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A classic Sichuan cold dish, also known as "Saliva Chicken". Free-range yellow chicken thigh meat is cooked, cooled, and cut into pieces, resulting in tender meat and crispy skin. It is drizzled with a sauce made from red oil, Sichuan peppercorns, and chili peppers, combining numbing, spicy, fresh, and fragrant flavors. It is a popular appetizer.

A cold dish made with free-range yellow chicken thighs. It primarily highlights the numbing flavor of Sichuan peppercorns, with tender and chewy chicken. Compared to "Saliva Chicken", the red oil flavor is lighter, emphasizing the fresh and numbing taste of Sichuan peppercorns. It is an appetizer for diners who enjoy numbing flavors.

Similar to classic "Saliva Pork". Selected pork belly slices are cooked and thinly sliced, served with crisp mung bean sprouts. Drizzled with a special garlic sauce, the pork slices are rich but not greasy, with a rich texture. It is a traditional Sichuan cold dish.

Famous Sichuan dish Fuqi Feipian. Includes braised and sliced beef heart, tripe, beef, and tongue. Drizzled with red chili oil sauce and sprinkled with crushed peanuts and cilantro. The flavor is numbing, spicy, and fragrant, with tender and flavorful meat.

Chongqing-style sweet and sour pork ribs. Pork ribs are deep-fried and then coated in sweet and sour sauce. The color is bright red, the texture is crispy on the outside and tender on the inside, and the taste is sweet and sour. It is a cold dish suitable for all ages.

A refreshing cold vegetarian dish. Fresh spinach and white jade mushrooms are blanched and then tossed with dried chilies and chili oil. It retains the sweetness of the vegetables with a light numbing and spicy aroma. The texture is crisp and refreshing.

Secret Recipe Air-Dried Beef. Made from filet mignon, seasoned with chili and dried tangerine peel. The meat is dry, fragrant, and chewy. The fruity aroma of the tangerine peel balances the richness of the meat, leaving a long aftertaste. Suitable as a snack with drinks.

Steamed premium fragrant rice. The grains are white and plump, emitting a natural rice aroma. It is the perfect staple to accompany spicy Sichuan dishes, helping to neutralize the heat. Usually, it can be provided free of charge per person after ordering a dish.

Chongqing-style small noodles. The noodles are chewy and mixed with minced beef and crispy soybeans. The seasoning is usually numbing, spicy, fresh, and fragrant, with a rich red oil aroma. It is suitable as a main course or a snack.

Sichuan-style wontons, called "Chaoshou". Thin wrappers are filled with delicious minced pork and usually served with a light and savory chicken broth. The wrappers are smooth, the meat is tender, and the soup is fresh and delicious. The texture is mild and suitable for those who do not eat spicy food.

Traditional Chinese dessert. Pancakes made from pumpkin puree and glutinous rice flour are pan-fried until golden and soft. Drizzled with rich brown sugar syrup. The texture is crispy on the outside and soft on the inside, sweet but not greasy, with the fragrance of pumpkin.

The restaurant's daily selected dessert. May vary depending on the season and ingredients. Usually, it is a special dessert prepared by the chef to end the meal, bringing a surprising sweet experience.

Sweet and refreshing tea drink. It combines the sweetness of honey with the fragrance of grapefruit. The taste is mellow, sweet, and sour, very effective at cutting through richness and spice. Suitable for both hot and cold consumption, it pairs well with Sichuan cuisine.