Chez Shen

Still natural mineral water from the French Alps. Pure and refreshing, ideal to accompany the meal.

Sparkling natural mineral water. Its fine bubbles provide a touch of freshness and aid digestion.

Intensely carbonated spring water. Very fizzy, served cold, often with a slice of lemon.

Classic sweet carbonated soft drinks. Served cold, they pair well with spicy or fried dishes.

Wang Lao Ji, a sweet herbal Chinese tea. Mild and herbaceous taste, known for its refreshing properties.

Sweet drink containing black grass jelly. Pleasant gelatinous texture and slightly medicinal, sweet taste.

Sweet and fragrant exotic fruit juices. Lychee is floral, mango is creamy and tropical.

Flat fruit drinks. Oasis is a fruity blend, Lipton is a peach-flavored iced tea.

Iced lemon tea, sweet and tangy. Refreshing, served cold.

Juice or coconut water with pulp pieces. Sweet, milky, and very refreshing taste.

Sweet drink made from soybeans. Characteristic vegetal taste, slightly sweet.

Popular dessert drink. Creamy coconut milk mixed with sweet azuki red beans and crushed ice.

Chinese lager beer. Light, refreshing with a slight bitterness. Perfect with Asian cuisine.

Standard international lager beer. Balanced malty and fresh taste.

Classic espresso coffee. Strong and aromatic, served hot at the end of the meal.

Green tea flavored with jasmine flowers. Delicate and soothing floral aroma, aids digestion of fatty dishes.

Wenzhou specialty. Clear soup containing long strips of fish paste (fish beaten into a fine paste and cooked) offering a unique, elastic, and soft texture. Served with minced pork.

The same Wenzhou knocked fish specialty, served with wheat noodles in a flavorful broth.

Knocked fish soup served with fine rice vermicelli instead of noodles.

Knocked fish soup served with rice noodles, offering a smoother texture.

Light soup containing white and elastic fish balls. Mild and marine flavor.

Fish ball soup served with wheat noodles for a complete meal.

Version with fine rice vermicelli, lighter than noodles.

Fish ball soup with rice noodles.

Clear broth with pork-filled dumplings (wontons). The skin is thin and the filling is savory.

Classic wonton soup with noodles.

Noodle soup topped with pieces of simmered pork ribs. The broth is rich and meaty.

Pork sparerib soup served with rice vermicelli.

Pork sparerib soup served with rice noodles.

Soup containing slices of glutinous rice cake (niangao) and minced pork. Soft and comforting texture.

Simple and light soup with rice vermicelli and minced pork.

Traditional soup for offal lovers, with cleaned and simmered pork intestines, served with vermicelli.

Light soup with soy vermicelli (transparent) and shredded chicken.

Classic noodle soup with stir-fried minced pork.

Soup containing slices of glutinous rice cake (niangao) and smoked pork. Pleasant chewy texture.

Soup of dumplings with thicker skin (jiaozi), filled with pork or vegetables.

Aromatic soup flavored with Chinese cooking wine, served with very fine vermicelli.

Rich broth with various seafood (shrimp, squid, fish).

Famous Vietnamese soup. Beef broth flavored with spices (anise, cinnamon), flat rice noodles, and beef slices.

Soup topped with tender, fatty pieces of beef brisket, simmered for a long time.

Noodle soup topped with beef stew.

Rice noodle soup topped with beef stew.

Clear broth with shrimp-filled dumplings.

Soup combining noodles and shrimp dumplings.

Soup combining rice noodles and shrimp dumplings.

Noodle soup served with firm and savory beef balls.

Rice noodle soup with beef balls.

Noodle soup with slices of stir-fried or poached beef.

Rice noodle soup with slices of beef.

Noodle soup topped with pieces of roast lacquered duck, crispy skin and tender meat.

Rice noodle soup with roast duck.

Noodle soup with honey-roasted pork (Char Siu), sweet and savory.

Thick, vinegary, and peppery soup. Usually contains tofu, black mushrooms, and bamboo. Warming and appetite-stimulating.

Smooth and delicate thickened soup, with crab meat and white asparagus tips.

Simple family soup with tomato wedges and beaten eggs in filaments.

Light clear soup with fresh tofu and green vegetables (usually Chinese cabbage).

Mixed noodles (without broth) with soy sauce, lots of garlic, and pork. Savory and fragrant.

Wheat noodles stir-fried in a wok with pork strips and vegetables.

Wheat noodles stir-fried in a wok with beef and vegetables.

Wheat noodles stir-fried in a wok with chicken and vegetables.

Stir-fried noodles with smoked pork, bringing a rich and smoky flavor to the dish.

Stir-fried noodles with peeled shrimp.

Stir-fried noodles with a mix of seafood.

Fine dry-fried rice vermicelli with pork and vegetables.

Stir-fried rice vermicelli with beef.

Stir-fried rice vermicelli with chicken.

Stir-fried rice vermicelli with smoked pork.

Stir-fried rice vermicelli with shrimp.

Stir-fried rice vermicelli with seafood.

Stir-fried rice cake slices (niangao). Soft and slightly chewy texture, served with pork and a savory sauce.

Stir-fried rice cake slices with beef.

Stir-fried rice cake slices with chicken.

