Au Bourgeon D’or

A complete lunch menu consisting of an appetizer and a main course. Various choices of dumplings or spring rolls as an appetizer, followed by stir-fried noodles or rice.

A special Chinese dumpling (jiaozi) menu served in a large portion. Accompanied by a traditional hot and sour soup.

Diced chicken stir-fried in a wok with peanuts, vegetables, and dried chilies. A flavorful, slightly sweet and spicy sauce.

Fried chicken pieces until golden and crispy. Served with a special homemade sauce.

Thin slices of meat quickly stir-fried in a wok with plenty of onions. Flavorful and aromatic dish.

Melting eggplants cooked with minced pork in a rich and spicy sauce, often flavored with garlic and vinegar.

Pork belly slices first boiled then stir-fried in a wok with vegetables and a spicy fermented bean sauce. Rich and flavorful.

Fried duck fillet with crispy skin and tender meat. Usually served sliced.

Pork pieces slowly braised in a soy sauce flavored with spices, served with hard-boiled eggs infused with the sauce.

Silken tofu simmered in a spicy red sauce based on fermented beans (doubanjiang) and minced pork. A Sichuan classic.

Wide flat rice noodles stir-fried in a wok with chicken and vegetables. Tender and slightly chewy texture.

Wide flat rice noodles stir-fried in a wok with beef. Similar to Chow Fun.

Stir-fried flat rice noodles with smoked pork, providing a rich and woody flavor to the dish.

Stir-fried flat rice noodles with fresh shrimp and vegetables.

Vegetarian version of stir-fried flat rice noodles, with a mix of crunchy vegetables.

Wheat noodles (chow mein type) stir-fried in a wok with chicken and vegetables.

Wheat noodles stir-fried with beef slices and vegetables.

Stir-fried wheat noodles with flavorful pieces of smoked pork.

Wheat noodles stir-fried with shrimp.

Wheat noodles stir-fried with a variety of seasonal vegetables.

Wok-fried rice with various diced vegetables.

Fried rice with shrimp, eggs, and small vegetables.

Fried rice specialty featuring smoked pork, which imparts a distinctive aroma.

The classic Chinese fried rice with diced ham, eggs, and peas.

Pork tripe prepared in a wok with fresh chilies. Texture is both tender and crispy, very spicy taste.

Twice-cooked pork belly (boiled then stir-fried) for a melt-in-your-mouth and crispy texture, served in a spicy sauce.

Eryngii mushrooms (king oyster mushrooms) with a meaty texture, stir-fried with thin slices of pork belly.

Fried shrimp in their shells, simply but generously seasoned with salt and pepper. Crispy and aromatic.

Famous Sichuan dish consisting of silken tofu in a spicy red sauce with minced pork.

Pork meat stir-fried with garlic stalks, which provide a mild garlicky flavor and a crunchy texture.

Coarsely chopped cabbage quickly stir-fried in a wok with dried chilies for a simple yet spicy vegetable dish.

Shanghai bok choy simply stir-fried with garlic to preserve its freshness and crunch.

Thinly sliced potatoes stir-fried, remaining slightly crispy, seasoned with vinegar and chili.

Hollow-stemmed Asian green vegetable, quickly stir-fried with garlic. Tender and crunchy texture.

Crispy fried chicken served with a chef's signature sauce.

A comforting stew with tender pork and hard-boiled eggs in a rich soy sauce.

Braised eggplants with minced pork in a flavorful sauce, often called 'fish-fragrant' (yu xiang) flavor although no fish is present.

Green beans dry-fried until wilted, then stir-fried with minced pork and savory condiments.

Di San Xian: a classic northern Chinese dish combining potatoes, eggplants, and bell peppers stir-fried in a savory sauce.

A simple and popular Chinese family dish: scrambled eggs stir-fried with fresh tomatoes, offering a sweet and savory taste.

Beaten eggs cooked with shrimp.

Diced chicken stir-fried with a large amount of chilies. Very spicy.

The famous Kung Pao chicken with peanuts, vegetables, and chilies.

Beef stir-fried with bell peppers or fresh green chilies, depending on the season and taste.