XiangYueGe 香悦阁Chinese Restaurant

Diced chicken stir-fried with bamboo shoots and Chinese mushrooms. The dish has a delicate and earthy flavor, with a pleasantly crisp texture from the bamboo. Ideal to enjoy with steamed rice.

Chicken stir-fried with an assortment of fresh vegetables like carrots and zucchini. A light and colorful dish, with balanced flavors and different textures. Perfect for a healthy and complete meal.

The famous Kung Pao chicken, diced chicken stir-fried with peppers, onions, and toasted peanuts. It has a complex aromatic profile, slightly spicy, sweet, and savory. The crunchiness of the peanuts creates a great contrast with the tender chicken.

Chicken served on a scorching cast-iron plate with zucchini and carrots. The grilling process gives the meat a slight smoky aroma and keeps the vegetables crisp. Served sizzling at the table.

Battered and fried chicken pieces, then coated in a classic red sweet and sour sauce. The taste is a balance between the acidity of the pineapple and the sweetness of the sauce. The coating remains crispy while the inside is juicy.

Diced chicken stir-fried with vegetables and whole or toasted almonds. A dish with a delicate flavor where the tenderness of the chicken meets the crunchiness of the almonds. Very popular in Western Chinese cuisine.

Chicken breast, often breaded or floured, served with a thick lemon sauce. The taste is predominantly sour and citrusy with a sweet note. Fresh and aromatic.

Chicken cooked with Thai influences, spicy and stir-fried with peppers and onion. Usually more aromatic and spicier than classic Chinese versions, with notes of fresh herbs and chili. Offers an exotic and bold flavor.

Marinated chicken wings fried until golden. The skin is crispy and flavorful, while the meat inside remains tender. A classic appetizer or snack to eat with your hands.

Strips of pork stir-fried with crisp bamboo and fragrant mushrooms. A savory dish with earthy notes from the mushrooms. Excellent served with white rice.

Strips of pork cooked with a mix of seasonal vegetables. Balanced flavor and varied texture. A complete and nutritious dish.

Known as 'Yuxiang' pork, it does not contain fish but uses traditional fish seasonings (garlic, ginger, chili). The taste is a complex blend of sweet, sour, salty, and spicy. The meat is usually cut into thin strips.

Battered and fried pork pieces, coated in a red sweet and sour sauce with pineapple and peppers. A classic of international Chinese cuisine, loved for the contrast between the crispiness and the velvety sauce.

Pork served sizzling on a hot plate with zucchini and carrots. The presentation keeps the food very hot and releases intense aromas. Rich and juicy flavor.

Ribs of pork seasoned, floured, and fried. They are crispy on the outside and flavorful, often seasoned with salt and pepper or spices. Eaten with hands, stripping the bone.

Fried pork seasoned with characteristic Sichuan pepper, which gives a citrus aroma and a slight numbing sensation to the mouth. A spicy and fragrant dish.

Pork ribs cooked in a thick sweet and sour sauce. The meat is tender and falls off the bone, coated in the sweet and tangy sauce.

Strips of beef stir-fried with mushrooms and bamboo. The meat is usually tender and juicy, accompanied by the earthy flavor of the mushrooms. A classic and hearty dish.

Beef stir-fried in a wok with a variety of colorful vegetables. A balanced dish combining the protein of the meat with the freshness of the vegetables. Savory and light taste.

Often called 'Beef and Peppers', it's a simple dish where the sweetness of the peppers pairs with the beef in a flavorful sauce. The meat is cut into strips or slices.

Beef stir-fried quickly with abundant onions. The onions become sweet and caramelized, enhancing the flavor of the meat. A classic and tasty combination.

Beef served on a scorching hot plate with vegetables. Cooking continues at the table, keeping the dish hot and aromatic. The meat is particularly flavorful.

A very popular dish that pairs tender beef with crisp broccoli florets. Everything is coated in a dark soy and oyster-based sauce (usually). Simple yet satisfying.

Beef cooked in a yellow curry sauce, spicy and fragrant. Usually served with onions and carrots. It has a warm and enveloping flavor, excellent with rice.

Beef stew served in a clay pot or hot casserole. Slow cooking or serving in a casserole keeps the flavors intense and the temperature high. Rich in vegetables and aromas.

Likely 'Shui Zhu Niu Rou', beef boiled in a spicy and oily red broth with Sichuan pepper and chili. The meat is very tender, served on a bed of vegetables like bean sprouts. Very spicy and aromatic.

Beef prepared with spices and aromas in Thai style. Tends to be spicier and more fragrant than classic Chinese versions, with notes of fresh herbs and chili. Offers an exotic and bold flavor.

Peeled shrimp stir-fried with mushrooms and bamboo. The sweetness of the shrimp pairs well with the earthy flavors of the mushrooms. A light and refined dish.

Shrimp quickly stir-fried in the wok with a mix of fresh vegetables. The shrimp remain juicy and the vegetables crisp. A colorful and healthy dish.

Shrimp fried or dry-fried with an aromatic blend of salt, pepper, and spices. Often includes pieces of fried pepper and onion. Very flavorful and appetizing.

Shrimp cooked in a spicy sauce, often with peanuts (Kung Pao style). Offers a bold flavor with a good balance between spiciness and savoriness.

Shrimp served on a sizzling hot plate with vegetables. The heat of the plate enhances the aroma of the shrimp and vegetables. To be enjoyed hot.

Shrimp battered and fried until golden. Crispy outside and soft inside. Usually served with a dipping sauce.

