Spicy Chongqing noodles, with additional ground pork and egg.
Poached beef in chili oil with noodles. Quite spicy.
Above, the noodles are hand-stretched in the shop and made fresh to order.
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.
Spicy noodle soup with minced pork.
It is possible to choose the type of noodles: I got the knife-cut noodles (刀削面; Dao Xiao Mian). Pretty good.
Above, I also had some ravioli.