Xian Du

Classic Chinese appetizer consisting of a crispy fried pastry wrapper rolled up, filled with julienned vegetables. Usually served hot with sweet and sour sauce.

Thai variation of spring rolls, characterized by a crispy wrapper and a spicy and aromatic filling.

Light and white chips made from tapioca starch and shrimp. They have a very crumbly texture and melt in your mouth.

Crispy fried seaweed, often seasoned with salt and sugar. A tasty appetizer with a marine flavor.

Cold green seaweed salad dressed with sesame, rice vinegar, and chili. Fresh, sweet, and slightly spicy flavor.

Bread triangles spread with shrimp paste, coated with sesame seeds and fried. Crispy and flavorful.

Fried triangular pastry pockets filled with spiced vegetables with a strong curry note. Typical of Indian cuisine but also found in Asian cuisine.

Assorted selection of hot fried appetizers, ideal for tasting various specialties such as spring rolls, prawn crackers, and shrimp toast.

Fried corn kernels seasoned with savory spices. A crispy snack with a sweet-salty contrast.

Golden and crispy fried potato sticks. A universal and beloved side dish.

Croquettes made with taro root (a tuber similar to potato but sweeter), fried until golden. Soft and pasty interior.

Boiled or steamed immature soybeans, lightly salted. Eaten by squeezing the pod to release the beans inside.

Thin pastry filled with minced meat and spices, gently steamed. Soft and juicy, to be dipped in soy sauce.

Steamed dumplings with a light filling of finely chopped mixed vegetables.

Pan-fried meat dumplings (Guotie), characterized by a crispy, golden base and a soft, steamed top.

Open-topped dumplings (Siu Mai), filled with shrimp and meat, steamed. They have a characteristic basket shape.

Classic Cantonese dumplings (Har Gow) with a translucent starch wrapper, filled with whole or chopped shrimp. Elastic texture and delicate taste.

Steamed bun (Mantou), soft and white, with a neutral, slightly sweet flavor. Perfect for accompanying juicy dishes.

Thick and dark soup, rich in ingredients such as tofu, mushrooms, bamboo, and eggs. The flavor is an intense balance between the acidity of vinegar and the spiciness of pepper.

Light and flavorful broth served with small dumplings with thin wrappers filled with meat (Wonton).

Creamy and sweet corn and egg soup, enriched with shredded chicken.

Delicate and slightly thick soup with crab meat and asparagus pieces.

Clear and light broth with soft tofu cubes and mixed seasonal vegetables.

Wheat noodles served in a large bowl of hot, flavorful broth, garnished with meat and vegetables.

Wheat noodle soup in broth, enriched with a mix of seafood such as shrimp, squid, and mussels.

Thick and soft Japanese noodles, stir-fried in a wok with vegetables and soy sauce. Chewy and satisfying texture.

Egg noodles sautéed on a hot griddle, often with vegetables and eggs, slightly crispy.

Wide strips of rice noodles (Ho Fun) stir-fried at high temperature in a wok, soft and slippery.

Thin transparent noodles made from soy or mung bean starch, sautéed with minced meat and a spicy sauce.

Transparent vermicelli sautéed with a mix of crisp vegetables. Light and flavorful dish.

Thin rice vermicelli sautéed with mixed vegetables and soy sauce.

Oval discs of rice cake (Nian Gao), sautéed with vegetables. They have a chewy and compact texture similar to mochi.

The most famous Chinese fried rice, sautéed with scrambled eggs, peas, and diced ham.

Fried rice in a wok with tender chicken pieces and vegetables.

Fried rice with yellow curry powder, giving it a golden color and a spicy aroma.

Sweet and sour fried rice enriched with pineapple pieces and crunchy pine nuts, for a contrast of textures and flavors.

Fried rice with peeled shrimp, eggs, and spring onions.

Rich and flavorful fried rice seasoned with a combination of meat, shrimp, and vegetables, all flavored with dark soy sauce.

Simple steamed white rice, ideal for accompanying rich, saucy main courses.

Fried rice with a colorful mix of diced vegetables.

Pressed rice cooked on a hot griddle until it forms a golden and crispy crust on the bottom (Guoba).

Naturally black whole grain rice, pan-fried. It has a characteristic aroma of freshly baked bread or hazelnut.

Shrimp sautéed on a hot griddle with fresh leeks, which impart a sweet and intense aroma.

Shrimp skewered and grilled, simply seasoned to enhance their natural flavor.

