Chez Ly Village Tao-Tao

Shrimp served sizzling on a hot cast-iron plate. The Peking sauce is typically brown, salty, and slightly sweet, based on fermented soybean paste.

Thin slices of lamb quickly stir-fried in a wok with fresh ginger and chives. Served on a hot plate to maintain temperature and aromas.

Tender lamb stir-fried with fresh basil leaves, offering a distinct herbaceous and peppery aroma. Served sizzling.

Beef strips cooked in a rich and spicy satay sauce (mix of peanuts, chilies, and spices). Served hot on a plate.

An assortment of seafood (shrimp, squid, mussels) stir-fried and served on a sizzling cast-iron plate.

Cooked shrimp flambéed with Mei Kwei Lu, a Chinese rice wine flavored with rose, giving a floral and subtle taste.

Seared beef pieces flambéed with rose-flavored rice alcohol (Mei Kwei Lu). A spectacular dish with aromatic flavors.

Tender beef fillet stir-fried in a spicy imperial sauce. Spicy and rich flavor.

Quality beef fillet stir-fried with pungent ginger and fresh chives. A balanced and flavorful classic.

Beef fillet coated in an intense black pepper sauce. Served on a hot plate to enhance the pepper's aroma.

Beef fillet stir-fried with fresh herbs (basil), combining the tenderness of the meat with anise notes.