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English Guide of Mandarin Wok(東海漁村)
Mandarin Wok is one of the best Chinese restaurants
in Champaign-Urbana area. Although they have English menu (such
as "Chicken with broccoli") we strongly recommend the
Chinese menu. The only problem is WE CAN'T READ CHINESE! Here,
we deciphered the menu into English. Enjoy the real Chinese foods!
This page contains Chinese Characters. The Encoding is UNICODE
(UTF-8). You may need to install Chinese fonts. If you are a Japanese,
check JAPANESE
VERSION.
(  =Popular,
 =Our
Favorite)
Meat (beef, pork, chicken) Menu
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椒塩雞球 |
Fried Chicken, Chinese style. |
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| 153 |
九層塔牛肉 |
Stir-fried beef with Taiwanese Basil ( 九層塔) |
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| 388 |
辣炒香酥雞球 |
Spicy Fried Chicken. |
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| 703 |
絲瓜牛腩煲 |
Chinese Beef (shank and bowel) Stew with a kind of cucumber. |
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| 812 |
蒜茸腐乳焗雞 |
Chicken with Tofu Cheese. |
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雙冬扒鴨 |
Stewed Whole Duck. It's Gorgeous! Very tender.
(Seasonal) |
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Seafood Menu
| 275 |
椒塩鮮魷 |
Fried Squid. |
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| 353 |
豆酥龍利球 |
White Fish with Tosu. See below for "Tosu" |
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海鮮砂鍋 |
Gorgeous Seafood Pod. |
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椒塩銀魚 |
Fried "Silver FIsh" |
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Tofu Menu
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脆皮豆腐 |
Fried Tofu with thick source, cilantro on it. One of the
most popular dishes in Mandarin Wok. |
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| 216 |
金菇皇子豆腐 |
Fried Tofu and "Enoki" mushroom (Flammulina
veluptipes.) |
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Vegetable Menu
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台湾高麗菜 |
"高麗菜" means cabbage. This is stir-fried cabbage. |
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皮蛋枸杞焗豆苗 |
Vegetable with Preserved Duck Eggs (aka Thousand Year
Old Eggs) and Matrimony Vine boxthorn) |
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Noodles
| 80~85 |
港式炒麺 |
Crispy Fried Noodle, Hong Kong style. The picture shows
sea food fried noodle. |
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| 94~99 |
米粉 |
Chow Fun or Angel Hair (thin rice noodle) |
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河粉 |
Flat rice noodle. |
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Secret Menu
Recommended by John,
but I have not tried yet.
| 370 |
三杯雞 |
| 377 |
油豆腐焼雞 |
| 381 |
干烹雞球 |
| 395 |
生炒塩焗雞 |
| 558 |
青菜焗豆腐 |
| 707 |
蛤蜊焗絲瓜 |
Hints
I believe dishes in the Chinese menu are far better than the English
menus (though more expensive.)
The owner stocks foods on Monday. So, the foods are fresh on Tuesday.
Mandarin Wok is located in
403 E. Green St., Champaign, IL
(near the corner of 4th and Green)
Special Thanks to John
Lin
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