How do you market a Chinese restaurant in English without visual cliches?

The English menu names the dish as it goes out — the dumpling, the rice, the stew — with a plain line, without a dragon, without template gold and without a typeface imitating a seal. The cliché is surplus if the venue is already clear on the way in and the visitor only needs to know what to order. Each card keeps the dish name, what is in it and the price, in the house type.