Lert Yuan Le Yuan Mian Guan Zhong Can

A cold dish primarily made with shredded kelp. The kelp has a crisp and tender texture, usually mixed with vinegar, minced garlic, soy sauce, and chili oil. The taste is sour, spicy, and refreshing, a classic appetizer.

A cold dish made with wood ear mushrooms. The wood ear mushrooms are rehydrated and blanched, giving them a crisp texture. Mixed with vinegar, minced garlic, chili, and other seasonings, it has a fresh and palate-cleansing flavor.

Fresh cucumbers are smashed or cubed and served cold. The texture is crisp and juicy. Mixed with plenty of minced garlic, vinegar, and sesame oil, the taste is savory and slightly sour, very refreshing.

A specialty cold dish containing beans (such as fava beans or peanuts) and tea leaves. The beans are crispy or soft, with a unique tea aroma and savory flavor, suitable as a side dish or with drinks.

Sliced firm dried tofu served cold. The dried tofu has a chewy texture, usually mixed with shredded scallions, cilantro, and sesame oil. The taste is savory and palatable.

A classic combination of silken tofu and preserved eggs (century eggs). The tofu is smooth and tender, and the preserved eggs have a rich flavor. Drizzled with soy sauce, sesame oil, and chopped scallions, it offers a rich and layered taste.

Peeled and cubed preserved eggs served cold. Mixed with heavy seasonings like chili oil, vinegar, and minced garlic to balance the alkaline taste of the preserved eggs, resulting in a unique and rich flavor.

Boiled pig ears sliced thinly. Pig ears contain cartilage, giving them a crisp texture and rich collagen. Mixed with red chili oil and spices, it's an excellent dish to accompany drinks.

Fresh mushroom slices stir-fried over high heat. Retains the original fresh flavor and tender texture of the mushrooms. The seasoning is usually light, highlighting the natural taste of the ingredients.

Mushrooms are dry-fried to remove excess moisture. Crispy on the outside and tender on the inside, with a slightly chewy texture and rich flavor, usually with the aroma of Sichuan peppercorns or dried chilies.

Green beans are stir-fried in oil until the skin wrinkles. The texture is dry, fragrant, and crisp. Often includes minced meat (optional), preserved vegetables, dried chilies, and Sichuan peppercorns, with a numbing and spicy flavor.

Green beans are braised in plenty of oil until cooked. The texture is soft and flavorful, the color remains emerald green, and the taste is savory and palatable, a common home-style dish.

Long green beans and eggplant cubes stewed together. The green beans are soft and tender, and the eggplant absorbs the sauce, making it soft and flavorful with a rich savory taste.

Celery segments stir-fried with strips of dried smoked tofu (xiang gan) over high heat. The celery is crisp and refreshing, and the dried tofu is chewy. The combination offers a rich texture and is light and healthy.

A classic Sichuan-style eggplant dish. Using pickled peppers, ginger, garlic, sugar, and vinegar to create a "fish-fragrant" flavor profile (without fish). The eggplant is soft and tender, with a sweet, sour, and slightly spicy taste, very good with rice.

Eggplant cubes braised in sauce. Red in color, rich in soy sauce aroma, the eggplant is soft, tender, and juicy. The taste is usually savory with a hint of sweetness.

Sliced beef stir-fried with garlic sprouts (scallions) over high heat. The beef is tender and smooth, and the unique pungent flavor of garlic sprouts removes fishiness and enhances freshness. The taste is savory, fresh, and slightly spicy.

Beef tenderloin strips stir-fried with green pepper shreds. The beef is tender and smooth, and the green peppers are crisp. The taste is moderately savory and fresh, a common home-style stir-fry.

Sliced or shredded beef stir-fried with a large amount of millet peppers (fresh spicy red peppers). The taste is very spicy and stimulating, and the meat is tender and fresh, suitable for those who love spicy food.

A famous Sichuan dish. Sliced beef is cooked in a spicy broth, placed on top of bean sprouts or cabbage, and then topped with boiling hot oil. The texture is smooth and tender, with a rich spicy flavor and overflowing aroma of oil.

A Yunnan-style clear stewed beef soup. Usually made with beef on the bone or beef offal stewed for a long time. The soup is clear and flavorful, and the meat is tender and soft. Often served with mint and chili powder for dipping.

Sliced lamb stir-fried with large pieces of scallion over high heat. The aroma of scallions is rich, effectively removing the gamey smell of lamb. The lamb is tender and juicy, with a fragrant aroma.

Lamb stir-fried with celery. The fresh aroma of celery can neutralize the greasiness of the lamb. The texture is a mix of crisp celery and tender meat, with a unique flavor.

Sliced lamb stir-fried with cumin powder, chili powder, and onions. Cumin imparts a rich Western flavor, and the lamb is spicy, fragrant, and焦香 (crispy and fragrant), making it very appetizing.