Seattle, WA
ChiHo Bistro has a vegan menu section with good options like Vegan Szechuan Mapo Tofu and Vegan Dan Dan Mian.
Silken tofu simmered in a fiery Szechuan chili oil sauce. Visually vibrant and seasoned to perfection, we recommend pairing it with a rice dish.
Thin noodles dressed in a fiery, tangy Szechuan sauce. Topped with fresh spring onions and a sprinkling of crushed peanuts for a tantalizing blend of flavors that will awaken your taste buds.
Varied by the availability of different seasonal vegetables, this dish is stir-fried to enhance the flavor and preserve the natural freshness of the vegetables.
Wood-ear mushrooms, sliced cucumber, cuts of chili peppers, and fresh garlic. Dressed in a light, tangy dressing for a mouthwatering classic.
An elevated take on the classic fried rice, where fragrant truffle flavors melt with king mushrooms, infusing the dish with a rich and irresistible aroma.
Silken tofu simmered in a fiery Szechuan chili oil sauce. Visually vibrant and seasoned to perfection, we recommend pairing it with a rice dish.
Thin noodles dressed in a fiery, tangy Szechuan sauce. Topped with fresh spring onions and a sprinkling of crushed peanuts for a tantalizing blend of flavors that will awaken your taste buds.
Varied by the availability of different seasonal vegetables, this dish is stir-fried to enhance the flavor and preserve the natural freshness of the vegetables.
Wood-ear mushrooms, sliced cucumber, cuts of chili peppers, and fresh garlic. Dressed in a light, tangy dressing for a mouthwatering classic.
An elevated take on the classic fried rice, where fragrant truffle flavors melt with king mushrooms, infusing the dish with a rich and irresistible aroma.
Bite-sized pepper-battered fried tofu served with onion and peppers.
This vegan twist on our original soup dumplings is delicately hand-folded and filled with plant-based pork, green onions, mushrooms, and mushroom broth to capture the essence of traditional flavors.
Traditional Chinese potstickers filled with a blend of tender kale, baby bok choy, sweet carrots, and mushrooms for umami flavor.
Tender wontons stuffed with fresh kale, Napa cabbage, mushrooms, tofu, carrots, and soft glass noodles. Drizzled in Szechuan chili oil and garnished with fresh spring onions, sesame seeds, and chili peppers.
Varied by the availability of different seasonal vegetables, this dish is stir-fried to enhance the flavor and preserve the natural freshness of the vegetables.
Wood-ear mushrooms, sliced cucumber, cuts of chili peppers, and fresh garlic. Dressed in a light, tangy dressing for a mouthwatering classic.
No vegan options.
No vegan options.
This vegan twist on our original soup dumplings is delicately hand-folded and filled with plant-based pork, green onions, mushrooms, and mushroom broth to capture the essence of traditional flavors.
Traditional Chinese potstickers filled with a blend of tender kale, baby bok choy, sweet carrots, and mushrooms for umami flavor.
Includes jasmine rice, mixed green vegetable, and hot and sour soup.
No vegan options.
Includes shrimp egg rolls (2) and hot and sour soup.
No vegan options.