Double Bonheur 乐馨园

Noodle soup with tender and fragrant beef seasoned with spices. The broth is rich and flavorful. A comforting dish typical of Wenzhou cuisine.

Soup served with a juicy pork rib. Noodles or vermicelli soak up the light, meaty broth.

Soup with flavorful duck pieces. The distinctive taste of duck enriches the broth.

Light soup containing elastic and tender fish balls. A Chinese cuisine classic, served hot.

Soup with a unique texture of crushed fish. Delicate marine flavor and clear broth.

Soup combining the umami taste of minced pork with the crunchy acidity of salted cabbage. A traditional flavor blend.

Vegetarian or light soup highlighting Chinese zucchini (luffa). Mild and slightly sweet.

Soup with an assortment of seafood (shrimp, squid, etc.). Fragrant broth with ocean flavors.

Soup served with slices of roast duck with crispy skin. The sweet and savory flavor of the roast enhances the dish.

Authentic specialty with tender tripe and pork blood cubes. Unique texture and rich flavor for offal lovers.

Thick soup containing tender and gelatinous beef tendon pieces. Deep and textured broth.

Clear broth served with 10 dumplings filled with pork and chives. Fragrant and light.

Wonton soup stuffed with minced pork. The wrapper is thin and the filling is flavorful.

Soup containing 5 large shrimp dumplings. Delicate marine flavor wrapped in a silky dough.

Noodles served with a typical Wenzhou minced meat sauce. Flavorful, savory, and slightly oily, to be mixed before eating.

Noodles with fish fillet sauce. A dry noodle dish with marine flavors.

Pan-fried dumplings (Jiaozi) filled with pork. Crispy on the bottom and tender on top, served with black vinegar.

Wok-fried noodles with smoked pork strips. Distinct smoky flavor and crunchy vegetables.

Noodles sautéed with a mix of seafood. A complete and flavorful dish.

Fine rice vermicelli sautéed with smoked pork. Light texture and smoky aromas.

Fried rice vermicelli with shrimp and squid. A light but flavorful dish.

Fried rice cake pieces (Nian Gao), chewy and slightly elastic texture, with smoked pork.

Seafood fried rice cakes. Unique texture and marine flavors.

Large rice noodles (Ho Fun) sautéed with beef (Beef Chow Fun). Smoky wok flavor ('Wok Hei') and tender beef.

Large seafood fried rice noodles.

Rice noodles and beef sautéed in a rich fermented black bean sauce. Intense umami flavor.

Wok-fried rice with smoked pork and green vegetables (mustard greens) that provide a slight bitterness and crunch.

Cambodian/Vietnamese-inspired dish. Marinated sautéed beef served with rice (often tomato-based) and a pepper-lime sauce.

Vietnamese salad of cold rice vermicelli, sautéed beef, raw vegetables, fresh herbs, peanuts, and spring rolls. Fresh and complete.

Clear broth with white and tender fish balls. Simple and light.

Traditional soup containing irregular pieces of fish paste. Pleasant texture and mild taste.

Light soup with zucchini slices and egg flakes. Vegetarian and mild.

Classic Chinese home-style soup. Slightly tangy tomato broth with scrambled eggs.

Soup rich in fresh mussels. Iodic broth.

Thick soup with tender, melt-in-your-mouth beef tendon pieces and egg strands.

Creamy white asparagus and real crab meat soup. Refined and smooth.

West Lake style soup, with minced beef, egg white, and fresh cilantro.

Hot & Sour soup with chicken, black mushrooms, and tofu. Thick, vinegary, and spicy.

Thick soup with seafood and fragrant fresh cilantro.

Vietnamese-style fried spring rolls, stuffed with chicken and vegetables. Crispy and golden, served with nuoc-mâm sauce.

Crispy fried dumplings stuffed with shrimp. Served golden.

Fresh salad made of crunchy bean sprouts and shredded chicken, seasoned.

Fresh bean sprout salad with shrimp.

Bean sprout salad with real crab meat.

Ha Kao. Steamed dumplings with translucent skin, filled with whole or chopped shrimp.

Siu Mai. Open-topped steamed dumplings, made with pork and shrimp.

Crescent-shaped dumplings stuffed with chicken and steamed.

Delicate steamed dumplings filled with scallops.

Assorted selection of different steamed dim sum, ideal for tasting multiple flavors.

Shrimp sautéed with crunchy cashew nuts and vegetables. Mild flavor and contrasting texture.

Shrimp stewed in a yellow curry sauce, fragrant and slightly spicy.

Shrimp enhanced by a spicy sauce.

Tender squid pieces sautéed in a spicy sauce.

Frog legs, with a texture similar to chicken, sautéed in a spicy sauce.

Roast duck slices with crispy red skin and tender meat. Served with a sweet sauce.

Fried chicken pieces until golden and crispy.

