Happy Family Restaurant Menu (Update 2025)

Golden crispy rolls filled with mixed vegetables, served with a side of tangy dipping sauce.

Shredded potatoes formed into small patties and fried until golden brown.

Eight pieces of deep-fried dumplings, typically filled with a mixture of ground meat and select vegetables, encased in a crispy wrapper.

Savory minced squab with water chestnuts and aromatic spices, served in crisp lettuce cups.

Bean curd skin wrapped around a medley of vegetables, mimicking the texture and appearance of duck, typically simmered to enhance flavors.

Fried fish accompanied by a variety of vegetables, typically served with a sweet sauce.

A duo of distinctively prepared cold dishes, typically showcasing a combination of meats or vegetables, artfully presented for a refreshing start.

A chilled assortment featuring three distinctively prepared items, often including marinated meats or vegetables, tailored to offer a variety of flavors.

A selection of four distinct, chilled delicacies, often comprising a mix of marinated meats, pickled vegetables, and possibly seafood, prepared in traditional Chinese style.

Hot and spicy.

Shredded pork, baby bamboo, choice of brown or white rice

Shredded beans and celery, served with choice of brown or white rice.

Celery and bean sprout stir-fried, served with either brown or white rice.

Carrot, bean, and corn stir fry, served with choice of brown or white rice.

Mixed vegetables in curry sauce, choice of brown or white rice.

Mixed green vegetables, mushrooms, baby corn, and tofu. Comes with a choice of brown or white rice.

Sauteed string beans, choice of brown or white rice.

Shredded bean curd with mustard greens, served with choice of brown or white rice.

Chopped mustard greens, bean curd sheet, choice of brown or white rice.

Sliced pork and fresh mushrooms, choice of brown or white rice.

Hot and spicy.

Skin bean curd in savory brown sauce. Served with choice of brown rice or white rice.

Skin bean curd and napa cabbage, served with choice of brown or white rice.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Eggplant in savory brown sauce. Choice of brown or white rice.

Hot and spicy.

Lotus roots and snow peas, served with choice of brown or white rice.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Sliced pork and broccoli, served with choice of brown or white rice.

Hot and spicy.

Hot and spicy.

Black mushroom and green vegetable stir-fry. Served with choice of brown or white rice.

Seasonal vegetables stir-fried, served with choice of brown or white rice.

Shredded potato stir-fried, served with choice of brown or white rice

Pork, squid, and bean curd stir-fry with broccoli. Served with choice of brown or white rice.

Pork and vegetables including broccoli and mushroom, served with choice of brown or white rice.

Pork ribs, encased in a crispy taro crust, served with sweet & sour sauce. Choice of brown or white rice.

Pork in sweet & sour sauce with vegetables. Served with choice of brown or white rice.

Hot and spicy.

Wheat gluten "chicken" and cashew nuts, option of brown or white rice.

Hot and spicy.

Tender chicken and mushrooms in sweet and sour sauce. Served with your choice of brown or white rice.

Hot and spicy.

Fried fish in savory brown sauce, served with choice of brown or white rice.

Hot and spicy.

Tofu, black mushroom, and bamboo in brown sauce. Served with choice of brown or white rice.

Tofu paired with fresh tomato. Served with a choice of brown or white rice.

Bean sprout and sea tangle (seaweed) stir-fry, served with choice of brown or white rice.

Hot and spicy.

Hot and spicy.

Seaweed salad tossed with basil. Choice of brown or white rice.

Hot and spicy.

Shrimp and veggies tossed with cashew nuts. Includes brown or white rice.

Vegetable kidney beans paired with crisp celery. Comes with a choice of brown or white rice.

Tofu ball paired with Napa cabbage and vermicelli. Served with choice of brown or white rice.

Hot and spicy.

Vegetable kidney with basil, served with choice of brown or white rice.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Squid, pork, and tofu with broccoli served sizzling hot. Option of brown or white rice.

Vegetable fish, Japanese yam, black pepper sauce. Served with choice of brown or white rice.

Thin seaweed strands and tofu in broth. Available in large or medium.

House tofu soup available in large or medium.

Corn & tofu soup, available in large or medium sizes.

Hot and spicy.

Seaweed and bean curd skin in broth. Available in large or medium.

Spinach & tofu soup. Available in large or medium.

White gourd in a clear broth. Available in large or medium.

Chopped vegetable, mushroom, tofu soup. Available in large or medium sizes.

