Yinan & Hugo

Fried shrimp prepared in the Hong Kong 'Typhoon Shelter' style, garnished with a generous fried garlic breadcrumb and chili. The texture is crispy and the taste is rich and savory. Usually eaten whole with the garnish.

Pork ribs cooked in the chef's special sweet and sour sauce. The meat is tender and coated in a caramelized and creamy sauce.

Steamed scallops on a bed of vermicelli, drizzled with garlic and chili sauce. Delicate texture with a strong garlic flavor (garlic-steamed style).

A thick and comforting hot and sour soup. It combines the acidity of black vinegar and the spiciness of white pepper with a rich topping of tofu and minced beef.

Pork sautéed in a sweet bean sauce (Jing Jiang Rou Si), served with thin sheets of dried tofu to wrap the meat. Eaten like a wrap with raw leeks for crunch.

A tofu dish simmered with minced pork in a spicy and fragrant fermented bean sauce. Silky and melt-in-your-mouth texture, rich and spicy flavor.

Tender beef cubes wok-sautéed with black garlic and butter. A rich, umami, and slightly sweet flavor from the soy sauce.

Minced chicken sautéed in 'Yu Xiang' (fish fragrance) style, a classic Sichuan sauce combining garlic, ginger, vinegar, and chili. Balanced flavor between sour, sweet, and spicy.

A complete wok-sautéed dish combining poultry and various seafood. Offers a diversity of textures and marine and terrestrial flavors.

An original wok sauté mixing shrimp and pork kidney. The kidneys are prepared to be tender and crisp, served in a flavorful homemade sauce.

Classic Kung Pao Chicken, sautéed with crunchy peanuts and vegetables. The sauce is a harmonious blend of savory, sweet, and slightly spicy.

A wok-sautéed assortment of vegetables including cabbage, mushrooms, tofu, and eggplants. A vegetarian dish rich in flavors thanks to wok cooking and garlic.

Noodles served with a rich black vinegar and minced pork sauce. The taste is tangy and fragrant, enhanced by garlic and cilantro.

Yibin 'burning' noodles (Yibin Ranmian), a dry noodle dish mixed with a spicy oily sauce, minced beef, peanuts, and pickled vegetables. Very fragrant and rich in taste.

Classic wok-sautéed noodles with minced beef and vegetables. A flavorful and familiar dish.

Wok-sautéed noodles with shrimp. The noodles are lightly grilled and flavored with soy sauce.

Noodle soup served in an aromatic beef and chicken broth. Topped with tender beef, cabbage, and fresh herbs. Warming and light.

Beef Chow Fun. Characterized by the smoky wok ('wok hei') flavor, with crispy bean sprouts.

Tender eggplants cooked in a 'fish-fragrant' (Yu Xiang) sauce made with garlic, vinegar, and chili. Very tender texture, sweet and sour, and spicy flavor.

Dry-pot sautéed cauliflower with pork and chili peppers. The cauliflower remains crisp while absorbing spicy and smoky flavors.

Crispy fried pork (Guo Bao Rou) coated in a translucent sweet and sour vinegar sauce. The meat is crispy on the outside and tender on the inside. Specialty of Northeast China.

Poached pork slices in an intense broth of chili oil and Sichuan pepper (Shui Zhu Rou Pian). Very spicy, aromatic, and numbing. Served with vegetables at the bottom of the bowl.

Chongqing-style fried chicken (La Zi Ji), sautéed with a large amount of dried red chilies and Sichuan pepper. Crispy, dry, and very spicy.

Fried corn kernels coated with a layer of salted duck egg yolk. A unique blend of sweet and savory flavors with a granular and crispy texture.