FaFa Wang FaFa Wang · Jianghu Cai · Shimian Shaokao

Tender rabbit meat cooked with plenty of young ginger and fresh chili peppers. The flavor is spicy and stimulating, and the rabbit meat is tender. This is a classic Zigong Yanbang dish, suitable for those who love spicy food.

Grilled fish topped with tender tofu, the fish is crispy on the outside and tender on the inside, and the tofu absorbs the savory, spicy, and numbing soup. Rich in flavor, usually served with rice.

Fresh fish slices cooked with young ginger shreds and chili peppers. The soup is delicious with a ginger and spicy flavor. The fish is tender and smooth with a unique flavor.

Tender bullfrog meat cooked with pickled peppers and young ginger. Sour, spicy, and appetizing. The frog meat is flavorful and smooth.

Eel segments stir-fried over high heat until the skin is crispy and the meat is tender. Dried chili peppers and Sichuan peppercorns are added for a numbing, spicy, fresh, and fragrant taste.

Usually uses crispy and tender ingredients like chicken gizzards and yellow throat, stir-fried quickly over high heat. Crispy texture, requires precise heat control.

Whole crab cut into pieces and stir-fried with secret spicy ingredients. The crab meat is sweet, and the shell is crispy. Rich spicy flavor, suitable with drinks.

Fish slices are cooked with traditional old jar fermented pickled cabbage. The soup base is sour and appetizing, and the fish slices are smooth and boneless. A very rice-friendly dish.

A spicy and numbing large mixed stew with duck blood, tripe, luncheon meat, and other ingredients. The red oil soup base is rich, and the ingredients are abundant and flavorful.

Crispy chicken cartilage deep-fried and then stir-fried with chili peppers. Crispy texture, full of spicy flavor, a great appetizer with drinks.

Fish roe or fish puffs cooked with fresh chili peppers. Unique texture. The fresh and spicy flavor enhances the deliciousness of the fish roe/puffs.

Duck meat braised in beer, which removes the gamey flavor of duck and adds a unique aroma of alcohol. The meat is firm and flavorful.

Fresh squid cut into rolls and stir-fried over high heat, maintaining the squid's crisp and tender texture. Onion and chili peppers are added for a full flavor.

Pork kidney sliced into flower patterns and stir-fried quickly over high heat. Tender and crisp texture, without any gaminess. A classic Sichuan dish that tests heat control.

Stir-fried pork liver and kidney slices. The different tenderness and crispness of the two ingredients intertwine. Salty, fresh, slightly spicy, smooth, and delicious.

Fat beef slices cooked in a golden sour soup with enoki mushrooms and other ingredients. Sour, spicy, and refreshing, the soup is appetizing.

Diced chicken stir-fried until dry and fragrant, with chili peppers and Sichuan peppercorns. Crispy and tender texture, moderate麻辣 (numbing and spicy), very appetizing.

Pig brain and tender tofu braised together. The texture is creamy and delicate. The numbing and spicy flavor is rich, masking any gaminess, and it melts in your mouth.

Diced chicken buried in a large amount of green and red chili peppers. The chicken is fresh and tender, with a fresh spicy flavor, very satisfying to eat.

Deep-fried chicken pieces stir-fried with a large amount of dried chili peppers. Find the chicken among the chili peppers; it's numbing, spicy, dry, and fragrant with a long-lasting aftertaste.

Raw fat intestines, not pre-cooked, are directly stir-fried, retaining the chewy texture and original aroma of the intestines. The skin is slightly crispy, and the texture is Q-bouncy.

Beef slices steamed or stir-fried with chopped red chili peppers. Salty, fresh, and slightly spicy, the flavor of the chopped chili permeates the beef.

Sliced chicken gizzards, chicken liver, and other offal stir-fried with pickled peppers. Strong sour and spicy flavor, with a crisp and tender texture. A classic rice-friendly dish.

Pork snout (pig's snout) sliced thinly, rich in collagen, with a crisp and chewy texture. Stir-fried with spicy pickled peppers, it's fragrant, spicy, and refreshing.

Organic cauliflower flash-fried and then stir-fried with dried chili peppers. The cauliflower is crisp and tender, with a dry, fragrant spicy flavor.

Fresh water spinach stir-fried over high heat. Green and refreshing. Usually with minced garlic for aroma, light and degreasing.

