Xiaolongbao is a Chinese delicacy from Jiangnan, featuring a pork filling encased in a thin wrapper with savory broth.
typically served with black vinegar and ginger.

This is cold Sichuan dish featuring bone-in chicken, smothered in Sichuan chili sauce.
It is very spicy, and the level of spiciness cannot be adjusted, diners should take caution.

This cold dish features bone-in chicken leg, served with a sauce that has a prominent salty garlic flavor,
offering a distinct taste.

This is a cold salad made with lotus root slices,
dressed in a richy flavored sweet and savory sauce, providing a layered taste.

This cold dish consists of beef seasoned with five aromatic spices,
providing a richly fragrant aroma.

This unique dish typically involves a whole sea bass weighing between 400 to 600 grams as the main ingredient. The fish is first marinated, then fried until cripsy. It is served with sides such as enoki mushrooms, lotus root slices,
and potato slices. Finally, a spicy sauce is poured over to enhance the flaovor with a delicious and spicy kick.

Squid claws sautéed with chili is a spicy and tasty dish. usually prepared with fresh squid tentacles.
The tentacles are first fried, then sautéed with onions and celery. It is possible to choose between a spicy or non-spicy version.
Be careful, the spicy version is very spicy. If you cannot eat spicy food, it is recommended to choose the non-spicy version.

This dish features tender boneless fish filets, lightly coated in cornstarch and stir-fried to perfection in a savory soy-based sauce.
The fish is accompanied by fresh vegetables such as onions, bell peppers, and black mushrooms,
offering a perfect balance of tender textures and rich flavors.

Peeled shrimp chunks are coated with starch and a secret soy sauce mixture,
then quickly stir-fried with onions and green onions for a crispy tet tender finish.

Salt and pepper shrimp is a classic dish in Chinese cuisine, typically made with 12 whole shrimp.
These shrimps are first fried until golden and crispy, then quickly sauteed with salt and pepper, giving them a rich and salty flavor.

"Avocat à la purée de taro et crevettes" is an innovative fusion dish featuring a base of taro purée topped with eight fresh shrimp, drizzled with a homemade avocado sauce.
This dish offers a refreshing and aromatic flavor, providinga delightful culinary experience that appeals to both the eyesand the palate.

Sour cabbage bass soupis a classic dish in Chinese cuisine, often prepared with fresh perch fillets and sour Chinese cabbage.
Initially, a broth is made with fish bonesto ensure a rich and delicious favor, Then, fresh fish fllets and sour cabbage are added and cooked in the broth.
This dish contains fish bones and is quite spicy, without an option to adjust the spice level.
If you do not enjoy spicy food, it might be better to choose another option.

12 Black tiger shrimp with shells, sautéed with chopped garlic and fried onions.

A whole sea bass (weighing between 400 and 600 grams) is steamed for at least 20 minutes, served with a special sauce.
The fish's flesh is tender, and it contains bones.

Scallops in Tomato Sauce is an innovative fusion dish featuring a base of smooth mashed potatoes topped with six large scallop meats, finished with a drizzle of secret tomato sauce.
The dish offers a sweet and tangy lavor, perfecly blending traditional and modern tastes.

Frog legs sautéed in a Chinese wok, first fried then cooked with the chef's sauce, onions, and lotus slices.
Served over anopen fire to preserve the warmth and flavors, and contains bones.
Available in a spicy or non-spicy version, but note that the spicy version is very strong.

Tender beef sautéed vigorously with onions and vegetables.
Served in a wok over an open fire. Available spicy or not, but the spicy version is very strong.

Chicken pieces sautéed over high heat with chicken legs andbones,
Served in a casserole that retains heat and flavor. Availablein spicy or non-spicy, with the spicy version being very strong.

12 Whole shrimp sautéed over high heat with onions and lotus slices in a wok,
Served on an open fire. Available in spicy ornon-spicy versions, with the spicy option being quite strong.

