Chengdu Li Spicy Sichuan Food

Freshly fried glutinous rice cake, crispy on the outside and tender on the inside, sprinkled with soybean powder and drizzled with rich brown sugar syrup. Sweet and delicious, it is a classic Sichuan snack.

Mung bean noodles served with a hot and sour broth, with vinegar, chili oil, peanuts, and cilantro. Smooth texture, sour and spicy, appetizing, with a strong local flavor.

Delicate mung bean jelly, cut into strips, drizzled with special red oil chili sauce and seasonings. Smooth texture, numbing, spicy, fresh, and fragrant.

Crystal clear ice jelly, with brown sugar syrup, hawthorn, raisins, and other ingredients. Cool and refreshing, sweet but not greasy, it is an excellent pairing for hot pot or spicy dishes.

Cute panda-shaped dim sum, usually steamed buns or glutinous rice products, with a soft and sweet texture.

Strips of pork belly coated in an egg batter mixed with Sichuan peppercorns and deep-fried until golden brown. Crispy on the outside, tender on the inside, with a rich numbing aroma. Can be eaten directly or used in hot pot.

A nourishing soup made from carefully selected high-quality bird's nest, with a smooth texture, rich in nutrients, and has the effect of beautifying the skin and moisturizing dryness.

A collection of precious ingredients such as abalone, shark fin, and fish maw, slow-cooked. The soup is rich and thick, incredibly delicious, a traditional high-end famous dish.

Soup made primarily from sheep offal such as heart, liver, and lungs. The broth is milky white and mellow, warming the stomach and dispelling cold.

Chicken broth base with precious bamboo pith. The net-like structure of the bamboo pith absorbs the rich chicken broth, with a crisp and tender texture, nourishing and healthy.

Soup made from stewed pigeon, with tender meat and delicious broth. It is said that 'one pigeon is better than nine chickens', and it has excellent nourishing effects.

A home-style soup made from tomatoes and eggs, sour and sweet, appetizing, balanced in nutrition, refreshing and degreasing.

Fish head is pan-fried and then slow-cooked with tofu. The broth is milky white, rich in flavor, and the tofu is tender and flavorful.

Pork ribs are stewed with white radish. The soup is clear and fresh, the radish is soft and sweet, with the effect of aiding digestion and promoting qi.

Sweet soup made from mung beans and pumpkin, with a soft and mushy texture, clears heat and detoxifies, suitable for summer consumption.

Cabbage and tofu soup, light and refreshing, with original flavor, a simple and healthy home-style soup.

Old tofu is slow-cooked in a clay pot, absorbing the delicious broth. Rich in bean flavor, firm in texture, piping hot.

A famous Sichuan dish, with tender tofu, braised with minced meat and bean paste. It combines numbing, spicy, hot, fragrant, crispy, tender, fresh, and lively flavors, very appetizing.

A stir-fry of seasonal vegetables such as lotus root, wood ear mushrooms, and snow peas. Fresh colors, crisp and tender texture, light and healthy.

Green peppers are stir-fried until their skin wrinkles like tiger skin, seasoned with soy sauce and vinegar. Salty, fresh, and slightly spicy, it is appetizing and goes well with rice.

Bitter melon slices fried with egg batter into a pancake. The egg flavor is accompanied by the slight bitterness of the bitter melon, with a unique flavor that clears heat and reduces fire.

Green beans are dried by stir-frying, then sautéed with minced meat, dried chilies, preserved vegetables, etc. The skin is wrinkled, with a rich dry aroma and a crisp, tender texture.

Tender eggs and juicy tomatoes, with a sweet and sour taste, a classic home-style dish.

Soft eggplant braised in a "fish-fragrant" sauce made with pickled chilies, ginger, garlic, sugar, and vinegar. Sweet, sour, slightly spicy, with a rich aroma, very appetizing.

Tender steamed egg custard topped with sautéed minced meat. Melts in your mouth, with a blend of meat and egg flavors, savory and delicious.

Cabbage stir-fried with dried chili and Sichuan peppercorns over high heat, resulting in a crisp and tender texture with a charred and slightly spicy flavor from the dried chilies.

Fresh water spinach stir-fried with minced garlic over high heat. Rich garlic aroma, crisp and refreshing, with a vibrant green color.

Shredded potatoes stir-fried with dried chilies and vinegar over high heat, maintaining the potato's crisp texture, sour and spicy, appetizing.

Spinach is cooked and then mixed with minced garlic, or stir-fried with minced garlic. Tender texture, refreshing and degreasing.

Soybean sprouts stir-fried over high heat, maintaining a crisp and tender texture, with a fresh bean aroma, simple and delicious.

Organic cauliflower and pork slices are stir-fried in a dry pot with chilies and spices. The texture is crisp and tender, with a dry and flavorful taste, slightly spicy and goes well with rice.

Guangdong Cai Xin (Chinese Cabbage Hearts) are blanched until crisp-tender, then drizzled with soy sauce and hot oil, retaining the vegetable's natural sweetness and crisp texture.

Chiba tofu slices stir-fried with meat slices and green and red peppers. The tofu has a Q-texture, chewy, and is flavorful.

Mashed tofu cooked with vegetables, the soup is thick, with a soft texture, light and healthy, suitable for the elderly and children.

Zucchini coated with salted egg yolk crumbs and stir-fried. The salted egg yolk is crumbly, with a salty, fragrant, crispy, and soft texture, unique flavor.