Lao Tan Xiang Chuan Wei Er

A classic Sichuan cold dish. Cooked chicken is immersed in a spicy red oil sauce. The texture is tender and numbing, with a rich aroma. Usually served cold, it is very appetizing.

A cold dish made with free-range chicken. The skin is crystal clear, and the meat is firm and tender. The flavor is light and fresh, without spiciness. Suitable for appreciating the original flavor of the chicken.

A famous Sichuan cold mixed dish, primarily featuring thinly sliced beef offal (such as tongue, tripe, and beef). Mixed with a spicy red oil sauce, it has a rich, chewy texture with a numbing, spicy, and savory flavor.

Boneless chicken feet are soaked in a sauce containing Tengjiao (green Sichuan peppercorns). The texture is crisp, chewy, and springy, with the unique fresh and slightly numbing flavor of Tengjiao. A refreshing appetizer.

Roasted green peppers are mashed and mixed with preserved egg. The richness of the preserved egg perfectly blends with the smoky aroma of the peppers, resulting in a smooth and slightly spicy texture. Suitable for pairing with rice or steamed buns.

Roasted green peppers with wrinkled skin are paired with preserved egg. The green peppers are soft and flavorful, the preserved egg is chewy, and it's drizzled with a special sauce. A classic Sichuan home-style cold dish.

Braised chicken feet with a rich spicy flavor. Abundant in collagen, with a soft and chewy texture. Suitable for diners who enjoy gnawing on bones and eating spicy food.

Duck wings are braised in a spicy marinade, resulting in firm meat that is spicy and flavorful. Chewy skin and tender meat, perfect as an appetizer or bar snack.

Crispy fish skin soaked in pickled pepper water. The texture is crisp, tender, and springy, with a sour and spicy appetizing flavor. A cold dish with a unique texture.

A famous Sichuan dish where thinly sliced beef is quickly cooked in a spicy broth. The meat is tender and smooth, and the broth is bright red and oily, filled with the aroma of dried chilies and Sichuan peppercorns. Usually served with vegetables at the bottom.

A classic dish from Chongqing, featuring thinly sliced black fish cooked in hot oil broth covered with chilies and Sichuan peppercorns. The fish is tender and smooth, with a strong numbing and spicy flavor.

A chicken dish primarily featuring fresh green Sichuan peppercorns (Tengjiao). The chicken is immersed in a fragrant and numbing spicy broth, with a refreshing color but intense numbing sensation. The texture is tender and juicy.

Lamb is cut into small pieces, skewered with toothpicks, marinated, and then deep-fried and stir-fried. Crispy on the outside and tender on the inside, sprinkled with cumin and chili powder. Rich flavor, without the gamey smell of lamb.

Deep-fried squid tentacles coated with crispy sesame seeds. The texture is chewy and springy, with the sweetness of seafood and the aroma of sesame. A non-spicy option.

Selected pork ribs are marinated and cooked until tender and falling off the bone. The seasoning is rich and savory, leaving a lasting impression. Suitable for hearty meat lovers.

A classic Sichuan dish of vermicelli stir-fried with minced meat. The minced meat clings to the vermicelli, resembling ants climbing a tree. The vermicelli absorbs the sauce, resulting in a soft, smooth, savory, and slightly spicy taste.

A soup dish featuring pickled cabbage and fish slices, with a golden broth. The sourness of the pickled cabbage is appetizing and perfectly combined with the freshness of the fish. The broth is rich and can be drunk directly.

Duck is first braised and then deep-fried. The skin is extremely crispy, and the meat is dry and fragrant. It has a unique Sichuan spice flavor. Crispy and delicious, not greasy.

A specialty from the Leshan region of Sichuan. The skin of the duck is brushed with syrup, giving it a bright red color. The flavor is a balanced sweet and savory, with crispy skin and tender meat, and a hint of sweet aroma.

A traditional Sichuan dish of steamed pork belly slices with preserved mustard greens (pickled vegetables). The meat is tender and melts in your mouth, rich but not greasy, with the savory aroma of preserved mustard greens. Not spicy, suitable for pairing with rice.

A world-renowned Sichuan dish of diced chicken stir-fried with peanuts and dried chilies. The flavor is a spicy, sweet, and sour 'lychee' taste, with tender chicken and crispy peanuts.

Cooked pork belly slices are thinly sliced and drizzled with a rich minced garlic sauce. The meat has alternating layers of fat and lean meat, paired with a rich garlic sauce for a complex flavor. This version is marked as non-spicy.

Combines the preparation of pork ribs with twice-cooked pork belly. The ribs are cooked twice, first boiled then stir-fried, with bean paste and garlic sprouts. Crispy and oily, with a savory and slightly spicy flavor.

Specialty chicken feet dish seasoned with mugwort. It has a unique herbal aroma, and the chicken feet are soft and flavorful. A newly launched specialty dish.

Steamed minced meat with rice flour in small baskets, including beef and pork intestine. The ingredients are coated with rice flour and steamed, resulting in a soft and glutinous texture with the aroma of five-spice powder and rice flour.

A classic Sichuan dish of tender tofu stewed in a spicy sauce. It combines numbing, spicy, hot, fresh, and tender qualities. A very satisfying dish with rice.

Deep-fried egg tofu with a slightly wrinkled exterior that absorbs the sauce, and a tender, pudding-like interior. Usually savory and suitable for all ages.

Tender scrambled eggs wrapped around sweet shrimp. The texture is moist and soft, with a rich eggy flavor. A classic home-style non-spicy dish.

