巴黎鱼羊鲜面对面中餐厅Tête à tête

This is a classic lamb soup, made by simmering lamb and lamb bones for a long time. The soup is milky white, rich and delicious, and the lamb is tender. It is usually served with sesame cakes or rice, warming and nourishing.

Lamb soup simmered with nourishing medicinal herbs, with a unique flavor. The broth is mellow, and the lamb is fresh and tender, with health benefits. Suitable for those who like medicinal cuisine.

A combination of pickled cabbage and lamb, sour and appetizing. The freshness of the lamb and the saltiness of the pickled cabbage neutralize each other, the broth is rich and not greasy. Rich in flavor, greatly enhances appetite.

Lamb soup with enoki mushrooms, adding the umami and crisp texture of mushrooms. The broth is delicious, and the lamb is tender and smooth, a rich soup.

A fatty beef dish with a base of pickled peppers and sour soup. The beef slices are a mix of lean and fatty, absorbing the sour and spicy broth, with a tender and smooth texture. Sour and spicy, very good with rice.

A classic pickled cabbage fish soup, with tender and white fish slices and crisp pickled cabbage. The broth is sour, fragrant, and slightly spicy, and the fish melts in your mouth. A very popular appetizer.

A dry pot dish made with lamb offal (such as tripe, intestines, etc.). Stir-fried with a large amount of chili peppers and spices, it is spicy, fragrant, and the offal is chewy. Suitable as a dish to accompany drinks.

Cleaned large intestines are stir-fried in a dry pot until the skin is slightly charred. The texture is soft and chewy, absorbing the spicy seasoning, rich but not greasy.

Fatty beef slices are cooked in a dry pot with various vegetables and spices. The beef is tender and flavorful, with a strong spicy aroma, a heavy-flavored meat dish.

A signature dry pot dish, featuring a variety of ingredients and spices. The flavor is primarily spicy and numbing, stimulating the taste buds and making it irresistible.

Fresh shrimp are deveined, deep-fried, and then stir-fried with chili peppers and Sichuan peppercorns. The shells are crispy, the shrimp meat is sweet and firm, spicy and fragrant, and can be eaten with the shells.

Crab pieces are deep-fried and then stir-fried with spicy seasonings. The crab meat is fresh and delicious, coated with rich sauce and spices. It is spicy and satisfying, full of flavor.

Lamb ribs are cut into pieces and stir-fried in a dry pot. Crispy outside and tender inside, with the aroma of cumin and chili, no lamb odor, very suitable for meat lovers.

Tender chicken strips are cooked with dried chili peppers and Sichuan peppercorns. The chicken is tender and juicy, with a spicy and flavorful taste, rich in texture, a great dish to go with rice.

Whole fish is grilled and then stewed in a secret broth with various side dishes. The fish skin is charred, the fish meat is tender, and the flavor is rich, suitable for sharing among multiple people.

Fresh sea bass is steamed and drizzled with steamed fish soy sauce and hot oil. It retains the fresh original flavor of the fish to the greatest extent, with tender meat, light and healthy.

A special squid dish, the squid is tender and chewy. The seasoning is fresh, fragrant, and slightly spicy, with a unique flavor.

Fish slices are blanched in a red oil broth filled with chili peppers and Sichuan peppercorns. The fish is tender and smooth, with a spicy and fragrant flavor, a classic Sichuan dish.

Squid tentacles are cut into sections and stir-fried with chili peppers. The texture is Q-bouncy and crisp, spicy and satisfying, very suitable for accompanying drinks.

A fish dish with pickled cabbage as the main ingredient. The broth is sour and appetizing, and the fish slices are tender. The sour and refreshing taste greatly enhances appetite.

Similar to a personal hot pot, various ingredients are cooked in a spicy broth. The flavor is spicy and fragrant, with abundant ingredients and a rich broth.

Beef slices are blanched in spicy red oil broth, with vegetables at the bottom. The beef is tender and smooth, with a strong spicy flavor, a representative Sichuan dish.

A braised dish with a red-braised flavor, with a choice of beef brisket or lamb ribs. The meat is stewed until tender and flavorful, with a rich soy sauce flavor and bright red color, very good with rice.

Sliced beef or lamb is stir-fried over high heat with cumin seeds. The cumin aroma is rich, and the meat slices are tender, with a strong Central Asian flavor.

A specialty stir-fried lamb offal from Dan County, Shandong. The offal is well-processed without any off-odor, and is fragrant, slightly spicy, and rich and chewy after stir-frying.

A classic Beijing dish, thinly sliced lamb is stir-fried with a large amount of scallions. The scallion aroma is rich, the lamb is tender and not gamey, with a savory flavor.

Lamb leg meat is stir-fried and grilled, crispy outside and tender inside. With a grilled flavor and cumin aroma, the meat is delicious.

Pork hock is braised for a long time, with a bright red color. The skin is tender, the meat is soft and flavorful, rich but not greasy, with a strong soy sauce flavor, melts in your mouth.

Large intestines are cut into sections and stir-fried with green peppers. The large intestines are cleaned, with a soft and chewy texture, and the green peppers provide a fresh aroma and spiciness, a good dish to go with rice.

Lamb ribs are deep-fried until golden and crispy, then sprinkled with salt and pepper. Crispy outside and tender inside, salty and delicious, you can enjoy the freshness of lamb with a crispy texture.