Loofah cut into chunks and stir-fried with lard or vegetable oil. Retains the sweetness and soft texture of the loofah.

Potato slices stir-fried with vinegar and chili peppers. Crisp texture, sour, spicy, and appetizing. A home-style vegetarian dish.

Eggplant and long beans (cowpeas) stir-fried together. The eggplant is soft and absorbs oil, while the beans are fragrant. Their textures complement each other.

Seasonal fresh vegetables stir-fried over high heat, retaining their fragrance and crispness. Light and refreshing, suitable for pairing with strongly flavored dishes.

Thinly sliced potatoes quickly stir-fried, with a crisp texture. Simply seasoned to highlight the original fresh flavor of the potatoes.

Soft and glutinous eggplant cooked with sweet and sour, slightly spicy "fish-flavored" seasoning. Although there is no fish, the flavor is rich and very appetizing.

Fresh green vegetables stir-fried with mushrooms. The umami of the mushrooms permeates the vegetables. Light, healthy, and rich in texture.

Pork belly slices stir-fried with green peppers. The oil overflows, and the meat slices are crispy and fragrant. Savory and delicious, a classic Hunan dish that goes well with rice.

Lean pork shreds stir-fried with green pepper shreds. The meat is tender, and the green peppers are fragrant. A very common home-style dish.

Boiled pork belly slices are stir-fried again with garlic sprouts or green peppers. Rich but not greasy, with a salty and slightly spicy flavor. It is the king of Sichuan cuisine.

Napa cabbage (lotus white) stir-fried with vermicelli. The vermicelli absorbs the sweetness of the vegetables and the savory flavor of the seasonings, with a soft and glutinous texture.

Shredded meat stir-fried with red and green chili pepper shreds. Bright colors, layered spicy flavors, and tender meat.

Beef shreds stir-fried with fresh young ginger shreds. The unique spicy and fragrant flavor of young ginger combines perfectly with the beef, making it fresh, appetizing, and delicious.

Beef shreds stir-fried with sour and spicy pickled peppers. The sour and spicy flavor stimulates the appetite, and the beef is smooth and delicious.

Classic Sichuan flavor, using pickled peppers, vinegar, and sugar to create a "fish-flavored" taste. Sweet, sour, and slightly spicy, usually with ingredients like wood ear mushrooms and bamboo shoots.

Diced lotus root stir-fried with sour and spicy seasoning. Crisp and refreshing texture, moderate sour and spicy taste, very appetizing.

Sweet and sour, juicy tomatoes mixed with soft scrambled eggs. Red and yellow colors, sweet and sour taste, suitable for all ages.

Tender tofu braised in a spicy red oil sauce with minced meat for added flavor. The texture is numbing, spicy, hot, and tender, very appetizing.

Braised soy beef slices drizzled with spicy red oil. The meat is firm, with a rich soy aroma and a slightly spicy, appetizing flavor.

Fresh cucumber smashed and cut into sections, mixed with minced garlic, vinegar, and sesame oil. Crisp and refreshing, degreasing and cooling.

Beef cut into strips, stir-fried until dry, then soaked in spiced red oil. Dry and chewy texture, strong numbing and spicy flavor, suitable as a snack or with drinks.

Charred green peppers mashed and mixed with century eggs and seasonings. The mellow flavor of the century eggs perfectly blends with the charred and spicy taste of the roasted peppers.

Peanuts deep-fried until golden and crispy, sprinkled with a little salt. Crispy and delicious, a classic appetizer with drinks.

Soaked black fungus blanched and mixed with a sour and spicy dressing. Crisp texture, sour, spicy, and appetizing, rich in nutrients.

Pig ears sliced thinly after boiling, drizzled with secret red oil. Excellent cartilage texture, spicy and refreshing.

Boiled chicken pieces soaked in a chili oil sauce that combines numbing, spicy, fresh, and fragrant flavors. The chicken is tender and smooth with a rich taste.

Rice stir-fried with egg, grains are distinct and golden. A little chopped green onion is added for aroma. A simple yet satisfying staple.

A noodle dish similar to wontons, boiled, drained, and mixed with spicy seasonings. Thin skin, tender filling, numbing, spicy, and fragrant.

Pig trotters stewed until soft and falling off the bone, with a milky white soup. The pig trotters are soft and glutinous, rich in collagen, served with a dipping sauce.

