Royal Etoile

A cold salad of black fungus (wood ear mushrooms) with a crunchy and gelatinous texture. Seasoned with a light vinaigrette, often with garlic and cilantro. A refreshing and textured appetizer.

Transparent vermicelli and fresh spinach served cold. Mixed with a light sauce, often tangy and flavored with sesame oil. A simple and fresh dish to start the meal.

Thin slices or noodles made from lotus root, offering a characteristic crunchy texture. Served cold with a generally vinegary and slightly spicy dressing.

Translucent jelly or noodles made from mung bean starch, typical of Sichuan cuisine. Served with a spicy chili and Sichuan pepper sauce. Slippery and tender texture.

Thin slices of beef and offal (tongue or tripe) served cold in a bright red chili oil. A Sichuan classic (Fuqi Feipian) rich in flavor, spicy and flavored with Sichuan pepper.

Cold chicken pieces (often with bone and skin) bathed in a spicy red sauce with chili oil and Sichuan pepper. The meat is tender and the sauce very aromatic.

Boneless chicken feet marinated with fermented green chilies. Crunchy and cartilaginous texture with a very distinct tangy and spicy flavor.

Thin slices of boiled pork coated in a rich sauce of crushed garlic and chili oil. A savory mix of the meat's tenderness and the sauce's spiciness.

Crispy lotus root slices served with a syrup or sauce flavored with osmanthus flowers. A cold appetizer with sweet and floral notes.

A mix of century eggs (with gelatinous whites and creamy yolks) with tender eggplant and grilled chilies. A pounded dish offering smoky and umami flavors.

Thin slices of dried beef seasoned with Sichuan spices. Firm and chewy texture, intense, salty, and spicy flavor. Ideal as an appetizer.

Chinese yam served cold with a fruity blueberry and orange sauce. Crunchy and slightly gooey texture typical of yam, contrasted by the sweetness of the fruits.

A medicinal and nourishing chicken soup, simmered with Chinese herbs like angelica, red dates, and goji berries, as well as taro. Sweet and complex flavor.

Clear and aromatic chicken broth with various mushrooms and herbs. Known for its invigorating properties.

Chicken and whole chestnut stew. The sweetness of the chestnuts blends perfectly with the poultry in a rich sauce.

Duck stewed slowly with pickled radishes. The broth is rich, slightly tangy, and very flavorful thanks to the radishes.

The famous Kung Pao chicken. Diced chicken stir-fried with peanuts, vegetables, and dried chilies. A perfect balance of spicy, sweet, and sour flavors.

Chicken with dark skin and meat (black chicken), stir-fried with green peppers. A meat renowned for its finer texture and nutritional value, enhanced by the chili.

Small pieces of crispy fried chicken buried under a mountain of dried red chilies and Sichuan pepper. Very spicy, crispy, and aromatic (Laziji).

A mix of poultry offal (gizzards, hearts, livers) stir-fried Qianjiang style, often with plenty of chili, ginger, and garlic. Varied texture and intense flavor.