Three homemade spring rolls. Freshly wrapped with carrots, onions, mushrooms and cabbage blanched in house. Crispy fried until golden and served with sweet chili sauce.

Three homemade spring rolls. Freshly wrapped with carrots, onions, mushrooms and cabbage blanched in house. Crispy fried until golden and served with sweet chili sauce.

Three homemade spring rolls. Freshly wrapped with carrots, onions, mushrooms and cabbage blanched in house. Crispy fried until golden and served with sweet chili sauce.

Vibrant and fresh salad made with finely chopped cabbage, carrots, apple, cilantro, and orange zest. Tossed together with white vinegar and sugar then topped with thin sweet potato crisps for texture.

An elegant-style fried rice sautéed with eggs, scallions, carrots, peas and onions. Made with A5 wagyu steak. Wok fried at high heat for a beautiful rice texture. Delicious, classic, and great to share.

An elegant-style fried rice sautéed with eggs, scallions, carrots, peas and onions. Made with shrimp. Wok fried at high heat for a beautiful rice texture. Delicious, classic, and great to share.

Stir fried wide rice noodles with beef round steak, bean sprouts, eggs, onions, and scallions. A traditional comforting noodle dish, flavorful, fragrant and savory with just a hint of sweetness.

Beijing-style stuffed buns. Soup bun stuffed with juicy marinated Angus short rib and onion, then seared top and bottom for a beautiful crust. The name refers to the ancient gold doornails that were used to decorate royal jade doors.

Tender thin slices of skirt steak marinated and seared in a savory black pepper sauce, with bell peppers. A smooth, balanced sauce with everything served on a sizzling cast iron to melt the aromatics together.

Tender, premium short rib steak, sliced and stir fried with cilantro stems in an oyster sauce for a sweet-savory taste. Light nutty flavor, highlighted by hints of ginger. Contains peanuts.

elicious, comforting dish made by simmering potatoes, carrots, king oyster mushrooms, Chinese dates, short rib, and tomatoes. The stew gives hints of sweet and sour, complimenting a hearty, flavorful base.

Fried sliced pork belly delicately dusted with cumin seasoning and rice flour for a crispy, tasty exterior. Served with fresh cucumber and thinly made pancakes to eat as a delicious combination wrap.

Jumbo shrimp briefly wok fried for a crisp exterior, then sauteed with a sweet and tangy sauce of pineapple, onions, and bell peppers. Bursting with flavor and colorful notes of fruit and sweet and sour.

Tender pork belly, steamed, then thinly sliced and wok-fried together with spicy green peppers, green onions, garlic, and a beancurd sauce. Cooked twice to add that extra layer of tenderness and allow all flavors to marinate.

This dish honors the classic street food flavors of China, chicken is wok sauteed with Szechuan chilies, onions, spicy Asian peppers, and scallions. Savory with a unique mouth numbing spice.

Chicken cooked with bell peppers and sweet onion. Hints of ginger, and mint leaf. Served in a clay pot to marinate in garlic and aromatic flavors. Sweet, succulent and mildly spicy.

Boiled fish fillet: Asian freshwater fish simmered and flavored in traditional spicy Szechuan pepper oil, with Korean cabbage, garlic, and onion to accentuate the flavor.

Garlic fish fillet: less of the Szechuan peppers and chili oil, but full of palette pleasers, with bok choy,wood ear mushrooms and beansprouts. Spicy, savory, and colorful. A great introduction to Szechuan spice.

Fried fish fillet: Asian fish fillet wok fried for a golden soft shell, and a fluffy, tender interior. Tossed with dried chili peppers, salt and pepper, and chef’s seasoning for a light spice in each bite.

Firm Qianye tofu sautéed with squid, umami garlic and savory Asian spicy peppers. Slightly smokey with light spice.

One of G.58’s all-time favorites. Fresh cauliflower sauteed at high heat with scallion, minced pork, spicy Chinese peppers, onion, garlic and a peanut based sauce. Deliciously savory with only a slight kick.

Fresh eggplant scored and flash-fried for a crisp exterior. Tossed in a savory garlic bean curd sauce with peppers. The combination melts in the mouth, with a great texture and explosion of flavors.

A well-balanced vegetable dish made of fresh sliced Asian green beans, stir fried with Chinese black beans, spicy peppers, and thin-sliced bacon. Quickly sauteed with fire, and paired perfectly with any entrée, fantastic to share.

Broccoli stir fried with a garlic-soy sauce. Complimented with red peppers, small cuts of pork, and hints ofSzechuan peppers. Crisp and fresh tasting, this shareable has a delicious natural flavor. Sauce contains oyster sauce.

