Mi Ristorante Cucina Cinese Contemporanea

Traditional Chinese dumplings with handmade wrappers. The juicy filling is enclosed in a soft dough. Usually served with soy sauce or vinegar.

Crispy fried thin pastry rolls, filled with vegetables. A classic golden and light appetizer, perfect for dipping in sweet and sour sauce.

Meatballs wrapped in glutinous rice grains and steamed. They have a soft texture and a delicate flavor.

Breaded and fried mushrooms until crispy. A delicious appetizer with umami flavor.

Fried vegetarian meatballs, crispy outside and soft inside. Made with a mix of flavorful vegetables.

Fried and golden chicken bites. Crispy and savory, often served with spices or sauces.

Cleaned and fried intestine, crispy and flavorful. A specialty with a unique texture, appreciated by offal lovers.

Fried pork pieces seasoned with Sichuan pepper. It combines the crispiness of the meat with the typical pungent and slightly numbing taste of the pepper.

Century eggs served with fresh peppers and aromatic seasoning. The eggs have a gelatinous texture and an intense flavor, balanced by the freshness of the peppers.

Rolls made with tofu skin (soy skin) filled with shrimp. A delicate and protein-rich dish.

Pork dumplings served in a spicy and aromatic red sauce. The soft dough contrasts pleasantly with the strong seasoning.

Sichuan-style noodles seasoned with minced meat, spicy oil, and sesame/peanut paste. A rich, savory, and spicy dish.

Noodles served cold with a refreshing and spicy dressing. Ideal for a light yet flavorful meal.

A unique and hearty dish combining noodles and mashed potatoes with beef. A combination of creamy and soft textures.

Wok-fried noodles over high heat with vegetables and your choice of protein. Flavorful and slightly smoky from the quick cooking.

Wok-fried rice with smoked bacon that gives an intense flavor. Enriched with eggs and vegetables.

Classic fried rice. The Cantonese version includes ham, peas, and eggs; the vegetarian version is light with vegetables and tofu.

A gourmet version of fried rice, flavored with truffle sauce. Earthy and refined taste, enriched with crunchy pine nuts.

White rice served with flavorful braised pork belly. The soy sauce seasons the rice, making it tasty.

Rice served on a scorching cast iron plate with beef and seasonings. The heat continues to cook the ingredients, creating a crispy base.

Simple steamed rice, perfect for accompanying meat or vegetable dishes rich in sauce.

A rich hot pot with curry and tomato broth. Contains tender beef and vegetables, perfect for sharing.

Slow-cooked beef stew with sweet roots. The meat is tender and the broth is rich in flavor.

Beef quickly stir-fried with fresh chili peppers and lots of coriander. An aromatic and spicy dish, typical of Hunan cuisine.

Stewed beef served with marinated napa cabbage. The sour taste of the cabbage balances the richness of the braised meat.

Beef slices stir-fried with meaty mushrooms. A flavorful dish with earthy notes from the mushrooms.

Beef slices cooked with potatoes. A simple and hearty dish, much loved.

A sour and savory soup with Chinese sauerkraut and beef slices. The broth is appetite-stimulating and very aromatic.

Boiled beef slices in an oily and very spicy red broth (Shuizhu). Served on a bed of vegetables, it is a classic spicy Sichuan dish.

Beef served sizzling on an iron plate. The onion caramelizes with the heat, adding sweetness to the dish.

Fried pork slices (Guo Bao Rou) coated in a glossy sweet and sour sauce. Very crispy and aromatic.

Large, soft meat balls, braised in dark sauce or broth. The name comes from their shape resembling the head of a Chinese lion.

Pork belly cooked for a long time until very tender. Served with steamed Chinese buns for filling.

Fried meat cubes stir-fried in classic sweet and sour sauce. A colorful and appetizing dish.

A composite dish with pork, crispy vegetables, and crispy rice at the bottom. The sauce is a balance of sour and spicy.

Fish-flavored pork (Yuxiang), a classic Sichuan seasoning that contains no fish but uses garlic, ginger, and scallions. Sweet, sour, and spicy.

Intestine stir-fried in a pan with sweet green peppers. Savory and bold, ideal for those who love chewy and crispy textures.

Fried intestine until crispy, simply seasoned with salt and pepper. A tasty snack or main dish.

Pork ribs glazed with honey and flavored with tea. Sweet and aromatic, often garnished with edible flowers.

A rustic stew from Northeast China with ribs, green beans, and corn. A home-style and very filling dish.

Braised chicken served in a hot pot with mushrooms. The sauce is creamy and flavorful, ideal to eat with rice.

Steamed chicken, tender and light, accompanied by an aromatic and slightly spicy sauce.

Fried chicken pieces quickly stir-fried in the wok with fresh peppers. The meat remains juicy and spicy.

The famous Kung Pao Chicken. Cubes of chicken stir-fried with peanuts (or cashews) and dried chili peppers. A perfect balance of sweet, sour, and spicy.

Crispy chicken coated with a sweet and sour sauce. A delicious and flavorful dish.

Three Cup Chicken (Sanbeiji). Braised with soy sauce, rice wine, and sesame oil, finished with plenty of fresh basil.

Chicken stew with taro, a starchy tuber similar to potato. The spicy sauce penetrates the taro, making it very flavorful.

A hot pot with special tofu and shrimp rolls. The tomato broth is slightly tangy and appetizing.

Shrimp stir-fried with a fermented rice wine sauce. A very unique sweet and aromatic flavor.

A light and crispy dish. Shrimp are stir-fried with fresh vegetables and dried fruit.

Fried shrimp coated in a rich sauce made with salted duck egg yolk. Sandy, savory, and very rich flavor.

Shrimp and eggplant cooked together in a sweet and sour sauce. The eggplant absorbs the flavor of the sauce, making the dish succulent.

Shrimp served in a spicy and flavorful red broth (Shuizhu). Intense aroma of Sichuan pepper.

Whole fish or fillets braised in a thick soy sauce. The fish meat remains tender and flavorful.

Sea bass cooked with a rich seasoning, likely a meat-based sauce or fried seafood to add texture.

Fish fillets boiled in a spicy broth with chili oil. The meat is very tender and very spicy.

Fish with sour sauerkraut (Suancaiyu). A famous soup for its yellow, sour, and spicy broth that enhances the flavor of the fish.

The famous Mapo Tofu. Cubes of soft tofu in a spicy sauce of beans and minced meat, flavored with Sichuan pepper.

Tofu cooked with a creamy sauce of salted egg yolk and shrimp. A rich dish with intense flavor.

Lightly fried tofu then stewed with vegetables in a savory sauce. The tofu absorbs the flavors of the seasoning well.

Fresh seasonal vegetables simply stir-fried with garlic. Light and healthy.

Green chili peppers stir-fried with pork. A flavorful side dish with a slightly spicy note.

Finely julienned potatoes quickly stir-fried with vinegar. They remain crispy and not starchy.

Fried eggplant covered in a sweet caramelized glaze. Crispy outside and soft inside.

Eggplant sandwiches filled with minced meat, fried or braised. A hearty and tasty dish.

San Xian (Three Treasures of the Earth). A classic dish of fried potatoes, eggplant, and peppers, then stir-fried together in a thick sauce.