Shrimp are stir-fried in a dry pot with spicy seasonings. The shrimp shells are crispy, the meat is firm, and the aroma is rich. Usually served with onions, celery, and other side dishes.

Cauliflower is stir-fried in a dry pot, with a crisp and tender texture. It absorbs the flavors of the pork belly slices and chili peppers, making it savory and appetizing.

A golden creamy soup based on pumpkin, stewed with seafood and tofu. The soup is sweet and rich, with tender tofu. Nutritious and mild in flavor.

Frog meat is tender and cooked with pickled peppers. The broth is sour, spicy, fresh, and fragrant, with tender and flavorful frog meat. A heavy-flavored Sichuan specialty.

Beef slices are cooked in a sour and spicy pickled pepper broth. The beef is rich in fat and absorbs the sour and spicy flavor, making it very appetizing and refreshing.

A dry pot dish featuring shrimp as the main ingredient. High-temperature stir-frying infuses the shrimp meat with spices, and the shells are crispy. The flavor is spicy and rich.

An entire fish is roasted and then stewed in a pot with seasoned broth and side dishes. The fish skin is crispy, the meat is tender, and the flavor is rich and layered. Suitable for sharing among multiple people.

Fish is wrapped in paper with a large amount of minced garlic and seasonings and then baked. This locks in the moisture and flavor of the fish, with a rich garlic aroma. The meat is exceptionally tender.

A large portion of steamed pork with rice flour, cooked in a pressure cooker until extremely tender. The pork belly is coated with rice flour, resulting in a soft and glutinous texture, rich but not greasy, with an overflowing aroma.

A luxurious fish hot pot combination served in a wooden bucket, featuring black fish as the main ingredient. Heated by hot stones or broth, the fish is fresh and the soup is rich. Suitable for group gatherings.

The originator of Chongqing Jianghu cuisine, this dish combines duck blood, tripe, ham, and other ingredients stewed in a spicy red oil broth. It is rich in content, with a numbing, spicy, savory, and highly stimulating flavor.

Shredded potatoes are quickly stir-fried with dried chilies. It retains the crispness of the potatoes, with the aroma of the wok and the spicy flavor of the dried chilies.

Shredded potatoes are stir-fried with pickled radish and chili peppers. The texture is crisp and refreshing, with a sour and spicy flavor that stimulates the appetite. A very popular home-style dish.

Green beans are deep-fried until dehydrated, then stir-fried with minced meat and preserved vegetables. The skin is slightly wrinkled, with a dry, fragrant, savory, and slightly spicy taste.

Cabbage is torn into pieces and stir-fried with dried chilies and Sichuan peppercorns. The texture is crisp and sweet, with a distinct numbing and smoky spicy flavor.

Shredded potatoes seasoned with Sichuan peppercorn oil or green Sichuan peppercorns. In addition to a crisp texture, it has a rich numbing aroma.

Taiwanese water shield greens are stir-fried with goji berries. The water shield has a crisp and refreshing texture with a light sweetness. Light and healthy, not spicy.

Cabbage is stir-fried with sliced preserved meat. The smoky and savory flavor of the preserved meat permeates the vegetables, giving it a unique flavor and a crisp texture.

Corn kernels coated with salted egg yolk paste and deep-fried. The texture is crispy and sandy, with a blend of sweet and savory, and a rich salted egg yolk aroma. This version is marked as spicy.

Eggplant and minced meat are stewed in a clay pot. The eggplant is soft and flavorful, absorbing the essence of the sauce. Served piping hot, it is very good with rice.

Signature pickled fish soup made with black fish. The broth is sour and fresh, and the fish slices are tender. The old jar pickled cabbage provides a unique fermented aroma, which is appetizing and cuts through richness.

A clear soup made with cucumber and preserved egg. The broth is light, fresh, and sweet, with the unique flavor of preserved egg. Suitable for relieving spiciness and cleansing the palate.

A classic Sichuan stewed soup, made by slow-cooking old duck with pickled sour radish. The duck meat is tender, and the broth is sour, fresh, and mellow. It is nourishing and appetizing.

Steamed white rice. Each grain is distinct, with a soft and glutinous texture. A must-have to pair with strongly flavored Sichuan dishes.

Cooked plain noodles, specifically designed to be mixed with the sauces of other dishes (such as boiled fish or braised broth). They absorb the sauce wonderfully.

A type of Chinese pastry, with a golden crispy exterior (if fried) or white and tender (if steamed), and a fluffy interior. Soft and sweet texture.

Fried glutinous rice balls stir-fried with preserved vegetables, chili peppers, or powdered sugar. Crispy on the outside, with a soft, molten center. Unique texture, suitable for both savory and sweet preferences.

Mochi made from glutinous rice, usually deep-fried until golden. Drizzled with milk or condensed milk, it has a soft, stretchy texture with a rich and sweet milky flavor.

A famous Sichuan dessert for relieving spiciness. Transparent and smooth jelly is drizzled with rich brown sugar syrup, often with added ingredients like raisins and hawthorn slices. Cold and refreshing.

Traditionally brewed smoked plum juice with a deep red color. The taste is moderately sweet and sour, with the aroma of smoked plums. It quenches thirst and is very effective at relieving spiciness.

An orange-red milk tea made with Thai tea leaves. Sweetened with condensed milk and milk, it has a rich and sweet flavor with a unique spice aroma.

A juice drink combining passion fruit, honey, and lemon. It is sweet and sour with a rich fruity aroma. Refreshing and rich in Vitamin C.