Seaweed with tofu in miso broth. Available in large or medium sizes.

Vegetable & wonton soup with choice of large or medium.

Fresh lily flower soup, available in large or medium sizes.

Special fungus soup, choice of large or medium.

Cauliflower and corn soup, available in large or medium sizes.

Corn cream & pumpkin soup, available in large or medium.

Imitation shark fin and a medley of vegetables in a savory broth, inspired by traditional Chinese flavors.

Steamed long-grain rice, served as a fundamental base for any dish.

A serving of steamed or boiled brown rice, typically prepared plain.

Green bean porridge typically includes simmered green beans in a savory broth, creating a comforting and simple dish.

Fried bread, typically served in a set of three, often involves bread that is lightly fried until golden and crispy.

Steamed bread, typically served in a set of three, often features a soft, fluffy texture and a slightly sweet taste.

Tender noodles stir-fried with a medley of fresh vegetables, creating a delightful blend of textures and flavors.

Fried rice prepared by stir-frying rice with eggs, peas, and carrots, often including onions and seasoned for taste.

Fried rice combined with sweet pineapple chunks, typically includes egg, peas, and carrots, garnished with scallions.

Minced vegetable chicken, bean curd, celery with dry noodle.

Noodles served in a savory broth, typically including chopped mustard greens for a unique and tangy flavor profile.

Noodles served in a spicy and tangy broth, typically includes a variety of vegetables and sometimes meat, embodying a balance of hot and sour flavors.

Noodles served in a savory broth, combined with preserved vegetables and tender shredded pork, offering a harmonious blend of flavors.

Vegetable shrimp, vegetable squid, vegetable pork, snow peas , and broccoli.

Thin rice noodles stir-fried with a mix of vegetables, typically including carrots, cabbage, and onions, showcasing the flavors of Taiwan.

Stir-fried rice vermicelli typically includes a mix of vegetables and meat or seafood, lightly seasoned and tossed together.

Thin rice noodles stir-fried with shrimp, pork, and a medley of vegetables, seasoned with a hint of curry.

Stir-fried flat rice noodles typically include bean sprouts, onions, and a savory soy sauce blend.

Rice cakes sauteed with shredded pork, napa cabbage, and typically includes scallions, seasoned with a savory sauce.

Rice cake stir-fried with finely chopped mustard greens, offering a simple yet satisfying dish.

Hot and spicy.

Tofu, vegetable shrimp, vegetable squid, baby corn, etc.

Hot and spicy.

Tofu balls and vermicelli served in a pot. Available in large or medium sizes.

Pickled napa cabbage and vermicelli, typically simmered together in a pot, creating a harmonious blend of tangy and soft textures.

Vegetable shrimp, vegetable fish ball, vegetable kidney, tofu, Napa cabbage, etc.

Crispy little fish, lightly battered and fried until golden, then tossed with sesame seeds and a blend of spices for a savory finish.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Vegetable-based fish substitute, typically includes bell peppers, onions, and pineapples, all coated in a tangy sweet and sour sauce.

Shrimp and asparagus stir-fried with a medley of vegetables, typically including carrots, in a light and savory sauce.

Shrimp and green beans, typically includes a medley of vegetables sauteed in a light sauce.

Shrimp sauteed with a medley of vegetables, typically including bell peppers, onions, and carrots, in a sweet and sour sauce.

Shrimp sauteed with broccoli, typically includes carrots and onions, served in a light white sauce.

Hot and spicy.

Shrimp and walnuts tossed in a creamy mayonnaise sauce, typically includes a mix of vegetables.

Mustard greens paired with a unique selection of special fungus, typically prepared to highlight the natural flavors and textures of both ingredients.

Imitation shark's fin served with mustard greens, typically prepared in a savory broth.

Vegetable shrimp, squid, and pork sauteed with broccoli, typically includes a harmonious blend of ingredients in a savory sauce.

Served sizzling, this dish combines squid, shrimp, pork, and tofu with broccoli, typically prepared with a savory sauce.

Combination of vege. squid, shrimp. kidney and pork, etc.

Sea cucumber and assorted vegetables, braised and served with brown rice.

Sliced abalone and assorted vegetables, typically including mushrooms, stir-fried and served in a savory oyster sauce.

Tender deep-fried chicken pieces coated in a savory sauce, garnished with sesame seeds and complemented by mushrooms.

Hot and spicy.

Mushrooms in a creamy sweet and sour sauce, typically includes a variety of vegetables.

