Er Mei Chinese Restaurant 峨嵋一派

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内含半只鸡，鲜笋片，金针菇，嫩豆腐，冬瓜 Half chicken, fresh bamboo shoot, needle mushroom, fresh tofu, wintermelon.

内含半只鸡，鲜笋片，金针菇，嫩豆腐，冬瓜 Half chicken, fresh bamboo shoot, needle mushroom, fresh tofu, wintermelon

至少6种选择。火锅起源于四川成都的一种辛辣的炖菜它是由各种蔬菜、肉类和海鲜在辛辣、麻木和芳香的肉汤中组成的。 Minimum of 6 selection.A spicy stew-like dish originating from Chengdu, Sichuan. It is composed of a variety of vegetables as well as meat and seafood in a spicy, numbing and aromatic broth.

最小6个选择。火锅起源于四川成都的一种辛辣的炖菜它是由各种蔬菜、肉类和海鲜在辛辣、麻木和芳香的肉汤中组成的。 Minimun of 6 Selection.A spicy stew-like dish originating from Chengdu, Sichuan. It is composed of a variety of vegetables as well as meat and seafood in a spicy, numbing and aromatic broth.

一道经典的四川小菜。用鸡汤、酱油、中国醋、辣椒油、糖和花椒熬制的红油酱汁，把嫩的水煮鸡裹在里面。 An classic Sichuan side dish. Tender poached chicken smothered in a fiery red oil sauce made with chicken stock, soy sauce, Chinkiang vinegar, chilli oil, sugar and Sichuan pepper.

鸡肉丝配松脆的蔬菜和辣椒油。 Shredded chicken with crunchy vegetable and chilli oil.

经典的春夏冷盘开胃菜。用蒜泥、香料、甜酱油和辣椒油制成的酱汁拌猪肉。 A classic spring and summer cold appetiser. Pork dressed in a sauce made from mashed garlic, spiced, sweetened soy sauce and chilli oil.

切成薄片的牛肉和内脏，用辣椒油和花椒调味。Thinly sliced beef and offal dressed with a fiery and numbing red chilli oil and Sichuan pepper.

用脆滑的木耳制作的清爽沙拉。 Refreshing salad made with slippery-crisp cloud ear fungus.

四川最受欢迎的小吃之一。煮熟的猪肉饺子配上香甜的酱油和红辣椒油。 One of Sichuan's most popular snacks. Boiled pork dumplings served with a sweet, aromatic soy sauce and red chilli oil.

令人难以抗拒的四川配菜。鲜嫩的猪肉馅裹在柔软的云吞皮里，再淋上由酱油、黔江醋和辣椒油制成的火辣辣的红油酱。 An irresistible Sichuan side dish. Tender pork filling wrapped in soft wonton skins and smothered in a fiery red oil sauce made with soy sauce, Chinkiang vinegar and chilli oil.

经典美味 脆皮鸭丝配黄瓜、葱、海鲜酱和薄饼。 A classic favourite. Crispy duck served shredded with cucumber, spring onions, hoisin sauce and pancakes

经典美味 脆皮鸭丝配黄瓜、葱、海鲜酱和薄饼。 A classic favourite. Crispy duck served shredded with cucumber, spring onions, hoisin sauce and pancakes

经典美味 脆皮鸭丝配黄瓜、葱、海鲜酱和薄饼。 A classic favourite. Crispy duck served shredded with cucumber, spring onions, hoisin sauce and pancakes

浓郁、辛辣、香浓的汤汁味道鲜美。 Hearty, spicy and tangy soup jam-packed with flavour.

川菜:一道热辣、美味、令人上瘾的四川菜鲜嫩的白鱼在香浓的汤汁中炖着，汤汁中加入了四川豆瓣酱和大量的香料。 A hot, flavoursome and addictive Sichuan dish. Tender white fish simmered in an aromatic broth seasoned with Sichuan chilli bean paste and a generous amount of spices.

切成薄片的鱼在用高汤和腌芥菜叶制成的浓汤中水煮。和蒸米饭很配，尤其是在寒冷的天气。 Thinly sliced fish poached in a rich piquant broth made of stock and pickled mustard leaves. Goes perfectly with steamed rice, especially on a chilly day.

