppers served over a bed of thin noodles and sliced zucchini.

Hot. Slices of flank steak served with bok choy, beech mushrooms and vermicelli noodles in a very spicy broth.

Sliced boneless lamb leg stir-fried w. cumin seasoning, chili pepper and onion

Whole sea bass deep-fried and served with pine nuts in a sweet and sour sauce.

Homemade fish cakes with vermicelli noodles cooked in a savory broth.

Hot. A perfect harmony of chicken, beef, shrimp and flounder fillet, seasoned with szechuan spices and served with scallions, cilantro, broccoli, and mung bean noodles.

Serves two. A Chinese delicacy. Roasted duck characterized by its thin, crispy skin and tender meat, provided with cucumbers, scallions, hoisin sauce, rose petal garlic sauce and ten pieces steamed pancakes. Served as a precursor to the main course.

Serves three to five. A Chinese delicacy. Roasted duck characterized by its thin, crispy skin and tender meat, provided with cucumbers, scallions, hoisin sauce, rose petal garlic sauce and twenty steamed pancakes. Served as a precursor to the main course.

Hot.

Large shrimp stir-fried with asparagus, broccoli, carrots, mushrooms, and snow peas in an ivory sauce seasoned with ginger and garlic.

Hot, vegetarian.

Hot.

Hot.

Hot.

Hot.

Vegetarian.

vegetarian. Light vegetable soup with tofu, asparagus, mushrooms, egg white, and carrots.

Hot.

Serves two to four people. A large herbal soup containing short ribs on the bone and mushrooms.

Hot, vegetarian. String beans and mushrooms stir-fried and seasoned in szechuan spices.

Vegetarian. A light, healthy dish consisting of bok choy stir-fried with sheets of tofu skin, ginger, and garlic.

Hot, vegetarian. A classic Chinese dish consisting of cubes of soft tofu served in a spicy szechuan sauce.

Hot, vegetarian. A reimagining of a classic dish. Thinly sliced eggplant sautéed in a lightly spiced garlic sauce.

Vegetarian.

Hot, vegetarian. Cabbage stir-fried in a savory sauce and served on a sizzling hot iron plate.

Hot, vegetarian. Deep-fried eggplant fries seasoned with cilantro, scallions, szechuan spices and dried chili peppers.

Hot. Deep-fried pork belly seasoned with szechuan spices, cilantro, and scallions.

Hot. Lightly breaded, bite-sized flounder fillet seasoned with cumin, szechuan peppercorn, cilantro, and scallions.

Hot. Pieces of lightly crisped chicken stir-fried with dried szechuan chili peppers and szechuan peppercorn.

Tender pork baby ribs topped w. sweet sauce

Minced chicken seasoned with hoisin sauce, onions, and scallions, served with four pieces of iceberg lettuce on the side.

A traditional Chinese dish consisting of three large tenderly braised meatballs served with bok choy garnish on the side.

Shredded pork seasoned in special black bean sauce served w. pancakes and scallion

Hot. Shredded pork stir-fried with onion, scallion, red peppers, celery and wood ear mushrooms, in a spicy garlic sauce.

Hot. Pieces of lightly crisped chicken stir-fried with dried Szechuan chili peppers and Szechuan peppercorn.

Hot. Deep-fried pork belly seasoned with szechuan spices, cilantro, and scallions.

Hot. Lightly breaded, bite-sized flounder fillet seasoned with cumin, szechuan peppercorn, cilantro, and scallions.

Tender pork baby ribs topped w. sweet sauce

Hot, vegetarian. Deep-fried eggplant fries seasoned with cilantro, scallions, szechuan spices and dried chili peppers.

Minced chicken seasoned with hoisin sauce, onions, and scallions, served with four pieces of iceberg lettuce on the side.

Stir-fried chow fun w. beef

Classic noodle dish stir-fried with scallions and shrimp in a dry curry sauce.

Vegetarian. Classic stir-fried noodles with scallions and onion.

