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A classic Chinese lager beer, known for its lightness and freshness. It has a clear color and subtle malty notes. Ideal for accompanying and mellowing spicy dishes.

A unique craft beer from a collaboration, infused with chili. It offers a bold taste experience with a spicy kick that complements Sichuan cuisine.

Classic American cola soda, fizzy and sweet. Served cold, it's a popular drink to accompany any meal.

Sugar-free version of the famous cola soda. Retains the characteristic taste and refreshing bubbles without the calories.

Sweet and creamy drink extracted from soybeans. Very popular in Asia, it particularly helps to soothe the heat of spices in the mouth.

Wanglaoji, a traditional sweet and cold Chinese herbal tea. Known for its refreshing properties, it is specifically consumed to counteract the heat of spicy dishes.

French natural sparkling mineral water. Its fine bubbles provide a pleasant texture and aid digestion.

A green tea rich in selenium from Hefeng. It offers complex vegetal and marine notes with a silky texture in the mouth. To be enjoyed hot to appreciate its subtle aromas.

High-quality green tea scented with fresh jasmine flowers. The infusion is clear, very aromatic, and floral. An excellent digestive that cleanses the palate.

A varied tasting platter including three cold appetizers and one hot dish. Ideal for sharing and discovering different flavors and textures of Sichuan cuisine at once.

Boiled Chinese dumplings stuffed with pork, served in a flavorful red chili oil sauce. The dough is tender and the sauce offers a balance of salty, sweet, and spicy.

Cold noodle dish, seasoned with a complex vinegary and spicy sauce. Topped with crunchy peanuts and garlic, it's a refreshing yet zesty appetizer.

Crushed cucumbers marinated in a garlic and chili oil vinaigrette. Crunchy, fresh, and very fragrant, it's the classic appetizer to whet the appetite.

Cold chicken pieces served in a rich sauce of chili oil and Sichuan pepper. The meat is tender and the sauce provides a typical numbing sensation.

Thin slices of poached pork belly, coated in an intense sauce of crushed garlic and chili. A mix of tender texture and powerful flavors.

Marinated cold beef slices, served with an aromatic sesame and spice sauce. Celery adds a touch of crunch and freshness.

A Sichuan classic (Shuizhu), consisting of pork slices poached in a spicy red broth. Served with vegetables, this dish is renowned for its intense heat and pepper aromas.

Quick stir-fry of shredded pork and green peppers. A flavorful and mildly spicy dish, highlighting the tender texture of the meat and the crispness of the vegetables.

Twice-cooked pork: first boiled then stir-fried in a wok. The meat is rich and flavorful, enhanced by fermented bean paste. A much-loved family dish.

Pork stir-fried in 'Yuxiang' sauce (fish flavor), which contains no fish but a mixture of garlic, ginger, vinegar, and chili. Sweet and sour taste with a slight spiciness.

Rich soup garnished with tender fish fillets and vegetables. The broth is flavored with Sichuan spices, offering a comforting and spicy experience.

Popular dish of fish simmered with fermented brown mustard (suancai). The broth is tangy and spicy, stimulating the appetite and complementing the fish's sweetness.

Fish version of the famous 'Shuizhu' dish. Fillets are immersed in hot chili oil with plenty of Sichuan pepper, creating a silky texture and explosive flavor.

Fried chicken pieces until crispy, then stir-fried with a mountain of dried chilies and pepper. A dry, very fragrant, and addictive dish, often picked at like a snack.

Famous stir-fried dish combining chicken, peanuts, and vegetables. The sauce is a perfect balance of salty, sweet, and slightly vinegary, with a hint of chili.

Simple stir-fried chicken cubes with fresh peppers. A light and colorful dish, less spicy than other specialties, highlighting the natural taste of the ingredients.

Tender and chewy beef slices, seasoned with 'Mala' spices (chili and Sichuan pepper). An intense and concentrated flavor, ideal with rice.

Tender beef slices poached in a red, oily broth. The dish is heavily spiced and numbing due to Sichuan pepper, served over a bed of vegetables.

Beef slow-cooked with root vegetables until tender. The broth is rich and comforting, with flavors of mild spices typical of family stews.

Beef stir-fried with marinated chilies (paojiao) that provide a sharp, spicy acidity. A dynamic dish that awakens the taste buds.

Classic fast stir-fry of beef and leeks. The meat is seared quickly to remain tender, infused with the aroma of onions. Flavorful and not spicy.

The most iconic Sichuan dish: cubes of silky tofu simmered in a spicy sauce with minced pork and fermented beans. Melting texture and flavor enhanced by the numbing pepper.

Melting eggplants cooked in 'Yuxiang' sauce (garlic, ginger, vinegar, chili). A rich dish, slightly sweet and sour, and very fragrant.

Crispy broccoli florets simply stir-fried with plenty of minced garlic. A fresh and aromatic vegetable side dish.

Chinese cabbage stir-fried in a wok with vinegar and dried chilies. A classic balance between acidity and spiciness, with a crunchy texture.

Chinese cabbage prepared in a sweet and sour sauce. A mild and pleasant vegetarian dish, without chili, ideal for accompanying spicier dishes.

Simple stir-fried Chinese cabbage with garlic. Light and healthy, it allows you to appreciate the natural flavor of the vegetable.

Stir-fried potato slices with cumin, a spice widely used in Chinese street food. Crispy on the outside and fragrant.

Thin potato julienne quickly stir-fried in a wok with vinegar and chili. The dish remains crispy (al dente) and offers a tangy and spicy flavor.

Plain stir-fried potato julienne, no chili. Typical crispy texture of Chinese preparation, lightly seasoned.

Bowl of steamed white rice. Essential for accompanying saucy dishes and soothing the palate after spicy bites.