Pocket Tofu
Crispy outside, tender inside, pocket tofu bursts with savory juice. The filling is succulent and the tofu soaks up the rich sauce, a classic Chinese comfort dish.
Strange Flavor Chicken
A classic Sichuan cold dish combining spicy, sour, sweet, salty, and numbing flavors. Tender chicken strips coated in a rich, aromatic sauce.
原笼粉蒸
A classic bamboo-steamed dish featuring tender pork belly coated in fragrant rice powder. Savory-sweet, each bite melts in your mouth.
Tender Ginger Duck Slices
A perfect combination of tender duck slices and young ginger, with a hint of spiciness from ginger complementing the savory duck, ideal for autumn nourishment.
Snow Chicken (Xuehua Ji)
Snow Chicken is a classic Sichuan stir-fry dish featuring tender white chicken slices with colorful peppers in a light sauce. Delicate and delicious.
Wine-Aromatic Pepper-Salt Pork Knuckle
A splendid dish blending rich wine fragrance with numbing pepper-salt. The pork knuckle is marinated in Huadiao wine, steamed until tender, then deep-fried to crispy perfection, finally coated with garlic and spice salt. Each bite offers multiple textures and is irresistibly delicious.
Bang Bang Chicken
Bang Bang Chicken is a classic Sichuan cold dish, named for the traditional method of pounding the chicken with a wooden stick to tenderize it. Tender shredded chicken is coated with a rich, spicy, and tangy sauce that is irresistibly flavorful.
Sichuan Boiled Shrimp Balls (Shui Zhu Xia Hua)
This mouthwatering Sichuan dish features tender, bouncy shrimp balls floating in a blazing red broth. With crisp bean sprouts and celery, every bite is a thrilling combination of numbing spice and savory depth. Easy to make at home with bold flavors that rival restaurant versions!
Spicy Crab (Xiang La Xie)
Classic Sichuan-style spicy crab with tender meat perfectly infused with mala fragrance. Bright red and aromatic, it's an irresistible banquet dish.
Dry Pot Cauliflower
Spicy and crunchy dry pot cauliflower with crispy pork belly, this Sichuan-inspired dish is bursting with numbing heat and savory flavors, perfect as a side dish or a main over rice.
Suan La Fen (Chongqing Hot and Sour Noodles)
A beloved street food from Chongqing and Sichuan, this dish features chewy sweet potato noodles in a spicy and tangy broth, topped with savory minced pork, crunchy peanuts, and fresh cilantro. Each mouthful delivers an irresistible balance of heat and sourness.
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.
Sichuan Pickled Cabbage Fish
A classic Sichuan dish with a tangy and spicy broth, tender fish fillets. The pickled cabbage perfectly removes any fishy taste, and the combination of dried chilies and Sichuan peppercorns warms the appetite. Great for family gatherings or dinner parties.
Shui Zhu Yu (Sichuan Boiled Fish)
Shui Zhu Yu is the quintessential Sichuan dish: delicate fish fillets poached in a fiery, aromatic chili broth, then topped with a sizzling oil infused with numbing Sichuan peppercorns. It’s a sensory explosion that is both addictive and deeply satisfying.
Twice-Cooked Pork (Hui Guo Rou)
A classic Sichuan dish featuring tender pork belly slices stir-fried with leeks in a savory, slightly spicy fermented bean sauce. It's rich yet not greasy, and perfectly pairs with rice.
Kung Pao Chicken
Kung Pao Chicken is a classic Sichuan dish featuring tender chicken and crunchy peanuts with a spicy, numbing, and slightly sweet sauce. Its vibrant red color and complex flavors make it an irresistible meal.