Restaurant Raviolis Chinois à Paris

Thin, crispy potato slices seasoned with vinegar and chili. A fresh and slightly spicy starter.

Edible seaweed prepared as a salad with a sweet and sour vinaigrette. Crunchy texture and refreshing sea flavor.

Fresh cucumber pieces marinated in a vinegary, garlic, and chili sauce. Crunchy and refreshing.

Marinated Chinese cabbage served with small dried shrimp for an umami touch.

A salad of fresh herbs (cilantro, scallions) seasoned with chili (Laohucai). Very fragrant and spicy.

Shredded Chinese cabbage salad with crunchy peanuts and a sweet and sour dressing.

Thinly sliced dried tofu served cold in a homemade chili oil. Firm texture and savory taste.

Blanched broccoli florets seasoned with a minced garlic sauce. Simple and healthy.

Mix of crunchy vegetables and peanuts in a vinegary sauce.

Black mushrooms (wood ear) served cold with garlic and vinegar. Typical gelatinous and crunchy texture.

Pieces of chicken (often with bone) served cold, drizzled with a spicy and fragrant sauce (Kou Shui Ji style).

Blanched squid served as a salad with a spicy sauce.

Thin slices of braised beef shank with spices, served cold. Tender and fragrant meat.

Classic family dish of scrambled eggs and tomato pieces stir-fried together, blending savory and sweet flavors.

Thinly sliced potatoes stir-fried in a wok with vinegar. Crispy texture preserved.

Finely chopped celery stir-fried with transparent vermicelli. Light and textured.

Dish known as 'Ants climbing a tree'. Soy vermicelli stir-fried with minced pork in a savory sauce.

Stir-fried tofu sheets with fresh chilies. A spicy vegetarian dish.

Stir-fried bok choy (Shanghai cabbage) with black mushrooms and eggs.

Stew or stir-fry of fermented cabbage (sauerkraut type) with pork belly and vermicelli. Tangy taste.

Famous Sichuan dish: silky tofu cubes simmered in a spicy red sauce with Sichuan pepper, often with minced pork.

Eggplant stir-fried in a 'fish-flavored' (Yu Xiang) sauce made of garlic, ginger, vinegar, and chili. Sweet, sour, and spicy.

Di San Xian: a dish from Northern China combining stir-fried eggplant, potatoes, and peppers. Rich and comforting.

Gong Bao (Kung Pao) Chicken. Diced chicken stir-fried with peanuts and dried chilies. Sweet-savory-spicy flavor.

Yu Xiang Rou Si. Shredded pork stir-fried with vegetables in a slightly spicy garlic and vinegar sauce. Sweet, sour, and spicy.

Shredded pork stir-fried with spices and chilies.

Mu Xu Rou. Stir-fried pork with eggs and black mushrooms.

Crispy fried chicken.

Shrimp stir-fried with broccoli, light sauce.

Shrimp stir-fried with crunchy celery pieces.

Diced chicken stir-fried in a rich sauce made from fermented bean paste (Jiang Bao).

Fried pork pieces coated in a shiny red sweet and sour sauce.

Shrimp stir-fried in a spicy sauce.

Light broth with tomato pieces and egg ribbons. Mild and comforting flavor.

Special house soup with potatoes, egg, and herbs.

Sichuan Hot and Sour Soup (Suan La Tang). Thick, dark, with tofu and mushrooms.

Creamy soup with asparagus and crab meat.

Clear broth served with dumplings filled with whole shrimp.

Soft, white Chinese steamed buns, filled with a choice of filling (meat or vegetables).

Thin rolled crepes filled with stir-fried dishes like pork with cabbage or potatoes.

Dry mixed noodle dish (Ban Mian) with a rich minced meat sauce.

Beef noodle soup, a comforting dish with fragrant broth.

Liangpi. Wide rice noodle ribbons served cold with a vinegary, garlic, and chili sauce. Slippery and elastic texture.

Cold noodles (Naengmyeon/Lengmian style) served in a cold sweet and sour broth or with a spicy sauce.

Handmade Jiaozi. Chinese dumplings with thin dough, filled with meat and vegetables, served with black vinegar.

Steamed white rice.

Wok-fried rice with diced ham, eggs, and small vegetables.

Vegetarian fried rice.

Fried rice with chicken pieces.

Fried rice with shrimp.

Stir-fried wheat noodles in a wok with crunchy vegetables.

Stir-fried noodles with chicken.

Noodles stir-fried with pork.

Noodles stir-fried with shrimp.

Scoop of ice cream.

Chocolate cake served warm with a molten center.

Warm glutinous rice balls, filled with a sweet cream (often egg or soy) and sprinkled with shredded coconut.

Mixed fruits in syrup.