一餐厅 罗马 One Restaurant

Thin slices of beef and offal served cold in a spicy and aromatic chili oil-based sauce. A Sichuan street food classic, rich in umami and spices. · The texture is tender and slightly chewy. The taste is intensely spicy and savory. · Enjoyed as a shared appetizer.

Steamed or roasted eggplant seasoned with a flavorful sauce of green peppers and garlic. A cold vegetarian dish. · Soft and silky, with a fresh and slightly spicy taste. · Perfect for refreshing the palate.

Boiled pork slices served with a garlic and soy sauce. A simple but flavorful dish. · The meat is tender and the sauce adds savoriness and aroma. · To be eaten by wrapping the meat or dipping it in the sauce.

Chicken pieces served cold with soybeans and aromatic condiments. Likely marinated in Sichuan style. · Tender chicken with a crunchy note from the soybeans. · A protein-rich and tasty appetizer.

Crushed fresh cucumbers seasoned with garlic, vinegar, and sesame oil. A classic Chinese side dish. · Very crispy and refreshing with a strong garlic aroma. · Ideal for cleansing the palate between spicy dishes.

Chicken served cold seasoned with Sichuan pepper oil, which gives a unique tingling sensation. · Tender meat with a citrusy and pungent aromatic profile. · Beware of the numbing sensation from the pepper.

Cold chicken salad, typically dressed with soy sauce, vinegar, and chili oil. · Light and flavorful. · Classic appetizer.

Century eggs (or preserved eggs) served with condiments. They have a dark creamy yolk and an amber gelatinous white. · Unique, intense, and mineral taste, gelatinous texture. · Often served with ginger or soy to balance the flavor.

Tofu strips or tofu skin seasoned with chili oil and spices. · Slightly chewy and spongy texture that absorbs seasonings well. · A flavorful vegetarian appetizer.

Cooked and thinly sliced pork ear, seasoned with spicy sauce. · Famous for its crispy texture due to the cartilage. · Highly appreciated as a snack with drinks.

Century eggs served with a sauce of roasted and crushed green peppers. · The spiciness of the pepper balances the richness of the egg. · A classic pairing from Sichuan cuisine.

Boiled dumplings filled with meat served in a red sauce of chili oil and black vinegar. · The wrapper is slippery and the filling is juicy; the taste is spicy and slightly sour. · To be eaten with a spoon to also collect the sauce.

Classic dumplings steamed in bamboo baskets. · Soft pasta and savory meat or vegetable filling. · To be dipped in soy sauce and vinegar.

Steamed dumplings with shrimp filling, typical of Cantonese Dim Sum (Har Gow). · The wrapper is translucent and delicate, the filling is sweet and crunchy. · A delicate and elegant classic.

Open-top dumplings, steamed, filled with pork and mushrooms. · Dense and rich in flavor. · One of the signature Dim Sum dishes.

Fried filo pastry rolls filled with vegetables. · Crispy outside and hot inside. · A very popular fried appetizer.

Golden fried rolls, likely with a special pastry or filling. · Crispy and savory. · Served hot.

Batter balls filled with octopus pieces, cooked on a special griddle (Takoyaki style). · Soft inside with chewy octopus pieces, savory. · Often garnished with sauces and dried fish flakes.

Shrimp fried in a light and airy batter. · Very crispy and not greasy. · Served with dipping sauce.

Transparent sweet potato or soy noodles served in a spicy and sour broth. · The noodles are very chewy and slippery, the broth is intense. · A very popular dish in Sichuan.

Noodles served cold seasoned with spicy sauce, peanuts, and vegetables. · Refreshing yet with a spicy kick. · Ideal for a light yet flavorful meal.

Soy noodles stir-fried with spicy minced pork. · Known as 'Ants climbing a tree' due to the appearance of the meat on the noodles. · Savory and rich.

Thin rice noodles stir-fried in a wok with pork strips and vegetables. · Smoky wok aroma (wok hei) and dry texture. · A classic single dish.

Thin rice noodles stir-fried with beef and vegetables. · Similar to the pork version but with the more decisive flavor of beef. · Substantial and savory.

Soy noodles stir-fried with a mix of seafood. · Delicate sea flavor. · Light and tasty.

Thin soy noodles stir-fried with crispy seasonal vegetables. · Flavorful vegetarian dish. · Light and healthy.

Simple steamed rice. · Essential accompaniment for rich, saucy main dishes. · Neutral taste.

