Man Yi

Crispy pastry spring rolls filled with mixed vegetables. Delicate flavor and crumbly texture. Served hot, often with sweet and sour sauce.

Crispy pastry rolls filled with prawns. Seafood flavor wrapped in golden pastry.

Non-fried rolls, wrapped in transparent rice paper with a fresh filling of vegetables and sometimes prawns. Light and natural taste.

Thin-skinned Chinese dumplings, fried until golden and crispy. Usually filled with meat or prawns.

Battered and fried seaweed. A crispy snack with a savory sea flavor.

Fresh seaweed salad seasoned with sesame oil and chili. Fresh, slightly spicy flavor and crunchy texture.

Crispy tapioca flour and prawn crackers. Very light and crunchy. They melt in your mouth, ideal as a snack.

Classic potato sticks, fried. Golden and salted.

Soft Chinese dumplings cooked in steam, filled with meat and vegetables. Delicate and juicy taste.

Chinese dumplings similar to steamed ones but pan-fried to create a crispy base. Flavorful meat filling.

Open steamed dumplings, typical of dim sum cuisine, filled with prawns. Thin wrapper and compact, flavorful filling.

Steamed dumplings with a translucent starch-based wrapper, filled with prawns. Slightly chewy texture and delicate flavor.

Chinese dumplings filled exclusively with mixed vegetables. Suitable for vegetarians, light taste.

Meat dumplings served in a hot and flavorful broth. A comforting and light dish.

Soft Chinese buns filled with meat or vegetables. The steamed version is cloud-like, the grilled version has a crispy base.

A selection of various Chinese appetizers, ideal for tasting different specialties such as spring rolls, dumplings, and prawn toasts.

Fried bread triangles coated with prawn paste and sesame seeds. Crispy outside and soft on top.

Small sweet Chinese buns. Steamed are white and fluffy, fried are golden and crispy, often served with condensed milk.

Fresh salad of seasonal vegetables.

Battered and fried mixed vegetables in light tempura. Crispy and flavorful.

Young soybeans served in the pod, boiled and salted. Eaten by squeezing the pod to release the beans.

Fresh salad with cooked prawns. Light and nutritious.

Clear broth with wonton dumplings filled with meat or prawns. Delicate and flavorful.

Thick and dark soup, characterized by a balance between vinegar (sour) and pepper or spicy oil. Often contains tofu, bamboo, and eggs.

Creamy and sweet corn-based soup with shredded chicken. Very popular for its velvety texture.

Light and vegetarian soup with soft tofu cubes and mixed vegetables in clear broth.

Delicate soup with crab meat and asparagus. Refined flavor and slightly thickened consistency.

Clear soup with thin soya noodles (vermicelli) and fresh vegetables.

Soup with minced meatballs or prawns. Intense seafood flavor.

Wok-fried rice on a hot plate with a mix of seafood. Often served with a crispy base at the bottom.

The classic Chinese fried rice with eggs, peas, and diced cooked ham. Simple and tasty.

Wok-fried rice with spicy spices and vegetables. Strong flavor.

Fried rice stir-fried with prawns and vegetables. A flavorful single dish.

Fried rice enriched with pineapple pieces, adding a sweet and exotic note.

Fried rice with chicken and curry powder, intense yellow color and aromatic flavor.

Wok-fried rice with tender beef strips and vegetables.

Stir-fried rice with a variety of crunchy vegetables. Flavorful vegetarian option.

Fried rice with a rich combination of ingredients, usually meat, prawns, and vegetables.

Thai-style fried rice, often more aromatic and spicier than the classic Chinese version.

Steamed white rice, ideal for accompanying saucy main courses.

Thin and transparent soya noodles stir-fried with spicy sauce and vegetables.

Stir-fried soya vermicelli with prawns and fresh vegetables. Light and tasty.

Stir-fried rice noodles in the wok with eggs and vegetables. A typical and nutritious dish.

Stir-fried rice noodles with curry powder, meat, and vegetables. Spicy flavor and yellow color.

Oval rice flour discs, with a pleasant chewy texture, stir-fried with vegetables.

Classic stir-fried wheat noodles in the wok with prawns and vegetables.

Stir-fried wheat noodles with shredded chicken and vegetables. A Chinese street food classic.

Noodle soup served in a large bowl with flavorful broth and mixed seafood.

Hearty noodle soup in meat broth, served with tender beef pieces.

Spaghetti served on a sizzling hot plate, often with a sizzling sauce. Partially crispy texture.

Simple grilled chicken breast, light and healthy.

Battered and fried chicken pieces, coated with the classic red sweet and sour sauce, peppers, and pineapple.

Battered and fried chicken pieces until golden. Crispy outside and juicy inside.

Chicken stir-fried in a sauce balancing the sourness of vinegar with the spiciness of chili.

Chicken stir-fried in the wok with plenty of onions, flavorful and aromatic.

Classic dish with chicken, fragrant Chinese mushrooms, and crunchy bamboo shoots.

Chicken cooked in a creamy yellow curry sauce, with onions and potatoes.

Chicken stir-fried in a spicy red chili-based sauce.

