The Living Noodles

A cold starter consisting of shredded chicken breast and crunchy vegetables. The truffle and sesame sauce provides a rich, nutty, and earthy flavor. Served chilled.

Crispy cabbage marinated in a spicy and tangy Sichuan sauce. Offers a fresh texture with a noticeable kick. Perfect to whet the appetite.

A mix of pickled green vegetables (snow vegetables) and edamame (soybeans). Salty and slightly fermented flavor with a crunchy texture. A simple and traditional small starter.

Silken tofu cubes served with pieces of century egg (fermented duck egg with a creamy, gray yolk). Served cold with a soy-vinegar sauce. Soft and gelatinous texture.

Thin slices of braised beef served cold, often marinated with five spices. The meat is firm and flavorful. Eaten as is or with a little chili.

Crispy jellyfish strips paired with fresh cucumber. Seasoned with garlic and black vinegar. The texture of the jellyfish is unique, between crunchy and chewy.

Blanched Chinese broccoli leaves (Kailan), served with slivered almonds. Slightly bitter and very fresh. A healthy and crunchy vegetarian option.

Cooked but crisp green beans, coated in a creamy sesame sauce enhanced with truffle. A blend of Eastern and Western flavors.

Black mushrooms (wood ear mushrooms) with a crunchy and slippery texture, served with peanuts and a tangy vinaigrette. Refreshing and light.

Noodle soup served with fermented vegetables and soybeans. The broth is light and flavorful, typical of home-style cooking.

Very spicy Sichuan-style noodle soup (Shuizhu). Contains tender beef slices poached in an intense red broth, rich in chili and Sichuan pepper.

Seafood version of the spicy "touches the sky" soup. Fiery broth with shrimp, cuttlefish, and scallops.

Noodle soup with a clear and delicate broth, served with fresh shrimp and asparagus tips. Mild and light flavors.

Noodle soup with minced pork belly and pickled mustard leaves (suancai). The taste is slightly acidic and very umami, balancing the richness of the pork.

Lunch formula including a starter and a noodle dish. Ideal for discovering the house specialties.

China's most famous noodle soup. Clear and fragrant beef broth, beef slices, white radish, and cilantro. The noodles are hand-pulled.

Spicy version of Lanzhou noodle soup with homemade chili oil. Rich and comforting.

Dry noodles (no soup) coated with a thick sauce based on fermented soybean paste and minced pork. Served with fresh vegetables (cucumber, carrot) for crunch. To be mixed before eating.

Noodles served with shredded chicken and a rich sesame and truffle sauce. Can be served hot or cold depending on the season. Creamy and fragrant.

Fresh noodles stir-fried in a wok with an assortment of seasonal vegetables. A flavorful vegetarian dish with the smoky taste of the wok (wok hei).

Wok-fried noodles with pork strips and vegetables. A classic of Chinese street food.

Stir-fried noodles with tender chicken breast and crunchy vegetables.

Stir-fried noodles with beef slices. Rich and flavorful.

Stir-fried seafood noodles. Options available to add scallops or squid.

Stir-fried noodles with roasted duck pieces. Rich flavor and slightly fatty duck that flavors the noodles.

Shaanxi specialty (Biang Biang mian). Wide noodles coated with sizzling oil, served with three toppings: tomato/egg sauce, stewed beef, and cabbage. To be mixed vigorously.

Noodles with chili oil served with cumin-sautéed lamb. The combination of cumin and lamb is typical of northwestern Chinese cuisine.

Fusion soup incorporating kimchi (spicy Korean fermented cabbage) and thin slices of meat. Tangy and spicy broth.

Creamy noodle dish with a cheese sauce, shrimp, and mushrooms. A modern and rich creation.