Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.
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.
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.