A traditional Chinese specialty and delicacy since the Imperial Era. Our authentic roast Peking Duck boasts of buttery, crisp skin that is dark gold in color and juicy, tender duck meat, flavorful without being greasy. We cook our duck to perfection with proper preparation cooking methods that are centuries old. We pride ourselves on the best Peking Duck in NC; Roasted Duck has become a symbol of Chinese culture and a world-renowned cuisine enjoyed in the past and in the years to come. Our whole duck takes around 1 hour and 20 minutes to prepare. Served with 16 thin, handmade wraps, fresh-cut vegetables, and two sauces: citrus vinegar and traditional black bean. Our duck is roasted fresh; it is timed to your reservation to ensure the quality of the skin and meat. Walk-in orders are more than welcome as well, ask your server about the cooking time if you are interested!

Four thin hand-made wonton skins folded around fresh steamed lobster tail meat, fried together until golden brown, giving each bite a mouth savoring crisp; everything is juicy and tasty in this simple, but popular appetizer.

Three jumbo shrimp, served in a homemade mango salsa made of mango, pomegranate, and citrus for a bright fresh taste, texture is complemented with a crust on the exterior. A fruity burst to start your meal.

Fresh calamari, wok fried for a deliciously crispy shell, and quickly tossed with celery, red bell pepper, and dried Szechuan peppercorns for a signature “salt and pepper” flavor. Uniquely spicy, with mouth-numbing flavors.

Bite-sized cuts of short rib steak baked and pan-seared on the exterior, leaving the inside tender and juicy. Complemented with roasted peanuts and candied chili peppers, adding a crunch and mildly spicy-sweet finish.

G58’s take on a classic dish. 6 pieces of buttery pork belly, bite-sized and simmered in a sweet, homemade cha shao sauce made of bean curd and Chinese spices. A flavorful pairing that will melt in your mouth. Sauce contains peanuts.

Thinly sliced king oyster mushrooms, sautéed and wok-fried together with peanuts, cashews, chef's spices, spicy peppers and chilis. Like chips, packed with a multitude of flavors that blend in the mouth.

Five homemade spring rolls. Freshly wrapped with carrots, onions, mushrooms, and cabbage blanched in-house. Crispy, fried until golden hot, and served with a sweet chili sauce.

Five homemade spring rolls. Freshly wrapped with carrots, onions, mushrooms, and cabbage blanched in-house. Crispy, fried until golden hot, and served with a sweet chili sauce.

Five homemade spring rolls. Freshly wrapped with carrots, onions, mushrooms, and cabbage blanched in-house. Crispy, fried until golden hot, and served with a sweet chili sauce.

Vibrant and fresh salad made with finely chopped cabbage, carrots, apple, cilantro, and orange zest. Tossed together with white vinegar and sugar then topped with thin sweet potato crisps for texture.

A jumbo pork meatball braised until delicate, it melts in the mouth with a tender and delicious taste in a savory clear chicken broth with water chestnuts to provide a crisp texture to balance. Unique and one-of-a-kind, the aristocratic Braised Meatball Soup is a famous dish from Huaiyang, home to one of the four major Chinese culinary cuisines. Its literal translation, Lion’s Head Meatball, points to the attention-grabbing look of the giant meatball.

A specialty soup made flavorfully from the extra duck bones and meat from our Peking Ducks. Simmered into a soothing duck broth then made into a dairy-based soup, with Chinese cabbage, ginger, tofu, and green onion. An inviting and comforting soup, tasting of home.

Beijing-style stuffed buns. Soup bun stuffed with juicy marinated Angus short rib and onion, then seared top and bottom for a beautiful crust. The name refers to the ancient gold doornails that were used to decorate royal jade doors.

Thin vermicelli, mixed with savory bean sprouts, egg, squid, shrimp, shredded Korean Cabbage, and peppers. An enticing balance of ingredients and flavors, home from the South of China. Sauce contains oyster sauce.

Broccolini stir fried with a garlic-soy sauce. Complimented with small cuts of pork, and hints of Szechuan flavors.Crisp and fresh tasting, this shareable very light and has a delicious natural flavor. Sauce contains oyster sauce.

One of G.58’s all-time favorites. Fresh cauliflower sautéed at high heat with scallion, small cuts of pork, spicy Chinese peppers, onion, garlic and a nuts-soy based sauce. Deliciously savory with only a slight kick.

A staple vegetable dish made of fresh and thinly sliced Asian green beans, stir fried with Chinese black beans, spicy peppers and thinly sliced bacon over high flames. A harmonious dish that complements any entrée.

