Spicy Braised Pork Brain
Silky pork brain simmered in a spicy, aromatic sauce. This Sichuan classic dazzles with layers of heat and savory depth, perfect over steamed rice.
Liang Fen (Cold Jelly Noodles)
Translucent jelly noodles in a spicy tangy sauce, a classic Chinese summer snack. Smooth and chewy, simple yet addictive.
Hot Pot Rice Cakes
Chewy rice cakes simmered in spicy hot pot broth with assorted ingredients, delivering a satisfying and comforting one-pot meal.
Hot Pot Noodles
A bowl of spicy and numbing goodness, featuring hot pot broth with chewy noodles, tender beef, seasonal vegetables, and a soft-boiled egg—comforting and satisfying. Enjoy the hot pot experience at home.
Spicy Duck Tongue
Duck tongue is chewy and tender, paired with spicy seasonings, making it a perfect appetizer with drinks. Numbing, spicy, and delicious.
Rabbit Head (Tu Tou)
A classic Sichuan street snack, braised and stir-fried rabbit heads with numbing and spicy flavors. Enjoy picking meat off the bones.
Shangxin Liangfen (Sad Spicy Cold Jelly)
A classic Sichuan street snack with bright red color, silky smooth texture, and a numbing spicy sour taste that makes you cry but keeps you craving more.
Red Oil Wontons (Hong Tang Chao Shou)
Hong Tang Chao Shou: Sichuan wontons in a fiery red chili oil sauce, garnished with scallions and sesame.
Sichuan Spicy Pepper Prawns
A classic Sichuan dish featuring succulent prawns stir-fried with dried chilies and Sichuan peppercorns, delivering a numbing and spicy kick that is incredibly addictive.
Dry Pot Thousand Layer Tofu
A spicy and aromatic Chinese dish featuring chewy thousand-layer tofu, stir-fried with pork belly and vegetables in a dry pot. Perfect 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 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.
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.
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.