Tibet

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4.1

1 ratings

Service varieert sterk: sommige gasten prijzen de vriendelijkheid, anderen klagen over onbeleefde bediening, vooral tijdens late uren.
Wisselvallige Service
Veel gasten roemen de authentieke Aziatische smaken en de grote verscheidenheid aan gerechten.
Authentieke Smaakbeleving
Regelmatig genoemd als duur restaurant, vooral vanwege de portiegrootte en extra kosten voor bijgerechten.
Prijzig voor Porties

#1221 of 1470 restaurants in Amsterdam - €€

Lange Niezel 24, 1012 GT Amsterdam

+31 20 624 1137

12:30-00:00

Rating

Dieet

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Selection Recommendation Menu - Meat Dishes

Crispy Peking Duck

A dish that gained wide popularity in Europe and America over a century ago. Red and crispy skin, tender and fragrant meat. Served with pecking duck sauce, cucumber, spring onions and pancakes.

5.0

1 ratings

Hotpot Spicy Deluxe with Duck Blood

Jianghu style cuisine. It is famous for its tongue-numbing spicy flavor, fresh and aromatic smell, and variety of ingredients.

Sichuan Palace Royal Pork

The soul of Sichuan cuisine. Every household in Chengdu cherishes this dish as the symbol of home and cooks it with delicate culinary techniques.

Chili Pork

A dish that comes from the countryside with vigorous and stirring spiciness that sets the pork on fire.

Chongqing Chili Chicken

A famous Jianghu style dish. With a mountain of chilli peppers and Sichuan peppers on top, the fun lies in finding the chicken buried therein.

Kung Pao Chicken

A world-famous Sichuan dish, a legend that has a history dating back to the Qing Dynasty.

Mongolian Beef

Another innovation from us with a popularity that lasted for 30 years.

Sichuan Spicy Beef with Tofu

This dish is cooked with homemade hotpot broth, which perfect flavors the soft tofu and beef with intense spiciness and aroma.

Amdo Fried Lamb

A true treat from the Qinghai Plateau with a bold taste and aroma.

Sichuan Royal Pork (with garlic)

A Sichuan classic cold dish that was first invented by Bamboo Forest Restaurant in Chengdu.

Mr. and Mrs. Smith

During The Qing Dynasty, a couple created this dish by utilizing ingredients flavoring braised beef, ox heart, stomach and other organs with a number of sauces and spices.

Sweet and Sour Pork Tenderloin

A regular dish in the Chinese home cooking repertoire. Crispy on the outside but tender inside, this dish also perfectly matches with the sweet and sour flavor, and just a tiny hint of spiceness to enhance its aroma.

Selection Recommendation Menu - Vegetarian Dishes

Sichuan Mapo Tofu

Classic Sichuan dish created by Chen Mapo (Granny Chen) in 1862, in her restaurant around Wanfuqiao, Chengdu.

Chengdu Hotpot Mixed Vegetables

A Chengdu street food dish composed of a variety of ingredients in a stock made of hot and spicy sauce. It is also called hot pot for one person. It inherits the spiciness and aroma from the traditional hot pot, but with all ingredients served cooked, it is also more convenient for the diners.

Sichuan Palace Eggplant

Yuxiang means the aroma of fish, and is a famous seasoning mixture in Sichuan cuisine. Yuxiang sauce can be used to cook a lot of ingredients, but eggplant is definitely the favorite one for Sichuan people.

Palace Green Beans

Stir-fry is a common culinary technique in Sichuan cuisine. Yacai (pickled vegetable mustard) from the Yibin City in Sichuan, is a traditional pickle that was invented in 1841. Common beans, after being stir-fried along with yacai, delivers a delightful sense of crunchiness and aroma.

Chengdu Barbecue Mixed Vegetables

This dish derives from Chengdu street food barbeques and has gained massive popularity in our restaurant. It definitely delivers an experience just as relaxing and enjoyable as snacking and having beers in the street food stalls in Chengdu.

Sichuan Tofu Noodles

Must-have dish when hosting guests; nutritious yet delicious.

Spicy Lotus Root Stir-fried

Chengdu locals love the root part of the plant lotus as food ingredients. Hot spicy, crunchy and refreshing.