Premium Japanese wagyu steak, cubed and briefly pan seared before being sautéeing with fresh shallots, king oyster mushrooms and bell peppers. Endlessly buttery, each ingredient complements the natural taste of wagyu.

Tender marinated filet mignon, sliced into sharable pieces, then wok-seared at high heat. Extremely juicy and bursting with flavors of garlic black truffle. The steak melts in your mouth, allowing you to taste hints of green onions and pepper.

Quality filet mignon, pan seared with loads of fresh Szechuan peppercorn, dried chili peppers, and garlic. Tender, juicy pieces, interlaced with flavors of spice and rosemary, leaving a tingling, mouth numbing sensation.

New Zealand lamb chops, pan seared with red wine until it has a perfect crust, then sautéed and coated with a colorful blend of Chinese flavors, including tastes of cumin, celery, onion, cashews, and chef spices. An ever-loved delicious taste of China.

10-11 oz. of thin-sliced lamb prepared old school style, sautéed with spicy green & red peppers and highlighted with chives, garlic, cilantro, and cumin. A multitude of classic Chinese spices served sizzling on cast iron to fuse their flavors together.

26 oz. of large cuts of pork belly that have buttery fat and tender meat. Braised with Chinese cooking wine until delicate, bronzed with a sweet or spicy sauce made from rock sugar, plum, scallions, peppers, and garlic. Choice of spicy or sweet.

Tempura lobster tail wok-fried and tossed with ginger, pepper, garlic and Asian breadcrumbs. This is a dry/crispy style dish, light and tasty, with a slight kick from the peppers. This lobster is perfect to share and mix with rice, vegetables and others.

Our deliciously tender and fluffy sea bass filet, sautéed in a slightly spicy, sweet brandy sauce. Notes of onion, garlic, and scallion, and torched with flames for a final smoky sear. Served with bell peppers and broccoli.

Tender seabass fillet, marinated and sautéed with Szechuan pepper oil sauce, scallions, dried chili peppers, and crispy roasted peanuts. The peppers give a mouth numbing/tingling kick and provide an authentic taste of kung pao style flavor and spice.

A reimagining of an old favorite. Sea scallops, shrimp and fish fillet tossed in a soy-based abalone sauce with onions and peppers. A savory, served sizzling then flambéed briefly with Chinese liquor for increased aromatics.

Fresh whole yellow croaker deboned and dry braised. Also known as Gan-Shao, this flavor is sweet and tangy with a hint of spice. The fish is lightly smokey and glazed with a sauce made from dried red peppers, bean curd, and Chinese wine.

Argentine red shrimp cooked rich with many different flavors: millet, wagyu beef, olive greens, red and green peppers, king oyster mushrooms, and more. These tastes highlight the sweet aroma of the shrimp and bring layers of enjoyment.

Fresh shrimp is wok fried and can be eaten with the shell for a melt-in-the-mouth crispiness. The meat is xian, paired with the lightly sweet and citrusy sauce made from honey, ginger, and orange peels. Succulent flavor with a perfect texture.

Three large premium sea scallops pan seared and marinated with garlic-soy. Each scallop is placed over a bed of vermicelli noodles, bell peppers, and scallions. Steamed together to bring out aromatics for a savory, soothing comfort dish.

Tender fish fillet that melts in the mouth, simmered in home-made Szechuan chili oil, bok choy, wood ear mushrooms, beansprouts, and garlic. Spicy, savory, and colorful. A great introduction to Szechuan spice, less spicy than the traditional.

Traditional style fish fillet, made with Korean cabbage, peppercorns, chili oil, and Szechuan peppers. Very spicy and fragrant, the fish is boiled in fresh home-made Szechuan chili oil, giving the fish and the cabbage aromatic spice.

Whipped until light and delicate, infused with pink dragon fruit, then topped with citrus and blueberry sauce.

A gluten-free chocolate torte, dense and creamy, like a fudge texture, for all chocolate lovers.

A smooth silky white chocolate cheesecake with a dense crust and a tart raspberry swirl on top.

Two layers of cake, dark, fruity and moist, paired with sweet vanilla icing. Perfectly crumbly and soft.

Warm chocolate cake filled with dark chocolate truffle a la mode, served with a scoop of ice cream.

Rich and moist, a delicious classic dessert made with espresso, ladyfingers, mascarpone, dusted with cocoa powder.

Soft and delicious cake soaked in limoncello, paired with a zesty mascarpone cream, and white chocolate shavings.

Two scoops of creamy smooth gelato, sweet and soothing honeycomb or earthy and nutty pistachio.

Two scoops of ice cream, vanilla or chocolate. Can’t go wrong with the basics.