Sichuan Restaurant | Chuan Wei Fang

Pig ears sliced thinly and tossed in chili oil. The texture is crunchy and gelatinous. It has a spicy and savory flavor profile.

Sliced beef and beef offal (tongue, tripe) served cold in a spicy, numbing chili oil sauce. Rich in flavor with a mix of tender and chewy textures. garnished with peanuts and cilantro.

Sliced pork stomach tossed in a numbing and spicy sauce. The stomach has a chewy, crisp texture. A classic Sichuan cold appetizer.

Chongqing-style dry noodles mixed with spicy sauce, vegetables, and toppings. Savory, spicy, and fragrant. Mix well before eating.

Spiced beef slices, likely served cold or warm with a fragrant seasoning. Tender meat with a savory taste.

Cold beef slices tossed with cucumber or other vegetables in a vinegar and chili dressing. Refreshing and savory.

Braised pork elbow (hock) sliced and served with a dipping sauce. The meat is tender and flavorful from the marination spices.

Pressed pig ear cake, sliced thinly to show layers. Crunchy texture with a savory taste, often served with a vinegar dip.

An assortment of master-stock braised meats (lou mei), such as beef, pork, tofu, or eggs. Savory and aromatic.

Also known as 'Bang Bang Chicken', shredded chicken served with a sesame and chili sauce. Nutty, spicy, and savory.

Deep-fried chicken cubes stir-fried with a generous amount of dried red chilies and Sichuan peppercorns. Crispy, spicy, and numbing. A popular Sichuan dish.

Spicy braised or stir-fried pig trotters. The skin is gelatinous and chewy, rich in collagen. The flavor is spicy and savory.

A large rack of ribs, typically braised or roasted with aromatic spices. The meat is tender and falls off the bone.

Twice-cooked pork belly slices stir-fried with leeks or peppers. The pork is first boiled then fried, resulting in a unique texture that is not too greasy. Savory and slightly spicy bean paste flavor.

Shrimp served in a large pot with a spicy and savory broth/sauce. Often presented with floral garnishes.

Braised chicken with potatoes in a rich savory sauce. The potatoes are soft and absorb the sauce well. Comforting and hearty.

Fish pieces deep-fried and tossed with dried chilies and spices. Crispy exterior with tender fish inside, very spicy.

Dongpo pork knuckle, a famous dish named after a poet. The pork knuckle is braised until extremely tender and covered in a rich, thick, savory sauce. The skin is soft and gelatinous.

Spicy shrimp served in a large basin or pot. The shrimp are cooked in a chili-infused oil or broth. Spicy and aromatic.

Boiled fresh shrimp served simply, usually with a dipping sauce of soy sauce, chili, and garlic. Emphasizes the natural sweetness of the shrimp.

Stir-fried lotus root dish, possibly with meat. The name implies the sticky texture of lotus root threads. Crunchy and savory.

Braised pork in a brown sauce (soy sauce, sugar, spices). The meat is tender and savory with a hint of sweetness.

Stir-fried sliced pork with green chili peppers. A simple but very flavorful homestyle dish. Spicy and savory.

Braised beef stew. Beef chunks cooked slowly in a soy-based sauce with spices. Tender and hearty.

Spicy style shrimp dish. Likely deep-fried or stir-fried with special seasonings on skewers or similar.

Modern style 'Water Boiled Fish'. Fish slices poached in a spicy, oily broth with bean sprouts and dried chilies. Very tender fish, spicy and numbing taste.

Steamed fish head covered in two types of pickled chilies (green and red). The meat, especially the cheeks, is tender and gelatinous. Spicy, sour, and savory.

Shredded pork stir-fried with green bell peppers or chilies. A classic Chinese dish with a savory taste.

Braised goat/lamb meat in a yellow sauce. The meat is stewed until tender. Flavorful and warming.

Spicy stir-fried eel. Eel sections wok-fried with chilies and spices. The texture is soft and rich.

Duck braised in beer and spices. The beer tenderizes the meat and adds a unique aroma. Savory with a depth of flavor.

Likely diced meat (chicken or pork) or corn deep-fried until golden and crispy. Savory and snack-like.

Squid stir-fried with wild pickled peppers. Spicy, sour, and savory with a crunchy texture from the squid.

Stir-fried sliced pork with chilies. Savory and spicy.

