Miam-miam Cool 13eme 面酷

Classic clear soup Chao Shou. The meat filling is tender, and the wrappers are thin and smooth. The soup base is light and savory, not spicy, suitable for all ages. Suitable for diners who enjoy the original meat flavor.

Special spicy and numbing Chao Shou noodles. The soup base contains a large amount of Sichuan peppercorns and chili oil. The taste is intensely numbing and spicy, strongly stimulating the taste buds. Suitable for diners who enjoy intense flavors and Sichuan-style mala.

Dry mix Chao Shou without soup, directly drizzled with secret red oil sauce. The Chao Shou wrappers are smooth, and the meat is tender. Each bite is coated with spicy seasonings. Rich in flavor and texture.

A combination of Chao Shou and Chongqing Xiao Mian. You can enjoy both delicious meat-filled wontons and chewy noodles, with generous portions. The soup base is savory and rich in layers.

A deluxe version of Chao Shou noodles, with large chunks of braised beef added. The beef is tender and flavorful. Paired with pork wontons and noodles, it offers a rich taste and is a hearty main course.

Chao Shou noodles served with braised pork intestines. The pork intestines are properly cleaned, braised until flavorful, and have a tender, chewy texture without any unpleasant odor. They absorb the soup, making them rich in flavor. Suitable for diners who enjoy offal.

Chao Shou noodles covered with special Zha Jiang sauce (minced meat sauce). The Zha Jiang sauce is savory and delicious, and when mixed with the noodle soup, it adds richness to the soup base. The minced meat provides a rich texture.

Chao Shou noodles served with crispy fried chicken. The fried chicken is crispy on the outside and tender on the inside. It can be dipped in the soup or eaten directly, adding richness and satisfaction to this noodle dish.

A refreshing and sweet and sour Chao Shou noodle dish. The soup base blends the umami of tomatoes and is topped with a fried egg. A non-spicy option, suitable for diners who prefer a light taste or want soup.

The most basic Chongqing Xiao Mian, without meat toppings. The focus is on the seasoning, which usually includes Sichuan peppercorns, chili oil, sesame paste, and other condiments. The thin noodles are smooth and chewy, with a numbing, spicy, savory, and fragrant taste.

Classic braised beef noodles. The soup base uses the original broth from stewed beef, resulting in a rich and mellow flavor. The beef chunks are large and tender. Served with thin noodles, it's steaming hot, savory, and slightly spicy.

Soup noodles topped with braised pork intestines. The pork intestines are cleaned and braised until flavorful, with a tender and chewy texture. The soup base is savory and spicy, perfectly blending with the unique flavor of the pork intestines.

Double topping noodles, allowing you to enjoy both beef and pork intestines at once. Satisfies diners who want both meat and offal. Rich toppings and a more intense soup base.

A non-spicy soup noodle option. The rich tomato soup base is sweet and sour, topped with a fried egg. Suitable for children or those who don't eat spicy food, with a mild and comforting taste.

Dry mix wide noodles without soup. Topped with stir-fried shredded pork or sliced pork with green peppers, it is fragrant and slightly spicy. The wide noodles are better at holding the sauce, making them rich in flavor and aromatic.

A classic "strange flavor" seasoning from Sichuan cuisine, combining numbing, spicy, sweet, salty, sour, umami, and fragrant. The chicken is tender, and the wide noodles are chewy. When mixed, the flavor is unique and memorable.

Classic dry mix Zha Jiang noodles. The minced meat sauce is rich and fragrant, usually served with some greens. Mix the noodles thoroughly with the sauce, so that each wide noodle is coated with the meat sauce, which is savory and delicious.

Based on Zha Jiang Noodles, soft mashed potatoes are added. After stirring, the sandy texture of the mashed potatoes coats the noodles, making the overall texture thicker and softer, with a unique flavor.

A famous "Pea and Zha Jiang Noodles" from Chongqing Xiao Mian. Toppings include Zha Jiang sauce and tender stewed peas. The delicate fragrance and softness of the peas perfectly combine with the savory Zha Jiang sauce, creating rich layers of flavor.

Choice of sweet potato noodles or rice vermicelli. Vegetarian noodles primarily allow you to taste the sour and spicy soup base. Sweet potato noodles are usually slippery and chewy, while rice vermicelli is more delicate. Served with peanuts, pickled mustard greens, and other condiments.

Noodles with large chunks of braised beef as topping. The beef flavor is infused into the sour and spicy soup base, making it very appetizing. The sweet potato noodles or rice vermicelli absorb the soup, resulting in a rich flavor.

A specialty snack from Chengdu. The pork intestines are tender, and the soup base is sour, spicy, numbing, and savory. The smoothness of the sweet potato noodles complements the texture of the pork intestines.

Double topping of beef and Zha Jiang sauce. It has the satisfying texture of beef chunks and the delicate savory flavor of minced meat sauce. Rich in layers of flavor, it's a luxurious hot and sour noodle or vermicelli dish.

A classic combination of beef and pork intestines. The braised toppings clash with the sour and spicy soup base, creating a strong flavor. Suitable for lovers of intense flavors.

A non-spicy option. The tomato soup base is savory, sweet, and sour, topped with a fried egg. Sweet potato noodles or rice vermicelli are cooked in the tomato soup, absorbing flavor and remaining refreshing.

An innovative dry mix preparation. The creaminess of the mashed potatoes contrasts with the smoothness of the noodles, and the Zha Jiang sauce provides a savory flavor. The texture is very rich and thick after mixing.

The pickled mustard greens are crisp and the shredded chicken is tender. The soup base is more sour and appetizing due to the addition of pickled mustard greens. It is a refreshing and non-greasy noodle option.

Red wine or white wine served by the glass.

One of China's most famous beer brands. It has a refreshing taste and moderate malt aroma, making it very suitable for pairing with spicy Sichuan cuisine.

Asahi beer (Asahi), with a dry and crisp taste (Super Dry) and rich bubbles. Its clean taste is very effective at relieving spiciness.

Classic carbonated beverage, ice-cold and thirst-quenching. Choice of original or zero sugar.

Sweet aloe vera drink, usually containing aloe vera pulp particles. It has a fresh taste and can soothe the throat and relieve spiciness.

Various fruit juices. Sweet and refreshing, suitable for drinking with meals.

Coconut-flavored drink with a rich and smooth taste. The sweetness and creaminess of the coconut milk are very effective at alleviating spiciness.

Plant-based protein drink with a rich soy flavor and smooth texture. It's a classic beverage to pair with spicy Chinese noodles.

A famous Chinese herbal tea drink. It has a sweet taste with a fragrant herbal aroma. Traditionally believed to clear heat and reduce fire, it is very suitable for drinking with hot pot or spicy dishes.

Natural mineral water from the French Alps, with a pure taste.

A well-known French natural sparkling mineral water. The bubbles are fine, and the taste is slightly salty, aiding digestion.

Hot coffee, a refreshing drink after the meal.

Desserts served in the restaurant. May include Sichuan-style desserts like ice jelly or Liang Gao. Please ask the staff for details. Usually cool and relieves spiciness.