Lao Guo Chuan Cai

A home-style dish stir-fried with shredded dried tofu and shredded pork. The dried tofu is firm, the pork is tender, and the flavor is savory and rich. It is very suitable to be eaten with white rice.

Fresh squid stir-fried with dried chili peppers and peanuts. The squid is crisp and springy, with the spiciness of dried chili peppers and the crunchiness of peanuts. A great appetizer to go with drinks.

A classic Sichuan famous dish, with diced chicken breast, dried chili peppers, and peanuts as the main ingredients. The chicken is tender, the flavor is sweet and spicy, and the aroma is full. Suitable for people who like strong flavors.

A representative dish from Sichuan, with tender tofu stewed with minced meat and spicy bean paste. The texture is numbing, spicy, hot, and tender. It tastes best served over white rice.

Although named 'fish-flavored', it contains no fish. It is made with a complex flavor profile using pickled chili peppers, ginger, and garlic. The shredded pork is tender, and the flavor is sweet, sour, and slightly spicy. A very appetizing dish.

Soft and glutinous eggplant absorbs the sweet, sour, and slightly spicy fish-flavored sauce. The texture is creamy and flavorful, oily and fragrant. Suitable for enjoying with rice.

Fish fillets are coated and deep-fried, then seasoned with salt and pepper. Crispy on the outside and tender on the inside, with a savory and delicious taste. Best enjoyed hot.

A simple yet delicious home-style dish, stir-fried with eggs and plenty of chopped scallions. Rich egg aroma, fluffy and tender texture. Suitable for adults and children.

Selected pork belly slices, first boiled then stir-fried, with fermented black beans and garlic sprouts. Rich but not greasy, with a savory, fresh, and slightly spicy flavor. A classic in Sichuan cuisine.

Crisp gai lan stir-fried with tender shredded pork. Light and refreshing flavor, allowing you to taste the sweetness of the vegetables. Suitable for those who prefer light flavors.

Bitter melon slices are stir-fried with salted egg yolk. The sandy texture of the salted egg balances the bitterness of the bitter melon. Savory, sweet, and mellow, with a rich texture. A distinctive Taiwanese dish.

Diced chicken and green pepper cubes are stir-fried. The chicken is tender, the green peppers are crisp and sweet, with a light peppery aroma. A refreshing and non-greasy dish.

Tender tofu topped with minced meat sauce stir-fried with soy sauce. The tofu is smooth and tender, and the sauce is savory and fragrant. It is very suitable as a topping for mixed rice.

Potatoes are cut into fine shreds and stir-fried with vinegar and dried chili peppers. The texture remains crispy, and the taste is sour and spicy, whetting the appetite. A popular appetizer.

Eggplant braised in a rich soy sauce gravy. The texture is soft and juicy, with a balanced sweet and savory flavor. A perfect companion for rice.

Fish fillets are fried until golden, then coated in a sweet and sour sauce. Crispy on the outside and tender on the inside, sweet and sour, whetting the appetite. Especially popular with children.

Diced tomatoes are scrambled with eggs, retaining some of the juice. The sweet and sour tomato flavor perfectly blends with the egg aroma. Moist texture, excellent for mixing with rice.

Pork slices are stir-fried over high heat with sweet bean sauce or bean paste, usually with scallion segments or cabbage. Rich in sauce flavor, with a sweet and savory taste. The meat is tender and flavorful.

A famous Sichuan cold dish, including thinly sliced beef shank and beef tripe. Drizzled with a special red oil chili sauce and Sichuan peppercorn powder. The flavor is numbing, spicy, fresh, and fragrant, with chewy meat.

Green beans are dry-fried to remove excess moisture, leaving them slightly charred. Stir-fried with minced meat and preserved vegetables. The texture is dry, fragrant, and crispy, with a slightly spicy and savory flavor.

Pork belly slices are boiled until cooked, thinly sliced, and drizzled with a rich garlic soy paste. Alternating layers of fat and lean meat, tender and not greasy. Rich garlic flavor, a classic cold dish.

Large intestines and duck blood are stewed in a spicy broth, usually kept warm on an alcohol stove. The texture is smooth and tender, with a spicy and vigorous flavor. Very appetizing with rice.

Handmade dim sum with distinct layers like silk inside. Usually deep-fried until golden and crispy, or steamed until soft and fluffy. Has a light sweetness of flour, can be dipped in condensed milk.

Fresh shrimp stir-fried with tender pea shoots. The shrimp is Q-bouncy, and the pea shoots are crisp and refreshing. Light and fresh flavor.

A popular classic Taiwanese dish, deep-fried shrimp balls served with canned pineapple and mayonnaise. Crispy, sweet, and sour texture. A dish suitable for all ages.

Fresh shrimp stir-fried with dried chili peppers and peanuts. The shrimp is sweet and springy, with the spicy flavor of Kung Pao sauce. Rich and layered in texture.

Shrimp is braised in ketchup and spicy bean paste until the sauce thickens. Bright red in color, with a sweet, sour, and slightly spicy flavor. The shrimp is flavorful and tender.

Deep-fried crispy rice crust is drizzled with a piping hot shrimp sauce, making a sizzling sound. The texture is soft on the inside and crispy on the outside, full of umami.

Crispy rice crust served with a thick sauce of shrimp, squid, and cuttlefish. The sweetness of the seafood combines with the aroma of the rice crust. A dish that engages both sight and sound.

Combines cuttlefish and squid, prepared in the Kung Pao style. The texture is springy and chewy, with a satisfying spicy flavor. Suitable for seafood lovers and those who enjoy strong flavors.

Classic Taiwanese Three Cup dish (sesame oil, soy sauce, rice wine), made with fresh squid. Basil is added for aroma, making it fragrant and the squid Q-bouncy.

Tofu is stewed in a sauce with a flavor similar to crab roe (usually containing carrot puree or egg yolk). The tofu is soft and tender, and the sauce is golden and rich. The flavor is sweet, fresh, and smooth.

Classic Sichuan dish, tofu and minced meat stewed in spicy bean paste. Sichuan peppercorns provide the numbing sensation, and chili peppers provide the spiciness. Tender and flavorful, very appetizing with rice.

Tofu is pan-fried until golden brown on the surface, then braised in a soy sauce-based gravy. The tofu absorbs the sauce, with a chewy exterior and tender interior. A delicious home-style dish.

Tofu is deep-fried at high temperature, forming a wrinkled crust while remaining extremely tender inside. Usually served with a light sauce. A dish with distinct textural contrast.