The Peterboro

Name: The Peterboro
Address: 420 Peterboro St, Detroit, MI, 48201, US
Telephone: 313-462-8106

Chinese American

Call Directions Website

Mon–Tue closed; Wed–Thu 5pm–9pm; Fri 5pm–11pm; Sat 12pm–11pm; Sun 4:30pm–9pm

420 Peterboro St, Detroit, MI 48201
313-462-8106
Last verified: October 2026

Platter of sesame-glazed Peking sticky wings with waffle fries and bottled Asian beers at The Peterboro in Detroit's Historic Chinatown

Small Plates

Cheeseburger Spring Rolls
Chicken Wontons
Filled with ground chicken and scallions, topped with crispy shallots and served with guilin chili sauce
Crab Rangoon
Cucumber Salad
Fried Chicken Bao Buns
Mushroom Dumplings
Pork Dumplings
Chinese Spare Ribs

Large Plates

Almond Boneless Chicken
Beef & Broccoli
Sesame Chicken
Orange Chicken
Fried Rice
Lo Mein
Chow Fun Noodles

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

Dishes to know on this menu

Wonton: Small dumplings in a thin square wrapper, loosely gathered rather than pleated. Served in clear broth (wonton soup, often with egg noodles), deep-fried as an appetizer, or tossed in chili oil as a Sichuan cold plate, "red oil wontons" or hong you chao shou. On this menu as: Chicken Wontons.
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: Fried Chicken Bao Buns.
Lo mein: Soft, thick egg noodles boiled and then tossed, not fried, with sauce, vegetables and a protein. Where chow mein is about crispness, lo mein is about slippery, sauce-coated noodles. On this menu as: Lo Mein.
Chow fun: Wide, flat rice noodles stir-fried over very high heat with beef, bean sprouts and scallions. "Dry-fried" beef chow fun is the Cantonese benchmark of wok hei, the smoky, charred flavor only a screaming-hot wok produces. On this menu as: Chow Fun Noodles.
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: Fried Rice.
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.