Étoiles Dorées (香锅里辣)– Cuisine chinoise authentique Paris 11e

A combo meal including a Chinese pancake (a type of layered crepe filled with meat) and a hot Asian soup. A comforting and complete meal.

A complete menu including a starter, a main course, a side dish (rice or noodles), and a drink. Ideal for discovering a variety of Chinese flavors.

Spicy fermented cabbage of Korean origin. It has a crunchy texture and a tangy, sour flavor.

Immature soybeans served whole in their pods, lightly salted. The seeds inside are eaten.

Vietnamese fried spring rolls, crispy on the outside and filled with minced meat and vegetables. Often served with lettuce and mint.

Fried spring rolls filled with shrimp and melted cheese. A mix of crispy and creamy textures.

Steamed dumplings with translucent rice dough, filled with shrimp pieces. Soft and slightly elastic texture.

Shrimp dumplings fried until golden and crispy. Usually served with a sweet and sour sauce.

Chinese dumplings (Jiaozi) filled with pork, pan-fried on one side and steamed on the other. Juicy inside.

Siu Mai, steamed dumplings open at the top, filled with a mixture of shrimp and sometimes pork. Firm and savory texture.

Shrimp coated in a light batter and fried. Crispy and airy.

Thick traditional hot and sour soup, with mushrooms, tofu, bamboo shoots, and egg.

Clear broth served with wonton dumplings (usually pork and shrimp). A light and flavorful soup.

Cold salad of black mushrooms (wood ear mushrooms), seasoned with vinegar and garlic. Crunchy and gelatinous texture.

Fresh cucumbers cut and marinated in a garlic and vinegar sauce. Refreshing and crunchy.

Preserved duck eggs with a dark color and gelatinous texture, served with a spicy sauce. Rich and umami flavor.

Thin slices of beef tripe served cold in a spicy and aromatic sauce. Crunchy and chewy texture.

Plate combining braised beef slices and spicy tripe. A classic cold Sichuan dish, very aromatic (Fu Qi Fei Pian).

Chicken pieces (often cold) served in a very spicy, oily red sauce flavored with Sichuan pepper.

Thin slices of beef marinated in five Chinese spices. Served cold, aromatic and flavorful.

Di San Xian: a Northern Chinese dish consisting of potatoes, eggplant, and bell peppers fried then stir-fried together in a brown sauce.

Tender eggplant cooked with a rich garlic sauce (often Yuxiang flavor).

Edible chrysanthemum leaves quickly stir-fried with garlic. Distinct herbaceous taste.

Thinly sliced potatoes stir-fried in a wok, remaining slightly crisp, seasoned with vinegar for a tangy touch.

Mix of various seasonal vegetables stir-fried together.

Napa cabbage leaves stir-fried in a wok with dried chilies. Crispy and spicy.

Braised eggplant in spicy sauce

Eggplant slow-cooked in a savory soy sauce until tender.

Diced tofu stir-fried with minced or sliced beef.

Mapo Tofu: silken tofu and minced beef simmered in a spicy red sauce with doubanjiang (fermented bean paste and chili) and Sichuan pepper.

Casserole stew combining tofu and various seafood (shrimp, squid) in a savory sauce.

Dry-fried green beans (Gan Bian Si Ji Dou) until wilted and tender, often with garlic and minced pork.

Crispy broccoli florets simply stir-fried with minced garlic.

Chinese cabbage leaves (Bok Choy or Napa) stir-fried with fragrant shiitake mushrooms.