Zelenina (cuketa, dřevokazné houby, mrkev)
 Vegetables (zucchini, wood ear mushrooms, carrot)

Zelenina (cuketa, dřevokazné houby, mrkev)
Vegetables (zucchini, wood ear mushrooms, carrot)

Fresh hand-pulled noodles in a clear, slow-simmered beef broth, topped with tender beef slices, scallions, and cilantro. Clean, savory, and comforting.

Slow-braised beef with tendon.
(traditional Chinese texture, slightly chewy)

Hand-pulled noodles in a rich, slow-braised beef broth, topped with tender beef chunks, scallions, and cilantro. Deep, savory, and satisfying.

Slow-braised beef with tendon.
(traditional Chinese texture, slightly chewy)

Noodles tossed with a rich pork and fermented soybean paste sauce, served with bean sprouts, shredded white radish, cucumber, and celery. Savory, hearty, and well balanced.

A rich, layered flavor combination with three toppings: tomatoes with egg, minced pork sauce, and a seasoned vegetable topping, finished with chili oil made by pouring hot oil over chili.

A simple vegetarian option, featuring only chili oil made by pouring hot oil over chili, bold and clean in flavor.

Sweet and Sour Pork is a classic Chinese dish made with pieces of pork cooked in a bright sweet-and-sour sauce. The flavor is tangy, mildly sweet, and savory

Fish-Fragrant Shredded Pork is a classic Sichuan-style Chinese dish made with finely sliced pork, vegetables, and Yu-Xiang sauce. The flavor is savory, slightly spicy, sweet and sour, with aromas of garlic, ginger, and chili. Despite the name “fish-fragrant,” the dish does not contain fish; it refers to a traditional Sichuan seasoning style.

Kung Pao Chicken is a classic Chinese dish made with diced chicken, vegetables, peanuts, and a rich savory sauce. The taste is mildly spicy, slightly sweet, salty, and aromatic. It is a well-known dish inspired by Sichuan cuisine.