Huang Cheng Lao Ma

Classic Sichuan soup, mainly featuring tofu, bamboo shoots, wood ear mushrooms, and shredded pork. Sour, spicy, and rich flavor, thickened with starch. Usually served piping hot and very appetizing.

A clear soup made with fresh clams and ginger shreds. The broth is fresh, sweet, and slightly warm from the ginger. Suitable for those who prefer a light seafood flavor.

Features beef tendon stewed for a long time, rich in collagen. The broth is rich and mellow, with tender and chewy beef tendon. A nourishing and beauty-enhancing soup.

Famous Sichuan dish, cooked with pickled vegetables and fish slices. The fish is tender, and the soup is sour, appetizing, and fragrant with chili. A very rice-friendly soup dish.

Soup made by slow-simmering lotus root and pork ribs. The broth is clear and sweet, with the fragrance of lotus root and pork ribs. The lotus root is soft, and the ribs are tender.

A nutritious soup combining yam, clams, and chicken. The broth is fresh and sweet, with a smooth texture from the yam. A nourishing soup.

Fresh water spinach stir-fried over high heat, retaining its crisp texture. Garlic is added for flavor, resulting in a light and refreshing taste.

Water spinach stir-fried with rich shrimp paste. The savory shrimp paste and the crisp, tender water spinach are perfectly combined for a unique flavor.

Water spinach stir-fried with fermented bean curd. Features the unique savory, sweet, and slightly alcoholic aroma of fermented bean curd, with a rich flavor.

Baby Chinese cabbage cooked with dried shrimp. The baby Chinese cabbage is tender and sweet, and the dried shrimp adds umami.

Green beans are deep-fried and then dry-fried with minced pork and seasonings. Dry, fragrant, crisp, savory, and flavorful, very good with rice.

Shredded potatoes stir-fried quickly over high heat with vinegar. Crisp texture, prominent sourness, appetizing and cuts through richness.

Seasonal limited pea sprouts, simply stir-fried. Tender and crisp texture with the unique fragrance of pea sprouts.

Tender pea sprouts stir-fried with prawns. Prawns are fresh, sweet, and springy, while the pea sprouts are crisp. Colorful presentation.

Taiwanese water snowflake, crisp and refreshing. Quickly stir-fried with garlic, retaining its natural sweetness.

Water snowflake stir-fried with preserved mustard greens (Shuzi). The sweet and salty flavor of the preserved greens enhances the water snowflake, giving it a nostalgic, traditional taste.

Classic Sichuan flavor. Although called "fish-fragrant," it contains no fish. Eggplant braised in a sauce made with bean paste, garlic, and ginger, balancing savory, sweet, sour, and spicy flavors. Soft and flavorful texture.

Taiwanese "Three Cup" style cooking, using sesame oil, soy sauce, and rice wine to cook eggplant. Rich aroma with the fragrance of basil.

Eggplant stir-fried over high heat with sweet bean paste or bean paste. Rich bean flavor, balanced savory and sweet taste, with soft eggplant that has absorbed the sauce.

Sweet corn kernels coated with salted egg yolk and stir-fried. The sandy texture of the salted egg yolk and its savory flavor coat the sweet and crisp corn, creating a popular sweet and savory combination.

Classic Sichuan dish, beef slices are blanched in a spicy broth. Numbingly spicy, fragrant, and tender. Usually served over bean sprouts or vegetables, a top choice for heavy flavor lovers.

A luxurious version of the boiled dish, combining beef slices, duck blood, and pork intestines. Enjoy three different textures in one dish, with a rich and satisfying spicy broth.

Beef slices stir-fried with pickled chili peppers. The sour and spicy flavor of the pickled peppers permeates the beef, resulting in a tender, sour, and refreshing taste that is very appetizing.

Beef slices stir-fried quickly with plenty of scallion sections. Rich scallion aroma, tender and juicy beef. A classic home-style dish that goes well with rice.

Classic Sichuan dish, beef slices stir-fried with dried chili peppers and peanuts. The flavor is "Hu La" (numbingly spicy and slightly sweet and sour), with crispy peanuts and tender beef.