Ingers Kitchen

Tofu with shimeji, oyster mushrooms and vegetables in chili sauce. Served with rice and vegetarian steamed dumplings.

Noodles with red shrimp, omelet, snow peas and peanuts in doubanjiang and soy sauce.

Wok-fried entrecote with dried chili, ginger, garlic and doubanjiang. Served with side dish and zhimabing.

Wok-fried chicken thigh with dried chili, Sichuan pepper and peanuts. Served with rice and cucumber salad.

Dumplings with pork, shrimp and chayote in broth as well as tofu with minced beef. Served with rice.

Dumplings in broth, wok-fried red shrimp with snow peas, side dish, rice and an appetizer with tofu.

Three small dishes consisting of corn chicken, omelet and mini cucumber.

Three small vegetarian dishes.

Tofu with vegan mince, soybeans and mushrooms in doubanjiang. Served with rice.

Wok-fried entrecote with dried chili, ginger, garlic and doubanjiang. Served with zhimabing.

Wok-fried vegetables served with rice.

Mango, tapioca pearls, grapefruit, coconut milk, condensed milk and honey.

Ice creams with fresh fruit, including mocha ice cream, mango sorbet and blueberry sorbet.