Peter Chang - Charlottesville

Half a duck served Peking-style with pieces of meat hand-carved off the bone and crispy duck skin. Includes 10 paper-thin pancakes, rich hoisin sauce and cucumbers & scallions.

Proud to introduce one of our signatures. A whole duck served Peking-style with hearty pieces of meat hand-carved off the bone and sliced crispy duck skin. Includes 20 paper-thin pancakes, rich hoisin sauce and cucumbers & scallions.

Nourishing duck bone broth with napa cabbage, tofu, and vermicelli noodles.

Jumbo shrimp sauteed in our classic kung pao sauce with diced king oyster mushrooms and scallions, topped with peanuts. Mild spice.

Juicy scallops and jumbo shrimp sauteed in a savory, spicy sauce with diced peppers, garlic, and onions.

A light and fresh-tasting dish, scallops and prawns stir fried with carrots, snowpeas, garlic in a white sauce. Gluten Free.

Fish filet pieces in a fiery, numbing chili oil broth with napa cabbage, bean sprouts.

Flounder filet in an intensely numbing broth with slices of potato and lotus root, and wide glass noodles. Fiery but fresh flavor profile from the spoonful of pumpkin puree and pickled chilis. Topped with cilantro.

Fish filet pieces breaded lightly then deep-fried and tossed in a savory, spicy black bean sauce with diced onions, jalapenos, birds eye chilis. Served with steamed bok choy.

Boiled fish filet pieces and bean sprouts topped with a generous amount of fried minced garlic, dried chilis, cilantro, scallions, and finished with a splash of piping-hot oil to infuse the flavors. Mild to medium spice.

Slices of chicken breast stir fried with bird's eye chilis, green peppers, onion- bold and flavorful yet comforting.

Battered and fried chicken bites, glazed in a slightly sweet, slightly spicy, peppery sauce. (The sauce contains Sesame Oil! Cannot be removed.)

A modernized Sichuan specialty, boneless bite-sized pieces of Chicken meat, coated in batter and fried until golden, then wok-fried again with a generous amount of dried chilis and other aromatics.

Umami and hearty. Tender chicken white meat sauteed with a medley of mushrooms (shiitake, white beech, king oyster), scallions, and garlic.

Succulent diced beef, chewy king oyster mushroom pieces, garlic, and scallions sauteed in a thick spicy sauce. Pickled red chilis lend some brightness to the rich, peppery flavor profile.

Thinly sliced fatty beef (beef belly) with button and white beech mushrooms in a delightfully spicy, mouth tingling broth. Pumpkin purée gives this dish its bold, golden color and depth of flavor. Topped with cilantro, pickled chilis, scallions.

Soft beef slices sauteed with leeks, scallions, and dried red chilis to infuse an aromatic, smoky heat.

Beef pieces in a rich, tomato stew with soft egg tofu, potato, diced onion. Topped with scallions.

Crunchy, battered and fried beef slices coated in general tso's sauce, and sprinkled with sesame.

Diced spicy beef wok-fried with leeks, chewy king oyster mushroom, and dried red chilis. A generous sprinkling of cumin makes the dish!

Three succulent lamb chops seasoned with a cumin/dried red chili spice blend and wok-seared to glory, topped with sliced onions, scallions, cilantro.

Shredded pork, smoked firm tofu and scallions stir fried with garlic in a hearty savory sauce.

Thinly sliced pork belly wok fried with cauliflower, birds eye chilis, and leeks until fragrant. Simple but delicious.

A classic Peter Chang dish, sliced chicken breast stir fried with mixed peppers, diced onion and basil to bring the perfect balance of savory and spicy.

Brussels sprouts and silky egg tofu medallions sauteed in a savory, garlicky brown sauce.

Medley of veggies in a white sauce with garlic, including white beech, wood ear and shiitake mushrooms, broccoli, snow peas, napa cabbage, carrots, and bok choy. Gluten Free.

Silky egg tofu with basil, white beech and shiitake mushrooms in a savory, brown sauce.

Flavor-wise, a lighter counterpart to the pork version, filled with chicken instead.

Twist on a classic spring roll, with cooked salmon, crunchy carrots and scallions in a paper-thin crispy wrapper. Drizzled with eel sauce and creamy mayo.

The perfect bite. Handmade wontons with shrimp and pork filling topped with chili oil and scallions.

Modern take on a cucumber salad, dressed in a chilled scallion pesto with sesame oil, garlic, notes of jalapeño.

Slices of beef tendon and shank in an aromatic, spicy and numbing chili oil-based sauce. Topped with crushed peanuts. A traditional Sichuanese cold appetizer.

Our house-made Sichuan-style beef jerky. Marinated to perfection in a slightly sweet, numbing and spicy sauce. Topped with Sesame.

Extremely spicy! Tender sliced beef stir fried with habaneros, diced onions, scallions.

Stir fried beef, scallions, onions, in a mild, savory sauce.

Reminiscent of smoky, spicy lamb skewers, bite-sized lamb pieces seasoned with cumin, jalapeño, cilantro, diced onion.

A scrumptious Taiwanese-style snack. Fried chicken dark meat coated in a crumbly, crunchy batter with five spice and fried basil.

Slices of chicken breast stir fried with snow peas and carrots in a white sauce with garlic. Gluten free.

A specialty inspired from Northeast Chinese cuisine- crunchy chicken pieces, cut thin to maximize the surface area, battered and fried golden, then drenched in a citrusy sweet & sour glaze. Garnished with sliced scallions and red bell pepper.

A lighter chicken version using our classic spicy garlic sauce, a little sweet, a little sour and savory from the addition of sliced bamboo shoots, and woodear mushrooms for added crunch.

Rich Shanghai-style pork belly, cubed and braised with rice wine, warming spices, rock sugar. A sweet & savory flavor profile.

Thinly sliced pork belly sauteed with sliced green peppers, bird's eye chilis until crisp. Delivers a tasty, smoky heat.

Mini shrimp lightly battered, coated in breadcrumbs and fried golden with scallions and simple salt and pepper seasoning.

Six jumbo shrimp battered and fried until crunchy, finished with a drizzle of tangy lemon mayo and crispy golden threads (shredded potato).

Our vegan spin on the classic Sichuan dish, cubed soft tofu in a thick, delectable chili oil-based sauce.

Mildly spicy. A homestyle Peter Chang classic - eggs stir fried with tofu skin, celery, and green pepper.

With Sesame

Stew Beef/Carrots/Potatoes/Tomato/Tofu