Resto des amis

Pork slices coated in rice powder and steamed. The meat is tender and infused with the aromas of rice and spices. A comforting dish with a soft texture.

Fried pork pieces coated in a shiny sweet and sour sauce. The contrast between the crispy meat and the sweet and sour sauce is highly appreciated. Often served with bell peppers and pineapple.

Large minced pork meatballs, braised in a savory brown sauce. Also called 'lion's heads', they are tender and juicy. Usually served with a little cabbage or green vegetables.

Pork ribs or meat pieces stir-fried with chili peppers. The dish offers a rich and spicy flavor. Ideal for lovers of spicy Sichuan cuisine.

Pork ribs prepared with curry spices. A fusion of aromatic and slightly spicy flavors. The meat is generally tender and fragrant.

Pork ribs served in a classic sweet and sour sauce. A balance between sweet and tangy that coats the meat well.

Thin pork slices stir-fried in a wok with a fragrant 'fish-flavored' sauce (a mixture of garlic, ginger, and chili, without actual fish). Rich, slightly sweet, and vinegary taste.

Pork belly first boiled then stir-fried in a wok with vegetables and fermented bean paste. The meat is melt-in-your-mouth with slightly crispy edges. A savory and slightly spicy classic.

Whole fried shrimp (often with shell) seasoned with salt and pepper. Crispy and fragrant. Eaten with your fingers.

White fish slices poached in a spicy broth with chili peppers and Sichuan pepper. The flesh is very tender and the dish is spicy. Served with broth and often vegetables.

Fish served in a soup with Chinese sauerkraut (marinated cabbage). The broth is tangy and flavorful, whetting the appetite. The fish remains tender and delicate.

Whole fish (Sea Bass) prepared with fermented beans or black bean sauce. Rich and umami flavor. The fish flesh is soft and pairs well with the savory sauce.

Whole steamed fish, simply seasoned with soy sauce, ginger, and scallions. A cooking method that preserves the freshness and delicate texture of the fish.

Pork belly pieces slow-cooked until tender. Served in a pot with crispy bamboo shoots. A rich and comforting dish in sauce.

Beef slices prepared stew-style, often in a rich and spicy sauce. The meat is flavorful and tender.

Tender beef fillet pieces stir-fried in a wok with black pepper sauce. Peppery and slightly spicy taste. Often served with onions and bell peppers.

A Sichuan classic: poached beef served in a large bowl of chili oil and broth. Very spicy and aromatic. The meat is extremely tender.

Cleaned pork intestine pieces stir-fried in a wok, often with dried chili peppers. Unique texture, both firm and chewy. Rich and spicy flavor.

A spicier version of stir-fried intestines. Prepared with a generous amount of chili peppers and Sichuan spices.

Sichuan specialty 'Mao Xue Wang' composed of blood curds (often duck), tripe, and various ingredients in a very spicy broth. Gelatinous texture of the blood and crunchy texture of the tripe. For offal lovers and thrill-seekers.

Wok-fried chicken cubes with seasonal vegetables and a spicy sauce. A complete and flavorful dish.

Fried chicken pieces, stir-fried with a mountain of dried red chilies and Sichuan pepper. Crispy, dry, and very fragrant. You search for the chicken pieces among the chilies.

Fresh tofu stir-fried in a spicy sauce, often Mapo Tofu with Sichuan pepper. Silky texture and bold flavor.

Tofu dish prepared according to the chef's recipe, usually with vegetables and a savory non-spicy or lightly seasoned sauce. The tofu is often pan-fried.

Water spinach (a green vegetable with a hollow stem) quickly stir-fried with garlic. Crispy texture and fresh garlicky taste. A very popular side dish.

Melting eggplants cooked in a pot in a 'fish-flavored' sauce (garlic, ginger, vinegar, chili). Complex flavor: salty, sweet, sour, and spicy. Does not usually contain fish.

Braised eggplants with minced pork. The rich sauce permeates the eggplants, making them very tender. Served hot.

Dry-fried green beans (without water) until the skin is slightly wrinkled. Seasoned with minced pork, garlic, and spices. Crispy texture and intense flavor.

Chinese cabbage or napa cabbage stir-fried in a wok with the chef's special sauce. Simple, crisp, and flavorful.

Stir-fried mushrooms and Shanghai bok choy. A light and healthy vegetarian dish.

Broccoli florets simply stir-fried with minced garlic. Crispy texture and fresh taste.