Autour du Yangtse 食尚煮意卢浮宫店

Nanjing's famous low-temperature cured meat. Duck meat is marinated and boiled, resulting in white skin and tender meat that is tender, juicy, and savory. Usually served cold and sliced as an appetizer.

A classic Shanghai-style cold dish. Kao Fu is a porous gluten product, soaked in a rich sweet and savory sauce, with a soft, chewy, sponge-like texture. Often served with wood ear mushrooms, peanuts, and daylily buds.

Refreshing smashed cucumber salad. Fresh cucumbers are smashed and tossed with plenty of minced garlic, vinegar, and sesame oil. Crisp and refreshing, with a strong garlic flavor, it's a great palate cleanser.

A cold dish made with wood ear mushrooms. The mushrooms have a crisp texture and are usually seasoned with vinegar, garlic, and a little chili. It's tangy, appetizing, and a healthy vegetarian appetizer.

An appetizing fish soup dish. Tender fish slices are simmered with shredded radish in a sour broth. The broth is tangy and savory, and the fish is delicate. Perfect for those who enjoy sour flavors.

A soup dish combining fresh fish and dumplings. Small yellow croaker is tender, served with handmade wontons in a rich and savory broth. You can enjoy both fish and a staple.

Whole sea bass pan-seared. The skin is pan-fried to a golden crisp, while the fish remains tender and juicy. Usually served with a special sauce for a fragrant flavor.

Crispy roasted duck skin with tender meat. Served with a sweet and savory hoisin sauce to balance the richness of the duck and enhance the flavor profile.

A classic sweet and sour Cantonese dish. Pork pieces are deep-fried until crispy, then stir-fried with pineapple, green and red peppers, and a sweet and sour sauce. Crispy outside, tender inside, sweet and sour, suitable for all ages.

Famous Sichuan dish. Shredded pork is stir-fried with wood ear mushrooms, carrots, and other vegetables, seasoned with pickled chilies, ginger, garlic, vinegar, and sugar to create a 'fish-fragrant' flavor. The taste is sweet, sour, and slightly spicy, very appetizing.

A home-style stir-fry. Spicy green peppers are stir-fried with thinly sliced pork over high heat. The pork is tender, the peppers are fragrant, and the flavor is spicy, making it an excellent accompaniment to meals.

Eggplant is battered and deep-fried until crispy outside and soft inside. Often filled with minced meat, served on a hot sizzling plate with a rich sauce, releasing a fragrant aroma.

Sichuan-style dish. Green beans are high-heat dry-fried until wrinkled, with a dry, fragrant, and crisp texture. Stir-fried with minced pork, preserved mustard greens, and dried chilies, it's savory, slightly spicy, and delicious.

A simple and light vegetable dish. Fresh lettuce is blanched and drizzled with a savory oyster sauce. Retains the crispness of the lettuce with a balanced savory flavor.

Famous Sichuan dish. Tender tofu is served with minced beef or pork, braised in a red oil sauce containing fermented bean paste and Sichuan peppercorns. The texture is numb, spicy, hot, and tender, very appetizing.

A classic tofu dish. Old tofu slices are pan-fried until golden brown on both sides, then braised with wood ear mushrooms and vegetables. The tofu absorbs the sauce, crispy outside and tender inside.

A simple stir-fry of mushrooms and Shanghai bok choy (a type of small Chinese cabbage). The umami of the mushrooms permeates the crisp greens, resulting in a light, healthy, and tender dish.

A very popular home-style dish. Finely shredded potatoes are stir-fried with dried chilies and vinegar over high heat. The potatoes remain crisp, with a strong sour and spicy flavor, very appetizing.

Broccoli stir-fried with minced garlic. Retains the crisp and tender texture and natural fragrance of broccoli, with a rich garlic flavor. A healthy green vegetable.

A thick soup. Typically contains diced tender tofu, seafood (like shrimp), minced meat, and vegetable bits. Smooth texture, savory and light flavor.

A classic northern soup. The soup is bright red and thick, containing ingredients like tofu, wood ear mushrooms, bamboo shoots, and egg. The spiciness of pepper and the sourness of vinegar are prominent, making it very warming.

A bowl of hot noodle soup with fresh meat wontons. The noodles are smooth, the wontons have thin wrappers and generous fillings, and the broth is usually clear chicken or bone broth, savory and delicious.

Large chunks of stewed beef served over noodle soup. The beef is tender and flavorful, the broth is rich and mellow, and the noodles are chewy. A hearty main course.

Typically refers to Vietnamese-style vermicelli salad (Bobun). Includes fried spring rolls, cold vermicelli, lettuce, herbs, and crushed peanuts, dressed with a sweet and sour fish sauce. Refreshing and appetizing.

A Taiwanese specialty. Pork belly is diced and slow-cooked in a rich sauce, then poured over hot white rice. Fatty but not greasy, with a rich soy sauce flavor.

Japanese-style rice bowl. Chicken cutlet is pan-fried and coated with a sweet and savory teriyaki sauce, served over rice. The chicken is tender and juicy, and the sauce mixed with rice is delicious.

One of the most famous Chinese fried rice dishes. Rice grains are distinct, with abundant ingredients, usually including eggs, ham, shrimp, and peas. Colorful, with a light and savory flavor.

Choice of Chinese chow mein or Japanese udon noodles. Noodles are quickly stir-fried with meat (beef, chicken, shrimp) or vegetables in a hot wok, full of 'wok hei' (breath of the wok), savory and delicious.

Steamed white rice, a standard staple in Chinese cuisine, perfect for pairing with various stir-fried dishes.