烤洋葱，孜然和黑豆。Baked with Onion, Cumin and Black Bean.

川菜:一道热辣、美味、令人上瘾的四川菜嫩牛肉在香喷喷的汤汁中炖着，汤汁中加入了四川豆瓣酱和大量的香料。 A hot, flavoursome and addictive Sichuan dish. Tender marinated beef simmered in an aromatic broth seasoned with Sichuan chilli bean paste and a generous amount of spices.

五花肉先用文火煮，然后切成薄片，与豆瓣酱一起炸。香辣可口，口感又嫩又脆，像培根。 Pork belly is first simmered then sliced thin and fried with chilli bean paste. Spicy and savoury with tender and crisp texture like bacon.

“鱼香”是四川最受欢迎的口味组合之一(辣、甜、酸、咸)，它与鱼无关。 The 'fish-fragrant' flavour is one of Sichuan's most popular flavour combinations (spicy, sweet, sour and savoury) and it has nothing to do with fish.

横切的肾脏在非常高的温度下短暂地翻炒，以保持肾脏的脆嫩。 Cross-cut kidneys stir-fried briefly at a very high temperature to preserve the crisp-tenderness of the kidneys.

汤里有什锦肉、鱿鱼和蔬菜。 Assorted meat, squid and vegetables in soup.

血肠，牛肚，午餐肉，香料，鱿鱼和豌豆芽在一锅辣汤。 Blood pudding, beef tripe, luncheon meat, flavoursome, squid and pea shoot in a pot of hot soup.

软豆腐用鲜辣的酱汁和肉末炖成，这道四川的经典辛辣菜肴与米饭完美搭配。如果你觉得豆腐平淡无味，这道菜会改变你的想法。Soft tofu braised in a fiery vibrant sauce and minced meat, this spicy and moreish classic dish from Sichuan goes perfectly with steamed rice. If you think tofu is bland, this dish will change your mind.

鸡肉丁，干红辣椒和腰果。 Diced & dry red chill and cashew nuts.

虾炖大白菜。 Chinese white cabbage braised with shrimps.

用复杂而美味的蒜汁炖茄子。“鱼香”是四川最受欢迎的口味组合之一(辣、甜、酸、咸)，它与鱼无关。 Aubergine braised in a complex and deliciously garlicky sauce. The 'fish-fragrant' flavour is one of Sichuan's most popular flavour combinations (spicy, sweet, sour and savoury) and it has nothing to do with fish.

一道中国北方特色的爆炒菜，用“地三宝”，代表土豆、茄子和青椒。 A signature northern Chinese stir-fry made with “three treasures from the ground”, representing the potato, aubergine and green pepper in the dish.

首先将青豆快速油炸，然后与香料和肉末一起爆炒。嫩脆可口，有独特的起泡外观。 Green beans are first deep-fried quickly then stir-fried with aromatics and minced meat. Tender-crisp and flavorful, with a distinctive blistered exterior.

用刀把土豆切成丝，用辛辣的香料翻炒。细细的土豆条仍然有一点松脆和令人兴奋的味道。 Potatoes julienned by knife and stir-fried with tangy spices. The thin strips of potatoes remain a little crunchy with an exciting flavour.

用酱油调味。 Seasoned with soya sauce.

四川最受欢迎的面食。新鲜煮好的小麦面，拌上辣椒油、花椒、芝麻酱和大蒜制成的辛辣而令人上瘾的酱汁，然后在上面撒上肉末和腌芥菜。The most popular noodle dish from Sichuan. Freshly cooked wheat noodles tossed in a spicy and addictive sauce made of chilli oil, Sichuan pepper, sesame paste and garlic then topped with minced meat and pickled mustard greens.

鲜煮的小麦面在中国北方很受欢迎，上面撒上炸酱，炸好的猪肉用美味的酱汁炖成。Popular in Northern China, freshly cooked wheat noodles are topped with Zhajiang sauce, made of fried ground pork simmered in a savoury soybean paste sauce.

我们的畅销产品。是您喜爱的中式主菜的绝佳搭配。 Our best seller. A great accompaniment to your favourite Chinese mains.