Stir-fried Duck with Blood
A classic Jiangxi dish, combining duck meat and duck blood in a spicy, rich sauce. Every bite is layered with flavor that will awaken your appetite.
Sandongqiao Silver Carp
A signature Sichuan dish from Chongqing, featuring tender fish pieces with a crispy coating in a rich spicy red sauce.
Spicy Chicken with Green Peppers
Tender chicken stir-fried with fresh green peppers, spicy and aromatic, with vibrant colors to whet your appetite.
Spicy Stir-Fried Pork Aorta (Huǒbào Huánghóu)
A classic Sichuan quick stir-fry, featuring tender-crisp pork aorta with pickled peppers and Sichuan peppercorns, spicy and aromatic, perfect with steamed rice.
Dry-Fried Eel Slices
Dry-Fried Eel Slices is a classic Sichuan dish. The eel is tender, dry-fried until crispy outside and tender inside, with numbing spicy flavor and wok hei.
Fushun Tofu Pudding
Originating from Fushun, Sichuan, this silky tofu pudding is served with a fragrant, spicy dipping sauce, delivering a melt-in-your-mouth experience that is both comforting and exciting.
Mouth-Watering Chicken (Kou Shui Ji)
A classic Sichuan cold dish, mouth-watering chicken features tender chicken drenched in a spicy chili oil sauce, topped with crushed peanuts and scallions. It's a flavor explosion.
宜宾燃面
Yibin Ran Mian is a traditional Sichuan noodle dish, known for its dry, spicy, and aromatic character. Topped with minced pork, pickled mustard greens, crushed peanuts, and chili oil, it's a street food icon.
Dan Dan Noodles
Dan Dan Noodles is a classic Sichuan street food featuring savory minced pork, rich sesame paste, and fiery chili oil. Each bite balances spicy, numbing, and tangy flavors.
Leng Chi Tu (Spicy Cold Rabbit)
A classic Sichuan dish, this cold rabbit meat is dry-fried with spices, numbing and spicy, perfect as a snack or appetizer with drinks.
Kung Pao Chicken
A classic Sichuan dish with tender chicken, crunchy peanuts, and a spicy, tangy, slightly sweet sauce. Perfect with steamed rice.
Mapo Tofu
A classic Sichuan dish featuring silky tofu in a spicy, numbing sauce with ground pork, infused with the bold flavors of doubanjiang and Sichuan peppercorns.
Tile Fish (Wakua Yu)
Tile Fish is a classic Sichuan dish named for its tile-shaped fish pieces. Crispy outside and tender inside, with a spicy and tangy flavor.
Macau-style Portuguese Roast Chicken
Macau-style Portuguese Roast Chicken blends Portuguese and Chinese flavors, with crispy golden skin and tender juicy meat, mildly spicy with a hint of coconut that lingers.
African Chicken
A Macau specialty blending African heat with Southeast Asian coconut cream. Tender chicken in a rich, aromatic sauce that lingers on your palate.
Douban Ji Yu (Braised Crucian Carp in Spicy Bean Paste)
Tender crucian carp braised in rich, spicy Pixian bean paste sauce. A classic Sichuan home-style dish that pairs perfectly with steamed rice.
Linwu Duck
A classic dish from Linwu, Hunan. Duck meat is tender and spicy, coated with rich duck blood sauce. Perfect with rice.
Double-Flavored Beef Tendons
One dish, two flavors! Soft and springy beef tendons braised until tender, then coated with two sauces: fiery Sichuan chili oil and aromatic garlic. Each bite offers a choice between numbing heat or savory garlic, making it a perfect party appetizer.
Jigong Bao (Spicy Chicken Clay Pot)
A fiery Chongqing classic, this clay pot chicken is packed with bold flavors. Tender chicken, soft potatoes, and a rich, spicy sauce make it a perfect comfort dish. Best enjoyed with steamed rice.
Da Pan Ji (Xinjiang Big Plate Chicken)
Da Pan Ji is a signature Xinjiang dish known for its bold flavors. Tender chicken, soft potatoes, and crisp bell peppers are simmered in a rich, spicy sauce. This hearty dish is perfect for sharing and is sure to satisfy your cravings.