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.
Shui Zhu Niu Rou (Sichuan Boiled Beef)
Numbing and spicy, tender beef coated in red chili oil, served with crisp bean sprouts and lettuce, a classic Sichuan dish that is irresistibly delicious.
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.
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.
Twice-Cooked Beef
A classic Sichuan dish: tender beef slices, crisp garlic sprouts, and savory chili bean paste. Savory, slightly spicy, and incredibly aromatic—perfect with rice.
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.
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.
Shredded Pork with Sichuan Pickles
The sour and spicy kick of Sichuan pickles pairs perfectly with tender shredded pork. Quick stir-fried, this appetite-stimulating dish is a must with rice.
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.
Sichuan Pickled Chicken Feet with Chili Peppers
A classic Sichuan appetizer, these pickled chicken feet are sour, spicy, and addictive, with a crunchy skin and flavorful meat after marinating.
Sour and Spicy Tofu Pudding (Suan La Dou Hua)
Silky tofu pudding bathed in a tangy, spicy broth, topped with crunchy pickled mustard and peanuts. A classic Sichuan street snack that awakens the appetite.
Spicy Lotus Root Slices
Crisp lotus root slices tossed in a fiery and numbing Sichuan sauce, delivering a refreshing crunch with every bite, perfect as an appetizer or side dish.
Water-Boiled Bullfrog
Spicy and aromatic, tender bullfrog with crisp celtuce and bean sprouts, finished with sizzling hot oil that releases the fragrance of chilies and Sichuan peppercorns, incredibly appetizing.
Sichuan Boiled Pork Slices in Chili Sauce
A classic Sichuan dish featuring tender pork slices in a fiery chili oil broth, served over crunchy vegetables. Each bite is numbingly spicy and deeply satisfying.
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
Tender shredded pork in a spicy-sweet tangy sauce with wood ear, carrot, and green pepper. Glossy and vibrant, it's perfect over rice.
Twice-Cooked Cured Pork Belly (回锅腊肉)
A flavorful Sichuan dish featuring cured pork belly with garlic sprouts in a spicy, savory sauce. The meat is tender, slightly chewy, and irresistibly aromatic.