Shrimp sautéed in a spicy sauce based on chili, garlic, and tomato. Flavorful and slightly sweet dish.

Peeled shrimp sautéed in a wok with a selection of crisp seasonal vegetables.

Shrimp cooked with fragrant Chinese mushrooms and sliced bamboo shoots, which add a crunchy texture.

Shrimp immersed in a rich yellow curry sauce, aromatic and spicy.

Shrimp seasoned with the classic Chinese sweet and sour red sauce, made with vinegar, sugar, and tomato.

Shrimp battered and fried until golden and crispy.

Large prawns cooked on a griddle, served sizzling.

Grilled prawns seasoned with a simple yet flavorful blend of toasted salt and pepper (Spicy Salt).

Whole or sliced fish slow-cooked in a flavorful sauce of soy, ginger, and spring onions. Price calculated by weight.

Fish lightly steamed to preserve its delicacy, seasoned with soy sauce, hot oil, ginger, and spring onions. Price by weight.

Fish served in a spicy and aromatic red sauce. Price by weight.

Breaded and fried fish fillet bites, then sautéed in sweet and sour sauce.

Fried fish fillets served in a creamy curry sauce.

Mixed seafood (squid, shrimp, mussels) cooked on a hot griddle.

Assortment of fish and crustaceans fried in crispy batter.

Strips of beef sautéed with fresh leeks on a hot plate. Very aromatic dish.

Beef sautéed in a wok with dark mushrooms and crisp bamboo shoots in a dark sauce.

Thinly sliced beef cooked quickly with colorful peppers.

Complete dish with beef and a variety of sautéed vegetables.

Strips of beef fried until crispy, then glazed in a sweet and spicy sauce.

Beef sautéed in a flavorful sauce based on fermented black beans, with a strong umami taste.

Beef served with potatoes, cooked on a griddle.

Fried pork cubes (Guo Lao Rou) served with peppers, onions, and pineapple in a shiny red sweet and sour sauce.

Pork sautéed with Chinese mushrooms and bamboo shoots.

Pork slices cooked in a spicy red sauce.

Pork sautéed with seasonal vegetables.

An edible basket made of fried potatoes or noodles, filled with a mix of sautéed meats and vegetables. A spectacular and crispy dish.

Asian-style omelette (Fu Yung) enriched with crab meat.

Fluffy omelette with whole shrimp inside.

Omelette prepared with chicken pieces and spring onions.

Roasted duck marinated with Chinese spices (such as 5-spice), crispy skin and flavorful meat.

Duck served with pineapple pieces in a fruity and sweet sauce.

Classic duck dish served with a thick and aromatic orange sauce.

Diced duck sautéed with mushrooms and bamboo shoots.

Sautéed duck with a mix of vegetables.

Imperial dish famous for its shiny and crispy duck skin. Served with thin crepes, spring onions, cucumbers, and sweet Hoisin sauce for DIY rolls.

Diced chicken sautéed with vegetables (often celery and carrots) and whole toasted almonds.

Skewered and grilled chicken pieces, often marinated in soy sauce or satay.

Diced chicken sautéed with peanuts, vegetables, and dried chilies. A famous Sichuan dish, spicy and flavorful.

Similar to chicken with almonds, but with crunchy and sweet cashew nuts.

Chicken (usually breaded and fried) served with a thick, yellow, sweet lemon-flavored sauce.

Fried chicken bites with sweet and sour sauce, peppers, and pineapple.

Chicken sautéed with dark mushrooms and bamboo slices.

Chicken cooked in a creamy and spicy yellow curry sauce.

Chicken sautéed with fermented black bean sauce, savory taste.

Breaded and fried chicken pieces, simple and crispy.

Fried chicken served with a special house sauce.

Surf and turf dish with chicken, shrimp, and mushrooms sautéed together.

Fresh salad with boiled shrimp and mayonnaise dressing.

Salad served with crab meat (surimi or real) and mayonnaise.

Salad with cooked chicken strips and mayonnaise.

Mixed seasonal raw vegetables.

Braised tofu with mushrooms and bamboo in a flavorful sauce.

Simple tofu cooked in soy sauce.

Famous dish (Mapo Tofu) consisting of soft tofu cubes cooked in a spicy red sauce with minced meat.

Bean sprouts quickly sautéed in a wok to remain crisp.

Side dish of sautéed fragrant mushrooms and bamboo shoots.

Selection of lightly sautéed seasonal vegetables.

Mixed vegetables battered and fried (Vegetable Tempura).