Carnet de Bord 小四川

Chicken and vegetable skewers served cold in a spicy and aromatic broth infused with chili oil and sesame. A popular Sichuan street specialty. The flavor is rich, spicy, and numbing.

A stewed pot combining small cuttlefish and chicken in a rich and savory sauce. The dish is served with vegetables and vermicelli that soak up the sauce. Ideal for sharing.

Poached fish fillets served in a tangy and spicy broth with pickled cabbage. The fish is tender and the broth has a characteristic spicy and sour flavor.

A comforting stew combining tender fish and silken tofu in a savory broth. Soft and melt-in-your-mouth texture.

A very spicy traditional Sichuan stew containing coagulated duck or pork blood, tripe, and various offal. Served in an oily, spicy red broth. For lovers of thrills and varied textures.

A clear and nourishing chicken soup enhanced with morels and bamboo mushrooms (dictyophora). Delicate and woody flavor, very fragrant.

Chinese dumplings served in a special sweet and spicy garlic sauce, typical of Chengdu. The dough is tender and the filling is flavorful.

Noodle soup garnished with tender braised beef pieces. The broth is rich, dark, and flavored with Chinese spices.

Noodles served with a sauce based on chili oil, Sichuan pepper, sesame paste, and minced pork. Mix well before eating to coat the noodles with spicy and nutty flavors.

Sweet potato vermicelli soup served with pork intestines. The vermicelli are translucent and chewy, and the broth is often spicy and vinegary.

Wonton soup (thin-skinned dumplings) filled with meat. Savory and comforting broth.

Light noodle soup garnished with fresh shrimp. Mild and marine flavor.

Cold poached chicken served in a bright red sauce made with chili oil and Sichuan pepper. The meat is tender and the sauce is spicy, aromatic, and slightly numbing.

Crushed cucumber pieces seasoned with garlic, vinegar, and sesame oil. A crisp and refreshing cold appetizer.

Silken tofu served cold with pieces of century egg (egg with creamy yellow yolk and dark jelly-like white). Seasoned with a savory soy sauce.

Pork trotters cooked until tender, served in a vinegary and spicy sauce. Gelatinous texture and zesty flavors.

Wide, translucent cold noodles made from mung bean starch, served with a spicy sauce of vinegar and chili oil. Slippery and firm texture.

Strips of dried or fried beef, generously seasoned with spices, chili, and Sichuan pepper. A chewy cold appetizer with intense aromas.

Hand-shredded chicken served cold with the chef's seasoned sauce. Tender and flavorful.

Crispy black fungus (wood ear mushrooms) served cold with chives and a light vinaigrette. Distinctive crunchy texture.

Thin slices of beef and offal (often tongue and tripe) served cold in a very spicy and flavorful sauce, sprinkled with peanuts and cilantro. A Sichuan classic.

Shrimp steamed on a bed of vermicelli, topped with a rich garlic sauce. The vermicelli absorbs the flavorful juices from the shrimp and garlic.

Whole fish grilled then stewed in a large rectangular dish with vegetables, chilies, and spices. The skin is crispy and the flesh is infused with the spicy broth.

Fried or sautéed small lamb chops, flavored with jasmine flowers for a subtle floral note that complements the meat.

Tender beef brisket stew with crispy bamboo shoots, served in a wok or iron pot. Rich and earthy flavor.

Pieces of duck stewed in a sauce based on beer and spices. The beer tenderizes the meat and adds a unique depth of flavor.

Cuttlefish stir-fried in the 'dry pot' style with chilies, vegetables, and spices, without much broth. Intense flavor and firm texture.

Frog legs prepared 'dry pot' style with Sichuan spices. The meat is tender, similar to chicken, enhanced by the chili.

Whole crabs cut into pieces and stir-fried in a wok with a spicy and aromatic sauce. Eaten with fingers to extract the sweet meat.

Pork intestines prepared in 'dry pot' style, sautéed with chilies and vegetables. The tripe is usually fried to be crispy on the outside and soft on the inside.

Crispy lotus root slices stir-fried in a wok with minced pork and spices. A rustic and flavorful dish.

Chicken pieces stir-fried dry with chilies, Sichuan pepper, garlic, and ginger. Very aromatic and spicy.

A surf and turf mix of shrimp and pork ribs, sautéed together in a spicy 'dry pot' style sauce.

Tender beef strips sautéed with black pepper sauce, served sizzling on a hot cast-iron plate.

Pork shank steamed until very tender, topped with a fermented black bean sauce. The meat falls off the bone easily.

Roast duck with crispy, golden skin and juicy meat. Served sliced, often with plum or hoisin sauce.

Beef tripe quickly stir-fried to maintain a crisp texture, seasoned with fresh Sichuan pepper and green chilies.

Thin slices of fatty beef poached and served in a clear broth garnished with plenty of chopped fresh chilies. Very spicy and fresh.

Finely chopped pork kidneys stir-fried very quickly over high heat to remain tender. Unique and crisp texture.

Ribbonfish pieces fried then sautéed with dried chilies and spices. The flesh is white and delicate.

Thin slices of pork stir-fried in a wok with green chilies and fermented black beans. A classic, very flavorful stir-fry, perfect with rice.

Beef slices poached in a spicy broth made with chili oil and Sichuan pepper, served on a bed of vegetables (often cabbage or bean sprouts). Very spicy.

Fried pork sticks coated in a red, sweet, and vinegary sauce. Crispy on the outside and tender on the inside. Enjoyed by all.

Silken tofu cooked with a rich, grainy sauce made from salted egg yolks. Intense umami flavor and creamy texture.

Small diced chicken fried until crispy, then sautéed with a large quantity of dried red chilies and Sichuan peppercorns. An iconic, spicy, and dry dish.

Shredded pork sautéed with vegetables in a 'fish-flavored' (Yuxiang) sauce that contains no fish, but a mixture of garlic, ginger, vinegar, sugar, and chili. Sweet and sour taste with a slight kick.

Pork trotters first braised until tender, then sautéed with spices for an aromatic and slightly crispy finish.

Beef tongue slices cooked with fresh or dried Sichuan pepper, offering a characteristic numbing sensation.

Diced chicken sautéed with peanuts, vegetables, and dried chilies in a slightly sweet, savory, and spicy sauce. Known worldwide as Kung Pao Chicken.

A pot of hot broth in which slices of beef and vegetables are cooked. A convivial and comforting dish.