Chez Yong

A quick lunch formula including an appetizer and a dish of homemade Chinese dumplings. Ideal for a simple and tasty meal.

Complete lunch formula with appetizer, main course, and side dish. Offers a varied choice of Chinese classics like sweet and sour pork or beef with onions.

Complete menu including appetizer, main course, side dish, and dessert. A richer gastronomic experience with elaborate dishes like beef on a hot plate.

Tender steamed chicken served cold or warm, drizzled with an aromatic spicy sauce. A Sichuan classic.

Cold rice noodle strips, seasoned with a vinegary and spicy sauce. Gelatinous and refreshing texture.

Chicken pieces served in a typical Sichuan spicy sauce, rich in chili and pepper flavors.

Thin slices of beef tripe marinated in a spicy sauce. Slightly crispy texture.

Sichuan-style prepared beef stomach, spicy and fragrant.

Sichuan spicy sauce beef slices preparation.

Marinated Chinese spice smoked beef slices. Aromatic flavor and dense meat.

Smoked fish pieces seasoned with Sichuan spices.

Firm smoked tofu seasoned with spicy spices.

Century eggs served with cold silken tofu, often drizzled with soy sauce and sesame oil.

Marinated white radish slices (daikon) in a sweet and vinegary mixture. Crispy and refreshing.

Crispy jellyfish strips served as a salad with a light sesame oil vinaigrette.

Fried Chinese sausages flavored with cumin. Intense flavor and firm texture.

Fresh salad with shrimp and crispy vegetables.

Salad with chicken pieces.

Crispy fried rolls stuffed with meat and vegetables. Usually served with salad and mint.

Fresh rolls in rice paper, filled with shrimp, vermicelli, vegetables, and aromatic herbs.

Shrimp coated in a light, golden batter.

Light soup with clear broth, chicken, and melting wax gourd pieces.

Soup with a mixture of surimi, chicken, and shrimp.

Traditional hot and sour soup, thick and rich with ingredients like tofu, bamboo, and black mushrooms.

Velvety white soup blending the sweetness of crab meat and asparagus.

Light soup containing various seafood and tofu cubes.

Clear broth served with shrimp-filled dumplings (wontons).

Spicy soup with minced pork and preserved vegetables (mustard or cabbage).

Rich and nourishing soup with lamb chops on the bone and gourd.

Traditional soup prepared with lamb tripe.

Claypot dish combining fish (ray) and tofu.

Thin strips of pork stir-fried in a sweet and sour sauce based on fermented soybean paste (Tianmian sauce).

Complete dish of stir-fried rice noodles in a wok with pork.

Stir-fried pork 'Yuxiang', a sweet, sour, and spicy sauce with garlic and ginger (does not contain fish).

Simple and spicy stir-fried pork with fresh green chili pieces.

Pork rib pieces coated in a savory sweet caramel sauce.

Fried pork chops generously seasoned with garlic.

Tender pork pieces cooked in a caramel sauce.

Large, tender pork meatballs, served with a rich sauce.

Fried pork fritters coated in a sweet and sour red sauce, with peppers and pineapple.

Traditional dish of twice-fried pork, crispy on the outside and tender on the inside, in a sweet and sour sauce.

Spicy dish served in a hot pot, containing curdled pork blood and offal in a spicy broth.

Comforting stew with beef, tofu, and cabbage in a savory broth.

Stir-fried beef with aromatic spices, seasoned.

Classic stir-fried beef with fragrant mushrooms (shiitake) and crispy bamboo shoots.

Thin slices of beef quickly stir-fried in a wok with plenty of onions.

Dish served sizzling on a hot cast iron plate.

Barbecue sauce beef served sizzling.

Stir-fried lamb slices with cumin seeds, very aromatic and typical of northern China.

Lamb stir-fried with a strong presence of garlic.

Grilled lamb chops seasoned with cumin powder.

Pork offal stir-fried with fresh green chili.

Crispy and spicy fried tripe.

Tripe stir-fried with pickled sour cabbage.

Assortment of seafood cooked in a hot pot with a reduced sauce.

Stewed dish mixing various meats and vegetables.

Large rich dish combining land and sea.

Various skewers cooked in a fondue-style broth.

Kidneys prepared in a wok with cumin.

Kidneys stir-fried in a savory brown sauce.