Fish slices cooked with pickled chilies. The dish is sour and spicy, with tender fish meat.

Kung Pao style pork neck. Stir-fried with peanuts, dried chilies, and vegetables. Sweet, sour, and spicy flavor.

Stir-fried pork with pickled vegetables. Sour, salty, and savory. Great with rice.

Kung Pao Chicken. Diced chicken stir-fried with peanuts, vegetables, and chili peppers. A classic balance of spicy, sweet, and tangy.

Kung Pao Tofu. Fried tofu cubes stir-fried with peanuts and chilies in a sweet and spicy sauce.

Kung Pao style pork liver. Tender liver slices in the classic sweet, sour, and spicy sauce.

Kung Pao style pork kidney. The kidney is scored (cut in a flower pattern) and cooked quickly. Distinct texture with bold flavors.

Kung Pao style pork stomach slices. Chewy texture with the savory Kung Pao sauce.

Stir-fried beef with fresh bird's eye chilies (xiaomila). Very spicy and savory.

Pork kidney stir-fried with pickled chilies. Sour and spicy flavor helps mask any gamey taste.

Squid stir-fried with pickled chilies. A spicy and sour seafood dish.

Fragrant pork intestine, likely deep-fried or dry-fried with spices. Chewy and crispy texture with a rich savory taste.

Sliced sea bass for hot pot. Tender white fish meat.

Premium sliced pork liver for hot pot. Rich iron flavor, best cooked briefly.

Fresh shrimp for hot pot.

Fish head for hot pot. Adds richness to the broth.

Pork liver slices.

Sliced beef for hot pot.

Rolled lamb/goat slices for hot pot. Distinctive flavor.

Sliced pork for hot pot.

Pork kidney slices for hot pot.

Raw egg.

Fish balls.

Pork meatballs.

Beef meatballs. Chewy and savory.

Squid pieces for hot pot.

Small sausages.

Congealed chicken blood. Smooth jelly-like texture.

Beef tripe. Crunchy texture, cooks very quickly.

Duck intestines. Crunchy texture when cooked briefly.

Water spinach (Morning Glory).

Napa cabbage.

Enoki mushrooms.

Taiwanese lettuce.

A type of lettuce (Indian lettuce).

Kelp/Seaweed knots or slices.

Fresh tofu.

Frozen tofu. Spongy texture that absorbs broth well.

Tofu skin/sheets.

Dried beancurd sticks (Yuba).

Choy sum (flowering cabbage).

Glass noodles (vermicelli).

Spinach.

Daylily flowers.

Shiitake mushrooms.

Thick potato or sweet potato noodles.

Konjac jelly. Chewy and low calorie.

Black fungus (wood ear mushrooms). Crunchy texture.

White fungus (snow ear).

Bean sprouts.

Potato slices.

Cabbage.

King oyster mushrooms (Abalone mushrooms).

Baby cabbage.

Coriander/Cilantro.

Onion slices.

Fresh noodles.

White radish (Daikon).

Tomato.

Luncheon meat (Spam).

Western-style ham.

Lotus root slices. Crunchy texture.

Pork intestines (Chitterlings).

Winter melon.

Chicken meat.

Bullfrog meat. Texture similar to chicken but more tender.

Fresh mushrooms.

Taro slices. Starchy and soft when cooked.

Chinese chives.

Boiled dumplings filled with pork and chinese cabbage.

Boiled dumplings filled with pork and chinese chives.

Steamed white rice.

Fried rice with shrimp, eggs, and vegetables.

Simple fried rice with egg and scallions.

Yangzhou fried rice. Contains diced pork, shrimp, egg, and vegetables.

Assorted cold noodles with various toppings and a savory sauce.

Dan Dan Noodles. Noodles in a spicy sauce containing preserved vegetables, chili oil, Sichuan pepper, minced pork, and scallions.

Noodle soup with pickled mustard greens (suancai). Tangy and savory broth.

Braised beef noodle soup. Tender chunks of beef in a rich, dark, savory broth with spices.

Steamed milk/cream bun. Slightly sweet.

Deep-fried mantou (steamed bun). Crispy outside, soft inside. Often served with condensed milk.

Steamed bun with filling (meat or vegetable).

Plain steamed bun (Mantou).

Steamed twisted roll (Flower bun), usually with scallions.