Kao Nao Hua (Grilled Pig Brain)
A beloved Sichuan street snack, pig brain grilled until crispy outside and creamy inside, with a fiery numbing flavor that lingers.
Spicy Sichuan Grilled Fish (Kaoyu)
A whole fish roasted until the skin is crispy, then bathed in a fiery and numbing Sichuan sauce loaded with vegetables. A centerpiece dish for any festive gathering.
Maodu (Stir-fried Beef Tripe)
Crispy and tender stir-fried tripe with chilies and Sichuan peppercorns, spicy and aromatic, perfect with rice.
Stir-Fried Beef Tripe
Crispy and spicy beef tripe, quickly stir-fried over high heat to lock in tenderness. A perfect rice dish that is simple yet full of flavor.
Spicy Pickled Pepper Chicken Gizzards
A classic Sichuan stir-fry featuring tender chicken gizzards and tangy pickled peppers. The gizzards curl into attractive flower shapes when perfectly cooked. A perfect rice dish.
Red Braised Beef Offal
A spicy and rich beef offal stew, tender and flavorful, with a bright red broth. Perfect with daikon radish, a warming dish for cold days.
Hulake Beef (Chili-Crusted Beef)
A fiery Sichuan-style dish where crispy burnt chili peppers meet tender beef, creating an irresistible explosion of málà (numbing spicy) flavors.
Kai Shui Bai Cai (Clear Water Cabbage)
Seemingly simple yet profoundly refined. The crystal-clear broth embodies the essence of premium ingredients, with sweet tender cabbage—a Sichuan masterpiece that uses form to convey spirit.
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 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.
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.
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.
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.
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.
Green Sichuan Pepper Fish
A classic Sichuan dish known for its refreshing, numbing and spicy flavor. Tender fish fillets coated with the aroma of green Sichuan peppercorns create an unforgettable experience.
Sichuan Pepper Chicken
Numbing and aromatic, crispy outside and tender inside—this classic Sichuan chicken dish awakens the appetite with the bold flavors of Sichuan peppercorns and dried chilies.
Shui Zhu Yu Pian (Sichuan Boiled Fish Fillets)
A classic Sichuan dish, spicy and numb with tender fish fillets in bright red oil, sure to whet your appetite.
Sichuan Boiled Pork Slices in Chili Sauce
A classic Sichuan dish featuring tender pork slices in a fiery chili oil broth, served over crunchy vegetables. Each bite is numbingly spicy and deeply satisfying.