Parfums d'Asie 川国食俯

A classic Sichuan cold dish consisting of thinly sliced beef head, heart, tongue, and beef. Drizzled with a sauce containing chili oil and Sichuan peppercorns, it's numbing, spicy, fragrant, and has a rich texture.

Braised sliced beef, firm in texture with a rich soy sauce flavor. Usually served as a cold appetizer.

A famous Sichuan dish with boiled chicken pieces soaked in a sauce made from chili oil, Sichuan peppercorns, and various spices. It combines numbing, spicy, fresh, fragrant, and tender qualities.

Hand-torn chicken, usually tossed with sesame oil, sesame seeds, and seasonings. Tender and delicious, fresh and refreshing.

Thinly sliced boiled pork belly drizzled with a generous amount of minced garlic sauce and chili oil. Rich but not greasy, with a strong garlic aroma.

Golden crispy fried spring rolls with a rich filling. Crispy exterior, savory interior, usually served with a dipping sauce.

Traditional Chinese pastry with dough wrapped around meat or vegetable filling. Delicious, can be served as a main course or snack.

Cold tossed black fungus, with a crisp texture. Usually seasoned with vinegar, garlic, and chili, it's a refreshing and healthy cold dish.

Steamed yam drizzled with blueberry sauce. The yam is smooth and creamy, and the blueberry sauce is sweet and sour, making it a refreshing dessert-like cold dish.

Blanched okra drizzled with Maggi seasoning sauce. Crisp, juicy, and delicious.

Tender tofu topped with chopped preserved egg, usually drizzled with soy sauce, sesame oil, and scallions. Cold, smooth, and with a unique flavor.

A cold dish made from a steamed mixture of various egg products (like chicken eggs, preserved eggs, salted eggs). Sliced, it has rich colors and diverse textures.

A Sichuan specialty cold dish made from mung bean jelly, drizzled with a special red oil and fermented black bean sauce. Smooth texture, with a rich numbing and spicy flavor.

A cold dish of enoki mushrooms and shredded kelp. Crisp and tender texture, usually seasoned with minced garlic and vinegar, refreshing and appetizing.

Deep-fried peanuts soaked in aged vinegar sauce, often served with diced onions and cilantro. Sweet and sour, crispy and appetizing, it's a great dish to accompany drinks.

A special seafood dish made with crab meat, golden in color. Delicious and crispy on the outside, tender on the inside.

Deep-fried or roasted lamb chops sprinkled with a generous amount of cumin and chili powder. Crispy outside, tender inside, with a rich cumin aroma and a strong Northwestern flavor.

A classic Hong Kong dish where crab is deep-fried until golden, then stir-fried with a generous amount of fried garlic and fermented black beans. Rich garlic aroma, crispy and delicious.

Frog meat stir-fried with dried chilies and Sichuan peppercorns. The meat is tender, and the flavor is numbing and spicy.

Frog meat cooked with pickled peppers (marinated chilies). It's sour, spicy, appetizing, with tender meat and a delicious broth.

Tofu coated with crushed salted egg yolk and cooked. The tofu is tender, and the salted egg yolk provides a crumbly texture and salty flavor.

Fresh squid stir-fried with premium X.O. sauce. The squid is crisp and springy, with a rich and delicious sauce flavor.

Sea bass prepared in a special way, presenting three distinct flavor layers. The fish is tender, and the flavors are rich.

A whole fish is roasted and then stewed in a spicy broth with side dishes. Crispy skin, tender meat, numbing and spicy flavor, a popular choice for gatherings.

A famous Sichuan dish with a large amount of dried chilies and Sichuan peppercorns stir-fried with chicken pieces. The chicken is crispy outside, tender inside, with a dry, numbing, and spicy aroma.

Pork trotters are stewed and then cooked with pickled peppers. The trotters are tender, chewy, rich in collagen, and have a sour, spicy, and degreasing flavor.

Usually refers to chopped chili fish head. A large fish head covered with red chopped chilies and steamed. The fish is tender, and the chopped chilies are salty, spicy, fresh, and fragrant, symbolizing prosperity.

Shrimp is deep-fried until crispy, then stir-fried with salted egg yolk sauce. Crispy texture with a rich salty and savory flavor.

Shrimp is deep-fried and then stir-fried with dried chilies and spices. The shrimp shells are crispy, the meat is sweet and tender, and it's full of spicy flavor.

Shrimp coated with rice flour or rice grains and deep-fried. Especially crispy with a rice aroma.

Pork intestines are cleaned and then stir-fried with chilies, Sichuan peppercorns, and vegetables in a dry pot. The intestines are dry, fragrant, chewy, and spicy.