Large prawns grilled. The simple cooking method enhances the natural sweet flavor of the crustacean, with a slight smoky aroma.

Shrimp prepared with Thai-style seasonings, spicy and aromatic. A more exotic flavor alternative compared to classic preparations.

Whole or sliced fish slowly braised in a flavorful soy and herb sauce. The meat absorbs the seasoning and remains soft. A rich and traditional dish.

Steamed fish, seasoned at the end with sizzling oil and spring onions. A cooking method that keeps the delicate flavor and tender texture of the fish intact.

Fish prepared with a rich chili and spice sauce. Suitable for those who love strong and spicy flavors.

Fish (usually whole or in pieces, fried) served with abundant sweet and sour sauce. The presentation is often spectacular and the taste is a pleasant mix of sweet and sour.

Fish simply grilled with salt and pepper. Ideal for appreciating the freshness and natural flavor of the fish without heavy sauces.

Turbot steamed and seasoned with hot oil and spring onions. Turbot meat is white, delicate, and prized, enhanced by this simple cooking method.

Grilled turbot. The skin becomes crispy while the meat remains firm and tasty. A refined fish main course.

Squid cut and stir-fried with a spicy sauce, peppers, and onions. The squid is tender and flavorful, with a hint of heat from the chili.

Squid stir-fried with fresh celery and carrots. Celery adds an aromatic and crunchy note that pairs well with the texture of the squid.

Mixed seafood (shrimp, squid, crab) served sizzling on a hot plate. Rich and varied, perfect for those who love different sea flavors.

Rich soup with an assortment of seafood and vegetables. The broth is flavored by the crustaceans and mollusks, ideal as a main course or hot appetizer.

Salmon steak or fillet, likely grilled or stir-fried (teppanyaki or wok style). Fatty and flavorful fish.

Fresh bean sprouts quickly stir-fried with garlic and spring onions. They remain crisp and light. A classic and healthy side dish.

Chinese cabbage stir-fried in the wok with garlic. It has a sweet and delicate flavor, with a tender but still firm texture.

Selection of fresh seasonal vegetables stir-fried with garlic. A simple vegetarian dish that enhances the natural flavors of the vegetables.

Eggplant cooked in 'Yuxiang' sauce (fish flavor), which is spicy, sweet, sour, and garlicky. The eggplant becomes soft and absorbs all the flavor of the sauce.

Stir-fried cabbage. Simple and tasty, with a slight aroma of sautéed garlic.

Cabbage cooked and served in a hot casserole, often with the addition of bacon or other flavorings (though not specified here). Cooking in the pot makes the cabbage very flavorful.

Pak Choi (white or green stem Chinese cabbage) stir-fried with garlic. A green vegetable with a crisp stem and tender leaf, highly appreciated in Asian cuisine.

Potatoes julienned or thinly sliced, stir-fried to remain slightly crisp, seasoned with vinegar and chili. A typical Chinese home-style dish, sour and spicy.

Potatoes stewed in a casserole with spices and vegetables. The potatoes become soft and flavorful, a true comfort food.

Broccoli florets stir-fried with garlic. They maintain a bright green color and a crisp texture.

A classic Chinese home-style dish: scrambled eggs stir-fried with fresh tomato. Sweet and savory flavor, juicy and comforting. Excellent with rice.

Omelet or scrambled eggs with chives or spring onions. Simple but very fragrant.

Fried or firm tofu stewed with mixed vegetables in a flavorful sauce. The tofu absorbs the flavors of the seasoning while remaining soft inside.

Famous spicy Sichuan dish with cubes of soft tofu in a red chili sauce and (usually) Sichuan pepper. Spicy, aromatic, and silky in texture.

A rich casserole soup with tofu and a mix of meats and vegetables. A complete and nutritious dish, ideal for cold days.

Grilled beef skewers, often seasoned with cumin and chili in Chinese street food style.

Skewered and grilled chicken pieces. Tender and juicy.

Shrimp skewered and grilled. Sweet and smoky flavor.

Wheat noodles (like chow mein) stir-fried in a wok with eggs and mixed vegetables. Tasty and filling, a classic first course.

Stir-fried Chinese noodles with chicken strips and vegetables. A balanced and flavorful single dish.

Wheat noodles stir-fried with beef and vegetables. The meat enriches the flavor of the noodles.

Stir-fried noodles with shrimp and vegetables. The delicate flavor of the shrimp pairs well with egg or wheat noodles.

Noodles served on a scorching hot plate with a mix of seafood. The noodles become slightly crispy on the bottom of the plate.

Noodle soup with beef and vegetables. Hot and comforting broth with long noodles.

Noodle soup served with flavorful pork ribs. The fat and bone of the ribs make the broth very rich.

Vegetarian version of noodle soup, rich in fresh vegetables and light broth.

Rice noodles (often wide noodles or vermicelli) stir-fried with vegetables. Also suitable for those who prefer rice to wheat. Chewy and pleasant texture.

Stir-fried rice noodles with chicken and vegetables. A light and tasty dish.

Similar to 'Beef Chow Fun', high-heat stir-fried rice noodles with beef. Typical smoky wok flavor.

Stir-fried rice noodles with shrimp. The delicacy of the rice enhances the flavor of the crustaceans.

Rich dish of seafood and rice noodles served on a hot plate. Very flavorful.

Chinese dumplings filled (usually with pork) served in a light broth with seaweed and vegetables. A traditional and comforting dish.

Stir-fried rice noodles in Pad Thai style or similar, with an aromatic sweet and sour and spicy profile, enriched with shrimp and vegetables.