The menu
Eat Chinese: order different dishes and share them. Each dish is prepared individually and served one at a time.
Starters
Hai Dai Dou Bao
Kombu seaweed and soy milk sheets braised in seasoned soy sauce, sesame and spring onion.
Ma La Hou Tou Gu
Hedgehog mushrooms in chili and Sichuan pepper oil, coriander and roasted garlic. With peanuts. Note: Not 100% vegan. Contains < 1% whey protein (milk).
Liang Ban Dou Fu
Silken tofu with seaweed caviar, nori, sesame and green onion sauce.
Liang Ban Ju Ruo Si
Shirataki noodles, soy ‘chicken’, garlic and coriander in chili-lime dressing.
Soy protein
GMO-free soy protein.
Gong Bao Su Ji
Popular Sichuan dish with soy “chicken”, dried chilies, sweet peppers, champignons, baby corn, and roasted peanuts in a spicy sweet-salty sauce. Note: The dried chilies are lightly fried in oil to give a “bite” to the sauce, and are not to be eaten.
Sha Cha Su Rou
Soy ‘meat’ with shiitake, water spinach, cabbage, taro and broccoli. Contains peanuts.
Yu Xiang Su Ji
Spicy Sichuan dish with soy “chicken”, water chestnuts, chili, cloud ear mushrooms, bamboo shoots, spring onions, ginger, garlic, and sweet basil.
Zi Ran Su Rou
Xi’an-style soy ‘meat’ with pepper, red onion, long beans, chili, garlic, cumin and coriander.
Tofu
Xiang Shao Dou Fu
Mild tofu with fresh shiitake, spring onion, garlic, coriander, celery and sesame.
Ma Po Dou Fu
Sichuan classic: spicy tofu with minced soy, chili bean sauce, garlic, ginger and Sichuan pepper.
Jia Chang Dou Fu
Smoked tofu, taro, shiitake, chilies, baby corn, garlic shoots, snow peas and black beans.
Qing Hui Bai Ye
Bai ye with shiitake, enoki, ginkgo nuts, pak soi and goji berries.
Hai Xian Dou Fu
Soy ‘prawns’, wakame, oyster mushrooms, pak soi and soft tofu in ginger–spring onion sauce.
Additional
Shi Jin Chao Gu
Shiitake and other mushrooms stir-fried with garlic, chili and basil or coriander. Contains peanuts.
Ma Yi Shang Shu
Bean noodles, minced soy, chili sauce, water chestnuts, soy beans, lime and coriander.
Qing Chao Shu Cai
Assorted vegetables stir-fried with ginger and garlic.
Kong Xin Cai
Morning glory quickly stir-fried with garlic and chilies.
Desserts & coffee
House-made ice cream.
Bing Qi Lin (pistachio, cardamom, bergamot)
Soy-milk ice cream.
Bing Qi Lin (pandan leaf)
Coconut-milk ice cream.
Bing Qi Lin (lychee, lemon grass)
Rice-milk ice cream.
Espresso
Organic coffee, roasted by David Haugaard.
Cappuccino
With house soy milk.
Tea
O = organic. All teas 90 SEK.
Tie Guanyin Li Li Xiang (oolong)
Fujian, China (O). Lilac and artichoke.
Hong Dancong (black oolong)
Guangdong, China (O). Lychee and peach.
Gaoshan Wulong (oolong)
Alishan, Taiwan. Lily and artichoke.
Sencha Kirishima (green)
Kagoshima, Japan (O).
Jasmine Pearls (green)
Fujian, China. Hand-rolled pearls.
Bai Mu Dan (white)
Fujian, China. Apricot and soft nuttiness.
Zhengshan Xiaozhong Teji (black)
Fujian, China (O). Tongmu original, not smoked.
Man Lai Shan 2010 (púer)
Yunnan, China (O). Aged tea from old trees.
We also serve a selection of wine and beer. Ask us about allergens.