Oxyear Foodcourt - Menu completo

Spicy chicken wings, typically marinated and deep-fried, then stir-fried with Szechuan dried chili peppers, scallions, ginger, and garlic for a spicy kick.

Battered chicken, typically includes a sweet and tangy sauce, garnished with sesame seeds.

Fish fillet simmered in a spicy chili sauce, typically accompanied by vegetables such as cabbage and bean sprouts, offering a hot and aromatic experience.

Deep-fried fish filet tossed with a mix of dry chili peppers, typically seasoned with a blend of spices for a hot and spicy flavor.

Lightly battered fish fillet, sautéed with garlic, onions, and a mild blend of black pepper and salt.

Fish fillets and vegetables poached in a spicy and aromatic chili broth, offering a vibrant and hot flavor profile.

Fish fillet and tofu cooked in a mild spicy sauce, typically includes garlic and ginger for added flavor.

Sautéed fish fillet seasoned with cumin and medium spicy peppers, typically includes onions and bell peppers.

Deep-fried fish filet accompanied by a tangy sweet and sour sauce, typically includes bell peppers and onions for added texture and flavor.

Savory stir-fried rice with succulent pork and a medley of vegetables

Spicy, sour broth with a bold mix of pepper and vinegar.

Classic Chinese soup with silky strands of egg in a savory, flavorful broth.

A savory Chinese flatbread, pan-fried with layers of dough and fresh scallions, creating a crispy texture.

Tender pork ribs marinated in a special Chinese-style BBQ sauce, typically served as an appetizer.

Strips of white meat chicken, typically coated in a batter and deep-fried until golden brown.

Deep-fried chicken wings, typically marinated to enhance flavor.

Shredded pork sautéed with a special plum sauce, typically includes fresh scallions and served with a sweet bean paste.

Sliced beef stir-fried with fresh broccoli, typically includes carrots, in a savory brown garlic sauce.

Sliced pork belly, typically prepared with cabbage and leeks, stir-fried in a spicy Szechuan chili bean sauce.

Thinly sliced pork belly served in a spicy vegetable chili broth, typically featuring a mix of vibrant vegetables and hot red soup for a deeply flavorful experience.

Shredded pork sautéed with wood ear mushrooms, bamboo shoots, and carrots in a spicy, sweet, and tangy yu xiang sauce.

Shredded pork stir-fried with bamboo shoots, often accompanied by a mix of vegetables in a light, savory sauce.

Shredded pork stir-fried with hot peppers, typically includes garlic and onions in a spicy sauce.

Shredded pork cooked in a vibrant chili sauce, typically includes a mix of spices for a hot and stimulating taste.

Pork and eggplant are stir-fried with bamboo shoots and wood ear mushrooms in a medium-hot yu xiang sauce, a blend of garlic, chili, and bean paste.

Stir-fried shredded beef with hot peppers, typically includes a savory blend of spices and is sautéed to enhance the flavors.

Stir-fried beef with cumin, typically includes onions and a blend of spices for a medium spicy flavor profile.

Sliced beef stir-fried with onions, typically in a savory sauce, drawing from traditional Chinese culinary techniques.

Beef slices simmered in a spicy chili sauce, typically includes bean sprouts, cabbage, and a mix of seasonings for a bold flavor.

Stir-fried beef with peanuts, bell peppers, and onions, typically includes a mild spicy kung pao sauce.

Sliced beef stir-fried with a medley of vegetables such as broccoli, carrots, mushrooms, and bamboo shoots, typically served in a savory brown sauce.

Shredded beef quickly stir-fried with a mix of dried chili peppers, typically tossed in a soy-based sauce for a distinctively spicy flavor.

Thinly sliced beef and assorted vegetables in a spicy and aromatic chilli broth, offering a hot and savory experience.

Diced chicken deep-fried and tossed with dried chili peppers, typically includes Sichuan peppercorns for a numbing sensation.

Sliced chicken breast cooked in a spicy chilli sauce, typically includes bean sprouts and peppercorns, offering a numbing sensation.

Stir-fried shredded chicken with a smoky and spicy seasoning, typically includes vegetables and chili peppers for a hot finish.

Diced chicken stir-fried with peanuts, vegetables, and a mild spicy sauce, embodying the essence of traditional Kung Pao Chicken.

Crispy fried chicken balls seasoned with a medium spicy blend, typically including a mix of peppers and onions, inspired by Sichuan flavors.

Sliced chicken sautéed with onions, carrots, and green peppers, simmered in a medium spicy yellow curry sauce.

Shredded chicken stir-fried in a medium hot yu xiang sauce, which typically includes garlic, ginger, and a blend of vegetables such as bell peppers and bamboo shoots.

Chicken and Chinese eggplant stir-fried in a savory garlic sauce, typically includes green onions.

Stir-fried chicken and broccoli, typically includes carrots in a savory brown sauce.