Vegetarian. Stir-fried jasmine rice with eggs and scallions.

Our homemade sesame seed chili oil

Hot. The classic sweet and spicy deep-fried chicken dish, cooked with dry chili peppers and served with broccoli garnish on the side. Can be made into orange chicken instead for a zesty spicy flavor.

Hot. Sliced chicken seasoned with szechuan spices and stir-fried with leeks, celery, jalapeños, and Thai basil.

Hot. Slices of chicken stir-fried with shredded red peppers, pickled peppers, jalapeños, and diced onions, served on a sizzling hot iron plate.

Deep-fried shredded chicken stir-fried in a sweet and sour sauce and garnished with sesame.

Hot. Diced chicken stir-fried with asparagus, red bell peppers and szechuan spices. Garnished with peanuts on top.

Hot. Sliced beef seasoned with black pepper and a homemade Worcestershire sauce, served with onion and red bell peppers.

hot. Sliced flank steak marinated in a lightly spiced brown sauce and stir-fried together with onions and scallions.

Hot. Sliced beef stir-fried with shredded red peppers, pickled peppers, jalapeños, and diced onions, served on a sizzling hot iron plate.

Hot. Sliced beef and soft tofu prepared in spicy Szechuan sauce & served in a simmering hot stone pot

Classic noodle dish stir-fried with scallions and shrimp in a dry curry sauce.

Vegetarian. Stir-fried jasmine rice with eggs and scallions.

Vegetarian. Classic stir-fried noodles with scallions and onion.

Hot. Sliced flank steak marinated in a lightly spiced brown sauce and stir-fried together with onions and scallions.

Hot. Sliced beef stir-fried with shredded red peppers, pickled peppers, jalapeños, and diced onions, served on a sizzling hot iron plate.

Hot. Sliced beef seasoned with black pepper and a homemade Worcestershire sauce, served with onion and red bell peppers.

Sliced beef and soft tofu prepared in a spicy Szechuan sauce & served in a simmering hot stone pot

Hot, vegetarian. String beans and mushrooms stir-fried and seasoned in szechuan spices.

Hot, vegetarian. A classic Chinese dish consisting of cubes of soft tofu served in a spicy szechuan sauce.

Hot, vegetarian. A reimagining of a classic dish. Thinly sliced eggplant sautéed in a lightly spiced garlic sauce.

Vegetarian.

Vegetarian. A light, healthy dish consisting of bok choy stir-fried with sheets of tofu skin, ginger, and garlic.

Hot, vegetarian. Cabbage stir-fried in a savory sauce and served on a sizzling hot iron plate.

Large shrimp stir-fried with asparagus, broccoli, carrots, mushrooms, and snow peas in an ivory sauce seasoned with ginger and garlic.

Hot. Bite-sized flounder fillet with bean sprouts prepared in a spicy szechuan sauce and served in a simmering hot stone pot.

Hot. Large shrimp seasoned with szechuan spices and stir-fried with leeks, celery, jalapeños, and Thai basil.

Hot. Sliced flounder, cabbage, leek in hot chili oil.

Hot,. Large shrimp seasoned with a confetti of red pickled chili peppers served over a bed of thin noodles and sliced zucchini.

Hot. A perfect harmony of chicken, beef, shrimp and flounder fillet, seasoned with szechuan spices and served with scallions, cilantro, broccoli, and mung bean noodles.

Hot. Sliced boneless lamb leg stir-fried w. Szechuan chili pepper & onion

A Chinese delicacy. Roasted duck characterized by its thin, crispy skin and tender meat, provided with cucumbers, scallions, hoisin sauce, rose petal garlic sauce and ten pieces steamed pancakes. Served as a precursor to the main course.

Hot. Slices of flank steak served with bok choy, beech mushrooms and vermicelli noodles in a very spicy broth.

Serves three to five. A Chinese delicacy. Roasted duck characterized by its thin, crispy skin and tender meat, provided with cucumbers, scallions, hoisin sauce, rose petal garlic sauce and twenty steamed pancakes. Served as a precursor to the main course.

