BAO GOGO Menu

Diced cucumber served in a green mustard garlic dressing.

Thinly-sliced beef served chilled with hot and numbing chili oil, vinegar, and cilantro.

A balloon of steam-filled fried bread with scallions. Served with mild curry sauce on the side.

4 pieces.

6 pieces.

8 pieces. Served with soy sauce.

6 pieces. Stuffed with pork and shrimp, served in a hot chili oil sauce.

Long wide noodles, served with fresh garlic, scallions, cilantro, vinegar, and hot chili oil.

Thin wheat noodles with chili oil and sesame sauce, topped with tofu and scallions.

A Hubei delicacy. Thin wheat noodles served with scallions, pickled vegetables, and cilantro in a hot sesame sauce.

3 pieces.

3 pieces.

A light vegetable soup with tofu, asparagus, mushrooms, egg white, and carrots.

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

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

String beans and mushrooms stir-fried and seasoned in Szechuan spices.

Cabbage stir-fried in a savory sauce. Served on a sizzling hot iron plate.

A reimagining of a classic dish. Thinly-sliced eggplant sauteed in a lightly spiced garlic sauce.

3 pieces. Slices of chicken or beef stir-fried with shredded red peppers, pickled peppers, jalapenos, and diced onions. Served on a sizzling hot iron plate.

Pan-fried jalapeno beef, sauteed with wood ear mushrooms, jalapeno, and Chinese chive.

Sliced beef seasoned with black pepper and a Worcestershire sauce. Served with onion and red bell peppers.

Slices of beef or chicken stir-fried with dry chili peppers and Szechuan spices. Served with snow peas and onions on a sizzling hot iron plate.

Diced chicken stir-fried with asparagus, red bell peppers, and Szechuan spices. Garnished with peanuts on top and served with soup and white rice.

Deep-fried chicken with sweet & sour sauce, garnished with sesame seeds and served with soup and white rice.

The classic sweet and spicy deep-fried chicken dish, cooked with dry chili peppers and served with broccoli garnish on the side.

Deep-fried chicken with tangy orange sauce, garnished with orange slices.

Dark chicken meat, bean sprouts, and scallions stir-fried in chili sauce with dried red pepper.

Chicken with pepper and garlic, sauteed with snow peas, asparagus, red bell peppers, and leek.

Braised pork knuckles, stir-fried with chili sauce, jalapeno, and celery.

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

Bite-sized flounder filet with bena sprouts prepared in a spicy Szechuan sauce. Served in a simmering hot stone pot with soup and white rice.

Deep-fried cauliflower seasoned with cilantro, scallions, Szechuan spices, and dried chili peppers.

Lightly-breaded, bite-sized flounder filet seasoned with cumin, Szechuan peppercorn, onions, cilantro, and scallions.

Deep-fried calamari seasoned with onion, red pepper, salt, and white pepper with sweet & sour sauce.

Braised pig feet with lightly crisped skin and succulent tender meat on the inside. Seasoned with cumin, Szechuan peppercorn, onions, cilantro, and scallions.

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

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