Hong La Jiao Chuan Cai Guan

A classic Chongqing specialty dish where an entire fish is grilled until the skin is crispy, then simmered in a broth filled with chili peppers, Sichuan peppercorns, and chili oil. The fish is tender and flavorful, with a rich, numbing, and spicy taste, and abundant ingredients.

A rich soup made by simmering pork stomach and chicken. The broth is milky white, with the spiciness of pepper and the sweetness of medicinal herbs. It's warm, nourishing, and a great choice for warming the stomach.

A traditional famous dish that tests knife skills. The fish is cut and deep-fried to resemble a pinecone, then drizzled with a sweet and sour sauce. Crispy on the outside and tender on the inside, sweet and sour, and appetizing, suitable for all ages.

Pork ribs are deep-fried until crispy, then stir-fried with cumin powder and spices. The cumin aroma is strong, and the texture is dry and chewy, an excellent dish to accompany drinks.

Pork intestines are cooked in a dry pot style, stir-fried with chili peppers, Sichuan peppercorns, and vegetables. The intestines are properly prepared without any fishy smell, with a soft and chewy texture, numbing, spicy, and fragrant.

Pork trotters are braised then deep-fried, with crispy skin and a rich, tender, gelatinous interior. Sprinkled with salt and pepper, it's savory and not greasy, with a rich texture.

Cauliflower and pork belly slices are stir-fried with chili peppers in a dry pot. The cauliflower is crisp and flavorful, with a charred aroma and the savory taste of cured meat.

Green beans are deep-fried until dehydrated, then stir-fried with minced meat, preserved vegetables, and other seasonings. The texture is dry, crisp, and tender, salty and savory, a classic Sichuan home-style dish.

The originator of Chongqing Jianghu cuisine. Featuring duck blood as the main ingredient, with tripe, ham, and other ingredients, simmered in a spicy chili oil broth. The taste is numbing, spicy, fresh, and hot, with abundant ingredients.

Pork intestines are dry-fried until the skin is crispy and the inside is chewy. Stir-fried with dried chili peppers and Sichuan peppercorns to remove greasiness, it's spicy and satisfying.

A classic Sichuan dish. Pork belly is first boiled then stir-fried with garlic sprouts and bean paste. Rich without being greasy, with a strong savory flavor, very good with rice.

A golden pumpkin broth base, simmered with tofu and various seafood. The broth is thick and sweet, the tofu is tender, the seafood is fresh, and the flavor is mild.

Braised duck heads are deep-fried and sprinkled with salt and pepper powder. Crispy on the outside and soft on the inside, it's aromatic when gnawed, perfect for those who enjoy eating bones.

Tender shrimp are stir-fried with egg mixture. The eggs are semi-cooked and soft, the shrimp are crisp, with a light and fresh flavor, suitable for all ages.

Crisp green asparagus is braised with large shrimp. Retains the original flavor of the ingredients, with vibrant colors and a refreshing, crisp texture.

Pork strips are coated in batter and deep-fried until golden and crispy. Crispy on the outside, tender on the inside, usually sprinkled with Sichuan peppercorn powder, with a slight numbing aroma.

Eggplant and minced meat are braised in a clay pot. The eggplant absorbs the savory sauce, becoming soft and flavorful, a dish that is very good with rice.

Marinated beef slices sizzle on a hot iron plate, usually served with onions and black pepper sauce. The beef is tender and juicy, with a fragrant aroma.

Beef slices stir-fried quickly over high heat with plenty of scallions. The beef is tender and smooth, with a rich scallion aroma and intense wok hei, a classic dish from stir-fry restaurants.

A famous Sichuan cold dish. Cooked chicken is immersed in a chili oil sauce that is numbing, spicy, fresh, and fragrant. The chicken is tender and smooth, with rich seasonings, appetizing and refreshing.

Consists of thinly sliced beef offal (such as beef heart, beef tongue, beef tripe) and beef slices, mixed with a special numbing and spicy chili oil. Rich and chewy in texture, numbing, spicy, and fragrant.

Marinated and sun-dried radish, with a crisp texture and a sweet and salty taste with a hint of spice. It's an appetizing side dish.

A classic appetizer, usually fried or braised peanuts, with a crispy or soft and flavorful texture.

A combination platter of various braised items. Usually includes dried tofu, seaweed, meat, etc., with flavorful braising liquid, an appetizer suitable for sharing.

Combines the crispness of celery, the chewiness of wood ear mushrooms, and the smoothness of yam. Light and healthy in flavor, it's a healthy vegetarian stir-fry.

Delicate egg tofu is pan-seared on an iron plate. Slightly charred on the outside, tender on the inside, with a savory and rich sauce.

Green or white bitter melon is stir-fried with salted egg yolk. The sandy texture of the salted egg coats the bitter melon, neutralizing the bitterness, with a savory and sweet aftertaste.

One of the representative dishes of Sichuan cuisine. Tender tofu is simmered in a sauce flavored with spicy bean paste and Sichuan peppercorn powder. The taste is numbing, spicy, hot, and tender, very good with rice.

Egg tofu is deep-fried until the skin is wrinkled, while the inside remains tender. It absorbs the broth and sauce, offering a rich texture.

Fried tofu coated with a salted egg yolk paste stir-fried until foamy. Crispy on the outside and tender on the inside, with a rich salted egg yolk aroma.

Preserved egg is specially roasted and seasoned, paired with chili peppers, removing the raw taste of the preserved egg and adding a spicy flavor, with a unique taste.

Seasonal fresh vegetables are quickly stir-fried. Retains the crispness and natural sweetness of the vegetables, refreshing and palate-cleansing.

Water spinach stir-fried quickly over high heat, with a crisp and refreshing texture. Usually sautéed with garlic, it's a common green vegetable dish.

A slender Taiwanese vegetable with an extremely crisp texture. Usually stir-fried with shredded meat or preserved olives, it has a light and fragrant flavor.

A pastry with a crispy exterior and a yam paste filling. Crispy on the outside and soft on the inside, with a subtle sweetness of yam.

A type of Chinese dim sum, made by stretching dough into thin strands and coiling them. Usually steamed then deep-fried, it's golden and crispy on the outside, with distinct, soft strands inside, perfect for dipping in condensed milk.

Sweet corn kernels coated in starch and pan-fried into a cake. Crispy and sweet in texture, it's a popular sweet staple or dessert.

Steamed white rice. Soft, sticky, and sweet in texture, it's an indispensable staple to accompany rich Sichuan cuisine.

A clear soup simmered with yam as the main ingredient. The broth is light and sweet, the yam is smooth and creamy, and it has nourishing and health benefits.

A home-style soup made from tomatoes and eggs. The soup is slightly red, sweet and sour, smooth in texture, and appetizing.

A soup combining cucumber slices and preserved egg. The broth is light with the unique umami of preserved egg, refreshing and cooling.