Steamed Fish Head with Chopped Chili
Tender and silky fish head infused with the savory and spicy flavor of chopped chili. Steamed and then drizzled with sizzling hot oil, this classic Hunan dish is incredibly aromatic and appetite-stimulating.
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.
Shui Zhu Yu (Sichuan Boiled Fish)
Shui Zhu Yu is the quintessential Sichuan dish: delicate fish fillets poached in a fiery, aromatic chili broth, then topped with a sizzling oil infused with numbing Sichuan peppercorns. It’s a sensory explosion that is both addictive and deeply satisfying.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
Tender beef slices in a fiery, numbing broth alongside crisp greens, finished with a sizzle of hot chili and Sichuan pepper oil—this iconic Sichuan dish is a symphony of flavor and texture.
Twice-Cooked Pork (Hui Guo Rou)
A classic Sichuan dish featuring tender pork belly slices stir-fried with leeks in a savory, slightly spicy fermented bean sauce. It's rich yet not greasy, and perfectly pairs with rice.
Mapo Tofu
Mapo Tofu is a classic Sichuan dish known for its bold, spicy and numbing flavors. Silky tofu is simmered in a fiery sauce made with doubanjiang (fermented broad bean paste) and Sichuan peppercorns, topped with minced pork. It’s incredibly addictive and perfect with steamed rice.
Kung Pao Chicken
A classic Sichuan dish featuring chicken, peanuts, and dried chili peppers, balanced with spicy, sweet, and sour flavors. It is a beloved favorite.