Wu Zhao

Name: Wu Zhao
Address: 215 NW A St, Suite 110, Bentonville, AR, 72712, US
Telephone: 479-553-7106
Price range: $$$$

Chinese$$$$

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Tue–Thu 5–9:30pm, Fri–Sat 5–10pm, Sun & Mon closed

215 NW A St, Suite 110, Bentonville, AR 72712
479-553-7106
Last verified: November 2026
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Whole roasted Mandarin duck platter with sliced duck, scallions, a bamboo steamer, and hoisin dipping sauce at Wu Zhao in Bentonville, AR

Fried rice: Day-old rice stir-fried with egg, scallion and whatever the kitchen adds. Yangzhou (Yang Chow) style means shrimp, char siu and peas, and is the version most menus mean by "house special". Good fried rice is dry and separate-grained, never wet. On this menu as: Duck Fried Rice · Zhao Fried Rice · Super Green Fried Rice.
Dim sum: The Cantonese tradition of small steamed, fried and baked plates (dumplings, buns, rice rolls, ribs) eaten with tea, usually from mid-morning to early afternoon. Dishes are priced by plate size (small, medium, large, special), so a table of four can try a dozen things for the cost of two entrées. On this menu as: Dim Sum.
Tofu (bean curd): Pressed soybean curd, from custard-soft (for mapo tofu and soups) to firm (for stir-fries and braises). Fried tofu puffs soak up sauce; tofu skin (yuba) is the sheet lifted off simmering soy milk, rolled and braised or fried as a "vegetarian duck". On this menu as: Firecracker Tofu · Tofu & Mushroom Curry.
Siu mai: Open-topped steamed dumplings: a thin yellow wrapper cupped around a pork-and-shrimp filling, often finished with a dot of roe, crab or a single pea. Usually sold four to a steamer basket. On this menu as: Prawn & Pork Shumai.
Bao: Soft, slightly sweet steamed yeast buns. Filled versions (baozi) hold barbecued pork (char siu bao), vegetables, custard or red bean; baked char siu bao has a glossy golden crust instead. Unfilled folded buns (gua bao, "lotus leaf buns") come with braised pork belly or Peking duck to stuff at the table. On this menu as: Pork Belly Bao Bun.
Salt-and-pepper: A Cantonese fry technique: squid, shrimp, pork chops or tofu dusted in starch, deep-fried, then tossed in a hot wok with salt, white pepper, garlic, scallion and sliced fresh chili. Light, crisp and only mildly hot. On this menu as: Salt & Pepper Calamari.

How these dishes compare

Fried ricetypically $13.99 across 418 menus
Egg rolltypically $7.28 across 321 menus
Baotypically $8.98 across 216 menus
Sweet and sourtypically $15.95 across 200 menus
Salt-and-peppertypically $15.95 across 153 menus
Crab rangoontypically $9.50 across 102 menus
Bok choytypically $14.99 across 92 menus
Siu maitypically $8.86 across 88 menus

Wu Zhao on our other sites

WokMenusChinese menus, with a glossary of Chinese dishes

Wu Zhao

Menu

Dim Sum

Small Plates

Empress Selection

From the Land

From the Sea

From the Garden

Noodles & Rice

How these dishes compare

Wu Zhao on our other sites

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