The Corner Menu

A cherished family recipe dating back 59 years, first created by Chef Jiang's grandmother along China's Yangtze River. Silken tofu, savory pork, and preserved mustard greens come together in delicate, tender meatballs, gently braised in a golden, aromatic sauce with wood ear mushrooms and green peas. A comforting taste of Chinese home cooking, lovingly passed down through generations and now brought to New York.

Inspired by the ancient culinary traditions of China's nomadic herders and agricultural heartlands, this comforting dish brings together tender lamb and naturally sweet carrots. Slowly braised by Chef Jiang Wentao, the lamb becomes rich and succulent as the carrots absorb its savory juices. A timeless expression of Chinese home-style cooking, where simple ingredients create deep, satisfying flavor.

Light & crispy spring rolls with assorted vegetables

Chilled wheat noodles tossed cold in a thick sesame paste dressing with a nutty, savory finish. 冷拌小麦面条,裹满浓稠芝麻酱,口感爽滑,香浓微甜。

Crisp-fried egg roll wrapped around diced filet mignon and griddled vegetables, served cut in half and paired with a savory dipping sauce. 酥炸蛋卷内裹菲力牛肉粒与煎炒时蔬，对半切开上桌，配咸香蘸汁。

Dumplings in spicy chili oil sauce

Crispy scallion pancake

Bite-sized chicken thigh pieces are marinated, dusted in seasoned starch, and double-fried until crispy and juicy, then tossed with fried basil and a dusting of five-spice salt and white pepper. 鸡腿肉切小块腌制后裹地瓜粉二次炸至外酥里嫩，起锅撒上椒盐与五香粉，并配炸九层塔增香。

Crisp smashed cucumber tossed with crushed garlic, chili oil, and a tangy vinegar dressing for a cool, refreshing start. 拍黄瓜拌入蒜末、辣椒油与香醋,口感爽脆清凉,是开胃的凉拌前菜。

Six crispy fried wontons packed with sweet crab meat and cream cheese, fried to a golden crunch and served with sweet-and-sour dipping sauce. 六只金黄炸云吞,内裹蟹肉与奶油奶酪,外酥内滑,配酸甜酱蘸食。

Pan-fried pot stickers with crisp golden bottoms wrap a choice of seasoned pork or vegetable filling, served five to an order with a soy-vinegar dipping sauce. 五只装锅贴煎得底部金黄酥脆，猪肉或蔬菜馅料调味十足，搭配酱醋蘸汁上桌。

Squid rings are battered and flash-fried to a crackling golden crust while the inside stays tender, then served with a side of spiced salt-and-pepper for dipping. 鱿鱼圈裹粉后快速炸至金黄酥脆，内里保持嫩滑，配椒盐蘸料一起上桌。

Whole wings are deep-fried twice until the skin shatters while the meat stays juicy, then tossed with a light seasoning of salt and pepper. 鸡翅整只复炸至外皮酥脆、内里多汁，起锅后撒上椒盐调味。

Julienned beef is battered and fried until crackling-crisp, then tossed with chili and a tangy-spicy sauce for a bold starter. 牛肉丝裹粉炸至酥脆，拌入辣椒与酸辣酱汁，咸香微酸，是一道开胃凉热皆宜的前菜。

With tofu, bamboo shoots & mushrooms

Pork dumplings in clear broth

Minced beef soup with silky egg drop

Traditional Beijing-style roasted duck with crispy skin & tender meat. Served with shredded scallions, shredded cucumbers, and sweet bean sauce

Sliced fish fillet simmered in light broth with pickled mustard greens. Refreshing & tangy

Beef slices poached in spicy chili broth, numbing & aromatic

Shrimp, beef & chicken served on a hot iron plate

Filet mignon served on a hot iron plate with black pepper sauce

Stir-fried broccoli with garlic

Stir-fried string beans with garlic & chili

Stir-fried eggplant with string beans

Braised tofu with mixed vegetables

Firm tofu served on hot iron plate with mixed vegetables

Stir-fried assorted vegetables

Eggplant in garlic sauce is a rich, savory & aromatic Chinese glaze. Also known as yu xiang (fish-fragrant) sauce

Deep-fried crispy chicken in tangy sweet & spice sauce

Deep-fried crispy chicken/beef/shrimp coated with sweet-savory sesame sauce

Stir-fired broccoli with chicken/beef/shrimp in brown sauce

Deep-fried tangy chicken/beef with dried tangerine peel and chili

Stir-fried chicken/shrimp with peanuts

Deep-fried crispy chicken/pork in sweet & sour glaze

Fried rice with shrimp, chicken and pork in special housin' sauce

Traditional Chinese dish featuring soft, springy wheat-and-egg noodles. Tossed in a savory soy-based sauce