Hang Zhou da Sonia

Unfried rolls wrapped in transparent rice paper, filled with fresh vegetables and sometimes prawns or meat. Light and fresh taste, soft texture. Often served with a dipping sauce.

Chinese dumplings with a green wrapper (often spinach) filled with minced pork and vegetables. Steamed or pan-fried. Flavorful and juicy.

Dumplings filled with an aromatic mix of Chinese chives and meat, grilled for a crispy base. Intense and characteristic flavor.

Dumplings filled with minced beef and spices, gently steamed. Soft texture and flavorful filling.

Grilled curry prawn dumplings. Combines the sweet taste of prawns with the spicy notes of curry and the crispiness of the grill.

Dumplings with a delicate filling of chicken and amaranth. A light and nutritious option, usually steamed.

Known as 'Har Gow', these are dumplings with a translucent starch-based wrapper, filled with whole or chopped prawns. Slightly elastic texture and delicate sea flavor.

Classic Chinese appetizer: crispy fried pastry filled with vegetables (cabbage, carrots). Golden and crumbly, to be dipped in sweet and sour sauce.

Spring rolls with a spicy filling of vegetables and potatoes in curry. Aromatic flavor and soft texture inside.

Fried prawn crackers, white or pinkish, very light and crispy (similar to potato chips). They melt in your mouth, ideal as a snack.

Steamed dumplings with an entirely vegetable filling. Light and delicate.

Grilled version of vegetable dumplings, with a golden, crispy base that adds flavor.

Classic dumplings filled with minced meat (usually pork), steamed. Soft and juicy.

Pan-fried meat dumplings with a crispy bottom. Also known as 'Potstickers'.

Dumplings filled with prawns, steamed to preserve the sweetness and tenderness of the crustacean.

Soft, crustless white buns, steamed. They have a neutral, slightly sweet flavor, perfect for accompanying dishes with sauces.

Traditional thick soup that balances spicy (chili) and sour (vinegar). Rich in ingredients like tofu, bamboo, mushrooms, and egg. Very flavorful.

Light broth served with thin pasta dumplings (wontons) filled with meat or prawns. A comforting and delicate dish.

Chicken soup with very thin noodles (vermicelli), often soy or rice, and pieces of chicken. Light and nutritious.

Creamy soup made from sweetcorn and shredded chicken, thickened with egg. Sweet taste and velvety texture.

Rich mixed soup with various ingredients: prawns, chicken, and crisp vegetables like bamboo and mushrooms. A complete dish in broth.

Black or Venus rice stir-fried with mixed vegetables. The rice has a natural toasted aroma and a crunchy texture.

Black rice stir-fried with prawns. The aroma of black rice perfectly complements the sweetness of the crustaceans.

Spicy version of black rice with seafood (prawns and squid). Flavorful and aromatic.

Fried rice seasoned with Chinese 'five-spice powder' (star anise, cloves, cinnamon, pepper, fennel) and prawns.

Pan-fried rice dough discs, chewy and pleasant texture. Served in spicy sauce with special ingredients.

Spicy stir-fried Chinese noodles (Chow Mein) with mixed ingredients. A rich and flavorful dish.

Thin rice flour noodles stir-fried with curry powder, giving a vibrant yellow color and a spicy flavor.

The most classic Chinese fried rice: stir-fried with scrambled eggs, peas, and diced cooked ham. Delicate flavor and suitable for everyone.

Pan-fried rice with a variety of diced seasonal vegetables. Simple and vegetarian.

Fried rice stir-fried with prawns and sometimes eggs or light vegetables.

Sweet and sour fried rice with an exotic flavor, with pieces of pineapple and crunchy cashews.

Fried rice with curry powder, flavorful and slightly spicy.

Simple steamed rice, without seasoning. Ideal for accompanying main dishes rich in sauce.

Nest of fried noodles until crispy, topped with a thick sauce with meat or fish and vegetables that slightly softens the noodles.

Chinese wheat noodles. 'Stir-fried' indicates wok cooking, 'Grilled' indicates cooking on a hot plate for a drier, toasted result.

