Han Ji Lao Hu Mian Shi Guan Wei Feng Dian

A rich and spicy soup base containing duck blood, tofu skin, and bean sprouts. The broth is full of Sichuan peppercorn and chili aroma, with a numbing and savory taste. You can choose to pair it with meat slices and noodles according to your preference.

Noodles infused with the unique aroma of stinky tofu and a spicy broth. The soup is rich and slightly spicy, paired with chewy noodles and pork slices, offering a strong and appetizing flavor.

A classic Taiwanese spicy snack. It features tender duck blood and fermented stinky tofu, stewed to perfection and soaked in a fragrant, spicy mala broth. The texture is juicy and full of flavor.

A clear broth simmered for a long time, served with tender beef chunks. The broth is savory and not greasy, allowing you to taste the original flavor of the beef. It's a refreshing noodle dish.

A noodle soup combining the savory flavor of preserved vegetables with the sweetness of scallops. The broth is refreshing with a seafood umami, and the preserved vegetables add a crisp texture.

A clear beef soup without noodles. The broth is clear and delicious, with tender braised beef chunks. It's suitable for those who want to purely enjoy the broth and the quality of the meat.

A slow-cooked chicken soup served in an individual pot. Made with fresh chicken, the broth is clear, rich, and sweet, offering nourishing properties.

A refreshing soup that blends the umami of preserved vegetables and scallops. It has a delicate texture and a balanced savory flavor, making it an appetizing soup.

Dry-mixed noodles with preserved vegetables and shredded scallops. The noodles are tossed with a special sauce and ingredients, offering a savory, appetizing flavor with rich texture.

Sichuan-style Zha Jiang Mian. Noodles are topped with a rich minced meat and bean paste sauce, with a savory and slightly spicy flavor. It tastes even better when mixed thoroughly before eating.

A traditional noodle dish originating from Yibin, Sichuan. It is characterized by its rich oil, water-free preparation, and dry, fragrant, and spicy taste. It is served with abundant toppings and chewy noodles, offering a burst of aroma.

Boiled wrappers filled with pork and yellow chives. Yellow chives have a milder and sweeter flavor than regular chives, complementing the tender and juicy pork filling.

Boiled wrappers filled with pork and Qingjiang cabbage. The Qingjiang cabbage offers a crisp texture, adding a fresh vegetable flavor to the filling.

Pork and yellow chive dumplings drizzled with fragrant spicy chili oil sauce. The spiciness and sour-spicy flavor of the chili oil coat the dumplings, making them a rich dry-mixed dumpling dish.

Pork and Qingjiang cabbage dumplings drizzled with a special chili oil sauce. The slightly spicy sauce enhances the flavor of the dumplings, making them appetizing and not greasy.

A Sichuan-style braised platter. It includes braised offal or beef parts that have absorbed the unique spices. The texture is rich with a distinctive aromatic profile, perfect as a side dish with drinks or rice.

A traditional Chinese braised snack. Ingredients are slowly simmered in a sauce, allowing them to fully absorb the balanced savory and sweet braising liquid.

Juicy and thick king oyster mushrooms, usually served braised or cold. They have a texture similar to abalone, fresh and refreshing.

Assorted appetizing cold dishes. May vary based on daily availability, typically refreshing with a sweet and sour taste, perfect before a meal.

Pan-fried to a golden crisp, filled with chopped scallions. The exterior is crispy, the interior is layered and fragrant with scallion, a classic Chinese snack.