中国料理 ツバメ

Chinese low-temperature cooked chicken with steamed eggplant. The local recipe has been adapted for easier enjoyment.

Tropical Taiwanese version of kimchi made by pickling napa cabbage in a paste of Taiwanese apples, carrots, pumpkin, and red fermented tofu.

A refreshing sauce based on Taiwanese black sesame oil with a strong flavor of Taiwanese ginger.

A salad of carrots flavored with Taiwanese cumin and Sichuan pepper, a home-cooked dish passed down from a Taiwanese mother.

A refreshing cold dish made with finely sliced Taiwanese potatoes, dressed with oil infused with the Taiwanese spice 'Maguo'.

Pickles that can be eaten from morning in Taiwan, China, with a mild lactic acid fermentation. It has a subtle flavor of dried plum.

Fruity tomatoes marinated in a sauce of Chinese wine, white liquor, and spices.

In Taiwan and Southeast Asia, goat is a popular dish served with a tropical sauce made of chili, herbs, and pineapple.

A typical northeastern Chinese appetizer made with jellyfish from Dalian, aromatic vegetables, marinated in Shandong vinegar, garlic, and chili oil.

A snack for Taiwanese alcohol. Quickly steam the Taiwanese sausage and Hakka semi-dried meat, and enjoy it with dried fruits.

Moist water octopus prepared in Taiwanese style, mixed with green Sichuan pepper and Makok (which has a scent similar to lemongrass).

A rich traditional Beijing dish made with fresh cow stomach, black sesame, and fermented tofu.

A dish from a famous Beijing restaurant featuring various cuts of Chinese pork, such as pork heart and pig's feet, marinated in a refreshing sauce based on fermented garlic chives.

A Taiwanese dish made by stir-frying Taiwanese taro dumplings with plenty of aromatic vegetables. Serve with spicy sauce to taste.

Tempura from Old Macau, finished with coconut and spices, using a batter that includes fermented shrimp seasoning.

An Asian aroma finished with Southeast Asian shrimp miso and fish sauce over high heat.

A refreshing stir-fry of Chinese greens using pickled Taiwanese Fuwazi (nuts).

A slightly deep Taiwanese flavor, finished with the acidity of fermented cabbage and miso, personally a comforting taste.

A local version of the so-called 'Mapo Eggplant' made with Chinese fermented pickles and fermented chili peppers.

A dish that cannot be missed in Chinese cuisine. Sichuan Mapo Tofu made with doubanjiang that retains the original forms of ingredients like fermented black beans and broad beans as much as possible.

Using Chinese sashimi-grade head-on shrimp, this is a Sichuan-style shrimp chili that brings out the aroma of the shell and the flavor of the head's roe. *You can order 3 pieces per order, and additional pieces can be added one by one.

Lamb fried and grilled with breadcrumbs mixed with over 20 types of Chinese spices. Enjoy with cilantro salad.

A stir-fry made with the root parts of Chinese chicken wings and mochi, prepared in a sharp style from Hunan Province.

Chinese large braised pork in black vinegar. It is delicious even when dipped in the rich sauce of Zhenjiang black vinegar. Steamed bun... 440 yen each

Sweet and sour finish with Taiwanese water octopus and Taiwanese satay, a flavor that has become popular in Taiwan in recent years.

Fried rice made with various traditional ingredients such as Taiwanese Hakka salted pork, meat flakes, pickled mustard greens, and sakura shrimp.

Pour a rich sauce based on tamari soy sauce over the hot clay pot rice from Hong Kong and enjoy while mixing.

A classic stir-fried rice dish generously made with Chinese snow crab meat.

Lotus seed paste and five-spice powder as an accent. Enjoy the hot spring roll with cold milk ice cream.

Tropical from the South. It is a coconut-flavored custard pudding topped with pineapple caramel sauce.