Sliced chicken breast stir-fried with a medley of vegetables including broccoli, carrots, mushrooms, and baby corn in a savory brown sauce.

Sliced chicken and mixed vegetables in a very hot and spicy chilli broth, traditionally prepared to offer a bold and intense flavor.

Jumbo shrimp sautéed with peanuts, mild chili peppers, and a selection of diced vegetables in a gently spiced kung pao sauce.

Jumbo shrimp lightly battered and fried, then tossed with a blend of minced garlic, coarse black pepper, and a hint of salt.

Jumbo shrimp seasoned with cumin and stir-fried, typically includes mild spices, offering a slightly spicy taste.

Jumbo shrimp stir-fried with chili peppers, garlic, ginger, and scallions in a mildly spicy, savory sauce typically including black vinegar and soy sauce.

Jumbo shrimp sautéed with a variety of vegetables, typically including broccoli, carrots, snow peas, and mushrooms in a delicate white sauce.

Jumbo shrimp with broccoli typically includes stir-fried jumbo shrimp and broccoli, often served in a light and savory sauce.

Stir-fried string beans with minced pork, typically includes garlic and possibly a hint of chili for a savory taste.

Soft tofu simmered in a spicy and numbing sauce, typically includes ground pork and Sichuan peppercorns.

Eggplant with yu xiang sauce typically includes tender slices of eggplant stir-fried in a mildly spicy sauce flavored with garlic, ginger, and a hint of vinegar.

Cumin tofu, seasoned with medium spices, is stir-fried with hints of garlic, onions, and bell peppers, embodying a rich cumin aroma.

Soft tofu simmered in a vibrant chili sauce, often accompanied by a blend of vegetables for a spicy taste experience.

Deep-fried tofu seasoned with a mild blend of salt and pepper, typically includes a hint of jalapeño for a subtle spice.

Cabbage stir-fried with a mild, sweet, and smoky sauce, offering a gentle balance of flavors.

Stir-fried broccoli in a medium spicy sauce, typically includes garlic, ginger, and a hint of vinegar, known as 鱼香西芥兰.

Pan-fried dumplings filled with seasoned meat and vegetables, offering a crispy exterior and tender interior.

Wheat noodles in a savory broth, accompanied by tender slices of beef and typically includes bok choy and scallions.

Mildly spicy, this dish features tender chicken in a sweet and tangy sauce, typically accompanied by broccoli and sprinkled with sesame seeds.

Tender wheat noodles topped with minced pork, scallions, and a medium spicy sauce.

Crispy wontons filled with a blend of crab and cream cheese, served in a set of eight pieces.

Thinly sliced beef and fresh scallions wrapped in a pan-fried pancake, typically accompanied by cucumber and a savory-sweet sauce.

Thin, crispy pastry filled with shredded vegetables, typically cabbage and carrots, deep-fried to achieve a golden hue.

Dry-fried pork intestine, typically includes a spicy seasoning blend with chili peppers and Sichuan peppercorns.

Pork intestines sautéed with a mix of vegetables such as bell peppers, onions, and potatoes, seasoned with a special blend of hot and spicy Sichuan spices, served on a griddle.

Pork ribs marinated in a garlic-infused sauce, then grilled, offering a savory and slightly sweet taste with a hint of garlic.

Deep-fried squid, seasoned with garlic and pepper, offering a savory taste with a hint of spice.

Griddle-cooked chicken mixed with a variety of vegetables, typically includes cauliflower, lotus root, and peppers, flavored with a special sauce.

Griddle-cooked mixed vegetables, typically includes broccoli, carrots, mushrooms, baby corn, bamboo shoots, and bok choy, sautéed in a savory sauce.

Pork cooked on a griddle with a mix of vegetables, typically including bell peppers and onions, seasoned with Sichuan spices for a distinctive taste.

Sautéed squid prepared with a blend of hot spices, typically including chili peppers, for a spicy kick.

Soft-shell crab, lightly deep-fried and seasoned with garlic and pepper, offering a unique blend of textures and flavors.

Sautéed beef with cauliflower, lotus root, cucumbers, potatoes, onions, bean curd sticks, jalapeños, leek, cilantro, and celery, typically served in a spicy sauce.

Mussels stir-fried with a blend of spices and sauces, offering a savory taste.

Fried jumbo shrimp, shell-on, tossed with a blend of spicy seasonings and stir-fried to a crispy finish.

Fish fillets cooked on a griddle with a mix of vegetables such as cauliflower, lotus root, and leeks, typically seasoned with peppercorns and cilantro.

Shredded bamboo shoots tossed with a sesame oil dressing, typically includes hints of scallion for a refreshing taste.

Two skewers of chicken, marinated in a blend of spices and grilled, offering a spicy kick.

Thinly sliced pork belly served with a spicy and aromatic garlic chili sauce, typically garnished with fresh herbs.

Shredded bamboo shoots tossed with Sichuan peppercorn oil, chili oil, and scallions, offering a spicy and slightly numbing sensation.