青岛人家

Traditional sour and spicy soup. It generally contains tofu, black mushrooms, bamboo, and egg in a thickened broth. · Rich flavor and creamy texture. · Ideal for whetting the appetite.

Clear and delicate broth garnished with various seafood such as shrimp, squid, or fish. · Light and iodized taste. · Served hot as a starter.

Classic wonton soup containing dumplings with thin wrappers stuffed with shrimp. · Savory broth and melting dumplings. · A very popular comforting dish.

Light soup with glass noodles (transparent vermicelli) and chicken pieces. · Slippery texture of vermicelli and sweet taste. · A simple and digestible soup.

Velvety soup combining the sweetness of crab meat and the freshness of asparagus. · Thickened and creamy texture. · A refined starter.

Fresh salad made with crunchy bean sprouts and shredded chicken. · Light seasoning and crispy texture. · Refreshing starter.

Mix of fresh bean sprouts and cooked shrimp. · Fresh and light. · Perfect to start the meal.

Salad combining the crunch of soy sprouts with crab meat. · Mild marine flavors. · Served cold.

Fresh rolls in rice paper filled with vermicelli, vegetables, and shrimp. · Not fried, soft and fresh texture. · To be dipped in a sweet and sour or hoisin sauce.

Exotic salad mixing shrimp and fresh pineapple chunks. · Sweet, savory, and spicy flavors typical of Thai cuisine. · Vivid and fragrant.

Marinated beef salad with fresh pineapple and spices. · Mix of tender and juicy textures with a spicy note. · Refreshing fusion dish.

Siu Mai, open steamed dumplings topped with a shrimp filling. · Firm texture and iodized taste. · Dim Sum Classic.

Ha Kao, translucent dough dumplings filled with whole or minced shrimp. · Slightly elastic dough and juicy filling. · A must-have from Cantonese steamed cuisine.

Steamed dumplings filled with a finely chopped vegetable mix. · Light and delicate. · Meat-free option.

Steamed dim sum filled with seasoned minced beef. · Flavorful and tender. · Served hot in a bamboo basket.

Xiao Long Bao, small steamed buns containing a pork filling and some broth. · Thin wrapper and juicy center. · Be careful of the hot broth inside when eating.

Variation of steamed dumplings with a chicken filling. · Milder taste than pork. · Soft texture.

Varied selection of different dim sum (dumplings and bites). · Allows you to taste several flavors in one order. · Ideal for sharing.

Wonton dumplings fried until golden and crispy. · Crispy on the outside with a shrimp filling. · Served with a sweet and sour sauce.

Shrimp coated in batter and deep-fried. · Airy and crispy texture. · Appreciated classic.

Fried spring rolls stuffed with shrimp and vegetables. · Crispy wrapper and flavorful filling. · To be eaten wrapped in a lettuce leaf with mint.

Fried imperial rolls, available in pork or chicken. · Crispy and golden. · Served with nuoc-mâm sauce.

Vegetarian version of fried imperial rolls, stuffed with vegetables. · Crispy and light. · Meat-free option.

Sizzling slices of roast duck served on a hot cast-iron plate. · Tender meat with a rich sauce. · Spectacular presentation and keeps warm.

Duck pieces stir-fried in a wok with fresh pineapple cubes. · Sweet, savory, and tangy combination. · Fruity and flavorful dish.

Duck sautéed with fresh Thai basil. · Very fragrant with anise and peppery notes. · Aromatic dish.

Fried duck with very crispy skin and tender meat. · Contrasting texture. · House specialty.

Chicken breast sautéed with fresh pineapple. · Tender and fruity. · Light and mild dish.

Chicken coated in a sweet and shiny brown sauce. · Rich and sweet flavor. · Appreciated by children and sweet-and-savory lovers.

Wok-fried chicken with basil leaves. · Fragrant and flavorful. · A classic of Thai-influenced cuisine.

Chicken stewed in a yellow curry and coconut milk sauce. · Creamy, smooth, and slightly spicy. · Pairs perfectly with white rice.

Chicken cooked in a satay sauce (peanut and spice base). · Rich flavor, slightly spicy, and peanut taste. · Creamy and coating sauce.

