Diamant Rose

Steamed buns with thin skin, filled with minced pork and a savory hot broth. Soft and juicy texture. Eat carefully with a spoon to avoid losing the broth.

Marinated and seasoned white radish with Sichuan spices. Fresh, crunchy, and slightly spicy taste. An excellent accompaniment to cleanse the palate.

Crispy rolls stuffed with a mixture of duck and water chestnuts. Crispy texture on the outside and rich, savory filling inside.

Boiled dumplings served in a spicy and fragrant red sauce. Characteristic "Mala" flavor (spicy and numbing) thanks to Sichuan pepper.

Dim sum with translucent starch-based dough, stuffed with eggplant. Tender, slightly elastic, and melting texture. Sweet and vegetal flavor.

Small dumplings stuffed with beef served in a sour and peppery soup. The vinegar provides a bright flavor that balances the meat.

Classic boiled Chinese dumplings with a vegetarian filling of eggs and garlic chives. Soft dough and mild aromatic flavor.

Chicken wings, generously seasoned with cumin and spices. Inspired by street food, they are crispy and very aromatic.

Wheat noodles mixed with an aromatic oil infused with green onions and soy sauce. Umami, simple, and comforting flavor.

Wok-fried rice over high heat to achieve "Wok Hei" (breath of the wok). Grains are separated and slightly toasted, served with sausage or vegetables.

Steamed plain rice. Tender texture and neutral taste, ideal for accompanying saucy dishes.

Marinated and fried Taiwanese-style chicken pieces. Very crispy, savory, and peppery. Served with a flavorful sauce.

Tender beef cubes grilled with a torch for a smoky flavor. Served with crispy lotus chips and an original green tea sauce.

Grilled lamb skewers, heavily seasoned with cumin and chili. Intense and spicy flavor typical of the Xinjiang region.

Fried shrimp covered with an abundant topping of fried garlic and crispy chili. A famous Hong Kong dish, very textured and aromatic.

Thin pork slices stir-fried in a sweet and savory bean sauce. Served with small crepes and cucumber to wrap the meat.

Whole fried soft-shell crabs, seasoned simply with salt and pepper. Crispy on the outside and tender on the inside, eaten whole.

Spicy stewed dish (Shuizhu Niu) with poached beef and vegetables. The broth is rich in chili oil and numbing Sichuan pepper.

Stir-fried green vegetables and tofu skin (yuba) with goji berries. A light, healthy, and crunchy dish.

Eggplants slow-cooked until creamy and tender, coated in a rich and savory soy sauce.

Wheat noodles served with a creamy sesame/peanut sauce and chili oil. Mix before eating for a rich and spicy taste.