Chang Fu

Name: Chang Fu
Address: 3905 W 96th St, Suite 400, Indianapolis, IN, 46268, US
Telephone: (317) 471-9998

Chinese

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Mon–Sat 10:30am–9:00pm; Sun closed

3905 W 96th St, Suite 400, Indianapolis, IN 46268
(317) 471-9998
Last verified: October 2026

Appetizers

Vegetable Egg Roll$2.15
Pork Egg Roll$2.15
Shrimp Roll$2.35
Fried Biscuits (10)$4.95
Crab Rangoon (6)$6.25

Soup

Wonton Soup$3.75
Small
Egg Drop Soup$5.50
Large
Hot & Sour Soup$4.25
- Spicy
Small
House Special Soup$7.95

Chef's Specialties

Happy Family$15.95
Seafood Delight$16.50
General Tso's Chicken$13.25
Orange Beef$15.50

Chicken

Chicken w. Mixed Vegetable$8.75
Small
Moo Goo Gai Pan$12.50
Large
Curry Chicken w. Onion$8.75
Small

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

Dishes to know on this menu

Egg roll: A fried cylinder of cabbage, pork or shrimp in a thick, blistered wheat wrapper: the American egg roll. Spring rolls are the slimmer Cantonese original with a thin, smooth, shatteringly crisp skin; fresh (unfried) spring rolls are Vietnamese, not Chinese. On this menu as: Vegetable Egg Roll · Pork Egg Roll.
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: Wonton Soup.
General Tso's chicken: Battered, deep-fried chicken chunks glazed in a sweet, tangy, mildly hot sauce with dried chilies and broccoli on the side. Created by Hunanese chefs in Taiwan and New York in the 1970s; the general it is named for never tasted it. On this menu as: General Tso's Chicken.
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 Beef.
Crab rangoon: Fried wonton purses filled with cream cheese and imitation crab, served with sweet-and-sour or duck sauce. A mid-century American tiki-restaurant invention that became a takeout fixture; there is no Rangoon connection. On this menu as: Crab Rangoon (6).
Wonton soup: Pork-and-shrimp wontons in clear broth. The Hong Kong version (wonton noodle soup) adds springy thin egg noodles and garnishes with yellow chives; takeout versions keep it to wontons, a little bok choy and scallion. On this menu as: Wonton Soup.