Chinese grilling has been considered an art since the Chou Dynasty, when all cooking was done over an open fire. The Chinese created harmonious flavor with a combination of delicious ingredients that were blended and carefully marinated together, then gently cooked over a low flame.
We went to China to discover the secrets of low-flame grilling and brought them to P.F. Chang’s China Bistro. Try one of our Xiao Huo menu items to experience the complex balance of flavor and low-flame grilling.
WHERE WESTERN PHILOSOPHY MEETS FAR EAST FLAVOR
Get the best of both worlds with our grilled 12 oz New York strip steak. It’s thinly sliced and served medium rare with a savory sesame soy sauce on a bed of grilled bok choy.
JUST DON’T CALL IT A QUESADILLA
It might look the part, but this is Chinese scallion flatbread grilled with Sichuan marinated chicken, layered with melted cheese and served with a creamy citrus mustard slaw. See, definitely not a quesadilla.
IT’S A STROKE OF CULINARY GENIUS
Grilled jumbo prawns brushed with herb-infused lemongrass butter and served over garlic noodles. The art of presentation is alive and well.
THE YANG OF WASABI TAMED BY THE YIN OF CITRUS
Wild Alaskan salmon sprinkled with lemon wasabi oil, grilled and served over steamed rice with citrus soy sauce. Proving that anything can be tamed with a nice marinade.
FIRE & ICEBERG
A twist on an old classic. Served with Chicken or Steak.