Sichuan beef shreds / Twice cooked pork / Mapo tofu / Kung Pao chicken / Sichuan boiled beef at Jia Yan in Paris

Jia Yan is one of my favorite Sichuan-style Chinese restaurants in Paris. They have a large selection of dishes so I went there many times.

Below, dry-fried Sichuan beef shreds (干煸牛肉丝).

Below, twice cooked pork (回锅肉).

Below, mapo tofu (麻婆豆腐).

Above,  I also had the Chinese chive pancakes (葱油饼) with the mapo tofu.

Below, Gong Bao chicken (宫保鸡丁).

Below, Sichuan spicy boiled beef (水煮牛肉).

Below, complimentary starters.

Below, complimentary fruits for dessert.



Sichuan boiled beef / Mapo tofu at Asia Room in Paris

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.

Above, ravioli.