Soy bean protein prepared in the style of chicken, combined with chestnuts and typically includes a variety of vegetables, stir-fried together.

Breaded vegetable-infused chicken drumsticks, deep-fried to a golden crisp.

Crispy wheat flour skin filled with a mix of vegetables and chicken, typically includes cabbage and carrots.

Hot and spicy.

Hot and spicy.

Steamed chicken served with a medley of vegetables, typically including broccoli, carrots, and snow peas.

Soy bean protein and diced vegetables stir-fried with asparagus, typically includes a light, savory sauce.

Deep-fried pork ribs, encased in a crispy taro batter, served with a tangy sweet and sour sauce.

Hot and spicy.

Thinly sliced bean curd stir-fried with tender baby bamboo shoots in a savory sauce.

Sliced dry bean curd and celery sauteed, typically includes a savory sauce.

Thinly sliced tofu typically sauteed with fresh basil and a blend of traditional Chinese seasonings.

Shredded bean curd stir-fried with pickled napa cabbage in a savory sauce.

Hot and spicy.

Wheat gluten puffs and taro are enveloped in a savory curry sauce, offering a unique blend of textures and flavors.

Wheat gluten puffs accompanied by mustard green, typically include a blend of wheat gluten crafted into light, airy puffs paired with the slightly tangy taste of mustard green.

Chopped mustard green and bean curd sheets typically include a stir-fry of leafy mustard greens and thinly sliced tofu sheets, often prepared with a light seasoning.

Skin bean curd wrapped around a mix of vegetables and spinach, offering a blend of textures and flavors.

Deep-fried eggplant typically accompanied by a selection of spices and a special sauce, garnished with scallions and cilantro.

Beef and broccoli stir-fried and served in a robust black pepper sauce, typically includes onions and bell peppers for added flavor.

Crispy vegetable oyster typically consists of vegetables coated and fried until crispy, served with a savory oyster sauce.

Crispy seaweed rolls filled with taro, garnished with fresh cilantro and shredded carrots.

Hot and spicy. Bean curd, string bean, vegetable crab meat, peanuts, preserved dry turnip, etc.

Bean curd, vegetable chicken, preserved dried turnip, celery, peanuts.

Seaweed and bean sprouts tossed in a light dressing, typically includes sesame seeds and a hint of vinegar.

Green vegetable, mushroom, baby corn, and tofu.

Stir-fried green vegetables and black mushrooms, typically includes a light seasoning or sauce, served together in harmony.

Seasonal vegetables, quickly stir-fried to maintain their crispness and natural flavors.

Bean sprouts and celery stir-fried, typically includes a light soy sauce and hints of garlic.

Vermicelli noodles served with a rich, brown hot sauce, typically includes a blend of spices and perhaps a hint of vegetables for added flavor.

Vermicelli noodles served with pickled napa cabbage, often prepared with a blend of traditional spices and seasonings to enhance the tangy flavor.

Special fungus and asparagus stir-fried together, often accompanied by a selection of common vegetables in a savory sauce.

Stir-fried asparagus typically includes a mix of fresh asparagus sauteed with garlic and a light soy sauce.

Stir-fried Japanese yam and asparagus, typically includes a mix of these vegetables cooked together in a light sauce.

Eight treasures with spicy paste typically includes a medley of eight select ingredients such as shrimp, scallops, chicken, and vegetables, all brought together in a spicy paste.

King oyster mushrooms stir-fried with a selection of green vegetables, typically includes a savory oyster sauce.

Mustard greens stir-fried with a mix of fresh and black mushrooms, offering a blend of textures and earthy flavors.

Deep-fried tofu and assorted vegetables, including carrots, broccoli, and onions, simmered in a rich and aromatic curry sauce.

Tofu gently steamed and topped with dried crispy soybeans, offering a simple yet textured dish.

Deep fried tofu paired with a special selection of fungus, typically sauteed together in a savory sauce.

Tofu sauteed with a special blend of seasonings, typically includes a variety of vegetables and mushrooms, offering a unique taste experience.

Hot and spicy.

Soft tofu combined with vegetable crab meat and soybeans, typically includes a light sauce to enhance the flavors.

Hot and spicy.

Imitation shark's fin and tofu served with a sauce made from vegetables and imitation crab meat, following traditional Chinese culinary methods.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Shredded tofu stir-fried with celery and golden mushrooms, typically includes a light soy-based sauce.

Hot and spicy.

Sweet taro, available in large or small sizes.