Restaurant asian wen's food

Assortment of grilled dumplings and a mini bun. The base is crispy and the inside is juicy. Dip in a soy-vinegar sauce.

Fried spring rolls filled with chicken. Crispy and golden wrapper. Served hot, often with lettuce and mint leaves.

Crispy dumplings filled with shrimp. The dough is fried until golden. A tasty appetizer to share.

Shrimp coated in a light batter and fried. Crispy on the outside, tender on the inside.

Crispy seaweed salad with dressing. Icy and fresh flavor with a hint of sesame. Refreshing cold appetizer.

Black mushrooms (wood ear) served cold as a salad. Characteristic crunchy texture. Light vinaigrette dressing.

Whole steamed fish (Sea Bass). Tender and flaky flesh. Seasoned with soy sauce, ginger, and chives.

Smoked tofu stir-fried with onions. The tofu has a firm texture and a distinct smoky flavor. Flavorful vegetarian dish.

Enoki mushrooms (long and thin) cooked with plenty of garlic. Stringy and crunchy texture. Pronounced garlic taste.

Meat sautéed with green garlic stalks (young shoots). Aromatic and slightly spicy garlic flavor. Serve with rice.

Smoked tofu stir-fried with young garlic shoots. A combination of the smoky flavor of tofu and the freshness of green garlic.

Tender eggplant cooked in a 'fish-flavored' (Yuxiang) sauce, which is actually a mix of garlic, ginger, vinegar, and chili. Sweet and sour, slightly spicy flavor.

Tofu cubes simmered in a spicy sauce with chili and fermented beans. Iconic Sichuan dish, rich and spicy.

Seasonal green vegetables quickly stir-fried in a wok. Crunchy and light. Simple seasoning to preserve the taste of the vegetables.

Minced meat stir-fried with plenty of onions. Flavorful sauce, slightly sweet from the caramelized onions.

Artisanal noodle soup served with tofu and fresh vegetables. Light and vegetarian broth.

Noodle soup topped with tender beef slices. Rich broth flavored with coriander.

Noodle soup served with pork ribs. The meat is simmered until tender. Flavorful broth.

Noodle soup with whole shrimp. Clear broth enhanced by the seafood flavor.

Wenzhou specialty, soup with homemade fish balls. Springy texture and mild taste.

Noodle soup topped with roasted duck pieces. The skin is golden and the meat is flavored with spices.

Classic Wonton noodle soup with shrimp dumplings. Clear and comforting broth.

Noodle soup with pork marinated in soy sauce and smoked. Intense and salty flavor.

Noodle soup topped with pickled vegetables (salted) and edamame. Pronounced umami taste.

Bowl of soup containing a generous portion of pork dumplings. Hot and simple broth.

Noodle soup with stir-fried minced pork. The pork adds a rich flavor to the broth.

Fresh noodles served without soup, mixed with minced beef and raw vegetables. Mix yourself to distribute the flavors.

Cold or warm noodles topped with shredded chicken and crunchy vegetables. Light and balanced dish.

Shrimp noodles served with a variety of raw vegetables. Fresh and colorful.

Noodles with minced pork, Zha Jiang Mian style (although the sauce may be different here). Flavorful and hearty.

Vegetarian option with tofu and fresh vegetables. Light and healthy.

Noodles topped with typical Wenzhou irregular fish balls. Interesting texture and seafood taste.

Thick noodles (Udon) served with raw vegetables. Chewy and satisfying texture.

Noodles topped with a rich peanut and sesame sauce. Pronounced nutty and creamy taste.

Classic Chinese family dish: noodles served with a tomato and scrambled egg sauce. Sweet and comforting flavor.

Noodles mixed with a fried chive oil. Simple but very aromatic, served with an egg.

Classic steamed dumplings with translucent skin, filled with shrimp. Delicate and soft texture.

Open steamed dumplings (Siu Mai) filled with a mixture of shrimp and pork. Flavorful and juicy.

Variation of steamed dumplings (Siu Mai) with a beef filling. Tender and flavorful.

Delicate steamed dumplings filled with scallops. Fine seafood flavor.

Small steamed buns with translucent dough ('Crystal Bun'). Usually savory filling.

Small steamed buns filled with pork (Xiao Long Bao). Contain hot broth inside. Be careful when biting!

Pan-fried pork buns (Sheng Jian Bao). Crispy and golden bottom, soft top and juicy center.

Bowl of steamed white rice. Ideal neutral accompaniment for saucy dishes.

Wok-fried rice with eggs, peas, and diced ham or pork. A popular classic.

Vietnamese-inspired dish with tomato rice, topped with tender sautéed beef cubes (Lok Lak beef) and an egg.

White rice served with crispy fried chicken, often topped with a soy-ginger-garlic vinaigrette sauce.

Sweet and sour fried rice with pineapple chunks and shrimp. Exotic and fragrant.