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Tasting China The Contemporary Chinese Cuisine Beijing Sichuan Shanghai Cantonese ABOUT US Tasting China is a casual dining and social destination created for people who have an active appreciation of Chinese cuisine and arts. Founded by Sichuan’s most influential business entrepreneur, Tasting China is all about having fun and relaxation in a special ambience and vibe while enjoying contemporary Chinese cuisine. Tasting China has over 10 years’ experience creating delicious, well-executed dishes that exceed expectations. In 2016, our team started a new journey in Canberra. We aim at providing both superior dining experience and tremendous value for you. 2016 ENTRÉE Most of our dishes are designed for patrons of one to two and shared dining is encouraged Peking Duck Meet Pancakes /4pcs roasted duck, pancake, cucumber, spring onion, homemade sweet bean sauce Veggie Spring Roll V 15/4pcs carrots, chinese cabbage, bean curd skin Seafood San Choi Bao 15/4pcs of squid, prawns, wood ear, onions and carrots Salt and Pepper GF tossed with chicken salt, pepper and chilli in cantonese style Soft Shell Crab 12(Entrée Size) 22(Large) Squid 12(Entrée Size) 19(Large) Sichuan Bang Bang chicken GF 16 with peanut butter, sesame, chilli oil Sea Scallop Salad GF 16 with snow peas, ginger, sesame oil “All your mouthwatering dishes are served on a FIRST READY FIRST SERVE basis. All dishes are FRESHLY cooked and FRESHLY served. If you prefer your dishes to be served in a specific sequence, please do not hesitate to tell our friendly waiting staff.” GF=Gluten Free V=Vegetarian DIM SUM & DUMPLINGS Chengdu Zhong Dumpling 11/4pcs prawn and ginger dumpling with spicy sweet soy sauce Traditional Boiled Dumpling 14/8pcs cabbage and pork dumpling in northern style ***PLEASE ALLOW 25 MINUTES PREPARATION TIME*** PREMIUM SELECTED TEA “An afternoon spent sipping tea and dunking plump dim sum into pots of black vinegar is an afternoon well spent and is not something to rush through.” -GEORGIA BOOTH, Broadsheet Sydney- Bi Tan Snow Drop Sichuan, China 3/person jasmine green tea with hand-picked jasmine flower KUNG FU SOUP Kung Fu Soup GF limited availability 12/person clear broth using only the best cut of all ingredients Inspired by Kung Fu Tea, our Kung Fu Soup is the answer to a best sip of soup could be. Only the freshest ingredients are selected and steamed in a small pot for over 8 hours for concentrated and intense favors. SEASONAL SEAFOOD Seasonal Lobster Tail GF 39ea Cooked in your choice of: Ginger and Shallot Sichuan Style South Australia Green Lip Abalone GF (minimum order 2 pcs) 22ea () Cooked in your choice of: Whole steamed with garlic and bean vermicelli Sliced wok-fried with shiitake mushroom and seafood sauce *With prior notice, we will try our best to accommodate food allergies and dietary requirements MAINS Beijing “People also call this the Capital City cuisine. Beijing was the capital city for the Liao, Jin, Yuan, Ming, and Qing dynasties. It features salty and rich flavours. Beijing cuisine is famous for its special flavours that are unmatched by any other cuisine. It does not emphasize strangeness or uniqueness, only delicious food made from common ingredients with tastes that are very agreeable. It is China’s most typical cuisine.” Peking Duck Meet Pancakes 39/8pcs roasted duck, pancake, cucumber, spring onion, homemade sweet bean sauce 78/16pcs (/) Cumin Australian Lamb GF 22 wok-fried sliced lamb from hind leg with cumin, onions and dried chilies Scallion Beef GF 22 moist, tender and caramelized wok-fried sliced beef with green onion Braised Beef Brisket limited availability GF 24 braised with fish sauce, rice wine, star anise, dried tangerine, soy and dark soy MAINS Sichuan “Sichuan cuisine is a style of Chinese cuisine originating from Sichuan Province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of Sichuan pepper.” Numbing Beef in Fire Water GF 29 blackened broth with hot chilli oil, sichuan peppers and chilli, cabbage and bean vermicelli Drowned Fish GF 38 rock ling cod stewed in supreme broth with pickled chilli and lemongrass Gele Mountain Chilli Chicken GF 22 deep fried and wok-fried chicken with sichuan peppers, dried chilies in chongqing style Kung Pao Chicken GF 20 stir fried with ginger, garlic, sichuan pepper, cashew nut and chilli bean sauce Heavenly Land Dry Hot Wok Style GF 55 wok fried with