he menu is less extensive than many of those you’d find in the neighboring restaurants, some of which have over a hundred options. But like those other restaurants, several of the items on the menu are variations of the same dish. For example, of the seven dishes listed under the heading “House Specials,” five were essentially the same dish with a different lead protein. All had fried shrimp, deep-fried  shrimp-and-pork cake wrapped in bean curd skin, shredded pork skin, and grilled shrimp. You could get that with grilled pork, chicken, grilled beef, grilled “ribs of the beef,” or grilled rib.
 
I chose the latter, which turned out to be a pork chop. And a good one at that, slightly charred but moist inside. The shrimp-and-pork cake was especially tasty with the fried bean curd skin. And the platter was filled out with a large mound of white fluffy rice plus some lettuce, sculptured carrot slices, cucumber and a ring of jalapeno. There was also a dish of sweet and sour vinaigrette to pour over the rice. It was all very good and very filling, even if the two grilled shrimp were, well, shrimpy.