Sichuan boiled beef (水煮牛肉 – “shuizhu niurou” in Chinese; “marmite de boeuf piquant” in French).
This is a classic dish from the province of Sichuan in southwestern China. It was very spicy and really good. It was only my first time eating this dish and, after Asia Room, I had it at many other restaurants in Paris.
Above, there were soy sprouts and tofu below the meat.
Above, I also had nems.
I came back to Asia Room some time later to eat another classic dish from Sichuan:
Above, mapo tofu.
Smoked meat sandwich, with additional side of fries.
Above, the smoked beef used for the sandwich is prepared inside the restaurant.
Spicy noodle soup with beef (N1 on the menu). The noodles are handmade in the shop and have a pleasant chewiness.
Above, I came back a few weeks later. This time, I tried the spicy beef with noodles in soup (N2). It was pretty similar to N1 (although with a different kind of cut of beef, as well as some tofu and bean sprouts, hidden under the noodles).
Above, I also had the nems.
Sichuanese Noodle Soup, with beeef ragout and lotus roots (Nouilles Boeuf Sichuanaises). Very good.
Like their other spicy dishes, it is possible to choose the spice level from 0 to 5. The last time I was at this restaurant, I had level 1 but thought it was too mild. So this time, I got level 3, which was quite spicy. I sweated a lot indeed… Maybe level 2 is the just right setting?
Above, I also had the ravioli with Sichuanese sauce.