1. Header & Basic Restaurant Information

• At the top, the menu implicitly identifies the eatery as "Chef Lau" (evident from "Chef Lau's Fried Rice" and the website "www.cheflau.com" listed later).
• Business Hours: Clearly stated for vegetable dishes (and applicable to general dine-in/takeout) as Monday - Friday from 11:00am - 7:00pm; a note specifies that vegetable dishes are "Served w. White Rice or Vegetable Fried Rice" by default.
• Additional Service Day: A prominent notice reads, "Every Wednesday is BARBECUED & ROAST DAY – Accept early pre-order (Available after 4:30pm)" (with a Chinese translation: 每星期三是烧日 提早预 下午 4:30 供).

2. Food Categories & Dishes A. Vegetable (蔬菜)

• Features 12 vegetarian-focused dishes, all priced uniformly at $16.95.
• Dishes include: Tofu w. Vegetable, Broccoli w. Garlic Sauce, General Tso's Tofu, Orange Tofu, Sesame Tofu, Mapo Tofu w. Vegetable, Steamed Mixed Vegetable, Baby Bok Choy, Stir-Fried String Bean, Chinese Cabbage, Eggplant w. Garlic Sauce, and Stir-Fried Mixed Vegetable.
• Note: Some Chinese character spellings appear slightly inconsistent (e.g., 腐香蘭芥，宗豆腐左) but are paired with clear English translations for clarity.

B. Main Entrees (Labeled with Codes L1-L20)

• A diverse section of meat, seafood, and tofu entrees, each assigned a code (L1 to L20) for easy ordering.
• Key dishes include:
  • Chicken options: General Tso's Chicken (L1), Kung Pao Chicken (L2), Sesame Chicken (L5), Chicken w. Broccoli (L7), Chicken Teriyaki w. Spring Roll (L8), Fried Chicken Wings (L11/L12).
  • Beef & Pork: Beef w. Broccoli (L13), Sweet & Sour Pork (L15), Mapo Tofu w. Minced Pork (L17).
  • Seafood: Rainbow Shrimp (L3).
  • Tofu/Vegetable: Tofu w. Vegetable (L18), Broccoli w. Garlic Sauce (L19), Mixed Vegetable (L20).
   
• Some entries include combo items (e.g., L8: Chicken Teriyaki w. Spring Roll; L12: Fried Chicken Wings (2) w. Crab Rangoons (2)).

C. Fried Rice / Lo Mein (炒飯 / 撈面)

• A dedicated section for rice and noodle sides, with separate pricing for "Half" (small) and "Whole" (large) portions for white rice, and fixed prices for other options.
• Rice:
  • White Rice: Half ($3.00), Whole ($6.00).
  • Fried Rice varieties: Egg Fried Rice ($9.50 / $14.95), Chicken Fried Rice ($9.50 / $14.95), Beef Fried Rice ($9.75 / $15.50), Roast Pork Fried Rice ($9.50 / $14.95), Vegetable Fried Rice ($9.50 / $14.95), Shrimp Fried Rice ($9.75 / $15.50), House Fried Rice ($17.50), Chef Lau's Fried Rice ($18.50).
   
• Noodles:
  • Lo Mein: Chicken/Pork Lo Mein ($15.50), Beef Lo Mein ($16.50), Mixed Vegetable Lo Mein ($15.50), Shrimp Lo Mein ($16.50), House Lo Mein ($17.95), Plain Lo Mein ($15.50).
  • Other noodles: Singapore Rice Noodle ($16.50), Beef Chow Fun ($18.50), Shrimp Chow Fun ($18.50), Hakka Rice Noodles ($18.50).
   

D. Drinks (飲料)

• A small section with two beverage options, both priced at $6.50:
  • Hong Kong Milk Tea.
  • Lemon Tea (labeled with Chinese characters 檸檬茶 and paired with "Hong Kong" in the layout, likely a typo but clear from context).
   

3. Footer & Additional Notes

• Allergy Warning: A critical notice reads, "FOOD ALLERGIES? Before placing your order, please inform your server if a person in your party has a food allergy!"
• Delivery Policy: *"WE DELIVER – Deliver Order Min. $40 or Above. We will charge 20% of your order amount"* (minimum $40 order for delivery, with a 20% delivery fee).
• Contact & Address: The restaurant’s address is listed as 356 College Street Amherst, MA 01002 with two phone numbers: 413-835-0372 and 718-888-9779 (the latter also appears in the design credits).
• Design Credits: Text at the bottom mentions "德駿 DESIGNS" and "ESIGN STUDIO" (likely the menu designers), along with their website "www.ddstudiony.com".
• Print Disclaimer: A Chinese-language note advises customers to proofread text, images, and dimensions before printing: "请务必在印刷前认真校对文字、图片和尺寸信息。订单一经确认后，将不能改动。对于印刷后发现的版式，文字或图案的错漏，我们将不承担任何责任。请一定仔细对稿哦。" It also explains color differences between screen (RGB) and print (CMYK), and notes that design services include 3 free basic revisions (additional changes or concept overhauls incur fees; source files are not included).