Chicken stir-fried with a selection of crunchy seasonal vegetables.

Battered and fried chicken breast, served with a thick and fragrant lemon sauce.

Chicken quickly stir-fried with fresh and crunchy bean sprouts.

Spectacular dish where meat is served inside a crispy 'nest' made of potatoes or fried noodles.

Skewered chicken pieces grilled, often with teriyaki or soy sauce.

Mixed skewers of seafood and meat, with grilled chicken and prawns.

Chicken stir-fried with pieces of fresh pineapple, sweet and juicy.

Fried or stir-fried chicken coated with an aromatic orange sauce.

Chicken served on a sizzling cast iron plate, usually with a rich sauce.

Rich dish combining chicken, prawns, and bamboo shoots stir-fried together.

Classic Chinese dish with chicken cubes stir-fried with vegetables and whole roasted almonds.

Chicken served with a dark, sweet and savory sauce based on fermented soy, typical of Beijing.

Roasted duck slices stir-fried with fresh vegetables.

Flavorful duck accompanied by Chinese mushrooms and bamboo.

Richly flavored duck paired with the sweetness of pineapple.

Duck stir-fried with a spicy sauce and spices.

Fried duck with golden crispy skin, tender meat inside.

Famous dish with crispy duck skin and meat, served with crepes, spring onions, and hoisin sauce.

Duck served with a secret house sauce, usually rich and aromatic.

Fried pork pieces coated in sweet and sour sauce, peppers, and pineapple.

Shredded pork stir-fried with dark mushrooms and bamboo.

Pork stir-fried with crunchy Chinese cabbage.

Pork cooked with fresh or dried chili for a strong flavor.

Pork in a sauce balanced between sour and spicy, typical of Sichuan cuisine.

Pork stir-fried with seasonal vegetables.

Pork stir-fried with plenty of onions, savory and sweet.

Pork ribs served sizzling on a cast iron plate.

Fried pork ribs, crispy and tasty, to be eaten with hands.

Pork ribs coated with the classic sweet and sour sauce.

Spicy traditional dish with beef and a variety of ingredients (the 'eight treasures') such as peanuts, vegetables, and spices.

Hot pot served with a mix of different meats and vegetables in sauce.

Tender beef stir-fried with fragrant mushrooms and bamboo.

Fried beef strips until crispy, then stir-fried in spicy sauce.

Beef stir-fried with mixed vegetables, a balanced dish.

Beef stir-fried with colorful peppers, sweet taste and crunchy texture.

Beef stewed or stir-fried in a rich curry sauce.

Beef stir-fried with onions, classic and intense flavor.

Shredded beef stir-fried with crunchy bean sprouts.

Beef served on a sizzling hot plate, usually with onions and black pepper sauce.

Grilled beef cubes on skewers.

Beef served with the typical dark sweet and savory Beijing sauce.

Boiled sliced beef served in a large bowl of spicy red broth (often with chili oil and Sichuan pepper).

Prawns stir-fried with colorful vegetables, a vibrant and tasty dish.

Fried or stir-fried prawns served with a fresh lemon sauce.

Breaded or battered and fried prawns.

Prawns stir-fried in spicy sauce.

Prawns cooked in sweet and sour sauce.

Prawns cooked in curry sauce.

Prawns stir-fried with vegetables and almonds.

Prawns served sizzling on a plate.

Seafood served in a crispy edible basket.

Prawns simply seasoned with salt and pepper, very flavorful.

Prawns stir-fried with crunchy celery, fresh taste.

Large grilled prawns.

Prawns fried in a special batter, a rich dish.

Prawns served on a hot plate.

Prawns steamed on a bed of soya noodles that absorb the cooking juices. Dressed with soy sauce and garlic.

Fish stew served in a hot pot.

Whole or filleted sea bass delicately steamed, seasoned with sizzling oil, soy sauce, and julienned leeks.

Grilled sea bass, crispy skin and tender meat.

Sea bass slow-cooked in a flavorful sauce, often soy-based and spiced.

Sichuanese dish with fish fillets boiled in an oily and very spicy broth with Sichuan pepper and vegetables.

Fried calamari rings, crispy and golden.

Grilled calamari, light and flavorful.

Mixed seafood served on a hot plate.

Mixed grilled squid and prawn skewers.

Stir-fried seasonal mixed vegetables in the wok.

Bean sprouts quickly stir-fried to remain crunchy.

Soft Chinese eggplant cooked in a garlic, vinegar, and chili sauce. Very flavorful dish.

Vegetarian dish with mushrooms and bamboo shoots.

Stir-fried Chinese cabbage (Pak Choi), often with garlic.

Stir-fried cabbage with chili, savory and crunchy.

Tofu prepared according to the chef's recipe, often with vegetables.

Mapo Tofu or similar, tofu cubes in spicy sauce.

Fresh tofu served cold with spring onions, soy sauce, and sesame oil. Refreshing dish.

Tofu fried until golden brown on the outside, soft on the inside.

Tofu stewed with mushrooms and bamboo.

Chinese omelette with prawns.

Chinese omelette with mixed vegetables.

Chinese omelette with onions.