Noodle Food

Pan-fried Chinese dumplings (Guotie) until golden and crispy, while remaining juicy inside. Filled with minced pork. Eaten dipped in black vinegar or soy sauce.

Chinese dumplings filled with minced chicken. The dough is soft and can be steamed or pan-fried depending on the house style. A lighter alternative to pork.

Dumplings filled with a finely chopped vegetable mix, often cabbage, carrots, and mushrooms. Delicate flavor and light texture.

Fried spring rolls with crispy batter, filled with chicken and small vegetables. Served golden and hot, often accompanied by a sweet and sour or nuoc-mâm sauce.

Marinated chicken wings, fried or roasted. The skin is crispy and the meat is tender. An Asian street food classic.

Shrimp coated in a light and airy batter, fried until golden. Crispy on the outside and tender on the inside.

Immature soybeans served in their pods, boiled or steamed and lightly salted. The beans are extracted with the teeth to eat.

Crushed cucumber salad to better absorb the dressing. Seasoned with garlic, vinegar, and chili oil. Very refreshing and crunchy.

Wakame seaweed salad seasoned with sesame. Slightly crunchy and gelatinous texture, iodized and sweet-savory flavor.

Takoyaki, fried batter balls containing pieces of octopus. Often topped with sauce, mayonnaise, and bonito flakes.

Hand-pulled wheat noodle soup (Lamian) served with tender slices of braised beef. The broth is rich, infused with spices and soy sauce. A comforting must-have dish.

Fresh noodle soup with crispy fried chicken pieces served separately or on top. The contrast between the hot broth and the crispy chicken is delicious.

Noodle soup with an assortment of seasonal vegetables (bok choy, mushrooms, carrots). Light and fragrant broth, ideal for a meat-free meal.

Noodle soup topped with shrimp-filled wontons (dumplings). The broth is flavorful and the dumplings have a silky texture.

Noodle soup served with slices of roasted duck with crispy skin. The duck fat deliciously flavors the broth.

Dry noodles (no broth) served with braised beef. Seasoned with a savory sauce, often based on soy, garlic, and spices. Mix before eating.

Dry noodles topped with a minced chicken meat sauce, similar to an Asian bolognese. Rich umami flavor.

Stir-fried or sauced noodles with a variety of crunchy vegetables. A complete and satisfying meat-free dish.

Dry noodles served with breaded and fried chicken pieces. The chicken adds crispiness to the tender noodle dish.

Famous very wide and thick 'belt' noodles, originating from Shaanxi. Seasoned with minced garlic, chili, and drizzled with boiling oil to release aromas. Chewy texture and spicy taste.

White rice plate topped with breaded and fried golden chicken. Usually served with some vegetables or a small salad.

White rice served with slices of roasted lacquered duck, characterized by its shiny, crispy red skin and tender meat.

Rice dish topped with sautéed or braised beef, often served with a savory sauce and vegetables.

Fried egg, runny or cooked yolk according to preference. Excellent addition to enrich a noodle or rice dish.

Extra portion of plain noodles.

Extra portion of steamed white rice.