Raviolis de chez moi

Ravioli stuffed with minced pork and Chinese cabbage. A classic combination offering a juicy and crunchy texture. To be enjoyed dipped in a soy-vinegar sauce.

Ravioli filled with pork and aromatic Chinese chives. The chives provide a mild garlicky flavor that pairs perfectly with the meat. Served hot.

Ravioli with pork and fermented cabbage (Chinese sauerkraut). The slightly tangy taste of the cabbage balances the richness of the pork. A specialty from northern China.

Ravioli stuffed with minced beef and white radish. The radish makes the filling tender and juicy with a mild flavor. Delicious with a little chili.

Ravioli combining beef and celery. The celery provides a distinctive fragrant and crunchy note. A classic and much-loved combination.

Ravioli with lamb and radish. The lamb has a pronounced flavor that is softened by the freshness of the radish. Savory and rich in taste.

Ravioli stuffed with lamb and celery. The mix of herbs and meat creates an aromatic filling. Ideal for those who like distinct flavors.

Delicate ravioli filled with whole or chopped shrimp. A mild seafood flavor and tender texture. Often lighter than meat versions.

A rich filling of shrimp, scrambled eggs, and Chinese chives. A mix of textures and umami flavors, very popular in China.

Ravioli with minced chicken, often with small vegetables. A leaner option with a delicate taste. Suitable for all palates.

Ravioli stuffed with white fish meat. The filling is very tender, soft, and light. A refined specialty often originating from coastal regions.

Meatless ravioli, filled with a mix of vegetables, tofu, mushrooms, and vermicelli. Savory and fragrant, perfect for a light meal.

Small steamed buns with a juicy pork filling. The dough is leavened, soft, and slightly sweet, contrasting with the savory filling.

Pan-fried dumplings with a crispy base and steamed top. Stuffed with meat and vegetables. Often called Guotie.

A generous portion of chicken and vegetable ravioli, pan-fried. Crispy on the outside and tender on the inside.

Fried dumplings until very crispy and golden. Served hot, often with a sweet and sour dipping sauce.

A clear and savory broth garnished with shrimp ravioli (wontons). Often flavored with seaweed or chives. A comforting dish.

Classic steamed ravioli with translucent rice dough, filled with shrimp. Delicate and slightly sticky, a dim sum must-have.

Open-top steamed dumplings (Siu Mai), filled with a pork and shrimp mix or all shrimp. Dense and savory texture.

Traditional Siu Mai with minced pork, steamed in their thin yellow wrapper. Juicy and fragrant.

Shrimp coated in a light and crispy batter. Served golden, they are tender inside.

Crispy fried rolls made with rice paper, filled with minced chicken, vermicelli, and vegetables. To be eaten wrapped in a lettuce leaf with mint.

Small fried imperial rolls stuffed with shrimp. The filling is savory and the wrapper very crispy.

Fried spring rolls filled only with vegetables and vermicelli. A crispy option without meat.

Salad of shredded cabbage, shredded chicken, and various crunchy vegetables, seasoned with a sesame or soy vinaigrette.

Fresh mix of vegetables and shrimp, served with a light sauce. A refreshing appetizer.

Seasoned wakame seaweed salad with sesame and light chili. Crunchy and gelatinous texture with a subtle iodized taste.

Crushed cucumber pieces marinated in garlic, black vinegar, and chili oil. Very fresh, crunchy, and fragrant.

Cold black mushrooms (wood ear mushrooms) seasoned with vinegar, garlic, and cilantro. Characteristic crunchy texture.

Cold chicken served with a spicy chili sauce, often garnished with peanuts and sesame (Bang Bang Chicken style or similar).

Thick hot and sour soup with tofu, black mushrooms, bamboo, and egg. A flavor-rich classic that warms you up.

'West Lake' (Xihu) style soup with minced beef, tofu, and mushrooms. Velvety texture thanks to egg white and starch.

Simple and comforting soup made with fresh tomatoes and beaten eggs forming clouds in the broth. Slightly tangy and sweet taste.

Warm rice vermicelli salad with stir-fried beef, raw vegetables, fresh herbs, peanuts, and spring rolls. Served with nuoc mam sauce.

Chicken version of the famous Bo Bun. Rice vermicelli, chicken, fresh vegetables, herbs, and Vietnamese sweet and sour sauce.