Twice-Cooked Lamb
Sichuan-style twice-cooked technique elevates lamb with a spicy, aromatic kick. Crispy edges, tender meat, and vibrant leeks make it an irresistible rice companion.
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.
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.
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.
Kung Pao Shrimp
A classic Sichuan dish reinvented with succulent shrimp, crunchy peanuts, and a sweet-sour-spicy sauce that's irresistible.
Chili Oil Wontons (Hong You Chao Shou)
A classic Sichuan street food, delicate wontons wrapped with savory filling, drizzled with aromatic chili oil. Spicy, numbing, and utterly addictive.
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.
Zigong Fresh Pot Rabbit
Zigong Fresh Pot Rabbit is a signature dish from Zigong, Sichuan. The rabbit meat is tender and smooth, with a spicy and numbing flavor from pickled peppers and Sichuan pepper, incredibly appetizing.
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.
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.
Stir-fried Houttuynia Cordata with Cured Pork Belly
The unique aroma of houttuynia cordata blends with savory cured pork belly, creating a crisp, refreshing, and flavorful home-style dish from Sichuan and Guizhou cuisines.
Salt-Fried Pork (Yan Jian Rou)
Crispy, savory, and slightly spicy, this classic Sichuan dish features golden pork slices with tender garlic sprouts. A quick and satisfying meal.
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 Green Peppercorn Chicken
A classic Sichuan cold appetizer, featuring tender poached chicken coated in a flavorful sauce with the distinctive numbing aroma of green Sichuan peppercorns.
Green Sichuan Peppercorn Fish
Tender fish fillets bathed in the refreshing aroma and mild numbing sensation of green Sichuan peppercorns, complemented by the heat of dried chilies. Golden broth, aromatic and addictive — a classic Sichuan dish that's hard to resist.
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.