Dry pot of pork intestines, marinated for 7 hours and sautéed with onions, served in a dry pot.
Choose between spicy and non-spicy, with a fairly strong spicy version.

Caulifower sauteéed in a casserole at high heat with onions and other vegetables.
The Chinese casserole retains heat and fragrance, available spicy or non-spicy.
Choose non-spicy if you do not like it hot.

Chinese cabbage sautéed in a casserole at high heat with onions and other vegetables.
The casserole retain sheat and aroma, available spicy or not spicy.
Be cautious, the spicy version is very strong.

Tender slices of beef are switly cooked in a boiling broth enriched with Sichuan chili sauce, garnished with fresh chiliesand a special spicy oil, accompanied by bean sprouts and other vegetables.
This dish is hearty and intensely spicy, but anon-spicy version is also available to cater to different taste preferences.

Grilled Sesame Chicken is a savory dish made with tender chicken as the main ingredient. Charcoal-grilled, it features crispy skin and juicy meat.
The addition of fragrant sesame enhances the flavor, offering a culinary experience with varied textures and tastes.

Sichuan Spicy Chicken is a classic Sichuandish featuring boneless chicken thigh pieces sautéed with Sichuan peppers and peanuts.
Notably spicy, it is important to note that the level of heat is very high and not adjustable.

Peking duck is a traditional Chinese dish featuring a whole duck that has been marinated for 24 hours in advance and thenroasted.
The meatis thinly sliced and deboned, served with cucumbers, julienned onions, pancakes and a sauce.

Crispy Taro Duck is a duck-based dish. The duck meatis mixed with taro puree, then fried until a crispy crust forms while still remaining tender inside.
Served with a special sauce, the dish has a unique taste.

lmperial Chicken is a traditional Sichuan dish made with tender chicken and peanuts.
lt is favorful and slightly spicy.

lt is a fairly simple recipe to make. Traditionally, it includes one cup of Chinese rice wine, one cup ofsoy sauce,
and one cup of sesame oil, along with pieces of chicken thighs with bone.

This Spicy Sichuan Stew, known as "Maoxuewang," is a highly spicy dish from Sichuan. The main ingredients include duck blood, pork intestines, enoki mushrooms, canned ham, fish balls, and soybean sprouts.
Due to itsintense heat, cautionis advised when ordering.

"Guobaorou" is a classic dish from Northeast China, consisting of pork fillet slices coated with potatoes andcornstarch,
then deep-fried until golden and crispy, and finally topped with a sweet and sour sauce.

"Hui Guorou" is a classic Sichuan dish featuring pork belly saut é ed with red and green bell peppers and onions.
The dish is known for its vibrant red color and the meat's crispy yet tender texture, offering a spicy and delightful flavor.

This classic Sichuan dish features thinly sliced pork, green and red peppers, and black mushrooms.
The uniquecharacter of this dish comes from its seasoning, known asfish Aavor,"which,despite its name, contains no fish butis a blend of garlic, ginger, chili, and bean paste.
This sweetand sour dish with a slight spicy kick is particularly enjoyed by those who appreciate these complex flavors.

Caramel Pork is a classic Chinese dish made with pork belly that is simmered over low heat for more than three hours to achieve a tender and aromatic flavor.

Mapo Tofu is a signature Sichuan dish known for its spicy flavor and silky tofu.

This dish features soft tofu coated in batter and deep-fried until crispy outside and tender inside, then stir-fried with a secret sauce, minced onions, and diced green and red peppers,
Served on a hot iron plate. Available in spicy and non-spicy versions, with the spicy option being quite intense.

"Eggplantin Yuxiang sauce" is a classic Sichuan dish featuring a slightly spicy and sour sauce with tender eggplants.
This dish is characterized by its aromatic and melt-in-the-mouth texture.

