Dry Pot Potato Slices
Crispy and spicy potato slices with pork belly, full of wok aroma. This dry pot dish is perfect with steamed rice—crispy outside, tender inside.
Dry Pot Frog
Crispy on the outside, tender inside, with a spicy and aromatic dry pot flavor – an addictive dish that pairs perfectly with steamed rice.
太安鱼
Originating from Tai'an town in Chongqing, this classic Jianghu dish features crispy-coated fish pieces in a spicy, numbing broth. A beloved Sichuan delicacy that excites the palate.
Boiled Beef in Chili Sauce (Shui Zhu Niu Rou)
A classic Sichuan spicy dish featuring silky tender beef and crunchy vegetables, topped with sizzling chili oil that releases an irresistible peppery aroma.
Dry Pot Pork Intestines
A classic Sichuan-Hunan dish: crispy pork intestines rich with mala flavors, wok hei, and an irresistible aroma that pairs perfectly with rice.
Dry Pot Rabbit
A classic Sichuan dish, dry pot rabbit is dry-fried with spicy seasonings and crisp veggies, full of wok aroma and perfect with rice or beer.
Dry Pot Chicken
Dry Pot Chicken is a classic Sichuan dish, spicy and aromatic. Chicken is dry-fried until flavorful, with crispy potatoes and celery, making it an irresistible rice companion.
Dry Pot Pork Ribs
Spicy and addictive Sichuan-style dry pot spare ribs, crispy outside and tender inside, with potato, onion and green pepper, a mouthwatering experience.
Crispy Spicy Bean Curd Skin Strips (Deng Ying Dou Pi)
This vegetarian dish uses bean curd skin to replicate the famous 'Lamp Shadow Beef'. Thinly sliced, fried until crisp, then coated with a spicy and numbing sauce. Crunchy and aromatic, perfect as an appetizer with drinks.
Shui Zhu Niu Rou (Sichuan Boiled Beef)
Numbing and spicy, tender beef coated in red chili oil, served with crisp bean sprouts and lettuce, a classic Sichuan dish that is irresistibly delicious.
Chili Oil Wontons (Hong You Chao Shou)
A classic Sichuan street food, delicate wontons wrapped with savory filling, drizzled with aromatic chili oil. Spicy, numbing, and utterly addictive.
Fuqi Feipian (Sichuan Spiced Beef and Offal)
A classic Sichuan cold appetizer combining beef and offal slices in fiery chili oil, numbing and aromatic, bursting with layers of flavor.
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.
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.
Chang Wang Noodles (Guiyang Style Intestine and Blood Noodles)
A classic Guiyang noodle dish with tender intestines, silky blood tofu, and a spicy red oil broth over egg noodles – irresistibly flavorful.
红三剁 (Three-Pepper Minced Pork)
A classic Yunnan home-style dish, minced pork stir-fried with tomatoes and peppers, bright red, sour-spicy and savory, excellent with rice.
Spicy and Numbing Wide Noodles (Mala Kuan Fen)
Slippery and chewy wide noodles tossed in a spicy, numbing sauce with aromatic chili oil. A quick 10-minute dish that brings authentic Sichuan street food to your home.
Spicy Lotus Root Slices
Crisp lotus root slices tossed in a fiery and numbing Sichuan sauce, delivering a refreshing crunch with every bite, perfect as an appetizer or side dish.
Spicy Dried Tofu
A classic spicy and numbing cold appetizer. Dried tofu strips soak up the mouthwatering sauce, offering a chewy texture and bold flavors.