陳麻婆豆腐 麺飯館 新宿京王モール店

The signature spicy tofu dish made with minced meat and chili oil. Known for its 'malo' (numbing and spicy) flavor profile using Sichuan peppercorns. Rich, savory, and silky texture. Best eaten over rice.

An authentic, more intense version of Mapo Tofu with extra heat and numbing sensation. Packed with chili peppers and Sichuan peppercorns for a bold, fiery taste. Served hot and bubbling.

Stir-fried pork and eggplant in a spicy Sichuan sauce. The eggplant absorbs the savory, slightly spicy, and garlicky flavors of the sauce. Soft texture and rich taste.

Twice-cooked pork (Huiguorou), a classic Sichuan dish. Sliced pork belly is simmered then stir-fried with vegetables and fermented bean paste. Rich, savory, and slightly spicy.

Shrimp in chili sauce. Plump shrimp stir-fried in a sweet, savory, and spicy tomato-based chili sauce. A popular dish that pairs perfectly with rice.

Dan Dan Noodles served as a set. Spicy noodles with minced meat and bok choy in a rich sesame-based broth. Comes with a choice of side dish like a mini rice bowl or dim sum.

Gomoku Noodle Soup set. A hearty noodle soup topped with a variety of ingredients like seafood, meat, and vegetables in a savory broth. Includes a choice of side dish.

A small portion of the signature Chen Mapo Tofu. Spicy, numbing, and savory soft tofu with minced meat.

Sichuan-style deep-fried chicken (Yurinchi). Crispy chicken topped with a sweet and sour soy-based sauce and scallions. Sold by the piece.

Steamed meat dumplings (Shumai). Juicy pork filling wrapped in a thin dough skin. Served in pairs.

Zha cai (pickled mustard plant stem) tossed in homemade chili oil. Crunchy, salty, and spicy. A great appetizer or side for drinks.

Mouth-watering chicken (Koushuiji). Boiled chicken served cold in a spicy, flavorful sauce made with chili oil, Sichuan peppercorns, and aromatics.

Beef shank and tripe tossed in homemade chili oil. A classic Sichuan cold appetizer (Fuqi Feipian) with a spicy, nutty, and savory flavor.

The famous Chen Mapo Tofu à la carte. Spicy, oily, and rich tofu dish with minced beef and numbing Sichuan peppers.

Authentic Chen Mapo Tofu with increased spiciness and numbing sensation. For those who love the original intense Sichuan flavor.

Sichuan-style shrimp in chili sauce. Succulent shrimp cooked in a spicy, aromatic sauce.

Authentic Sichuan Twice-Cooked Pork à la carte. Stir-fried pork belly with leeks or cabbage in a savory bean paste sauce.

Sichuan-style stir-fry of pork and eggplant. The soft eggplant soaks up the spicy and savory sauce.

Authentic Sichuan Dan Dan Noodles. Noodles in a spicy soup containing chili oil, sesame paste, and Sichuan peppercorns, topped with minced meat.

Five-ingredient noodle soup (Gomoku Ramen). A non-spicy noodle soup with a rich broth and plenty of toppings including seafood, meat, and vegetables.

Fried Rice. Classic stir-fried rice with eggs, vegetables, and meat. Wok-fried for a smoky aroma.

Shrimp Fried Rice. Savory fried rice featuring plump shrimp.

Rice bowl topped with a thick, starchy sauce containing mixed ingredients like meat, seafood, and vegetables.

Steamed white rice. A staple side dish to balance spicy Sichuan flavors.

Asahi Super Dry Draft Beer. A crisp and dry Japanese lager that pairs well with oily and spicy foods.

Tsingtao Beer. A Chinese lager with a clean and malty flavor profile, very popular with Chinese cuisine.

Kaku Highball. Whisky and soda water. Refreshing and carbonated.

Shaoxing Wine (Chinese yellow wine). Made from fermented rice, it has a distinct rich and aromatic flavor similar to sherry.

Oolong High. A cocktail made with Shochu (Japanese distilled spirit) and Oolong tea. Unsweetened and refreshing.

Lemon Sour. A cocktail with Shochu, soda, and lemon. Tart and fizzy.

Coca-Cola.

Iced Oolong Tea. A traditional Chinese tea served cold.