Chicken simply sautéed with plenty of onions. · Sweet and caramelized flavor of sautéed onions. · Simple and effective dish.

Chicken sautéed with black mushrooms (wood ear mushrooms). · The mushrooms provide a unique crunchy texture. · Light soy-based sauce.

Chicken and sticky rice steamed and wrapped in a lotus leaf. · The leaf infuses a subtle, vegetal aroma into the dish. · Traditional presentation and delicate flavor.

Fried chicken pieces then dry-sautéed with spices. · Crispy with a subtle balance between mild chili and sugar. · Dry texture, not in sauce.

Diced chicken sautéed with dried chilies and Sichuan pepper. · Spicy and fragrant dish, typical of Sichuan. · For thrill-seekers.

Breaded and fried chicken for perfect crispiness. · Often served with a separate sauce. · Golden and appetizing texture.

Deep-fried pork tenderloin coated in a sweet and sour red sauce. · The classic balance between vinegar and sugar. · A very popular dish in China.

Simmered dish served in a casserole, combining pork ribs and seaweed. · Rich broth and deep flavors. · Comforting family dish.

Fried pork ribs seasoned with a salt-pepper mix and spices. · Crispy and savory, without liquid sauce. · Often eaten with fingers.

Pork ribs glazed with a sweet honey-like or Chinese barbecue sauce. · Shiny, sticky, and flavorful. · Meat to gnaw on the bone.

Pork trotters braised for a long time in an aromatic soy sauce. · Gelatinous and melting texture, rich in collagen. · Traditional dish appreciated for its texture.

Large, tender meatballs (Lion's Head) braised in brown sauce. · Often served with cabbage. · Tender and juicy.

Thin strips of pork sautéed in a sweet bean sauce (Tianmianjiang). · Served with thin pancakes to wrap the meat. · Fun and delicious.

Shredded pork with 'Yu Xiang' flavor (fish fragrance), mixing garlic, ginger, vinegar, and chili. · Complex taste: salty, sweet, sour, and spicy. · Sichuan Classic.

The famous sweet and sour pork with fresh pineapple chunks. · Red coating sauce and fruity taste. · A standard of Western Chinese cuisine.

Pork pieces cooked in a sweet and syrupy sauce. · Tender and gourmet. · Mild flavor.

Tender eggplants simmered in a casserole with a savory soy sauce. · Available with minced meat or in a vegetarian version. · Hot and comforting dish.

Quickly wok-fried Shanghai baby bok choy with garlic. · Crunchy and healthy green vegetable. · Light side dish.

Cabbage strips stir-fried over high heat with dried chilies. · Crispy texture and savory taste. · Simple but very fragrant dish.

Vegetarian casserole combining tofu and various seasonal vegetables. · Light broth. · Healthy and complete dish.

Colorful mix of stir-fried vegetables in a wok. · Cooked just right to remain crispy. · Vegetarian.

Mapo Tofu, silken tofu cubes in a spicy red Sichuan pepper sauce. · Melting texture and spicy taste that slightly numbs the tongue. · Available with or without minced meat.

Rich casserole combining fried or silken tofu and seafood (shrimp, squid). · Flavorful sauce. · Complete and creamy dish.

Guo Tie, pan-fried dumplings crispy on one side and steamed on the other. · Elongated shape and juicy filling. · Specialty from Northern China (Qingdao).

Classic boiled jiaozi, stuffed with pork and vegetables. · Soft dough and warm center. · Traditional Chinese New Year dish, to be dipped in black vinegar.

Original dumplings with black dough colored with squid ink. · Seafood or cuttlefish filling. · Distinctive marine flavor and unique appearance.

Wheat noodles stir-fried in a wok with soy sauce and some vegetables (onions, sprouts). · Simple and nourishing. · Perfect accompaniment for saucy dishes.

Complete dish of stir-fried noodles with meat and vegetables. · Smoky wok flavor (Wok Hei). · Choice of beef or chicken.

Stir-fried noodles with shrimp. · Combination of seafood and noodles. · Savory and slightly iodized.