Ristorante cinese "La Città d'Oro"

Soft Chinese bread, typically served fried or steamed. It has a soft, cloud-like texture and a slightly sweet flavor. Often used to accompany sauces or saucy dishes.

Thin and crispy pastry rolls filled with vegetables and minced meat. They are fried until golden brown. Enjoyed hot, offering a pleasant contrast between the crispy exterior and the soft filling.

Unfried rolls wrapped in transparent rice paper. They contain fresh vegetables and shrimp. A light and fresh appetizer, often served with aromatic sauces.

Crispy shrimp-flavored crackers. Very light and crumbly, they melt in your mouth. A classic snack to munch on before a meal.

Thai variation of spring rolls, with a slightly spicy filling. Crispy outside and flavorful inside. Usually served with a sweet and sour spicy sauce.

Triangular pastry pockets filled with spiced curry vegetables. Fried and crispy. The filling is aromatic and flavorful, typical of spicy Asian cuisine.

Triangles of bread topped with a shrimp and sesame seed paste, then fried. A mix of toasted bread crispiness and rich shrimp flavor. Sesame adds a toasted note.

Assortment of steamed Chinese dumplings. Includes various filling options such as meat, vegetables, and shrimp. Ideal for tasting different flavors in one dish.

Classic steamed dumplings filled with meat and vegetables. The wrapper is soft and encloses a juicy filling. Eaten dipped in soy sauce.

Steamed dumplings with vegetarian filling. Delicate and light. Perfect for those who prefer a meat-free option.

Transparent dumplings made with potato starch, filled with shrimp. The wrapper becomes almost crystalline after cooking. Slightly chewy texture and sweet shrimp flavor.

Pan-fried Chinese dumplings with a crispy base, while the top remains soft from steaming. Filled with meat and vegetables. Rich and toasted flavor.

Steamed open dumplings, typical of Dim Sum. Filled with meat and shrimp. They have a characteristic basket shape and a firm texture.

Fresh salad enriched with cooked shrimp. Dressed with a light sauce. A fresh dish that combines the crunchiness of vegetables with the sweetness of shrimp.

Mixed seasonal fresh vegetables. Simple and refreshing. Ideal as a light side dish.

Freshly cut and seasoned cucumbers. Crispy and refreshing. Often served with a slightly sour or spicy dressing.

Clear and nutritious soup with shredded chicken, bamboo shoots, and mushrooms. Delicate and comforting flavor. Served hot.

Traditional thick soup with a decisive, sour, and spicy flavor. Rich in ingredients like tofu, mushrooms, and eggs. Warms and stimulates the appetite.

Light broth containing wanton dumplings filled with meat. The dumplings have a very thin wrapper. A classic and delicate dish.

Black rice roll with fresh salmon and avocado filling. The black rice provides an aromatic flavor and a distinctive color. Soft and creamy.

Variation of California roll with black rice. Filled with crab meat, avocado, and cucumber. Fresh and slightly sweet.

Black rice roll with salmon, avocado, and cream cheese. The cheese adds a creamy note that pairs well with the salmon.

Black rice roll with fried shrimp tempura inside. Garnished with sweet teriyaki sauce. Combines the crispiness of the fried with the softness of the rice.

Rich roll with black rice, fried salmon, and cream cheese. Dressed with rich sauces. Intense flavor and varied texture.

Small black rice rolls with a salmon heart. Simple and direct in flavor. Nori seaweed wraps the outside.

Small black rice rolls with raw tuna filling. Decisive tuna flavor combined with aromatic rice.

Hosomaki with black rice and sea bass (branzino). Delicate and refined flavor.

Black rice ball with a slice of raw salmon on top. A classic revisited with Venere rice.

Nigiri made of black rice and a slice of red tuna. Dark on dark color, intense flavor.

Nigiri with black rice and sea bass fillet. Chromatic contrast between the dark rice and the white fish.

Nigiri with black rice and cooked shrimp. Sweetness of the shrimp paired with the aroma of black rice.

Nigiri with black rice and a slice of cooked octopus. Firm texture and marine flavor.

Mixed vegetables battered and fried in Japanese tempura style. The batter is light, airy, and very crispy. Not greasy, it enhances the flavor of the vegetables.

Breaded pork cutlet in panko (Japanese breadcrumbs) and fried. Crispy outside and juicy inside. Often served with tonkatsu sauce.

Marinated and fried chicken pieces in Japanese style. Flavorful, with a light and crispy coating. Rich soy and ginger flavor.

Shrimp wrapped in tempura batter and fried. Golden and crispy. A classic of Japanese cuisine.