Additional seasonal vegetables, usually served as a side dish or added to soup.

Simple clear vegetable soup, light and degreasing, suitable for drinking after a meal.

Soup made from pan-fried eggs. The soup is milky white and has the roasted aroma of fried eggs.

Pickled cabbage and vermicelli cooked together. The soup is sour and appetizing, and the vermicelli is smooth.

Pork bones stewed for a long time with corn, beans, and other coarse grains. The soup is rich and nutritious, with bone aroma and grain sweetness.

Precious morel mushrooms slow-simmered with free-range chicken. The soup is incredibly delicious and highly nutritious. Requires advance booking.

Stewed tender pig trotters and pea soup poured over rice. Rich pea flavor, soft and tender trotters, warming and nourishing.

Simple and unpretentious noodle soup with a light broth and chewy noodles. Suitable for diners who prefer light flavors.

Fried crispy pork (pork strips) cooked with cabbage. The crispy pork is soft on the inside and tender on the outside, the cabbage is sweet, and the soup is delicious.

Whole turtle cut into pieces and stir-fried over high heat. The turtle's skin is soft and glutinous, the meat is fresh and delicious, and it's rich in collagen.

Fish is pan-fried and then braised with minced meat and seasonings until the sauce thickens. The fish is flavorful, with a bright red color, and a salty, slightly spicy taste.

Beef tendon and beef brisket slow-braised in soy sauce, with a reddish-brown color. The tendon is soft and Q-bouncy, the brisket is tender, and the soy sauce flavor is rich.

Fresh scallops cooked in a home-style manner, possibly with minced garlic or black bean sauce. Retains the fresh sweetness of seafood.

Turtle braised in a rich soy sauce. The soy sauce flavor permeates the turtle meat, with a rich and mellow taste.

Crab cooked in a golden pumpkin or yellow pepper soup base. The soup is inviting, the crab meat is sweet, with a unique flavor.

Combines the methods of boiled beef and boiled shrimp. The numbing and spicy red soup base contains both tender beef slices and fresh shrimp.

Rich soup made from stewed pig stomach and chicken, with various mushrooms. The soup is milky white, with a strong peppery flavor, warming and nourishing, suitable for sharing among many.

Small pot of pig stomach and chicken soup, suitable for fewer people. The soup is fresh and delicious, the pig stomach is crisp, and the chicken is tender.

Braised pork large intestines, with a bright red color. Soft and chewy, with a unique braised aroma.

Braised chicken feet, soft skin with bone aroma. Absorbed the braising liquid, perfect for gnawing on with drinks.

A type of beef tripe with a crisp and tender texture. Fresh and fragrant after braising, crisp and juicy.

Braised beef slices with clear texture. The meat is firm and not dry, with a balanced salty and fresh taste.

Braised pig ears with cartilage in the middle. Rich in texture, soft and glutinous on the outside, crisp in the middle.

Assorted braised vegetables, such as lotus root slices, kelp, and dried tofu. Absorbed the aroma of the braising liquid, light and refreshing.

A combination platter of four selected braised dishes. Allows tasting multiple flavors at once, suitable for gatherings and sharing.

Shrimp and crab stir-fried together in a dry pot with plenty of vegetables. The freshness of the seafood combines with the aroma of the spicy dry pot.

Fresh squid with back opened and deveined, deep-fried until crispy, then stir-fried in a dry pot. The shell is crispy and can be eaten directly, the shrimp meat is sweet and firm.

A combination dry pot of squid rolls and fresh shrimp. Different textures of the two seafoods, with the same numbing, spicy, fresh, and fragrant taste.

A classic combination of fat intestine and chicken pieces. The fat intestine is soft and glutinous, the chicken is fresh and tender, and the dry pot method makes the flavor more intense.

A combination of fat intestine and bullfrog. The bullfrog meat is tender, the fat intestine is oily, and it's numbing, spicy, and flavorful.

Chicken wing tips deep-fried until dry and fragrant, sprinkled with chili and cumin spices. Crispy texture, becomes more fragrant with chewing.

Chicken feet braised until soft then stir-fried in a dry pot. The skin is soft and sticky to the lips. The numbing and spicy flavor permeates the bones, with a unique taste.

Whole or diced bullfrog cooked in a dry pot with abundant side dishes. The frog meat is white and tender, numbing, spicy, and fragrant, very popular among diners.