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This image displays a page from a restaurant menu, likely within a dining establishment in Beijing, China. The menu is presented in a clear plastic sleeve within a black binder with metal rings, resting on what appears to be a table. The page showcases three dishes, all variations of "Traditional Poached in Spicy Oil," a common style in Sichuan cuisine. The top-left features a large image of "Traditional Poached Sliced Pork in Spicy Oil" (清油水煮肉片), priced at 88 yuan. This dish is characterized by generous slices of pork immersed in a vibrant, reddish-orange spicy oil, generously topped with dried red chilies and Sichuan peppercorns. A text overlay on this image reads "麻辣咸鲜味" (Mala, salty, fresh flavor) and "中辣" (Medium spicy), indicating its taste profile. To the right, there are two smaller images. The top-right image is of "Traditional Poached Fish Roe/Bubbles in Spicy Oil" (清油水煮鱼泡), priced at 98 yuan, presenting a bowl with a similar spicy oil base, dried chilies, and peppercorns, containing white fish roe or fish maw. Below it is "Traditional Poached Shrimp Balls in Spicy Oil" (清油水煮虾球), costing 168 yuan. This dish features plump shrimp, possibly prepared as balls, in the signature spicy oil with dried red chilies, green herbs, and small red berries, possibly goji berries. A pair of black chopsticks is shown picking up a shrimp from this dish. The menu includes both Chinese characters and English translations for clarity. The overall impression is of a menu offering intensely flavored, spicy Chinese dishes.
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