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.

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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.

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