Restaurant Wen Zhou Mei Shi Lin

Pan-fried Chinese dumplings. The filling is made of minced pork and aromatics. Crispy bottom and soft top, served with black vinegar.

Crispy fried rolls stuffed with chicken and vegetables. Served hot with lettuce leaves and fresh mint for wrapping.

Crushed cucumber cold salad to better absorb the sauce. Fresh and spicy seasoning with garlic and vinegar. A very refreshing starter.

Crispy fried dumplings with thin, crispy dough, filled with shrimp. To be dipped in a sweet and savory sauce.

Shrimp coated in a light batter and fried until golden. Crispy on the outside and tender on the inside.

Crispy triangular fritters stuffed with a spicy vegetable mix. A popular vegetarian appetizer inspired by Indian cuisine.

Classic fried rolls stuffed with minced pork. The fried rice paper is very crispy. Traditionally eaten wrapped in lettuce.

Immature soybeans steamed and lightly salted. The pod is squeezed with the teeth to extract the beans.

A fresh salad with shrimp, enhanced by a spicy Sriracha vinaigrette and the crunch of peanuts.

Mixed salad topped with grilled chicken pieces. The sauce adds a spicy touch and the peanuts provide a crunchy texture.

Glutinous rice cakes sliced and stir-fried in a wok. Unique texture, both firm and chewy, served with crunchy vegetables.

Wide flat rice noodles stir-fried over high heat with tender beef. A classic Cantonese dish with a characteristic smoky wok flavor ('wok hei').

Wheat noodles mixed with a spicy and numbing (Mala) sauce. Topped with flavorful minced beef. A dish rich in Sichuan aromas.

Cold dish of translucent and elastic noodles. Served with a vinegary and spicy sauce, refreshing and textured with peanuts and tofu.

Wheat noodles stir-fried with a colorful mix of vegetables and tofu. A hearty and flavorful vegetarian dish.

Poached wontons with shrimp served in a spicy and fragrant red sauce. The skin is silky and the sauce offers a spicy-sour balance.

Wok-fried rice with pickled mustard greens (slightly sour and crunchy) and smoked pork. Served with a light broth.

Taiwanese-style fried chicken cutlet, flavored with lemongrass and spices. Served crispy on white rice.

Melting eggplants cooked in a sweet and savory soy sauce (Hongshao). A flavorful vegetarian umami dish.

Beef slices stir-fried with plenty of onions. The sauce is savory and perfectly coats the rice.

Shrimp cooked in Shacha sauce (Chinese barbecue), made from dried fish, shrimp, garlic, and spices. Complex and slightly marine taste.

Duck slices stir-fried with dried chilies and Sichuan pepper. A spicy and fragrant dish.

Poached chicken served cold, drizzled with a fiery chili sauce, chili oil, and Sichuan peppercorns. Tender and very aromatic.

Noodle soup topped with large pieces of slow-cooked tender beef. The broth is rich and deep.

Clear broth served with delicate shrimp wontons. A light and comforting dish.

Noodle soup served with slow-cooked pork ribs in a savory broth.

Wenzhou specialty with very fine vermicelli. The broth is flavored with Chinese rice wine, topped with dried meat and eggs.

Rustic traditional dish with pork intestines and curdled blood. For lovers of offal and authentic textures.

Beef slices poached in an intense red broth, full of chilies and Sichuan pepper. Very spicy and fragrant.

Stir-fried shrimp and crunchy black fungus mushrooms. The satay sauce provides a rich, slightly spicy flavor of peanut and spices.

Tender white fish fillets served in a broth of chili oil and Sichuan pepper. The fish remains moist and absorbs the spices.

Seasonal green vegetables (often cabbage or water spinach) quickly stir-fried with garlic to remain crisp.

Thin and long mushrooms with a slightly crunchy texture, cooked with a generous amount of minced garlic and soy sauce.

Classic thick soup, both vinegary and peppery. Usually contains tofu, black fungus, and egg.

Light and healthy broth with silky tofu cubes and green vegetables. Mild and soothing.

Very popular Chinese family soup. Fresh tomato broth with ribbons of beaten egg. Mild and slightly tangy flavor.

Clear broth served with white, elastic fish balls. Delicate marine flavor.

Wenzhou specialty. The fish is beaten into a fine, leaf-like paste, then cooked in soup. Unique texture, both tender and elastic.

Light soup based on luffa (sponge gourd), a tender green vegetable that absorbs broth well. Mild and vegetal flavor.

Classic coconut pearls with a melting chocolate center. Soft glutinous rice dough coated in shredded coconut.

Coconut pearls filled with sweet yellow bean paste. A mild and traditional dessert.

Ice cream balls wrapped in a thin layer of elastic rice dough (mochi). Fresh and textured.

Soft steamed buns filled with a sweet pastry cream.

Crispy or soft candy with peanuts and sesame. Sweet and fragrant.

Assorted carbonated drinks and fruit juices.

Mineral water.

Single or double espresso coffee.

Selection of hot Chinese teas.

Light and refreshing Chinese pale lager, brewed with rice.

Sweet and fruity Japanese plum liqueur.

Warm drink with lemon and honey, comforting and healthy.

Sweet and rich drink with red beans and coconut milk.

Smoked plum drink, a very unique and refreshing sweet and sour taste.

Homemade lychee soda, fruity and sparkling.

Creamy and herbaceous matcha green tea and milk drink.