4. Visual & Formatting Details

• The menu uses a table-based structure with bold section headings and clear column divisions for dish names, translations, and prices.
• Chinese characters are paired with English translations for nearly all items (with minor inconsistencies in character spacing, e.g., 妙四季豆 for Stir-Fried String Bean).
• Pricing is consistently formatted in USD, with clear differentiation between half/whole portions and single-price items.
• Some checkboxes (□) appear next to select dishes (e.g., Sesame Tofu, Chicken Fried Rice), likely for customization or ordering 勾选 purposes.

 

This image is the second page of the printed menu for Chef Lau, a Chinese restaurant, complementing the first menu page with additional food categories—focusing on appetizers, classic entrees, Hong Kong-style specialties, noodle soups, rice dishes, and congee. The layout maintains a functional, table-driven structure with Chinese characters paired with English translations, clear pricing in USD, and supplementary notes (e.g., cooking time, customization options). Below is a comprehensive, section-by-section breakdown: 1. Header & Overall Format

• The menu is implicitly linked to Chef Lau (consistent with the first menu page, via design style and disclaimer alignment).
• It uses a mix of bold section headings and tabular columns for dish names (Chinese + English), portion sizes, and prices. Some Chinese character spacing is slightly inconsistent (e.g., 煎于 for Fried Dumplings) but paired with clear English translations for clarity.
• A prominent note appears mid-menu: "Dishes Take 30mins to Cook" (with Chinese: 算作時間要 30 分), highlighting that select specialty items require extra preparation time.
• The bottom of the menu includes a detailed design/print disclaimer (in Chinese) and credits for the menu designer, identical in content to the first menu page.

2. Food Categories & Dishes The menu is organized into six core sections, each focusing on distinct meal types: A. Appetizer (前菜)

• A diverse selection of starter dishes, with prices ranging from $6.25 to $29.95. Key items include:
  • Fried/Steamed Dumplings: Fried Dumplings (8 pieces, price not explicitly listed but contextualized with other appetizers), Steamed Dumplings (8 pieces, $10.45).
  • Chicken & Seafood Starters: Crispy Chicken Wings (6 pieces, $10.50), Fried Chicken Wings (8 pieces, $13.45), Spicy Stir-Fried Chicken Wings (6 pieces, price partially cut off: /.95), Chicken Fingers (8 pieces, $17.95), Salted Egg Yolk Chicken Wings ($19.95).
  • Skewers: Chicken Teriyaki Skewer (4 pieces, $14.95), Beef Teriyaki Skewer (4 pieces, price not fully visible but aligned with similar items).
  • Other Appetizers: Spring Rolls (2 pieces, $6.25), Crab Rangoons (6 pieces, $6.50), Calamari ($23.95), Jumbo Shrimp w. Head ($25.95), Boneless Spare Ribs ($10.75).
  • PuPu Platters (Shared Starters):
    • PuPu Platter (For 1): $29.95 (includes Spring Rolls, Fried Chicken Wings, Crab Rangoon, Chicken Teriyaki, Chicken Fingers, Beef Teriyaki, Boneless Spare Ribs).
    • PuPu Platter (For 2): Price not explicitly listed but structured as a larger shared option.
     
   

B. Classic Favorites (典菜色) & Sauce/Ingredient Options

• A flexible section where customers can choose a protein (Chicken, Beef, Jumbo Shrimp, Pork) paired with a sauce or ingredient style, with prices varying by protein:
  • Protein Pricing (for Classic Favorites): Chicken ($16.95), Beef ($18.95), Jumbo Shrimp ($20.95), Pork ($16.95).
  • Sauce/Ingredient Styles (labeled with letters A-G):
    • A. Garlic Sauce (香), B. Spicy Chili (辣), D. Orange (陳皮), E. Sesame (芝麻), F. String Bean (四季豆), G. Cashew Nuts (腰果), J. Broccoli (西芥丽), K. Snow Pea (零豆), L. Mixed Vegetable (素菜), I. Scallion (葱爆), A. Salt & Pepper (登).
     
