Five Happiness

Name: Five Happiness
Address: 3605 S Carrollton Ave, New Orleans, LA, 70118, US
Telephone: (504) 482-3935

Chinese

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Sun–Thu 11:00am–10:00pm; Fri–Sat 11:00am–10:30pm

3605 S Carrollton Ave, New Orleans, LA 70118
(504) 482-3935
Last verified: October 2026

Storefront of Five Happiness (五福) at 3605 S Carrollton Ave, New Orleans — a yellow building with a blue tile roof, lion statue, and lit OPEN sign above the parking lot

Appetizers

Egg Rolls (2)$5.50
Vegetarian Rolls (2)$4.95
Fried Won Ton (8)$5.50
Barbecue Ribs (5)$10.75
Shrimp Toast (6)$9.50
Fried Pot Stickers (7)$9.50
Crab Rangoons (5)$10.50

Soups

Hot & Sour Soup$4.50
- Spicy
Small
Egg Drop Soup$4.50
Small
Won Ton Soup$4.50
Small
Shrimp with Tomato Onion Soup$5.50
Small

Chef's Specialties

Sizzling Jumbo Shrimp$18.95
Crispy Ginger Shrimp$18.95
Pecan Shrimp with Sesame Seeds$19.50
Savory Crispy Soft-Shell Crabs$21.95

Seafood

Hunan Shrimp$16.25
- Spicy
Cashew Shrimp$16.25
Shrimp in Lobster Sauce$16.25
Kung Pao Shrimp$17.25
- Spicy
Sautéed Crawfish Tail$19.50

Chicken

Sweet & Sour Chicken$14.50
Kung Pao Chicken$15.55
- Spicy
General's Chicken$15.55
Citrus Chicken$15.55

Beef

Pepper Steak$15.25
Mongolian Beef$15.95
Hunan Beef$15.95
- Spicy
Kung Pao Beef$16.95
- Spicy

Noodles & Rice

Vegetable Fried Rice$10.95
Chicken Fried Rice$11.95
Combination Fried Rice$12.95
Seafood Lo Mein$16.95

Desserts

Almond Cookies (1)$0.60
Cream Cheese Cake$5.50
Vanilla Ice Cream$5.50

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

Dishes to know on this menu

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: Vegetable Fried Rice · Chicken Fried Rice · Combination Fried Rice.
Kung pao: Diced chicken (or shrimp, tofu) stir-fried with dried chilies, Sichuan peppercorns, scallion and peanuts in a sweet-sour-savory glaze. The Sichuan original is dark, tangy and numbing; the American-Chinese version tends to be sweeter, saucier and heavier on the vegetables. On this menu as: Kung Pao Shrimp · Kung Pao Chicken · Kung Pao Beef.
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: Fried Won Ton (8) · Won Ton Soup.
Hunan-style: Hunan (Xiang) cooking is as hot as Sichuan's but leans on fresh and pickled chilies, smoked meats and sour notes instead of numbing peppercorn. Steamed fish head with chopped chili and Chairman Mao's red-braised pork are the signature dishes; "Hunan beef" on American menus is a chili-and-vegetable stir-fry inspired by the style. On this menu as: Hunan Shrimp · Hunan Beef.
Potstickers: Crescent-shaped dumplings (jiaozi) pan-fried on one side until crisp, then steamed in the same pan so the tops stay tender. Boiled versions of the same dumpling are usually listed as "boiled dumplings" or shui jiao; the fillings (pork and cabbage, pork and chive, shrimp, or vegetable) are the same. On this menu as: Fried Pot Stickers (7).
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: Seafood Lo Mein.