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.
Geleshan Spicy Chicken
A signature dish from Chongqing, this chicken is crispy, flavorful, and tossed with dried chilies and Sichuan peppercorns for a numbing, spicy kick.
Daqian Dry-Braised Fish
A signature dish of Sichuan cuisine master Zhang Daqian. The fish is dry-braised to perfection, with intense spicy and numbing flavors, and a thick sauce coating each piece.
Sichuan Hot Pot
Spicy and numbing, bubbling hot pot with rich beef fat broth, perfect for a lively gathering with friends and family on cold days.
水煮肉片 (Sichuan Boiled Pork Slices)
A classic Sichuan dish with tender pork slices in a spicy and numbing broth, topped with sizzling chili and Sichuan peppercorn oil.
Mala Ziji (Spicy and Numbing Chicken)
A classic Hunan dish, crispy outside and tender inside, with fiery and numbing flavors from dried chilies and Sichuan peppercorns.
Maoxuewang (Spicy Blood Curd and Tripe)
A classic Chongqing street dish known for its fiery, numbing flavor. Tender duck blood curd and crispy tripe are served in a rich, red chili broth. This signature Sichuan dish is a feast for the senses, offering layers of spice, aroma, and texture.