Woohao Chinese Restaurant

Name: Woohao Chinese Restaurant
Address: 427 Gellert Blvd, Daly City, CA, 94015, US
Telephone: 650-878-2888
Price range: $$

Chinese$$

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Daily 10:30am-9pm

427 Gellert Blvd, Daly City, CA 94015
650-878-2888
Last verified: August 2026
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Rice noodle rolls with greens and soy at Woohao

Sizzling Clay Pots (传统煲仔类)

Salted Fish & Chicken with Tofu Clay Pot$23.00
Sizzling Cantonese clay pot featuring diced chicken, minced salted fish, and soft tofu cubes slow-simmered in gravy.
Seafood Clay Pot$23.00
Combination of shrimp, squid, scallops, and fried tofu simmered with oyster sauce gravy in hot clay pot.
Beef Stew Clay Pot$24.00
Slow-braised beef brisket, tendon, and radish in rich Chu Hou soy paste broth.
Lamb Clay Pot with Dried Tofu Skin$26.00
Bone-in winter lamb chunks simmered with fried bean curd skin rolls, garlic, and mushrooms in sizzling pot.

Wok Hot Entrees (主厨热炒)

Salt and Pepper Prawns$22.00
- Spicy
Deep-fried crispy shell-on prawns tossed with spiced salt, white pepper, and diced jalapeños.
Mongolian Beef$18.99
Tender beef slices quickly stir-fried with sweet yellow onions and green scallions in a sweet-savory glaze.
Beef with Broccoli$17.99
Sautéed sliced flank steak and crisp fresh broccoli crowns tossed in garlic-soy brown sauce.
Orange Chicken$15.99
- Spicy
Crispy fried chicken thigh nuggets tossed with orange peel and sweet-chili glaze.

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Clay pot rice: Rice cooked to order in an individual earthenware pot with Chinese sausage, chicken, mushrooms or salted fish laid on top, finished with sweet soy. The prize is the crisp, toasted layer of rice that forms against the pot. On this menu as: Sizzling Clay Pots (传统煲仔类) · Salted Fish & Chicken with Tofu Clay Pot · Seafood Clay Pot.
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: Salted Fish & Chicken with Tofu Clay Pot · Lamb Clay Pot with Dried Tofu Skin.
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 and Pepper Prawns.
Orange chicken: Fried chicken (or crispy beef) in a sticky citrus glaze. Sichuan "orange-peel" (chen pi) beef uses dried tangerine peel for a bitter-aromatic edge; the American fast-casual version is sweeter and uses orange juice and zest. On this menu as: Orange Chicken.
Mongolian beef: Thin-sliced beef flash-fried and tossed with scallions and sometimes onion in a glossy soy-and-brown-sugar sauce, often over crispy rice noodles. Taiwanese-American in origin; nothing to do with Mongolian cooking. On this menu as: Mongolian Beef.

Woohao Chinese Restaurant

Menu

Sizzling Clay Pots (传统煲仔类)

Wok Hot Entrees (主厨热炒)

How these dishes compare

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