Lychee « Restaurant Chinois »

Marinated fish fillets served cold with chilies and a seasoned salad. Tender texture and spicy flavor, typical of Sichuan cuisine. · A refreshing and spicy dish, ideal to start the meal or accompany other dishes.

Fresh cucumbers, crushed or cut, seasoned with garlic and vinegar. Crunchy and very refreshing.

Black mushrooms (wood ear mushrooms) served cold with a vinegary marinade. Characteristic crunchy and slippery texture.

Poached chicken served cold in an oily, spicy, and Sichuan peppercorn-infused red sauce. Known as 'saliva-inducing chicken' for its intense aromas.

Thin slices of braised beef with spices, served cold. The meat is firm and fragrant, often served with cilantro.

Silken tofu cubes and century eggs served cold with a spicy sauce. The tofu is soft and creamy, contrasting with the strong flavor of the fermented eggs.

Marinated eggs served in an aromatic chili oil. A simple but flavorful side dish.

A mix of classic marinated eggs and century eggs, seasoned with spices. Offers a variety of textures and flavors.

Noodles coated in a rich sauce made with sesame paste and peanut butter. Nutty, creamy, and savory flavor. Mix well.

Noodles topped with minced beef stir-fried with plenty of cumin. Aromatic and slightly spicy flavor, typical of Northern Chinese cuisine.

'Zha Jiang Mian' noodles served with a thick sauce of minced pork and fermented soybean paste, accompanied by fresh julienned vegetables. Salty and umami flavor.

Noodles served with soft pork dumplings, coated in a balanced sweet and sour sauce. A comforting dish.

Noodles served with Kung Pao chicken, stir-fried with peanuts, vegetables, and dried chilies. Complex flavor: sweet, sour, and spicy.

Noodles topped with pieces of braised tofu in a savory soy sauce. A flavorful vegetarian option.

Thick and chewy Japanese noodles stir-fried in a wok with your choice of topping. Tender texture and a slightly smoky wok flavor.

Wheat noodles stir-fried in a wok over high heat with crisp vegetables and your choice of meat. An Asian street food classic.

Rice stir-fried in a wok with eggs, small vegetables, and your chosen topping. Grains are separated and lightly grilled.

Thin-skinned Chinese dumplings, hand-filled. Choose 'Pan-fried' for a crispy bottom (Gyoza), 'Steamed' for more tenderness, or 'Boiled' for the traditional Northern Chinese method. To be dipped in black vinegar.

Seafood version of homemade dumplings, including whole or chopped shrimp for a crunchy texture.

Thin-skinned wontons served in a spicy and vinegary red sauce. A typical Sichuan dish, slippery and spicy.

Savory wonton soup. Dumplings float in a clear, light broth. Comforting and warm.

Steamed or pan-fried stuffed Chinese buns (Baozi or Shengjian). 'Steamed' results in a fluffy, cloud-like dough. 'Pan-fried' adds a crispy, golden base.

Crispy, flaky thin pancakes incorporating sweet sesame paste. Served hot.

A smooth, dark dessert soup made from ground black sesame. Rich roasted nutty flavor, velvety texture.

Tangyuan: glutinous rice dough balls served in a warm syrup or water, filled with flowing black sesame.

Mochi: soft and chewy rice cakes, coated in sesame or peanut powder. Chewy texture.

Selection of hot Asian teas. Jasmine tea is floral, green tea is herbaceous, chrysanthemum is sweet and soothing.

Classic international carbonated soft drinks.

Wong Lo Kat: a sweet herbal Chinese tea, served cold in a can. Herbal and refreshing taste, traditionally drunk to 'cool down' the body.

Sweet drink containing small pieces of aloe vera jelly. Fun chewy texture.

Classic bottled fruit juices.