Fried and spicy duck neck pieces.

Duck neck prepared with a sweet and sour sauce.

Duck breast slices stir-fried in a sweet and sour sauce.

Fried duck with crispy skin, flavored with spices.

Whole roasted duck, traditionally served with pancakes, sauce, and vegetables. Lacquered and crispy skin.

Sweet and sour stir-fried duck with pineapple chunks.

Stir-fried duck with the woody flavors of mushrooms.

Chicken stir-fried in a spicy and vinegary sauce.

Grilled chicken skewers marinated in lemongrass.

Chicken stewed in a yellow curry sauce.

Also called Kung Pao, stir-fried chicken with peanuts and dried chilies.

Fried chicken fritters coated in a sweet lemon sauce.

Stir-fried chicken with black mushrooms (wood ear mushrooms).

Chicken stir-fried with a sweet sauce and pineapple chunks.

House specialty based on chicken.

Roast duck with crispy skin.

Chicken and mixed vegetables stir-fried in a wok.

Delicate steamed flatfish, often with ginger and scallions.

Meal soup served in a hot pot with white fish, tofu, and vegetables.

Whole sea bass steamed and seasoned with soy sauce.

Spicy grilled sea bream served on a hot plate.

Whole sea bass coated in a seasoned sauce, served with noodles.

Famous Sichuan dish: fish poached in a spicy and sour broth with pickled cabbage.

Fish fillets stir-fried in a wok with chili sauce.

Mild stir-fried fish with corn kernels.

Fish cooked with curry spices.

Large shrimp stir-fried with garlic.

Shrimp coated in a sweet sauce.

Shrimp seasoned with a spicy sauce.

Crispy fried shrimp simply seasoned with salt, pepper, and spices.

Shrimp in a seasoned sauce.

Balanced dish of shrimp and various vegetables.

Stir-fried shrimp with crunchy cashews.

Shrimp in sweet and sour sauce.

Shrimp flavored with yellow curry.

Dry fried shrimp with lots of chilies.

Scallops simply stir-fried to appreciate their delicate taste.

Scallops stir-fried with black mushrooms.

Scallops in a slightly spicy sauce.

Squid cooked in a casserole.

Squid stir-fried with a tangy sauce of pickled peppers.

Rich eel pieces stir-fried with garlic.

Dry fried frog legs, very spicy.

Frog legs in imperial sauce (Kung Pao).

Dry stir-fried crab with spices and chilies.

Fried crab seasoned with salt and pepper.

Tender eggplant with a vinegary sauce.

Eggplant stir-fried in a savory sauce.

Simply stir-fried eggplant with soy sauce.

Classic 'Yuxiang Qiezi' dish, eggplant in a spicy, garlicky, and sour sauce.

A dish called 'Di San Xian', mixing eggplant, potatoes, and peppers.

Crispy stir-fried potato slices, often with a little vinegar.

Seasoned fried potatoes.

Stir-fried bok choy and shiitake mushrooms.

Stir-fried green vegetable (Morning Glory) with garlic or plain. Crispy texture.

Dry-fried green beans with minced pork, garlic, and chili.

Snow peas stir-fried with flavorful smoked pork.

Simple stir-fried cabbage.

Mapo Tofu (often spicy), silken tofu with minced meat.

Fried tofu then stir-fried with vegetables and sauce.

Tofu dish with seafood.

Mixture of vegetables and tofu simmered in a hot pot.

Stir-fried pork blood.

Crispy broccoli stir-fried with garlic.

Seafood and broccoli stir-fry.

Homemade boiled Chinese dumplings with vegetarian and dried shrimp filling.

Classic pork and cabbage dumplings.

Dumplings filled with beef.

Mantou, steamed white bread without filling.

Chinese layered pancakes with scallions.

Bowl of spicy broth noodles with beef.

Noodles served with lamb chops.

Zha Jiang Mian noodles, rich meat sauce.

Cold or warm noodles in spicy sauce.

Noodles with sesame sauce (Dan Dan Mian style).

Simple stir-fried noodles in a wok with soy and vegetables.

Noodles stir-fried with chicken.

Noodles stir-fried with beef.

Noodles stir-fried with shrimp.

Fried rice with eggs, peas, and ham.

Fried rice with shrimp.

Bowl of steamed white rice.