Fried rice with eggs, peas, and ham. · The most famous fried rice in the West, savory and colorful. · Loved by everyone, adults and children.

Chengdu-style fried rice, likely spicy or with pickles. · Savory and aromatic. · A regional variation of fried rice.

Fried rice with shrimp and eggs. · Delicate and flavorful. · A classic first course.

Fried rice with chicken pieces and vegetables. · Simple and nutritious. · Suitable for all tastes.

Noodle soup with tender braised beef pieces. · The broth is rich and deep, the meat melts in your mouth. · A comforting single dish.

Fried tofu cubes coated in a 'sand' of crumbled salted egg yolk. · Crispy and floury outside, soft inside, with a rich and savory egg flavor. · A special and indulgent delicacy.

Fried tofu slices then stir-fried with savory sauce and vegetables. · The tofu has a golden skin that absorbs sauce well. · Savory and substantial.

The famous Mapo Tofu: soft tofu cooked in a spicy sauce of fermented beans and minced meat. · Spicy, hot, and aromatic with Sichuan pepper. · Pairs perfectly with white rice.

Tofu stir-fried with fresh peppers. · A light dish where the sweetness of the peppers complements the tofu's flavor. · Simple and vegetarian.

Beef pieces stir-fried with abundant cumin and chili. · Very aromatic and spicy, reminiscent of flavors from Northern Chinese street food. · Tender and tasty meat.

Beef stir-fried in a rich and savory oyster-based sauce. · Deep umami and slightly sweet taste. · Not spicy, very popular.

Beef prepared with sour and spicy notes, often with pickles and chili. · Appetizing and lively on the palate. · Ideal for those who love strong flavors.

Beef stir-fried with abundant fresh cilantro (Chinese parsley). · The fresh aroma of cilantro balances the richness of the meat. · Fragrant and savory.

Rich soup with slices of premium beef (Otoro indicates a fatty and tender cut) and tomato. · The broth is sour and sweet thanks to the tomato, the meat is very tender. · An excellent comfort food.

Beef stir-fried with meaty king oyster mushrooms and black pepper sauce. · Slightly spicy from the pepper, with an interesting texture from the mushrooms. · A classic of modern Chinese cuisine.

Beef quickly stir-fried in a wok with fresh spring onions. · Simple but rich in aroma thanks to the onion. · Tender and flavorful meat.

Shrimp prepared with a special spicy sauce from the chef. · Intense and stimulating taste. · Excellent with white rice.

Fried shrimp with crispy shells, seasoned with salt and Sichuan pepper. · Can be eaten whole for maximum crispiness. · Savory and appetizing.

Whole fish or fillet delicately steamed with ginger and spring onion, finished with hot soy sauce. · Very tender meat and pure fish taste. · Very light and refined.

Fish cooked in a thick and savory brown sauce. · The meat absorbs the flavors of the soy sauce and spices. · A rich home-style dish.

Fish slices boiled in a spicy broth with chili oil and vegetables. · Very spicy and aromatic, the fish remains very tender. · An iconic Sichuan dish (Shuizhu Yu).

Squid stir-fried or served in a hot pot (dry pot) with spicy seasonings. · Chewy texture and intense flavor. · Very appetizing.

The shrimp version of Kung Pao chicken: stir-fried with peanuts, dried chili, and sweet and sour-spicy sauce. · Perfect balance of sweet, sour, and spicy. · Peanuts add crunchiness.

Clams stir-fried with soy noodles that absorb all the clam juice. · Intense sea flavor. · Rich and juicy dish.

Fish soup with pickled cabbage (Suancai Yu). The broth is yellow, sour, and slightly spicy. · Very appetizing and digestive. · The fish is tender and boneless.

Fried pork ribs with salt and pepper. · To be eaten with hands, crispy and savory. · Excellent appetizer or a tasty main course.

Likely a braised pork knuckle or trotter. · Rich in collagen and very tender. · Intense soy and spice flavor.

Tofu-based dish, likely stewed in a red sauce or with duck blood (Sichuan specialty). · Soft texture and complex flavor. · For connoisseurs.

Boiled beef or served in boiling oil, which keeps the temperature high. · Quick cooking that leaves the meat tender. · Very spectacular and hot.

Squid served on a crispy base or in a sizzling hot plate. · Contrast of textures. · Savory and aromatic.

Whole fish fried until crispy, often served with sweet and sour or spicy sauce. · Crispy skin and juicy inner meat. · A visually impactful dish.