Stir-fried rice cake slices with smoked pork.

Stir-fried rice cake slices with shrimp.

Stir-fried rice cake slices with seafood.

Wide rice noodles (Ho Fun) stir-fried in a wok (Chow Fun) with beef. Characteristic smoky wok flavor.

Wide rice noodles stir-fried with chicken.

Wide rice noodles stir-fried with shrimp.

Wide rice noodles stir-fried with seafood.

Wide rice noodles stir-fried with smoked pork.

Cold Vietnamese salad composed of rice vermicelli, stir-fried beef with onions, chopped spring rolls, lettuce, and herbs, all dressed with nuoc-mâm sauce.

Large, soft steamed bun, filled with a juicy pork filling.

Plain steamed bun without filling (Mantou), often eaten to accompany sauced dishes.

Small pork-filled bun, steamed then pan-fried on the bottom for crispiness.

Pan-fried Chinese dumpling (Gyoza/Jiaozi), crispy on the bottom and soft on top.

Long fried dough stick (You tiao), light and airy. Often dipped in soup or congee.

Flat, golden pancake, stuffed with salty pickled vegetables and pork.

Fresh green salad. Chicken or shrimp versions available as an option.

Fried and crispy imperial roll, stuffed with meat and vegetables.

Ha Kao, steamed dumplings with translucent skin filled with shrimp.

Siu Mai, open-topped steamed dumplings, filled with a mixture of pork and sometimes shrimp.

Fried shrimp dumplings, crispy and golden.

Xiao Long Bao, small juicy dumplings containing pork and a little hot broth inside.

Tasting platter including different varieties of steamed dim sum.

Fresh roll (not fried) in a rice paper, filled with lettuce, vermicelli, shrimp, and herbs.

Brochette of grilled chicken pieces.

Traditional Wenzhou specialty. Raw crab marinated in a vinegary, salty, and alcoholic sauce. For raw seafood lovers.

Crab dish cooked with tofu, often in a savory sauce.

Stir-fried eel pieces in a wok with soy sauce, tender and rich in flavor.

Scallops simply sautéed to preserve their delicate flavor.

Lightly stir-fried peeled shrimp, crunchy texture.

Fried shrimp (often whole with shell) seasoned with salt and Sichuan pepper.

Diced chicken stir-fried with vegetables and crunchy almonds.

Chicken pieces simmered in a yellow curry sauce, spicy and fragrant.

Minced pork stir-fried with Zha Cai, a salty and crunchy Sichuan pickled vegetable.

Minced pork stir-fried with preserved vegetables.

Char Siu, roast pork marinated in a sweet honey and spice sauce.

Small pieces of fried pork ribs, seasoned with salt and pepper.

Beef slices quickly stir-fried with plenty of onions.

Beef stir-fried in Satay sauce (or Sha Cha), a rich, slightly spicy sauce with aromas of dried seafood and peanuts.

Traditional dish: stir-fried pork tripe with cubes of curdled pork blood.

Seasonal green vegetables (often Bok Choy or Choy Sum) simply stir-fried with garlic.

Stir-fried water spinach stems, a very popular crunchy vegetable.

Mapo Tofu: tofu cubes simmered in a spicy sauce with chili and Sichuan pepper with minced pork.

Family-style stir-fried tofu with various vegetables.

Braised tofu in dark soy sauce with pork.

Stewed dish served in a hot pot, combining tofu, vegetables, meat, and seafood.

Stir-fried firm tofu (sometimes smoked or dried) with celery or vegetables.

Firm tofu cut into strips, stir-fried with crunchy celery.

Tender eggplant stir-fried in a savory sauce.

Plate of white rice served with pork ribs coated in a sweet and sour sauce.

Slices of honey-roasted pork (Char Siu) served over rice.

Fried chicken pieces served with a special sauce (often vinegary and garlicky) over rice.

Roast duck with crispy skin served with rice.

Tender poached chicken served cold or warm with rice, often accompanied by a ginger sauce.

Stir-fried chicken and almonds served with rice.

Fried chicken pieces in sweet and sour sauce served with rice.

Curried chicken served over rice.

Crispy fried chicken thigh served with rice.

Fried chicken pieces seasoned with salt and pepper, served with rice.

Stir-fried beef and green peppers served with rice.

Beef with satay sauce served with rice.

Simmered beef brisket stew served over rice.

Stir-fried shrimp served with rice.

Shrimp in spicy sauce served with rice.

Fried fish fillets topped with sweet and sour sauce, served with rice.

Plate of rice served with stir-fried green vegetables.

Bowl of steamed white rice.

Wok-fried rice with eggs, peas, and diced ham or pork.

Fried glutinous rice ball coated with sesame, filled with red bean paste or black sesame.

Dense and sweet cake made from glutinous rice and red beans.

Hot glutinous rice ball with egg cream or sweet paste, rolled in shredded coconut.

Peeled lychee fruits served in a sweet syrup.

Douhua, a very tender traditional silken tofu dessert served with ginger or brown sugar syrup.

Glutinous rice dumplings served in hot syrup, filled with black sesame cream.

Crunchy candy with peanuts or sesame and caramel.

Ginger pieces candied in sugar, both sweet and spicy.