"Sautéed green beans" are a Sichuan specialty where the beans are quickly sautéed until they become crispy.
Available in a spicy or non-spicy version, note that the spicy version is quite strong.

Fresh okra blanched to perfection,
served with a light soydipping sauce.

Comprising sautéed leafy cabbage with garlic and chili,
this Chinese dish is cooked quickly to preserve the freshness of the cabbage while adding a mild spicy kick from the chili.

This dish is a vibrant blend of potatoes, eggplants, and greenpeppers from Northeast China, stir-fried to create a dish with a unique flavor and satisfying texture.

This dish is a quick and easy stir-fry that combines bean sprouts, chives, and eggs, Stir-fried over high heat to retain the freshness and nutrients of the ingredients.
it offers a delicious taste that is perfect for those seeking a healthy meal.

Featuring a combination of broccoli, shrimp, lotus, and blackmushrooms,
this dish is stir-fried to enhance its rich textures andnutritional value, making it both tasty and attractive.

Tender eggplants and green beans stewed in a savory broth with a salty umami flavor.

West Lake beef soup is a traditional Hangzhou soup known for its clearbroth and tender beef.

Adelicate and savory soup that combines the softnessof tofu with the briny freshness of mussels,
creating a perfect balance of umami flavors for a comforting and light experience.

Hot and sour soup is a traditional Chinese soup known for its distinctly tangy and spicy taste.
The main ingredients include tofu, black mushrooms, thinly beaten eggs, and chicken strips.
This soup is often seasoned with pepperand vinegar, enhancing its spicy and tangy favor whilebeing nutritious.

Prepared with fresh and tender sea bass slices in a spicy red chili oil broth.
Rice in flavor and spice, but be cautious of fish bones!

Dry Pot Spicy Crab is a Chinesedish stir-fried with spices and chili.
served with celery, onions and other vegetables.

Caramelized Tenderloin is a Chinese dish with tender meat
stir-fried in caramel sauce, sweet and savory.

Made with tender tofu and beef slices, this dish is flavored with chili oil and Sichuan pepper.
It is very spicy, so if you cannot handle spicy food, a mild version is recommended.

Tender beef stir-fried with celery, chili and onion, delivering a spicy and flavorful taste.
This dish is very spicy. If you can't handle spice, please choose the non-spicy version.

Pepper pig Stomach Chicken is a Chinese-style soup flavored with white pepper,
pork stomach and chicken, slow-cooked for 4 hours to achieve a rich and savory broth.

A perfect combination of tender beef and crunchy celery, light and flavorful.

Poached Choy Sumis a simple and refreshing Chinese vegetable dish,
blanched in hot water and served with a dipping sauce.

A classic Chinese vegetable dish made with fresh Cantonese cabbage(chou cantonais).
The greens are quickly stir-fried to retain their tender and crisp texture, lightly seasoned with salt and vegetable oil to emphasize the natural freshness and healthy favor.

A classic Chinese home-style dish made with tomatoes and eggs as the main ingredients.
Simple yet flavorful, this dish combines the sweet tanginess of tomatoes with the soft, tender texture of eggs.
It's both delicious and nutritious, making it widely loved.

XUEHUA beer, with its long history, is loved for its refreshing taste and subtle malt aroma, delivering a smooth sip and a rich after taste.

The Sweet and Sour Plum Drink is a traditional Chinese beverage with a rich history.
Made from natural ingredients like smoked plums, hawthorn, and licorice, it is known for its sweet and tangy flavor,
making it a classic choice for staying cool in the summer

Glass 4.5€
Bottle 75 cl 18€
Pitcher 25 cl 5€
Pitcher 50 cl 9€

Glass 6€
Bottle 75 cl 29€

Bottle 75 cl

Glass 4.5€
Bottle 75 cl 18€
Pitcher 25 cl 5€
Pitcher 50 cl 9€

Glass 4.9€
Bottle 75 cl 24€

Glass 5.5€
Bottle 75 cl 28€