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Chuan Chuan Xiang (Spicy Skewer Hot Pot)
A popular Sichuan street food where all kinds of ingredients are skewered and cooked in a boiling spicy broth, then dipped in a sesame oil garlic sauce. It's irresistibly delicious.
Steamed Pork Ribs with Rice Flour Mixture
A classic Chinese steamed dish, with pork ribs coated in homemade rice flour, steamed until tender and flavorful. The rice flour absorbs the meat juices, creating a soft and aromatic delight.
Steamed Pork with Rice Flour
Soft and savory pork belly coated in rice flour, steamed until melt-in-your-mouth. A classic home-style dish from Jiangnan, China.
Dry-Fried Green Beans (Sichuan Style)
A classic Sichuan dish of blistered green beans with minced pork, dried chilies, and Sichuan peppercorns. Smoky, spicy, and utterly addictive.
Jiangyou Feichang (Braised Pork Intestines)
A classic braised pork intestines dish from Jiangyou, Sichuan. Soft, spicy, and numbing with rich sauce, perfect with rice or wine.
Zigong Fresh Pot Rabbit
Zigong Fresh Pot Rabbit is a signature dish from Zigong, Sichuan. The rabbit meat is tender and smooth, with a spicy and numbing flavor from pickled peppers and Sichuan pepper, incredibly appetizing.
Mao Xue Wang (Spicy Blood Curd and Tripe Stew)
A classic Chongqing street food dish. Silky duck blood curd and crunchy tripe are bathed in a fiery, numbing broth that perfectly captures the bold flavors of Sichuan cuisine.
Twice-Cooked Beef
A classic Sichuan dish: tender beef slices, crisp garlic sprouts, and savory chili bean paste. Savory, slightly spicy, and incredibly aromatic—perfect with rice.
Lemon Duck
A classic Guangxi dish, sour and spicy with tender duck, the aroma of pickled lemon and pickled chili awakens your appetite.
Cantonese Stuffed Roast Duck (Guangshi Shao Tian Ya)
Crispy skin, tender meat, and a shiny red lacquer finish. This Cantonese classic is a festive centerpiece, achievable at home with patience.
Raw Stir-Fried Salted Pork (Shengbao Yanjianrou)
This Sichuan dish features crispy pork slices with fragrant garlic stems, savory and mildly spicy, perfect over rice—a classic home-cooked favorite.
Stir-fried Houttuynia Cordata with Cured Pork Belly
The unique aroma of houttuynia cordata blends with savory cured pork belly, creating a crisp, refreshing, and flavorful home-style dish from Sichuan and Guizhou cuisines.
Stuffed Tofu (Niàng Dòufu)
A classic Hakka dish, tofu stuffed with savory meat filling, pan-fried until golden, then simmered in a flavorful sauce. Crispy outside, tender inside, perfect for family meals.
Salt-Fried Pork (Yan Jian Rou)
Crispy, savory, and slightly spicy, this classic Sichuan dish features golden pork slices with tender garlic sprouts. A quick and satisfying meal.
Love Tofu Guoguo (Guizhou Stuffed Tofu)
A classic Guizhou street snack: crispy tofu pockets filled with a spicy, sour, and refreshing houttuynia cordata mixture, delivering layers of flavor in every bite.
Shredded Pork with Sichuan Pickles
The sour and spicy kick of Sichuan pickles pairs perfectly with tender shredded pork. Quick stir-fried, this appetite-stimulating dish is a must with rice.
Si Wa Wa
Si Wa Wa is a traditional Guizhou snack: thin crepes filled with colorful shredded vegetables, served with a sour and spicy dipping sauce. Refreshing and appetizing.
Stuffed Eggplant
A classic pairing of eggplant and meat filling, soft and fragrant with rich sauce, perfect over rice!
Braised Pork with Pickled Mustard Greens
The sour punch of pickled mustard greens pairs perfectly with rich pork belly. Slowly braised until meltingly tender, this hearty dish is a comfort classic over rice.
Sichuan Pickled Vegetable Fish
A classic Sichuan home-style dish combining tender fish with tangy pickled vegetables. The rich broth is sour, spicy, and incredibly appetizing.