Ji Yuan Chuan Cai Can Ting

A classic Sichuan dish where diced chicken is stir-fried with dried chilies, peanuts, and Sichuan peppercorns. Tender and crispy texture, with a spicy and vigorous flavor. Peanuts add a rich texture.

One of Sichuan's representative dishes, tender tofu braised with minced pork, doubanjiang, and Sichuan peppercorns. Bright red color, with a numbing, spicy, fresh, and fragrant flavor, excellent with rice.

Chicken pieces are battered and deep-fried, then stir-fried with a sauce of soy sauce, vinegar, and chili. Crispy exterior, tender meat, with a sweet, sour, and slightly spicy flavor.

Beef tendon and brisket slow-cooked in a braising sauce. The tendon is tender and chewy, the brisket is flavorful and tender, and the sauce is rich.

Squid and octopus stir-fried in the Kung Pao style. The spiciness of dried chilies and the crisp texture of seafood are perfectly combined.

A famous traditional Sichuan dish. Duck meat is smoked with camphor wood and tea leaves. Crispy skin, tender meat, with a unique smoky tea aroma.

A hearty set meal featuring one portion of the signature clay pot free-range chicken soup. The soup is rich, milky white, and full of collagen. The set also includes two stir-fried dishes, a vegetable, and a staple.

Based on the signature clay pot free-range chicken soup, simmered with various mushrooms to enhance the soup's sweetness and texture. Served with stir-fried dishes and a staple.

Clay pot chicken soup set simmered with crispy bamboo shoots. The bamboo shoots absorb the essence of the chicken soup and provide a crunchy texture, making the soup even fresher.

Clay pot chicken soup set with premium bamboo fungus. The bamboo fungus has a crisp, web-like texture, absorbs the rich chicken soup, and is exceptionally delicious.

Premium chicken soup set simmered with fish maw. The fish maw is soft, smooth, and rich in collagen, making the chicken soup even richer. Served with stir-fried dishes and a staple.

Firm tofu pan-fried until golden brown, then braised in soy sauce, oyster sauce, and vegetables. Savory home-style flavor with well-absorbed tofu.

Classic Sichuan dish, tender tofu braised in a spicy sauce. Rich aroma, numbing and spicy, appetizing.

Tofu topped with minced pork sauce (shaozi). Salty and savory flavor, not as spicy as Mapo Tofu, suitable for those who prefer less spice.

Tofu pan-fried and then braised in a red-braised sauce, often with shiitake mushrooms or bamboo shoots. Rich red color and deep flavor.

Shiitake mushrooms with rich aroma braised with tofu. The umami of the mushrooms seeps into the tofu, creating a fresh and delicious flavor.

Restaurant's signature tofu dish. Usually prepared with a special sauce or unique cooking method to showcase the restaurant's distinctive flavor.

A Mapo dish combining tofu (white) and duck blood or pig's blood (red). Rich in texture, with a numbing, spicy, fresh, and fragrant flavor.

Fresh spinach quickly stir-fried over high heat, preserving its vibrant green color and sweet taste.

Chinese broccoli quickly stir-fried. The broccoli has a crisp texture with a slightly bitter taste, offering a unique flavor.

Amaranth quickly stir-fried, with a tender and smooth texture.

Amaranth cooked with whitebait (small fish), often thickened. Delicious, smooth texture, and rich in nutrients.

Pea shoots quickly stir-fried over high heat. The shoots are tender and delicate, with a fresh and pleasant taste, a popular green vegetable.

Fresh sponge gourd quickly stir-fried, preserving its natural sweetness and tender texture.

Sponge gourd braised with dried scallop shreds. The umami of the scallops infuses the sponge gourd broth, creating a delicious flavor.

Classic Sichuan dish, stir-frying glass noodles with minced pork. The minced pork clings to the noodles, resembling ants climbing a tree. Salty, fragrant, and slightly spicy.

Glass noodles served with a special meat sauce (shaozi). The noodles absorb the sauce, resulting in a chewy and flavorful dish.

Green beans are deep-fried until the skin is slightly wrinkled, then dry-fried with minced pork, dried shrimp, and preserved vegetables. Salty, fragrant, and crisp texture, very good with rice.

Eggplant braised in a "fish-fragrant" sauce (containing doubanjiang, garlic, ginger, vinegar, etc.). Despite the name, it contains no fish. The flavor is sweet, sour, and slightly spicy, with soft eggplant.

Eggplant braised with sweet bean paste or soybean paste. Rich, savory, and sweet flavor with a mellow taste.

Eggplant braised in a clay pot with basil. The unique aroma of basil enhances the flavor of the eggplant dish.

"He Cai Dai Mao" (Assorted Vegetables Topped with Egg Pancake). Stir-fried assorted vegetables (like glass noodles, bean sprouts, leeks, etc.) are covered with a golden crepe-like egg pancake. Unique presentation and rich texture.

King oyster mushrooms cooked in the Kung Pao style. The king oyster mushrooms have a chewy texture similar to chicken, combined with the spicy flavor of dried chilies and peanuts.

Three types of shredded vegetables (commonly bean sprouts, carrots, celery, or dried tofu) quickly stir-fried. Refreshing and crisp texture.

Cabbage quickly stir-fried over high heat. Crispy and sweet texture, a common home-style vegetable dish.

Cabbage quickly stir-fried with vinegar and dried chilies. Spicy and sour, appetizing, with a crisp texture.

Basil leaves mixed into beaten eggs and pan-fried. The rich aroma of basil perfectly complements the flavor of the eggs.

Tomatoes stir-fried with eggs. The sweet and sour tomato sauce coats the tender eggs, a classic home-style dish.