Wide noodles similar to tagliatelle (often rice or wheat), stir-fried in a wok or grilled with various seasonings.

Thin noodles made from rice flour. They have a light texture and absorb flavors well. Excellent both stir-fried and grilled.

Thin noodles made from soy or mung bean starch (vermicelli). Very elastic and slippery texture ('glass noodles').

Pork served with a dark, savory sauce made from fermented soy, typical of Beijing cuisine (similar to Hoisin sauce).

Stir-fried pork in a sauce that combines sour and spicy notes. A classic balance of flavors.

Breaded and fried pork pieces until crispy, then stir-fried or coated in spicy sauce.

Stir-fried pork with Chinese chives, which have a stronger, garlicky flavor than common chives.

One of the most famous Chinese dishes: pork (often battered) coated in a red sweet and sour sauce, with peppers and pineapple.

Stir-fried pork with vegetables and chili sauce.

Pork cooked with characteristic black mushrooms (wood ear mushrooms), which have a crunchy and cartilaginous texture.

Pork served on a hot plate with Hang Zhou sauce, usually sweet and sour and aromatic, based on vinegar and soy.

Prawns stir-fried with fresh ginger and chili. A dish with a fresh, pungent, and spicy taste.

Prawns cooked with a variety of colorful and crisp vegetables.

A rich dish combining prawns and chicken with the crunch of cashews, all enveloped in a flavorful sauce.

Stir-fried prawns in a sweet and sour version with pieces of fresh pineapple and toasted cashews.

Often refers to fried prawns with a special coating resembling a phoenix tail, golden and spectacular.

Prawns (often battered) served in the classic red sweet and sour sauce.

Famous spicy Sichuan dish: prawns stir-fried with peanuts, dried chilies, and vegetables.

Prawns simply stir-fried with spring onions, enhancing the natural flavor of the seafood.

Prawns immersed in a creamy and spicy curry sauce.

Prawns served sizzling on a hot plate with aromatic Hang Zhou sauce.

Squid (often flower-cut) stir-fried with bamboo shoots and Chinese mushrooms. A flavorful dish with various textures.

Squid stir-fried with fresh ginger and spicy seasonings. Ideal for those who love strong flavors.

Squid served on a hot plate, seasoned with a special sweet and sour aromatic sauce.

Fried tofu cubes served in a savory sauce based on fermented black beans and garlic. Intense umami taste.

Leafy greens (like Pak Choi) stir-fried with mushrooms. A simple and healthy vegetarian dish.

Thinly sliced potatoes stir-fried in a wok, often with vinegar and chili, remaining slightly crisp.

Eggplant cooked until very soft, served in a savory sauce.

Fresh tofu slowly cooked in soy sauce and spices. Soft texture and delicate flavor.

Tofu served on a sizzling hot plate with Hang Zhou sauce.

Famous Sichuan dish: soft tofu cubes in a spicy bean and chili sauce, with minced meat.

Assorted seasonal vegetables quickly stir-fried in a wok to keep them crisp.

Stir-fried bean sprouts, light and very crisp. Often seasoned with chives or vinegar.

Vegetarian dish combining the crisp texture of bamboo with the meaty texture of Chinese mushrooms.

Battered and fried fruit pieces, then coated in hot caramel that hardens when dipped in cold water.

Ice cream ball coated in batter or sandwich bread and quickly fried. Hot outside, cold inside.

Typical dessert, often a chocolate praline or a variation of chocolate sweets.

Glutinous rice dough balls, soft and chewy, coated in sesame or coconut. Often with a sweet filling.

A decadent dessert composed of a crispy fried shell with a warm Nutella center.

A twist on the classic Italian dessert, flavored with matcha green tea which gives it a green color and an herbaceous taste.

Fresh and light jelly-based dessert, flavored with jasmine flowers and enriched with the sweetness of lychees.

Japanese glutinous rice cake. Very soft and elastic texture, with a sweet filling that varies daily.