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.
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 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.
Hot Pot Noodles (Huoguo Fen)
A spicy Sichuan street snack featuring sweet potato starch noodles soaked in rich hot pot broth, chewy and flavorful with crunchy toppings.
Maodu (Stir-fried Beef Tripe)
Crispy and tender stir-fried tripe with chilies and Sichuan peppercorns, spicy and aromatic, perfect with rice.
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.
甜水面
Sweet Water Noodles is a Chengdu specialty. Thick, chewy noodles coated in sweet-spicy soy syrup and chili oil create an explosion of sweet, spicy, numbing, and aromatic flavors.
Braised Pork Intestine Noodles
A bowl of rich and fragrant braised pork intestine noodles, with tender and chewy intestines, smooth noodles, and a spicy broth. It's a must-try classic in Sichuan night markets.
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.
Red Braised Lamb
Red braised lamb is a classic Hunan dish. The lamb is tender, the soup is red and spicy, perfect for warming up in winter.
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 Potato Slices
Crispy and spicy potato slices with pork belly, full of wok aroma. This dry pot dish is perfect with steamed rice—crispy outside, tender inside.
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 Rabbit
A classic Sichuan dish, dry pot rabbit is dry-fried with spicy seasonings and crisp veggies, full of wok aroma and perfect with rice or beer.
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.