Baguettes Royales

A classic Sichuan cold dish. Tender boiled chicken is cut into pieces and drizzled with a spicy and numbing sauce made from chili oil, Sichuan peppercorns, and chili peppers. The flavor is numbing, spicy, and fragrant, with tender chicken, very appetizing.

Braised pig ears are sliced thinly and tossed with spicy chili oil. The texture is crisp and chewy, with a savory, slightly spicy flavor, an excellent dish to accompany drinks.

Peeled cherry tomatoes are steeped in red wine syrup. The color is bright red, the texture is bursting with juice, with the mellow aroma of red wine and the sweet and sour taste of fruit, refreshing and degreasing.

Vietnamese-style cold spring rolls. Transparent rice paper wraps fresh shrimp, vegetables, and rice noodles. The texture is fresh and refreshing, usually served with a sweet and sour, slightly spicy fish sauce dip.

Crispy fried spring rolls with your choice of chicken, pork, or vegetable filling. The wrapper is golden and crispy, and the filling is fresh and hot, a popular appetizer.

Deep-fried spring rolls filled with whole shrimp or shrimp meat. The wrapper is crispy, and the shrimp inside is sweet and springy.

Shrimp coated in breadcrumbs and deep-fried. Golden brown color, crispy on the outside and tender on the inside, retaining the fresh flavor of the shrimp.

Classic Shanghai-style dim sum. Thin wrappers enclose delicious pork filling and piping hot soup. When eating, first open a small hole to drink the soup, then eat the meat. It tastes even better with ginger and vinegar.

A signature dim sum from Cantonese morning tea. Crystal-clear wrappers encase whole shrimp. The texture is smooth and springy, with a delicious flavor.

Steamed dim sum with an open top, filled with a mixture of pork and shrimp. The texture is firm and juicy, with a rich umami flavor.

Dumplings with chicken filling, pan-fried at the bottom until golden and crispy. The wrapper is chewy, and the filling is fresh and savory, usually dipped in vinegar or soy sauce.

World-renowned Sichuan cuisine. Tender chicken cubes are stir-fried with peanuts and dried chilies. The flavor is a sweet and sour, spicy, and savory "lychee" taste, combining sour, sweet, spicy, and salty. The chicken is tender, and the peanuts are crispy.

Whole chicken leg or chicken pieces are deep-fried until the skin is crispy, then cut into pieces and drizzled with a special sweet and sour or savory sauce. The texture is crispy on the outside and tender on the inside, with a unique flavor.

Tender beef cubes are stir-fried with king oyster mushrooms that have a meat-like texture. The sauce is rich, the beef is juicy, and the king oyster mushrooms are tender and springy.

A warm stew. Beef brisket is stewed until tender, paired with potatoes and tomatoes. The broth is rich, sweet, and sour, the beef is flavorful, and the potatoes are soft, very satisfying with rice.

Sichuan specialty. Diced chicken is deep-fried until dry and fragrant, then stir-fried with a large amount of dried chilies and Sichuan peppercorns. The texture is crispy and numbing, an excellent dish to accompany drinks.

Famous Sichuan dish. Beef slices are blanched in a spicy red oil broth, with vegetables at the bottom. The meat is tender and smooth, with a rich, numbing, and spicy flavor, and the aroma is released by the hot oil.

A fusion stir-fry. Beef cubes are stir-fried with black pepper sauce. The spiciness of black pepper perfectly blends with the umami of beef, resulting in a tender and smooth texture.

Home-style stir-fry. Beef slices are stir-fried with a large amount of shredded onion. The sweetness of the onion balances the richness of the beef, with a savory sauce.

Traditional Jiangsu dish. A whole sea bass is deboned, scored, coated in flour, and deep-fried until golden and fluffy, resembling a squirrel. Drizzled with sweet and sour sauce, it's crispy on the outside and tender on the inside, with a beautiful presentation.

The best way to showcase the freshness of fish. Fresh sea bass is steamed, drizzled with steamed fish soy sauce, sprinkled with shredded scallions and ginger, and finally topped with hot oil. The meat is tender and delicate, with a fresh and sweet flavor.

Heavy-flavored Sichuan dish. Fish slices are cooked in a chili and Sichuan peppercorn-flavored red oil broth. The fish is tender and smooth, with a numbing and spicy, stimulating flavor, very satisfying.

A popular dish originating from Chongqing. Fresh fish slices are cooked with pickled vegetables. The broth is sour, refreshing, and appetizing, slightly spicy but not greasy, with tender fish slices.