Sliced chicken sautéed with black mushrooms (wood ear mushrooms) which provide a crunchy texture.

Chicken in a creamy and fragrant curry sauce.

Sweet and sour dish with chicken pieces and juicy pineapple.

Chicken sautéed with fresh basil, offering an anise and herbaceous aroma.

Thinly sliced beef sautéed in a wok with sweet, caramelized onions.

Tender beef sautéed with crunchy black mushrooms.

Beef stewed or sautéed in a spicy curry sauce.

Beef quickly sautéed in a wok with fresh basil leaves.

Steamed white rice.

Classic fried rice with peas, ham, and eggs.

Fried rice flavored with yellow curry powder.

Thai-style fried rice, often spicy and fragrant.

Fried rice with beef pieces.

Fried rice with various seafood.

Wheat noodles sautéed with a mix of crunchy vegetables.

Wok-fried noodles with beef.

Noodles sautéed with chicken pieces.

Fine vermicelli sautéed with vegetables.

Mixed stir-fried vegetables in a thickened sauce. Vegetarian dish.

Cold appetizer made of jellyfish strips with a crunchy and elastic texture, seasoned with vinegar and sesame oil.

Cold jellyfish served with a chive-flavored sauce.

Cucumbers crushed and marinated in garlic, vinegar, and chili. Fresh and spicy.

Silken tofu cubes served cold with soy sauce and chives.

Silken tofu with century eggs, with a pronounced and creamy taste.

Small sea snails sautéed with aromatics. To be extracted from their shells.

Mussels sautéed in a wok with fresh ginger that enhances the flavor.

Mussels sautéed with basil for an aromatic flavor.

Razor clams sautéed or steamed with chives.

Clams sautéed with chives.

Whole fish steamed with ginger and spring onions. Tender and delicate flesh.

Grilled sea bass, crispy skin and melting flesh.

Fried sea bass pieces seasoned with Sichuan salt and pepper.

Rockfish slow-cooked in a rich sauce.

Fried rockfish coated in a shiny red sweet and sour sauce.

Fish cooked in a spicy and oily broth, typical of Sichuan.

Fish cooked with pickled cabbage, resulting in a tangy and flavorful broth.

Steamed fish head covered with chopped chili peppers. A dish highly prized for its tender flesh (cheeks).

Beef slices poached in a spicy red broth (Shuizhu Niu).

Meat stewed with fermented cabbage. Sour and comforting dish, served in a large portion.

Wenzhou specialty. Raw crab marinated in brine of alcohol and spices. Intense flavor and gelatinous texture.

Crab steamed on a bed of tofu that absorbs the crustacean's juices.

Large steamed crab with tofu.

Crab pieces sautéed with classic aromatics.

Dry fried crab with salt and pepper seasoning.

Crab coated in a rich, grainy sauce made from salted egg yolks.

Chicken thigh served cold or hot with a spicy sauce.

Chicken thigh coated in a strong garlic sauce.

Small whole fried chicken, very crispy skin and juicy meat.

Diced beef sautéed Loc Lac style, served with broccoli.

Beef served with black pepper sauce.

Cuttlefish sautéed with fermented cabbage.

Cuttlefish sautéed with crunchy celery stalks.

Seafood and cashew nut mix sautéed.

Traditional offal dish combining tripe and blood cubes.

Tripe sautéed with the acidity of salted cabbage to balance the richness.

Fried tripe until crispy and seasoned.

Pork belly slices stewed or sautéed with mushrooms.

Chinese delicacy. Fried duck tongues, tender and slightly cartilaginous texture.

Fried and spiced lamb chops.

Whole shrimp (often with shell) fried crispy, salt and pepper.

Fried squid, seasoned.

Crispy fried frog legs.

Fried octopus pieces, seasoned.

Fried taro sticks, starchy and soft texture.

Fried yam, similar to sweet potato fries but less sweet.

Fried pork ribs.

Fried taro coated with rich salted egg yolk sauce.

Fried yam with salted egg yolk sauce.

Rhône Valley red wine, generally spicy and fruity.

Bordeaux red wine, structured and tannic.

A Beaujolais vintage, light and fruity.

Prestigious Médoc red wine, powerful and complex.

Dry and fruity rosé wine from the South of France.

Rhône Valley rosé, more colorful and robust.

Dry and mineral white wine from the Loire (Sauvignon Blanc).

Chinese lager beer, light and refreshing.

International lager beer.

Large format sodas.

Natural mineral water (Evian) or sparkling water (San Pellegrino).

Sweet and fragrant Asian drinks.

Fruit juice.

Refreshing drink containing pieces of aloe vera pulp.

Bottled iced teas, sweet and flavored.

Traditional Chinese drinks, often herbal (Wang Lao Ji) or grass jelly based.

Fruity flavored carbonated drink.

Classic sodas and refreshing drinks.