| Spiced chicken with cashew nuts |
12,50 € |
| Crescent-shaped, the cashew nut is tender and has a musky flavour which gives an exotic taste to this spicy dish. It was invented by a Setchuanese mandarin at the end of the Tching Dynasty. |
| Chicken breast with curry |
12,00 € |
| Slices of tender chicken, baked with bamboo sprouts in a veil of curry. |
| Fried chicken with sweet and sour sauce |
12,00 € |
| Crusty slices of chicken with a slightly acid sauce. |
| Juicy chicken with coriander |
13,00 € |
| A chicken leg is macerated in a sauce flavoured with coriander, then it is steamed and becomes deliciousely tender and juicy. It is served with spring onions and fresh coriander leaves. |
| Chicken chop suey |
12,00 € |
| A typical dish, very much appreciated for its crunchy vegetables. |
| Canton-style quails |
14,00 € |
| Coated with honey, the quails are served with noodles and a flattering five-spice sauce (Setchuan pepper, cinnamon, fennel, cloves and anise). |
| Chopped quails on a bed of crunchy vermicelli |
15,00 € |
| In a bowl of green salad, a symbol of wealth in China, the quails are served, chopped into small squares and decorated with Chinese mushrooms and water chestnuts |