Fresh scallops are steamed on a bed of garlic and vermicelli. The vermicelli absorbs the seafood broth and garlic aroma, the scallops are sweet and tender, with a rich garlic flavor.

A light and healthy stir-fry. Tender asparagus pieces are stir-fried with shrimp. The color is emerald green and pink, the texture is crisp and smooth, with a fresh and light flavor.

Squid pieces are battered and deep-fried, then sprinkled with salt and pepper powder, scallions, and chili. Crispy on the outside and tender on the inside, savory and slightly spicy, suitable for pairing with drinks.

Jumbo shrimp deep-fried until crispy, tossed with salt and pepper seasoning. The shells are savory and crispy, the shrimp meat is fresh and delicious, and can usually be eaten with the shells on.

A classic home-style dish. Fluffy, golden scrambled eggs enfold tender shrimp. The aroma of eggs blends with the seafood flavor, suitable for all ages.

Sichuan specialty. Eggplant is soft and flavorful, cooked in a sweet and sour, slightly spicy flavor profile similar to braised fish (fish-fragrant). Usually served with minced pork, with a rich savory sauce, it's a rice killer.

A colorful and fresh vegetarian stir-fry. Usually includes lotus root, wood ear mushrooms, beans, and other seasonal vegetables. The texture is crisp and refreshing, with a light seasoning that highlights the natural sweetness of the ingredients.

Simple home-style vegetable dish. Fresh broccoli stir-fried with minced garlic. The texture is crisp and tender, with a rich garlic aroma, healthy and refreshing.

Two slices of lotus root sandwich a seasoned meat filling, battered and deep-fried, then stir-fried with crispy garlic and chili. The texture is crispy on the outside and tender on the inside, the lotus root is crisp, with a rich typhoon shelter garlic flavor.

Classic vegetable combination. Tender bok choy is braised with shiitake mushrooms. The umami of the mushrooms permeates the leaves, resulting in a crisp and fresh flavor.

Fried firm tofu braised with vegetables, wood ear mushrooms, etc. The tofu absorbs the sauce, with a chewy exterior and tender interior, savory and home-style.

Cabbage stir-fried over high heat, usually with thinly sliced pork belly and dried chilies. The texture is crisp and refreshing, with wok hei and a slight sweet and sour, spicy flavor.

Extremely popular national dish. Shredded potatoes are stir-fried with dried chilies and vinegar. The texture is crisp and refreshing, sour and spicy, and appetizing.

Representative Sichuan dish. Tender tofu is braised with minced meat in red oil seasoned with spicy bean paste and Sichuan peppercorn powder. The texture is numbing, spicy, hot, tender, and smooth.

Green beans are stir-fried until the skin wrinkles, then stir-fried with minced pork, preserved vegetables, and dried chilies until dry. The texture is dry, fragrant, and crisp, savory and slightly spicy.

Steamed high-quality fragrant rice, with a soft, sticky, and fragrant texture, suitable for pairing with various dishes.

Cantonese-style fried rice, usually with eggs, char siu cubes, peas, and other ingredients. Each grain is distinct, light, and fragrant.

Fried rice with a tropical flair. Fresh pineapple chunks, crispy cashews, and shrimp are added. Sweet, sour, and appetizing, with a rich texture.

Stir-fried noodles with a variety of mixed vegetables. The noodles are chewy, the vegetables are crisp, seasoned with soy sauce, and have a savory taste.

Chinese stir-fried noodles, with your choice of shrimp, beef, or chicken. Stir-fried over high heat, fragrant, and flavorful noodles.

Hong Kong style noodle soup. Delicious clear broth with thin noodles and plump shrimp wontons (or beef). The soup is fresh and flavorful, warming and comforting.

Steamed glutinous rice, which is stickier and chewier than regular rice, with a unique rice aroma.

Famous Chinese fried rice. Rich in ingredients, usually including shrimp, ham, eggs, peas, etc. Brightly colored, loose, and fragrant.

Similar to Vietnamese Loc Lac. Fried rice is colored and flavored with tomato sauce, served with black pepper beef cubes. The flavor is sweet, sour, salty, and savory, with tender beef.

Thai-style stir-fried rice noodles (Pad Thai). The flavor is sweet, sour, and slightly spicy, usually with crushed peanuts, bean sprouts, and egg, served with your choice of meat or vegetables.

Vietnamese-style cold mixed rice noodles (Bo Bun). The bowl is layered with rice noodles and vegetables, topped with stir-fried beef and fried spring rolls, drizzled with sweet and sour fish sauce, and sprinkled with crushed peanuts. Refreshing and appetizing, with a rich texture.