  • A standalone classic dish is also listed here: Moo Goo Gai Pan (蘑菇片，$16.95 for Chicken, with pricing scaling for other proteins per the above).
   

C. House Special (特色小) & Hong Kong Style (港式影)

• Specialty dishes with unique flavors and longer cooking times (noted as "Take 30mins to Cook"):
  • Hong Kong-Style Entrees: Mongolian Beef ($18.95), Chicken Pot w. Hong Kong Style ($26.95), Steamed Sea Bass w. Soy Sauce ($39.95), Steamed Sea Bass (汁, $39.95), Roasted Pork & Poached Chicken (赞拼，$24.95, no rice included).
   

D. Noodle Soup (面)

• A dedicated section for soups with noodles or rice, offering small (S) and large (L) portion options for most items:
  • Chicken-Based Soups: Chicken Noodle Soup (S: $5.45, L: $8.50), Chicken Rice Soup (S: $5.45, L: $8.95).
  • Beef & Pork Soups: Beef Brisket Noodle Soup / Rice Noodle ($18.50, no size differentiation listed).
  • Wonton Soups: Wonton Soup ($6.95), Wonton Noodle Soup (S: $5.45, L: $8.95).
  • Vegetarian & Classic Soups: Vegetable Soup (S: $5.45, L: $8.95), Egg Drop Soup (S: $5.45, L: $8.95), Hot & Sour Soup (S: $5.45, L: $8.95).
   

E. Rice Dishes (飯)

• Hearty rice bowls featuring protein and vegetable combinations, all priced at $18.95 except for two exceptions:
  • Budget-Friendly Options: Poached Chicken Over Rice ($15.95), Char Siu Rice (Roasted Pork, $15.95), Poached Chicken (No Rice, $24.95), Roasted Pork (No Rice, $24.95).
  • Combo Rice: Roasted Pork & Poached Chicken Over Rice (赞拼飯，$18.95).
  • Other Rice Bowls: Shredded Beef w. Black Pepper Sauce, Stir-Fried Tomato & Shredded Beef, Stir-Fried Roast Pork w. Egg, Sweet & Sour Pork, Spare Ribs w. Black Bean Sauce, Spare Ribs w. Fried Garlic, Stir-Fried Tomato & Egg, Stir-Fried Baby Shrimp w. Egg, Eggplant & Minced Pork w. Garlic Sauce, Salt & Pepper Tofu, Mapo Tofu w. Minced Pork.
   

F. Congee (粥)

• A single congee option with protein customization and an add-on:
  • Base Congee: Chicken/Beef/Pork Congee ($11.50).
  • Customization: Add Preserved Egg for an extra $2.50 (labeled: "Add: Preserved Egg +2.50").
   

3. Footer & Supplementary Information

• Design & Print Disclaimer: A Chinese-language note identical to the first menu page, advising customers to proofread text, images, and dimensions before printing. It clarifies that:
  • No changes are allowed after order confirmation; the restaurant/designer is not responsible for post-print errors.
  • Color differences may occur between screen (RGB) and print (CMYK), and ink color can be affected by paper and lighting.
  • Design services include 3 free basic revisions; additional changes or concept overhauls incur fees. Source files (PSD/AI) or high-resolution print files (JPG/PDF) are not included in design/layout fees.
  • Unauthorized reproduction, online posting, or commercial use of the menu is prohibited; the design studio reserves legal rights.
   
• Design Credits: Contact information for the menu designer: "德駿設計 DESIGN STUDIO" (DD Studio Design), phone number 718-888-9779, and website www.ddstudiony.com. Services listed: 設計・網站・印刷・攝影 (Design, Website, Printing, Photography).

4. Visual & Formatting Details

• The menu uses a clean, text-heavy layout with tables to organize dishes, ensuring easy readability despite the dense information.
• Pricing is consistently formatted in USD, with clear differentiation between small/large portions and add-on costs.
• Some dishes have partial price cutoffs (e.g., Spicy Stir-Fried Chicken Wings) due to layout constraints, but most pricing is fully visible.
• Chinese characters are placed above or next to English translations, making the menu accessible to both Chinese and English speakers.
• Key notes (e.g., cooking time, add-on options) are highlighted in plain text to draw customer attention.

  Overall, this menu page expands Chef Lau’s offerings beyond the first page, focusing on shareable appetizers, specialty Hong Kong-style dishes, comforting soups, and hearty rice/congee options—catering to both quick bites and leisurely meals. The structure prioritizes functionality, helping customers easily navigate customization options, portion sizes, and pricing.