Spring 2017 Special Additions

For Spring 2017, in addition to our spring menu that presents a fresh and lively array of spring flavors and textures in authentic Chinese cooking, we also added special dishes that caricature the essence of the season profoundly. 

First and foremost among them, is Qingtuan (青团),  a traditional and typical southeastern China spring snack that attracted lines of customers in local eateries that make them every spring only for a few weeks in early spring. People will steam them to eat at home, or take a box of steamed ones for spring hiking and outing. 

Qingtuan skin is made of glutinous rice powder mixed with Chinese mugwort or barley grass, the filling is often made of sweet red bean paste or salted duck egg and pork floss. For the ones made at Hao, they are salted duck egg and pork floss fillings, a more complicated and sophisticated rendering. 


Qingtuan $8 for Three Pieces.

As for the noodle section, our goal is to introduce you as many as possible of special and authentic Chinese noodles for each season. So this spring, we have added two more special options. The first is the Spicy Pork Trotter Vermicelli Noodle Soup. As a Chongqing and Szechuan street food favorite, the soup base is spicy and sour, which balances the extremely tender and creamy texture of the stewed pork trotter, along with the gluten free vermicelli noodle (or rice noodle), making the taste of this noodle a fulfilling multi-layered joy. 

Spicy Pork Trotter Vermicelli Noodle Soup $16

Another new noodle is originated from Shanghai, the Noodle Soup with Fried Spareribs. The noodle soup base is a traditional Yangchun Noodle Soup base.

Noodle Soup with Fried Spareribs, $18

Julia Long