Mapo Tofu
A classic Sichuan dish featuring silky tofu in a spicy, numbing sauce with ground pork, infused with the bold flavors of doubanjiang and Sichuan peppercorns.
Twice-Cooked Pork (Hui Guo Rou)
A classic Sichuan dish featuring tender pork belly slices, crisp garlic sprouts, and a rich, spicy sauce from doubanjiang. Irresistible with steamed rice.
Stir-Fried Cabbage with Dried Chilies and Sichuan Peppercorns
A classic Sichuan quick-fry, bursting with the aroma of dried chilies and Sichuan peppercorns, the cabbage is crunchy, slightly spicy, and irresistibly appetizing.
Caotang Eight Vegetables (Cottage Eight Vegetarian)
A colorful stir-fry of eight seasonal vegetables, crisp and tender, a vegetarian delight inspired by the poetic essence of Du Fu's Thatched Cottage.
Dry-Fried Green Beans (Sichuan Style)
A classic Sichuan home-style dish, the beans are dry-fried until blistered and tender, then tossed with chilies and Sichuan peppercorns for a numbing-spicy flavor.
Butterfly Fish in Broth
A classic Sichuan dish, fish fillets sliced thin as butterfly wings, instantly cooked in rolling milky broth, tender and delicious, elegantly shaped like floating butterflies.
Oil-Drizzled Spicy Numbing Water Bamboo (You Chi Ma La Jiao Bai)
Fresh water bamboo shoots dressed in a fiery, numbing oil sauce, creating a refreshing and addictive cold appetizer.
Fuqi Feipian (Sichuan Beef and Offal Salad)
A classic Sichuan cold dish, Fuqi Feipian features thinly sliced beef and offal drizzled with a spicy, numbing chili oil. Packed with layers of flavor and texture, this appetizer is a must-try for lovers of bold, aromatic cuisine.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
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.
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
A classic Sichuan dish featuring tender pork shreds in a tangy, sweet, and mildly spicy sauce with crunchy vegetables. The unique 'fish-fragrant' flavor comes from pickled chilies, ginger, garlic, and a perfect balance of sugar and vinegar—an irresistible comfort food that pairs wonderfully 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.