Vento Dell'Est

Crispy pastry rolls filled with vegetables like cabbage and carrots. Fried until golden, they are a classic appetizer to be enjoyed hot.

Thin dough ravioli filled with meat, fried until crispy. Often served with sweet and sour sauce.

Triangles of bread covered with shrimp paste and sesame seeds, then fried. Crispy and flavorful.

Shrimp-flavored tapioca chips, white and very light. They melt in your mouth.

Classic stick-cut fries.

Battered and fried seaweed, crispy and salty. A typical tasty appetizer.

Steamed Chinese ravioli filled with minced meat and spices. Soft and juicy dough.

Soft steamed buns, then fried, with a golden crust. Slightly sweet.

Meat ravioli (Gyoza) pan-fried on one side to make them crispy, while the rest remains soft.

Traditional open ravioli (Siu Mai) filled with shrimp and meat, steamed.

Steamed ravioli with mixed vegetable filling. Light and delicate.

Assortment of fried specialties like spring rolls, shrimp toast, and wanton. Ideal for tasting various appetizers.

Vegetables like zucchini and carrots cut into sticks, battered and fried.

Fresh salad enriched with boiled shrimp and dressed with mayonnaise.

Salad with chicken and mayonnaise

Simple salad of lettuce or leafy green vegetables.

Colorful salad with sweet corn, julienned carrots, and pineapple pieces for a sweet and sour touch.

Thick, dark soup, typical of Beijing, with tofu, bamboo, eggs, and mushrooms. A strong flavor that balances vinegar and pepper.

Light soup with transparent soya noodles (fen-shi) and mixed vegetables in broth.

Creamy sweet soup made from corn and shredded chicken with egg.

Clear and flavorful broth served with meat or shrimp dumplings (wanton).

Bowl of broth with Chinese wheat noodles, vegetables, and sometimes meat.

House soup rich in ingredients like chicken, shrimp, and mushrooms.

Light vegetable broth with a selection of seasonal vegetables.

Crispy fried noodle nest served with a thick vegetable sauce poured over it.

Flat long pasta stir-fried in a wok with fresh shrimp and crispy vegetables.

Flat noodles served on a sizzling cast-iron plate, tossed with meat and vegetables.

Flat noodles served on a hot plate with mixed seafood and vegetables.

Flat noodles served sizzling with shrimp and vegetables.

Stir-fried pasta with a mix of seasonal vegetables.

Transparent soya noodles stir-fried with minced meat and seasonings.

Soya spaghetti stir-fried with mixed vegetables, light and flavorful.

Soya spaghetti stir-fried with shrimp and vegetables.

Rice flour spaghetti stir-fried in a wok with meat and vegetables. Soft and elastic texture.

Rice noodles served on a hot plate with meat and vegetables.

Rice noodles with mixed seafood, served on a sizzling plate.

Stir-fried rice dough discs with vegetables. They have a chewy texture and absorb seasoning well.

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

Pan-fried rice with chicken pieces.

Fried rice with shrimp and eggs.

Fried rice with pineapple pieces that add sweetness and freshness to the dish.

Fried rice flavored with yellow curry powder, slightly spicy.

Fried rice with diced vegetables.

Plain steamed rice, ideal for accompanying dishes rich in sauce.

Fried rice enriched with minced meat and fresh spring onions for an aromatic flavor.

Stir-fried chicken pieces with toasted almonds and vegetables (like bamboo and carrots) in a delicate sauce.

Chicken cooked in a spicy red sauce with chili peppers and vegetables.

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

Quickly stir-fried chicken with fresh and crispy bean sprouts.

Duck slices served in a savory spicy sauce.

Stewed or stir-fried duck with bamboo shoots and black mushrooms.

Crispy roasted duck served with a thick, citrusy lemon sauce.

Roast duck seasoned with a savory soy sauce.

Duck served with pineapple pieces in sweet and sour sauce.

Classic duck with orange sauce, with a sweet and aromatic citrus sauce.

