BabaBao Ravioleria

Fried spring rolls with an elongated and crispy shape, filled with vegetables or meat. The dough is wrapped in thin threads that give a unique texture. Ideal as a tasty appetizer.

Classic vegetarian spring rolls with mixed vegetable filling. Fried until golden, crispy outside and soft inside. Perfect with sweet and sour sauce.

Fried spring rolls filled with spicy curry meat. A strong and aromatic flavor that combines the crispiness of the roll with the warm notes of the spices.

Fried sweet potato sticks. They have a naturally sweet flavor and a soft texture, slightly crispy on the outside. A simple and tasty snack.

Breaded and fried chicken pieces with a mix of oriental spices. Crispy and flavorful, often served with a sprinkle of pepper or chili.

Marinated wakame seaweed salad, bright green in color. Fresh, slightly iodized flavor with a crisp and slippery texture.

Boiled and lightly salted soybean pods. They are eaten by shelling the beans directly into the mouth. A healthy and protein-rich snack.

Pan-fried traditional Chinese bun (Roujiamo), filled with succulent slow-stewed pork belly. The meat is very tender and flavorful, the bread is dense and crispy.

A variation of the Chinese bun stuffed with shredded braised beef. The filling is rich in sauce and aromas, enclosed in a warm and fragrant bread.

Classic Chinese dumplings with minced pork filling and spices. Steamed or pan-fried, they have a soft dough and a juicy center.

Elongated dumplings pan-fried until a golden crust forms on the bottom. Available with pork or veal filling. Crispy on the bottom and soft on top.

Famous Shanghai steamed dumplings containing a meat filling and delicious hot broth inside. It is recommended to eat them carefully to avoid burning yourself with the broth.

Dumplings with a delicate veal filling. A lighter alternative to pork, with a refined flavor.

Dumplings filled with veal seasoned with curry spices. A combination of oriental flavors that blends the tradition of dumplings with the aroma of curry.

Dumplings made with whole wheat dough, filled with chicken and mushrooms. A more rustic and aromatic option, with the earthy flavor of mushrooms.

Dumplings with a strong flavor of lamb and fresh coriander. Typical of Northern Chinese cuisine, very aromatic.

Open-top dumplings (Siu Mai) filled with shrimp and chicken, wrapped in a thin, yellow egg dough. Steamed, firm and flavorful texture.

Shrimp dumplings with a translucent wrapper made from rice flour or starch. Delicate and light, they highlight the sweet flavor of the shrimp.

Dumplings made with squid ink, giving a characteristic dark color, filled with shrimp. A dish that combines aesthetics and seafood flavor.

Vegetarian dumplings with a mix of fresh seasonal vegetables. Light and colorful, ideal for those who don't eat meat.

A mixed selection of dumplings to taste different flavors in one dish. Includes varieties of meat, fish, and different styles.

Small pan-fried filled buns, with a crispy bottom and a soft steamed top. Often contain broth and meat, similar to Xiao Long Bao but with leavened dough.

Spaghetti served with a thick sauce based on fermented soy paste and minced meat (Zha Jiang Mian). Accompanied by fresh julienned vegetables like cucumbers. Flavorful and umami.

A single dish of white rice served with chicken cooked in a creamy and aromatic curry sauce. Spicy but not necessarily hot.

Fried rice or served with a topping of pan-fried minced beef and fresh spring onions. Simple, hearty, and flavorful.

Soft and white steamed bun, filled with seasoned pork. A classic Chinese comfort food, soft as a cloud.

Vegetarian version of the steamed bun, filled with a mix of vegetables. Light and tasty.

An Asian-style 'burger' that uses a steamed open bao bun as a base, filled with flavorful pork belly. Modern fusion of styles.

Steamed bao bun filled with crispy fried chicken. Delicious contrast between the soft bun and the crispy chicken.

Salty and savory liquid condiment based on fermented soy. Essential for flavoring dumplings and Asian dishes.

Orange-colored sauce that balances sweetness and acidity. Perfect for fried dishes and spring rolls.

Spicy sauce based on chili, garlic, and vinegar. Adds a lively touch of heat to dishes.

A mixture of soy sauce and vinegar (usually black or rice vinegar). Classic accompaniment for dumplings to cleanse the palate.

Chili oil or paste for those who love strong and spicy flavors.

Fresh and aromatic mint-based sauce. An unusual and refreshing accompaniment.

Dessert based on Yuzu, a fragrant oriental citrus fruit similar to lemon and mandarin. Fresh and citrusy.

A spoonable dessert that combines three types of chocolate in different textures. Rich and decadent for cocoa lovers.

Fried glutinous rice dough balls, coated with sesame seeds. Crispy on the outside and chewy on the inside, with a sweet filling, often red bean paste or black sesame.

Sweet steamed bun with a warm chocolate center. A modern variation of the traditional baozi.

A dark gelatinous pudding made from Chinese medicinal herbs (often Guilinggao). It has a slightly bitter taste balanced by honey or syrup. Considered healthy.

A scoop of ice cream wrapped in batter or bread and quickly fried. Hot and crispy on the outside, cold and creamy on the inside.

Bottled mineral water.

Classic non-alcoholic carbonated beverages.

Hot tea, ideal for accompanying the meal and aiding digestion. Available in classic Chinese varieties.

Canned or bottled iced tea, typical Chinese. Wang Laoji is a sweet herbal tea, Oolong is a refreshing semi-fermented tea.

The most famous Chinese beer. A light, refreshing pale lager, perfect with Asian food.

Small version of the classic Chinese lager.

High-quality Japanese beer. Clean, crisp, and slightly hoppy taste.

Highly appreciated Sardinian beer, with a balanced and thirst-quenching taste.

Classic Italian lager beer. Simple and familiar taste.

Large size of the classic Italian lager.

A glass of house wine, red or white.

Aromatic plum distillate. Often served after a meal as a digestif.

Strong and clear Chinese distillate (Baijiu), made from various grains. Intense and complex flavor.

A variation of Chinese plum brandy (Mei Kuei Lu Chiew) flavored with rose extracts. Fragrant and slightly sweet.

German herbal liqueur, with a complex and spicy taste. Usually served chilled.

Artisanal Italian amaro produced in Calabria. Notes of citrus and Mediterranean herbs.

Chinese digestive liqueur infused with ginseng root. Earthy and characteristic flavor.

Chinese herbal digestive liqueur made with a blend of traditional herbs.