AUCIEL

Small crispy dumplings stuffed with shrimp and fried until golden. Served with a sweet and sour dipping sauce.

Classic Sichuan cold dish consisting of thin slices of beef and tripe. Topped with an oily, spicy chili sauce flavored with Sichuan peppercorns.

Thick and comforting soup, balancing vinegary and peppery flavors. Contains tofu, black mushrooms, and bamboo shoots.

Clear and light broth filled with soft shrimp dumplings. A mild and soothing soup.

Traditional thick soup like 'West Lake' with minced beef, egg whites, and cilantro. Creamy texture.

Fried spring rolls stuffed with pork and vegetables. Crispy on the outside and savory on the inside.

Fried spring rolls stuffed with minced chicken and vegetables. A classic crispy appetizer.

Shrimp coated in a light batter and fried. Crispy and golden.

Xiao Long Bao: delicate steamed dumplings containing a meat filling and a savory hot broth inside. Be careful of the heat when biting!

Ha Kao: classic Cantonese dumplings with translucent dough filled with juicy shrimp pieces.

Pan-fried gyozas stuffed with pork and vegetables. Crispy base and soft top.

Pan-fried dumplings stuffed with chicken filling. Served golden and hot.

Vegetarian version of grilled dumplings, stuffed with a mixture of minced vegetables.

Boiled wontons served in a fragrant sauce of chili oil and black vinegar. Savory and slightly spicy.

Poached chicken served cold, bathed in a rich sauce of chili oil, sesame, and Sichuan peppercorns. Tender and very fragrant.

Braised five-spice beef slices, served cold. Firm and fragrant meat, ideal for snacking.

Fresh silken tofu cubes accompanied by century eggs (fermented eggs with a strong flavor) and a light soy sauce.

Braised kaofu (spongy wheat gluten) with black mushrooms and peanuts in a sweet and savory sauce.

Thin slices of crispy pork ear, seasoned with chili oil and spices. A unique and highly appreciated texture.

Jellyfish strips with a crispy and elastic texture, served with fresh cucumber in a light garlic dressing.

Crispy potato julienne, lightly vinegared and quickly sautéed with dried chilies.

Refreshing salad of Enoki mushrooms and cucumber, seasoned with a light dressing.

Large transparent starch sheets served with an assortment of colorful minced vegetables and a sesame or mustard sauce.

Fresh cucumber sticks marinated in a sweet and sour spicy sauce. Crispy and refreshing.

Crispy black mushrooms served cold with a dressing of garlic, black vinegar, and chili.

Low-calorie konjac noodles served cold in a spicy and vinegary sauce.

Blanched spinach served with roasted peanuts and a black vinegar dressing. A mix of tender and crunchy textures.

Blanched beef tripe slices, served crispy with a spicy red oil sauce.

Whole sea bass delicately steamed with ginger and scallions, drizzled with hot soy sauce. The flesh is tender and pure.

Whole sea bass fried crispy, topped with a shiny sweet and sour sauce. A festive and flavorful dish.

Squid strips dry-sautéed in a wok with dried chilies and Sichuan peppercorns. Tender texture and spicy taste.

Squid sautéed with a generous amount of cumin and spices, reminiscent of Chinese street food flavors.

Fish fillets (Pangasius) poached in a spicy red broth filled with chilies and Sichuan peppercorns. Very spicy and oily.

Premium version of Sichuan poached fish, using fresh sea bass for a finer and more flavorful meat.

Sour and spicy fish soup with Chinese sauerkraut (pickled mustard greens) and green chilies.

Fish soup with Chinese sauerkraut prepared with whole or filleted sea bass.

Shrimp sautéed in a spicy dry wok with vegetables, chili, and aromatics.

Crab pieces sautéed with strong spices, chili, and Sichuan peppercorns. A flavorful dish to shell.

Crispy fried shrimp seasoned simply with salt, pepper, and minced garlic.

Small peeled shrimp lightly sautéed to preserve their natural flavor.

Mild dish combining shrimp and melting waxy squash pieces.

White fish fillets sautéed with classic aromatics: fresh ginger and scallions. Light and fragrant.

Fried or sautéed fish pieces coated in a spicy sauce.

Crispy fried chicken cubes, then sautéed in a mound of dried red chilies and Sichuan peppercorns. Very spicy.

Kung Pao Chicken: diced chicken sautéed with peanuts, vegetables, and dried chilies in a slightly spicy sweet and sour sauce.

Fried chicken pieces coated in a thick, sweet, and slightly spicy sauce.

Braised chicken dish with a savory brown sauce, served in a pot.

Tender chicken pieces sautéed with fragrant shiitake mushrooms.

Spicy Dry Pot where you choose your ingredients, stir-fried together in an intense Mala sauce (chili and Sichuan peppercorn).

Roast duck with crispy skin and tender meat. Served with thin pancakes, vegetables, and sauce to make your own bites.

Whole grilled fish, often served on a warmer, seasoned with salt, pepper, and spices. Crispy skin.

Grilled lamb skewer, seasoned with cumin and chili powder.

Grilled fish balls on a skewer.

Sweet green pepper or grilled bell pepper.

Grilled green beans.

Whole grilled button mushrooms.

Grilled broccoli florets.

Thin slices of crispy grilled potato.

Grilled chicken leg, gelatinous and crispy texture.

Chicken skin grilled until crispy.

Grilled beef pieces on a skewer.

Grilled pork sausage, snack style.

Firm grilled fish paste cubes (surimi style).

Grilled pork belly (lard), rich and savory.

Grilled dried tofu rolls stuffed with fresh cilantro.

Marinated and grilled chicken wings.

Whole or sliced squid grilled, often with barbecue sauce.

Thin slices of beef rolled around Enoki mushrooms and grilled.

Portion of grilled Enoki mushrooms in an aluminum tray with garlic and sauce.

Marinated and grilled chicken carcass, appreciated for gnawing the meat around the bones.

Braised then grilled pork trotter, melting and spicy skin.

Steamed buns fried until golden, often served with sweetened condensed milk.

Stir-fried rice cake slices in a spicy sauce. Soft and chewy texture.

Stir-fried rice cakes with Chinese smoked/cured pork.

Omurice: fried rice wrapped in a thin omelet.

Bowl of wheat noodles in a spicy dark beef broth, with tender braised beef chunks.

Beef noodles in a clear and savory broth, non-spicy.

Famous Sichuan noodles served with minced meat, chili oil, and sesame paste.

Dry version of DanDan noodles, mixed directly with the rich and spicy sauce.

Soup combining noodles and shrimp wontons.

Noodles served with pieces of roast duck in a broth.

Zha Jiang Mian: noodles topped with a thick sauce of fermented soybean paste and minced pork, served with vegetable julienne.

Steamed white rice bowl.

Comforting noodle dish with a fresh tomato and scrambled egg sauce.

Noodles served cold with crispy vegetables and a refreshing sauce.

Simple noodles served in a fragrant spicy oil sauce.

Stir-fried noodles in a wok with various vegetables and soy sauce.

Rice vermicelli salad with sautéed meat, spring rolls, raw vegetables, and peanuts.

Beef Chow Fun: wide rice noodles stir-fried in a wok over high heat with beef and bean sprouts.

Soup base for cooking your ingredients. Choose your flavor (Plain, Satay, Spicy, Tomato, etc.).

All-you-can-eat option allowing you to order meats, vegetables, and side dishes for hot pot as many times as you wish.