Ristorante Cinese Wang xiang lou

Typical Chinese appetizer. Crispy pastry rolls filled with mixed vegetables, fried until golden.

Thin pastry Chinese dumplings with meat filling, fried and crispy. Often served with sweet and sour sauce.

Soft steamed or fried buns, ideal for accompanying saucy dishes.

Crispy shrimp-flavored crackers, light and crumbly.

Classic stick-cut fried potatoes.

Battered and fried lotus root slices, with a crispy texture and delicate flavor.

Dumplings filled with mixed vegetables, steamed or pan-fried.

Classic Chinese dumplings with meat (pork) and vegetable filling, delicately steamed.

Open steamed dumplings, typically filled with pork and shrimp.

Flatbread, often flavored with spring onion and sesame, cooked on a griddle.

Seasoned seaweed salad, with a fresh taste and crunchy texture.

Fresh salad with julienned mango, often dressed with peanuts and sweet and sour or spicy sauce.

Typical Southeast Asian salad with crunchy green papaya, peanuts, and sweet and sour or spicy dressing.

Thick and sweet corn soup with shredded chicken.

Traditional soup with a strong flavor, balanced between the acidity of vinegar and the spiciness of pepper or chili.

Simple and comforting soup with tomato and egg dropped into the broth.

Light broth with chicken pieces and mixed seasonal vegetables.

Clear and light soup with fresh tofu and vegetables.

Velvety soup with crab meat and asparagus.

Savory broth served with dumplings filled with meat and shrimp.

Rich and spicy curry-based soup with veal.

A prized traditional dish, a refined gelatinous soup.

Thai-style fish soup (Tom Yum), usually spicy and aromatic with shrimp and seafood.

Bowl of broth with noodles and chicken meat.

Noodles in broth with pork and zazai (pickled mustard green), with a savory and slightly sour taste.

Noodles in a robust broth served with beef slices.

The most famous fried rice, stir-fried with eggs, peas, and diced cooked ham.

Wok-fried rice with chicken pieces and eggs.

Vegetarian fried rice with diced mixed seasonal vegetables.

Fried rice with fresh shrimp and eggs.

Fried rice flavored with diced roasted duck meat.

A rich variation of Yangzhou fried rice, with shrimp, meat, eggs, and vegetables. Very flavorful.

Fried rice with a mix of seafood (shrimp, squid, etc.).

Fried rice with a mix of house ingredients.

Fried rice with an exotic touch, with the sweetness of pineapple balancing the saltiness of the shrimp.

Korean-style rice, likely stir-fried with kimchi or spicy sauce.

Simple steamed white rice, ideal as a side dish.

Beef dish prepared with mixed vegetables or assorted ingredients.

Beef slices stir-fried in oyster sauce, savory and umami.

Stir-fried beef with Chinese mushrooms and crunchy bamboo shoots.

Beef cooked in a spicy red sauce.

Shredded beef quickly stir-fried with colorful peppers.

Aromatic dish with beef, fresh ginger, and spring onions.

Beef stew or stir-fry with tender potatoes.

Beef tripe cooked in a spicy sauce.

Braised beef meatballs or bites in sauce.

Sizzling beef served on a hot cast iron plate.

Beef slow-cooked in a rich sauce until tender.

Crispy fried beef strips with sweet spicy sauce.

Light dish with beef and stir-fried broccoli florets.

Crispy fried bacon slices.

Battered pork bites coated with the classic red sweet and sour sauce.

Stir-fried pork with mushrooms and bamboo shoots.

Pork cooked in spicy chili sauce.

Fried pork ribs seasoned with Sichuan salt and pepper.

Roasted, savory, and succulent bacon.

Pork ribs glazed with Hoisin sauce (sweet and savory).

Pork served sizzling on a hot plate with vegetables.

Stir-fried bacon with spicy sauce or chili.

Shredded pork stir-fried with Zazai, a typical and very flavorful fermented vegetable.

Pressed (firmer) tofu stir-fried with pork.

A typical Beijing dish: shredded pork in sweet bean sauce, often served with tofu sheets or spring onions.

Battered and fried squid rings.

Grilled squid, light and flavorful.

Squid stir-fried in spicy red sauce.

Squid served sizzling on a hot plate.

Stir-fried squid with fresh, crunchy celery.

Battered and fried perch fillet.

Sea bass cooked with spicy sauce.

Whole or fillet sea bass served with sweet and sour sauce.

Sea bass stewed in a savory sauce based on soy and Chinese spices.

Steamed sea bass with ginger and spring onion, light and delicate.

Steamed perch fillet.

Crispy whole fried sea bass.

Stir-fried shrimp with toasted almonds.

Stir-fried shrimp with crunchy cashews and vegetables.

Stir-fried shrimp with a mix of seasonal vegetables.

Shrimp served sizzling on a hot plate.

Shrimp cooked in the classic sweet and sour sauce.

Stir-fried shrimp with mushrooms and bamboo shoots.

Spicy shrimp stir-fried in chili sauce.

Golden fried battered shrimp.

Fried shrimp simply seasoned with salt and aromatic pepper.

Stir-fried shrimp with green broccoli.

Shrimp in spicy sauce.

Grilled prawns, served in their shells to retain flavor.

Fresh raw vegetable salad.

Cooked or blanched lettuce served with oyster sauce.

Stir-fried mushrooms and bamboo in oyster sauce.

Battered and fried vegetables (tempura style).

Sliced zucchini stir-fried in a pan.

Fresh soybean sprouts quickly stir-fried to remain crunchy.

Stir-fried seasonal green leafy vegetables, often with garlic.

Julienned potatoes stir-fried with vinegar and chili, crispy and flavorful.

Stir-fried Kang Kung (Morning Glory), a typical Asian vegetable with a hollow, crunchy stem.

Spicy fermented cabbage in Korean style (Kimchi).

Dish of mixed vegetables or vegetarian ingredients in sweet and sour sauce.

Eggplant cooked in a savory sweet and sour sauce, soft and tasty.