soy sauce, sichuan pepper oil, homemade chilli oil Chengdu Maocai Style GF 65 stewed in stock made of homemade numbing chilli sauce Two of the most popular sichuan delicacies that truly reflects Sichuan cuisine’s four well-regarded elements: spicy, hot, fresh and fragrant. Ingredients: beef, crab meat sticks, fish ball, wood ear, quail eggs, luncheon, bamboo shot, cabbage, potato and sprouts, bean curd skin, lotus root, onions, broccoli , , , , , , , , , , , , , +$8 extra squid +$8 extra lamb MAINS Shanghai “Shanghai cuisine, also known as Hu cuisine. In a narrow sense, Shanghai cuisine refers only to what is traditionally called Benbang cuisine which originated in Shanghai. Colour, aroma and taste are its elements like other Chinese regional cuisines, and emphasises in particular the use of seasonings, the quality of ingredients and original flavours.” Steamed New Zealand John Dory (deboned) GF 29 cooked shanghai style with yellow rice wine () Grandma Braised Pork with Quail Eggs GF 29 braised with rice wine, star anise, dried tangerine, soy and dark soy Tomato King Prawn GF 24/8pcs stir-fried with garlic, chilli in tomato paste Shanghai Style Short Ribs GF 21 caramelized with black vinegar and brown sugar Slow Cooked Pork Hock GF 22 braised with fish sauce, rice wine, star anise, dried tangerine, soy and dark soy MAINS Cantonese “Cantonese or Yue cuisine originates from Guangdong Province (SE China around Hong Kong), and it is the most widely served style of Chinese cuisine in the world. This is because most of the Chinese who immigrated and set up restaurants overseas were from Guangdong. Cantonese Cuisine features flavours of Mild, Fresh, Natural, and Slightly Sweet.” Angus Scotch Fillet GF 29 diced Australian scotch fillet with garlic and black pepper (: ) Prawns GF 8pcs Salt and Pepper tossed with chicken salt, pepper 24 Golden Sand wok-tossed with salted duck egg yolk, black sesame 26 Three Cup Chicken GF 22 diced chicken thigh marinated with one cup of rice wine, soy sauce and sesame oil Mongolian Lamb GF 24 wok-fried sliced lamb from hind leg with chu hou sauce, garlic and leek XO Ants Climbing a Tree GF 28 wok-fried bean vermicelli with XO sauce, shrimps and shrimp paste Garlic Prawn and Scallop GF 33 with garlic, snow peas, onions and capsicums VEGETABLES Spinach in Supreme Broth GF 22 water spinach and goji berries poached in chicken stock Yu Xiang Eggplant GF (Vegan option available) 19 braised eggplant and beef mince with garlic, douban and soy sauce Golden Sand Sweet Corns GF 16 wok-tossed with salted duck egg yolk Lotus Root and Seasonal Greens V GF 18 stir-fried seasonal vegs with wood ear and lotus root Garlic Broccoli GF 19 stir-fried broccoli with garlic in cantonese style RICE Small serve 2 / Large serve 4 / Red Fried Rice GF 18 (S) with carrot, peas, corn and bamboo shoots with chilli bean sauce 24 (L) Black Truffle Seafood Fried Rice GF 24 (S) fried-rice with scallops, calamari, dried onion, finished with truffle oil 32 (L) Jasmine Rice V GF 3/person DESSERTS Pumpkin Pancake V 12/4pcs deep-fried pumpkin pancake with mashed red beans, sesame Sichuan Ice Jelly GF 6 translucent jelly topped with peanuts, random fruits and caramel sauce Coconut Jelly GF Whole coconut (serve two to three) 15 TAKEAWAY AND DELIVERY AVALIABLE@ SHINYA KITCHEN DELIVEROO UBEREATS “One cannot think well, sleep well, love well, If one has not dined well.” Canberra’s Best Chinese Restaurant now in your office, dining room and In your heart… BANQUETS Jasmine rice for the table BANQUET FOR 2 BANQUET FOR 3 45 per person 45 per person Peking Duck Pancake (4pcs) Zhong Dumplings (6pcs) Salt & Pepper Soft Shell Crab Sea Scallop Salad Angus Scotch Fillet Three Cup Chicken Spinach in Supreme Broth Grandma Braised Pork with Quail Eggs Golden Sand King Prawns Garlic Broccoli in Cantonese Style BANQUET FOR 4 BANQUET FOR 2 (V) 45 per person 38 per person Reservation only Traditional Boiled Dumplings (8pcs) Cucumber and Wood Ear Salad Salt & Pepper Squid Vegetarian Spring Rolls (4pcs) Vegetarian Spring Rolls (4pcs) Yu Xiang Eggplant (Vegan) Shanghai Style Short Ribs Lotus Root and Seasonal Greens Scallion Beef Red Fried Rice Steamed John Dory with yellow rice wine ( ) Kung Pao Chicken with cashew nuts Pumpkin Pancake(4pcs) Lotus Root and Seasonal Greens Seasonal Lobster Tail (No Jasmine rice for the vegetarian banquet) .
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