Han Palace Chinese Restaurant
is conveniently located in Warwick, Rhode Island.
Shore Road, Warwick, RI 02889
Hours of operation:
Sunday to Thursday:
11:30 am to 10:00 pm
Friday and Saturday: 11:30 to 11:00 pm
- From 95 South
- Take 1-95 South towards New York. Take Exit 13 toward
US-1/T.F. Green Airport. Merge onto Airport Connector
Rd. E. Take the US-1/Post Road ramp. Turn right onto
Post Rd./US-1. Take the RI-113/Main Street ramp. Turn
left onto Main Avenue/RI-113. Turn slight left onto
RI-117/W Shore Road.
- From 95 North
- Take 1-95 North towards Providence. Merge onto RI-117
E via Exit 10. This is West Shore Road.
Major Chinese Cooking Styles
The consumption of food
is a vital part of our human life. The choice of food
represents the culture. In China, over the centuries,
the special dishes of one region have been adopted and
adapted in other regions. New dishes and ingredients are
constantly being incorporated into their menus.
Altogether, these cooking styles can be classified into
four major regional styles.
Cantonese dishes are characterized as light and
naturally flavored. In order to best preserve the
natural flavor, texture and color of the ingredients,
Cantonese chefs often rely on two quick cooking
techniques - stir-frying and steaming.
Shanghai cooking is more closely identified with the
Cantonese style. Steaming and stir-frying are central.
Szechuan and Hunan:
The food of both are characteristically spicy and
peppery hot. Hot red pepper is the key seasoning in all
dishes. The purpose of the pepper is to arouse the
senses so that complex flavors beneath the heat become
obvious and can be savored.
The Peking cooking style represents the north. This
regional cooking is diverse. Some dishes are robust with
concentrated flavor. Others are oily and spicy without
being hot. Some Peking dishes are sophisticated with
subtle flavors and soft, smooth textures. Garlic,
scallion and ginger are used in surprising quantities.
- When running
errands, shop for food last before returning home.
- Store raw food
away from ready-to-eat food and limit the time fresh
or perishable foods are out of the refrigerator.
- Wash hands with
soap and hot water before and after handling food.
- Wash fruits and
vegetables in tap water and remove outer layers of
- Wash any utensils
or surfaces that touch food in hot water using soap.
After cutting raw food, clean knife and cutting
board thoroughly before cutting another type of
- Cook food as close
to serving time as possible. Return food to the
refrigerator if time elapses between preparation and
- Use a food
thermometer to monitor final internal temperature.
- Poultry, stuffed
meats, pasta: 165°
- Ground meats and
- Beef and fish: 145°
- Cook eggs until
yoke and whites are firm and scrambled eggs are
- Keep hot foods
warm at 140°
leftovers immediately and store them at 40°
or below. Eat carry-out food immediately.
Rhode Island Meal Tax 8%
Not Responsible for Lost Articles