Zheng Asian Bistro

Imitation crab (surimi) commonly contains wheat starch, and the shared kitchen/fryer environment can introduce cross‑contact with gluten‑containing foods, so the roll may not be reliably gluten‑free.

Unable to analyze — use caution and ask your server.

Traditional ramen uses wheat noodles and soy‑based broth, both containing gluten, and the shared fryer and prep areas increase cross‑contact risk even if a GF menu exists.

The rice noodles themselves are gluten‑free, but the tangy sauce likely contains regular soy sauce (wheat) and the dish may be cooked in a shared fryer, creating cross‑contamination risk in a shared kitchen.

The dish is prepared in a shared kitchen with shared fryers and prep surfaces, and the Asian glaze likely contains soy sauce, which commonly includes wheat unless a gluten‑free tamari is used.

Unable to analyze — use caution and ask your server.

Teriyaki sauce commonly contains wheat-based soy sauce, and the shared kitchen/prep area raises cross‑contact risk, so the dish may not be reliably gluten‑free.

Unable to analyze — use caution and ask your server.