O'ASIE

A famous Sichuan cold dish. Chicken is cooked, cooled, and cut into pieces, then drizzled with a red oil sauce rich in chili oil, Sichuan peppercorns, and spices. It has a tender texture with a strong numbing and spicy flavor, usually served as an appetizer.

A classic Sichuan cold dish. The main ingredients are usually thinly sliced beef, beef tongue, or beef tripe. It is dressed with a spicy red oil sauce and sprinkled with sesame seeds and crushed peanuts. It has a rich, numbing, spicy, and fragrant flavor.

A refreshing cold dish. Fresh cucumbers are smashed and cut into sections, then tossed with minced garlic, vinegar, soy sauce, and sesame oil. It has a crisp and juicy texture with a rich garlic flavor, making it a great palate cleanser.

Cold Shredded Kelp Salad. The kelp is crisp and is usually tossed with vinegar, minced garlic, and chili oil. It is rich in oceanic flavor and is a healthy appetizer.

A very popular home-style dish. Potatoes are cut into thin shreds and stir-fried over high heat with dried chili peppers and vinegar. It maintains the crisp texture of the potatoes with a distinct sour and spicy flavor, making it very appetizing with rice.

A traditional snack originating from Sichuan. Liangfen made from pea starch is cut into strips and drizzled with a special red oil chili sauce and seasonings. It has a smooth and delicate texture, and is numbing and spicy, whetting the appetite.

Chicken pieces are coated in batter and deep-fried until golden and crispy. The skin is crispy, and the meat is tender. Served with white rice, it is usually accompanied by sweet chili sauce or a special dipping sauce.

A famous Sichuan rice bowl dish. Diced chicken is stir-fried with peanuts, dried chili peppers, and Sichuan peppercorns. The flavor is a typical 'hu la li zhi wei' (scorched chili lychee flavor), combining sour, sweet, numbing, and spicy elements.

Beef slices are stir-fried with shredded onions over high heat and seasoned with soy sauce. The sweetness of the onions blends with the savory flavor of the beef, and the sauce is rich, making it perfect with rice.

Classic Sichuan flavor. Shredded pork is stir-fried with ingredients like wood ear mushrooms and carrots. The seasoning uses pickled chili, vinegar, and sugar to create the unique savory, sweet, sour, and spicy 'fish-fragrant' flavor (which does not contain fish).

Soft and tender eggplant absorbs the rich fish-fragrant sauce (sweet, sour, and spicy flavor) and is stir-fried with minced meat. The eggplant is soft and very flavorful, perfect with rice.

Seasonal fresh vegetables (such as bok choy, cabbage, etc.) are simply stir-fried with light seasoning to highlight their natural flavor. Served with rice, it is a balanced and nutritious meal.

Chicken pieces are braised with potatoes and carrots in a rich yellow curry sauce. The curry flavor is mild and rich, with a hint of coconut milk, and is excellent served with rice.

A Sichuan-style noodle soup. The noodles are chewy, and the broth is a long-simmered spicy beef bone broth, served with large chunks of tender braised beef and vegetables.

Noodles in soy sauce braised broth. Pork ribs are braised until flavorful and tender, and the broth is savory and slightly sweet, with the noodles absorbing the essence of the meat broth.

Fresh broccoli is quickly stir-fried with a small amount of minced garlic. It maintains the bright green color and crisp-tender texture of the broccoli, with a light flavor.

Cabbage is torn into pieces by hand instead of being cut with a knife, making it easier to absorb flavor. It is usually stir-fried over high heat with dried chili peppers and Sichuan peppercorns, resulting in a crisp texture with a wok hei.

Water spinach (tong cai) is stir-fried with a generous amount of minced garlic. The leaves are tender, the stems are crisp, and the garlic flavor is rich.

Unlike Hot and Sour Shredded Potatoes, this dish does not use heavy seasonings. It is simply stir-fried with salt and a little chopped scallion, highlighting the natural fragrance and crisp texture of the potatoes.

Eggplant strips are stir-fried with minced meat in a clay pot with fish-fragrant sauce (pickled chili, vinegar, sugar). The clay pot retains heat well, and the dish is still bubbling and fragrant when served.

Eggplant pieces are deep-fried and then braised in soy sauce, sugar, and other seasonings. It has a bright red color, a savory and sweet taste, and a crispy exterior with a tender interior.

Cooked yam strips are stir-fried with salted egg yolk paste. The salty, fragrant, and sandy texture of the salted egg yolk perfectly combines with the sweet and powdery texture of the yam, creating a unique flavor.

Internationally renowned Sichuan dish. Tender tofu is braised with minced beef or pork in a red oil sauce made with fermented bean paste and Sichuan peppercorn powder. It has a numbing, spicy, savory, fragrant, hot, and tender taste.

Tofu (usually fried tofu or silken tofu) is braised with various seafood (such as shrimp, squid), meat slices, and vegetables in a clay pot. The broth is fresh and rich.