Soy Sohho Menu

Fried meat roll with salad

Tartar de bonito con berenjena china al wok, edamame, nabo encurtido y una salsa casera que sorprende. Fresco y ligero, ideal para el verano.

Crispy chicken wings seasoned with secret spices, creating a combination of five unique aromas that shine like five radiant stars.

CHICKEN MARINATED WITH OUR KIMCHI SAUCE.

Langostino crujiente con salsa mostaza y miel

BAOZI STUFFED WITH MINCED MEAT AND STEW.

Baozi stuffed with oxtail with Heijiao sauce. 2 pcs.

La combinación perfecta de Bao esponjoso y “Soft Shell Crab"crujiente, con rúcula fresca, pepinillo, cebolla encurtida y una salsa made by Julio Zhang.

Jiaozi artesano hecho en casa con relleno de pato estofado. 4uds.

Jiaozi con salsa picante secreta al estilo Yanbian.

Grilled pork and shrimp jiaozi. 4 PCS.

Shaomai artesano con relleno de pollo y trufa al vapor, acompañado de una salsa secreta de trufa y mayonesa. 4uds.

Steamed beef stuffed shaomai. 2UD

WONTON WITH PICKLED PAKCHOI AND MINCED MEAT IN SICHUAN FLAVOR BROTH.

Fried rice with shrimp, meat and shiitake.

FRIED RICE WITH CHICKEN AND PRAWNS WITH THAI CURRY.

Fried rice with broccoli, pepper, corn, shiiitake and onion.

Grilled butterfish with pickled rice and onion jam with chef's sauce.

WHEAT NOODLES, SAUTEED WITH MEAT AND PRAWNS.

Ternera estofada secreta con salsa cremosa de sésamo.

Artisan rice noodles mixed with Sichuan Style oxtail.

Sautéed noodles with roast duck.

CAULIFLOWER, BAMBOO, WATER CHESTNUT, WOK SHIITAKE.

Sichuan-style wok-cooked blue crab. Includes steamed jasmine rice garnish.

Crispy chicken cubes with sweet and sour sauce.

Chicken thigh, crispy on the outside, tender on the inside with its own lemon sauce.

Roasted duck with Touchi sauce.

Lomo de Dorada bañado en curry rojo con coco. Cremoso, adictivo y poco picante.

Crispy pork cut into squares with sweet and sour sauce.

Pork rib cut into squares in the wok with a spicy touch.

Wok-fried beef strips with sweet and spicy sauce Hong Kong style

Crunchy rice WITH STEWED OXTAIL.

Cocolón with charcoal-grilled eel