Oven-baked duck with crispy skin and juicy meat, cut into pieces.

Duck specialty prepared in Cantonese style, often marinated and roasted.

Stir-fried pork slices in spicy sauce.

Stir-fried pork with crispy bamboo and savory mushrooms.

Battered and fried pork pieces, then coated with the classic sweet and sour sauce, peppers, and pineapple.

Pork cooked in a spicy yellow curry sauce.

Quickly stir-fried pork with bean sprouts.

Stir-fried pork with a mix of seasonal vegetables.

Pork served sizzling on a plate, flavored with green spring onions.

Mixed meats served on a hot plate with vegetables.

Tender beef slices in spicy sauce.

Stir-fried beef with bamboo and mushrooms.

Beef served with an aromatic lemon sauce.

Beef cooked in curry.

Crispy fried beef strips then stir-fried in spicy sauce.

Beef prepared with three main ingredients or flavors in a sweet, sour, and spicy sauce.

Stir-fried beef with crispy bean sprouts.

Beef with mixed seasonal vegetables.

Beef served on a hot plate with abundant spring onions.

Spectacular dish with mixed meat served on a burner, accompanied by crispy rice (often fried rice crackers that sizzle in the sauce).

Peeled shrimp cooked in spicy sauce.

Stir-fried shrimp with Chinese bamboo and mushrooms.

Shrimp served in a fresh lemon sauce.

Battered and fried shrimp, crispy and golden.

Shrimp wrapped in paper (or foil) and fried to retain juices and aromas.

Fried shrimp coated with sweet and sour sauce.

Shrimp served hot on a burner with crispy rice.

Stir-fried shrimp with seasonal vegetables.

Shrimp cooked in curry sauce.

Shrimp served on a hot plate with spring onions.

Large prawns served sizzling with green onions.

Prawns served in spicy sauce.

Slow-cooked prawns with bamboo and mushrooms.

Dry-fried prawns with a seasoning of salt, pepper, and spices.

Simple grilled prawns, to enhance the seafood flavor.

Delicate white fish fillets stir-fried with bamboo and mushrooms.

Fish fillets in curry sauce.

Breaded and fried fish pieces.

Squid cut and cooked in spicy sauce.

Squid served on a hot plate with spring onions.

Classic battered and fried squid rings.

Seafood mix served hot on a burner, enriched with bamboo and mushrooms.

Crab claws (often surimi paste shaped like claws) breaded and fried.

Battered and fried frog legs, similar to chicken in texture.

Frog legs cooked in spicy sauce.

Frog legs served on a plate with onion sauce.

Chinese omelette (often Fu Yung style) with ham.

Frittata with shrimp.

Omelette with mixed vegetables.

Tofu (soy cheese) in spicy sauce (Mapo Tofu style) with minced meat.

Stewed tofu with vegetables and savory soy sauce.

Dish based on tofu and shrimp.

Quickly stir-fried bean sprouts, crispy and light.

Side dish of stir-fried bamboo and Chinese mushrooms.

Mixed vegetables served on a hot plate.

Large bottle of still water.

Small bottle of water, still or sparkling.

Canned carbonated drink.

Canned orange soda.

Lemon-lime flavored drink in a can.

Sugar-free Coke 33cl can.

Large bottle of Coca Cola.

Italian lager beer, large bottle.

Dutch lager beer, large bottle.

Light Asian beer (e.g., Tsingtao), perfect for accompanying Chinese dishes.

Italian lager beer, small bottle.

Teapot of hot jasmine-scented tea, digestive and aromatic.

High-proof Chinese spirit, available in various characteristic flavors like rose or ginseng.

Sweet and fruity plum-based liqueur.

Rice wine served hot in a teapot.

Herbal digestive liqueurs.

Selection of Italian liqueurs and brandies.

Scotch whisky or Irish cream liqueur.

Italian espresso.

Espresso with added liqueur.

Hot barley drink, caffeine-free.

Espresso with frothed milk.