Whole sea bass deep-fried and served in a sweet vinegar sauce.

Hot.

Homemade fish cakes with vermicelli noodles cooked in a savory broth.

Shredded pork seasoned in special black bean sauce served w. pancakes and scallion

A traditional Chinese dish consisting of three large tenderly braised meatballs served with bok choy garnish on the side.

Hot. Shredded pork stir-fried with onion, scallion, red peppers, celery and wood ear mushrooms, in a spicy garlic sauce.

Vegetarian. A "balloon" of steam-filled fried bread with scallion, served with mild curry sauce on the side.

Choice of steamed or pan-fried dumplings served with spicy garlic sauce and shacha sauce on the side.

Hot, vegetarian. Shredded tofu skin served chilled with cilantro in a hot and numbing sauce.

Comes with 6 Dumplings. Choice of steamed or pan fried dumplings. Served with spicy garlic sauce and Shacha sauce on the side.

Hot. Thinly sliced beef served chilled with hot and numbing chili oil, vinegar, bean curd skin, and cilantro.

Vegetarian. Four crispy rolls stuffed with cabbage, green beans, carrots, and onions.

Hot, vegetarian. Thin wheat noodle with chili oil and sesame sauce topped with tofu and scallions.

Vegetarian. Diced cucumber served in a green mustard garlic dressing.

Hot. Six wontons stuffed with pork and shrimp served in a hot chili oil sauce.

Hot, vegetarian. A Hubei delicacy, thin wheat noodles served with scallion, pickled vegetables and cilantro in a hot sesame sauce.

Classic dim sum infused with chicken broth inside.

Vegetarian. A "balloon" of steam-filled fried bread with scallion, served with mild curry sauce on the side.

Choice of steamed or pan-fried dumplings served with spicy garlic sauce and shacha sauce on the side.

Vegetarian. Diced cucumber served in a green mustard garlic dressing.

Classic dim sum infused with chicken broth inside.

Hot, vegetarian. A Hubei delicacy, thin wheat noodles served with scallion, pickled vegetables and cilantro in a hot sesame sauce.

Hot. Six wontons stuffed with pork and shrimp served in a hot chili oil sauce.

Hot, vegetarian. Shredded tofu skin served chilled with cilantro in a hot and numbing sauce.

Vegetarian. Four crispy rolls stuffed with cabbage, green beans, carrots, and onions.

Hot, vegetarian. Thin wheat noodle with chili oil and sesame sauce topped with tofu and scallions.

Hot. Thinly sliced beef served chilled with hot and numbing chili oil, vinegar, bean curd skin, and cilantro.

Hot. Bite-sized flounder fillet with bean sprouts prepared in a spicy szechuan sauce and served in a simmering hot stone pot.

Large shrimp stir-fried with asparagus, broccoli, carrots, mushrooms, and snow peas in an ivory sauce seasoned with ginger and garlic.

Hot. Sliced flounder, cabbage, leek in hot chili oil.

Hot. Large shrimp seasoned with szechuan spices and stir-fried with leeks, celery, jalapeños, and Thai basil.

Deep-fried shredded chicken stir-fried in a sweet and sour sauce and garnished with sesame.

Hot. Diced chicken stir-fried with asparagus, red bell peppers and szechuan spices. Garnished with peanuts on top.

Hot. Sliced chicken seasoned with szechuan spices and stir-fried with leeks, celery, jalapeños, and Thai basil.

Hot. The classic sweet and spicy deep-fried chicken dish, cooked with dry chili peppers and served with broccoli garnish on the side. Can be made into orange chicken instead for a zesty spicy flavor.

Hot. Slices of chicken stir-fried with shredded red peppers, pickled peppers, jalapeños, and diced onions, served on a sizzling hot iron plate.

Serves two to four people. A large herbal soup containing short ribs on the bone and mushrooms.

Hot.

Vegetarian. Light vegetable soup with tofu, asparagus, mushrooms, egg white, and carrots.