Chinesische Küche Tengwang Pavilion

The texture of jellyfish is addictive. It is perfect for the upcoming season with a refreshing flavor.

Abundantly using the 'doufu gan si,' which is said to be the strongest and healthiest noodles born in China, we have prepared it in a salad style.

Perfect for the hot season. This fruity appetizer is popular not only as a starter but also as a dessert.

A popular dish where dried tofu is prepared in a mapo tofu style. The finishing touch by a chef from the home country is exquisite, making it a menu that is not easily found in Japan.

A classic Sichuan dish, it is said that the name comes from the fact that it is so delicious that just thinking about this dish makes one's mouth water.

This is a hot water extraction that fully brings out the umami of the shrimp. It is the recommended way to eat it to savor even the shrimp miso.

A dish that locks in the umami of green vegetables with high heat. The type of green vegetables varies depending on the season, such as A vegetable, kai-lan, and bok choy.

A rare non-spicy dish in Sichuan cuisine. It is well-balanced in nutrition and goes well with rice and sake.

The combination of the refreshing eggplant and thinly wrapped syrup is the best dish. For those who associate the taste with sweet potatoes. It will exceed your imagination.

Mapo tofu has not only spiciness but also numbing sensation. If you like the authentic numbing sensation, please specify extra spicy.

This dish is seasoned authentically, so it is spicier than Japanese mapo tofu. It pairs well with alcohol.

A classic dish with the delightful texture and aroma of cashew nuts!

Contrary to popular belief, the meat around the bones of sweet and sour pork is delicious. Sink your teeth into the meat around the bones, savoring it with the unique fatty texture of spare ribs and sweet vinegar sauce. It's a moment of bliss.

A specialty dish from Chengdu that has been smoked with camphor leaves and jasmine tea since the era of the Republic of China.

Named after the poet Su Dongpo, who was considered the greatest poet of the Northern Song Dynasty and composed poems about the deliciousness of this dish. This historical dish has been loved and cherished without changing its taste until modern times.

The combination of beef and oyster extract is exquisite. The slightly rich seasoning goes well with alcohol.

Enjoy the melt-in-your-mouth beef that can be cut with chopsticks.

A powerful simmered dish resembling a pyramid. The fragrant, sticky-sweet and savory delicate flavor is worth reserving for.

A gem of a dish where the umami-packed white fish fillet is enveloped in a crispy coating and drizzled with a sweet and sour sauce. Enjoy the deliciousness backed by solid culinary skills.

Spicy with umami! This dish is so popular that it is said you cannot talk about Sichuan cuisine without trying it. Once you try it, you'll be hooked and sure to become a repeat customer.

The shrimp chili is seasoned with a deep flavor while reducing the spiciness. Even those who are not good with spicy food can enjoy it deliciously.

A dish made by steaming fresh sea bass and finishing it with Hong Kong soy sauce. The Hong Kong soy sauce pairs perfectly with sea bass, enhancing its natural umami flavor.

Special shrimp mayo. Popular for its easy-to-eat taste, even for children.

The neatly arranged prawns on top of the glass noodles are visually appealing. The special sauce coats the glass noodles, making it a delicious dish until the very end.

The plump shrimp and fragrant cashews are exquisite.

A dish with the irresistible umami of seasonal vegetables and a crunchy texture. Goes well with wine.

Popular jumbo prawns and glass noodles transformed into lobster! Absolutely delicious.

In Chinese, it is written as '酸辣湯' and literally means a soup that tastes sour and spicy. There is a belief that if a pregnant woman feels the sourness strongly when drinking it, she will have a girl, and if she feels the spiciness strongly, she will have a boy.

A specialty of Nanxiang, a suburb of Shanghai. A thin skin filled with hot soup and ingredients. Its juiciness, containing hot meat juice (soup), is its main feature. Be careful not to burn yourself with the freshly steamed dumplings, pick them up with chopsticks, and enjoy without spilling the soup with a spoon.

Plump shrimp on a chewy crepe made with rice flour. Low in oil and healthy.

Nanchang's vermicelli is thicker than in other regions, with a bouncy texture being its distinctive feature. The vermicelli is coated in sauce, and the hollow vermicelli bursts open, releasing the savory aroma of soy sauce and sesame oil, creating an indescribable flavor.