Grilled chicken glazed with teriyaki sauce. Sweet and savory flavor. The meat is shiny and succulent.

Shrimp cooked on a teppan grill. Quickly seared to maintain flavor. Slightly smoky taste.

Chicken cooked on a teppanyaki grill. Tender and flavorful, often cooked with light sauces or spices.

Grilled pork skewers. Juicy and flavorful. Excellent as a main course or appetizer.

Grilled beef skewers. Rich flavor of red meat cooked over charcoal.

Grilled salmon fillet glazed with teriyaki sauce. The sweet sauce contrasts with the rich flavor of the salmon.

Nigiri with cooked shrimp. Sweet and delicate flavor, firm texture.

Nigiri topped with a fried shrimp tempura. Crispy and flavorful.

Nigiri with raw red shrimp. Very sweet flavor and creamy texture.

Nigiri with sea bass (branzino) fillet. Delicate taste and firm white flesh.

Nigiri with sea bream fillet. Fresh and light flavor.

Nigiri with sweet Japanese omelette (tamago). Soft and sweet, similar to a dessert.

Nigiri with a slice of cooked octopus. Firm texture and characteristic flavor.

Nigiri with raw squid. Milky white color, slightly chewy texture, and sweet flavor.

Nigiri with grilled eel (unagi). Rich, sweet, and smoky flavor, seasoned with a thick sauce.

Triangles of rice filled or topped with grilled salmon. Often wrapped in nori seaweed.

Rice triangles with raw salmon. Simple and tasty.

Onigiri filled with fried shrimp tempura. Combination of soft rice and crispy fried.

Classic salmon nigiri. Fresh fish on a bed of rice.

Classic red tuna nigiri. Clean and decisive taste.

Nigiri with a stick of surimi (processed crab meat). Sweet and delicate flavor.

California roll covered on the outside with various types of fish (salmon, tuna, white fish) and avocado. A rainbow of flavors.

Classic Uramaki with crab meat, avocado, and cucumber. Often sprinkled with sesame seeds or fish roe.

Uramaki with fried shrimp tempura filling. Crispy and flavorful.

Simple and popular roll with raw salmon and avocado. Creamy and fresh.

Roll with salmon and fresh salad. Light and crispy.

Roll with raw tuna and avocado. The decisive flavor of tuna is balanced by the sweetness of avocado.

Uramaki with cooked salmon and avocado, enhanced with almonds for a crunchy note.

Roll with cooked salmon and avocado, seasoned with sweet teriyaki sauce.

California roll base (crab, avocado) wrapped in fresh salmon slices on the outside.

California roll enriched with crispy tempura crumbs on the outside.

Spicy roll with salmon tartare seasoned with tabasco and mayonnaise. Garnished with fish roe and chives.

Tuna version of the spicy roll. Intense and spicy flavor.

Roll with fried shrimp inside and grilled eel on top. A rich mix of cooked flavors.

California roll rolled in flying fish roe (tobiko), which adds color and crunchiness.

A very popular roll with salmon and abundant Philadelphia cream cheese. Creamy and sweet.

An extra version of the Philadelphia roll, with salmon both inside and out.

Assortment of small maki (rolls with seaweed on the outside) with various fillings.

Tempura-fried maki with salmon filling. Hot and crispy.

Simple maki with raw sea bass filling. Delicate taste.

Fresh raw salmon slices served without rice. Melts in your mouth.

Slices of raw red tuna. Intense flavor and firm texture.

Thin slices of raw sea bass (branzino). Very delicate taste.

Generous assortment of mixed raw fish (salmon, tuna, white fish). For lovers of pure fish.

Breaded and fully fried roll, with a salmon and cream cheese core. Hot and rich.

Vegetarian version of the fried roll, filled with vegetables.

Maki with salmon, avocado, and cream cheese. Classic and creamy combination.

Large roll (futo) with many ingredients including omelette and various fish. A very rich bite.

A variation of Futomaki, likely decorated or with a particular flower-like visual composition.

Rice ball topped with flying fish roe. The roe is small and crispy.

Gunkan with sweet red shrimp and avocado. Fresh and creamy.

Gunkan filled with seasoned spicy tuna tartare. Decisive flavor.

Gunkan filled with spicy salmon tartare.

Gunkan filled with crab salad and spicy mayonnaise.

Special gunkan wrapped in salmon instead of seaweed (Gio), with spicy filling.

Fresh salmon tartare served on a plate or on rice. Lightly seasoned to enhance the fish.

Fresh tuna tartare. Intense flavor and soft texture.