Shrimp stir-fried with spices and vegetables. The shrimp is firm and flavorful, numbing and spicy, suitable for pairing with rice.

Frog meat is tender and stir-fried in a dry pot with seasonings, retaining its freshness while absorbing the numbing and spicy aroma.

Precious duck tongues, tender and elastic. The dry pot preparation makes them more flavorful, spicy, and delicious.

Tender chicken pieces are stir-fried in a dry pot. The chicken is fresh and tender, with a rich spicy flavor.

Fish slices are cooked with pickled vegetables and tender tofu (douhua). The broth is sour, fresh, and delicious, with tender fish slices, very appetizing.

Boiled pork slices are drizzled with hot oil infused with chili and Sichuan peppercorns. The pork slices are smooth and tender, with a strong numbing and spicy flavor.

Pork intestine segments are boiled in a spicy broth and then drizzled with hot oil. The intestines are tender and chewy, with a rich flavor.

A classic Sichuan dish where beef slices are cooked in a spicy broth. The beef is tender, and the spicy broth is rich.

Fresh fish slices are blanched in a spicy broth. The fish is extremely tender, with a numbing and spicy flavor, representing Sichuan cuisine.

A famous Chongqing dish, primarily featuring duck blood, with ingredients like tripe and luncheon meat, cooked in a spicy red broth. Rich in content, numbing and spicy.

A famous Sichuan dish with tender tofu braised in minced meat and bean paste. Numbing, spicy, hot, tender, and smooth.

Eel slices prepared Kung Pao style, stir-fried with peanuts and dried chilies. The eel is fresh and delicious, with a 'hú là lì zhī wèi' (sweet and sour with a hint of spice) flavor.

A combination stir-fry of beef cubes and fresh shrimp. Combines flavors from land and sea, rich in nutrients.

Shrimp balls stir-fried with ginkgo nuts. Light and fresh flavor with elegant colors.

Pan-fried tofu served sizzling on a hot plate, drizzled with sauce. Crispy outside, tender inside, with a fragrant sizzle.

Fresh red beans (similar to edamame) stir-fried, usually with ham or minced meat. Soft, sweet, and starchy.

Shrimp coated with cereal and deep-fried. The cereal is milky and crispy, and the shrimp is sweet and tender. A popular innovative dish.

Diced chicken is deep-fried until crispy, then stir-fried with a large amount of dried chilies. Spicy and crispy, it's perfect with drinks.

A classic home-style dish with tender beef slices stir-fried with crisp broccoli. Nutritionally balanced, savory, and delicious.

Pork belly slices quickly stir-fried with green peppers. The pork slices are fragrant, the green peppers are fresh and spicy, and it's very satisfying with rice.

Lean pork slices stir-fried with jalapenos. Tender and smooth, with a refreshing spicy flavor from the peppers.

Jalapenos are pan-fried until wrinkled (tiger skin pattern), stuffed with meat filling or stir-fried with meat slices. The peppers are tender and slightly spicy, with a rich meat flavor.

Ribs are marinated with five-spice powder and then fried or stewed. Fragrant and tender.

Ribs coated in a sweet honey glaze. Bright red color, balanced sweet and savory taste, very popular with children.

Pork kidney is cut into a flower pattern and stir-fried over high heat. The kidney is crisp and tender, without any gamey smell, requiring precise cooking.

The pinnacle of Sichuan cuisine. Boiled pork belly slices are stir-fried again, usually with garlic sprouts and bean paste. Rich but not greasy, savory and slightly spicy.

Dried bamboo shoots are rehydrated and stir-fried with meat slices. The bamboo shoots are crisp, tender, and fragrant, absorbing the meat juices for a unique flavor.

Fresh shrimp cooked with peanuts and dried chilies. The shrimp is springy, with a sweet, sour, and slightly spicy flavor.

A world-renowned Chinese dish with diced chicken, peanuts, and dried chilies stir-fried together. The chicken is tender, the peanuts are crispy, and the flavor is a balance of sweet, sour, spicy, and salty.

Fresh lettuce is blanched or quickly stir-fried and then drizzled with oyster sauce. Crisp texture, enhanced flavor from the oyster sauce.

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

Lettuce is stir-fried with garlic, retaining its fresh flavor and crispness, along with its nutrients.

Jalapenos are pan-fried until the skin wrinkles, usually drizzled with a soy-vinegar sauce. Tender and slightly spicy, it's a great appetizer.

Green beans are deep-fried until wrinkled, then stir-fried with minced meat and preserved vegetables. Dry and fragrant, with a savory flavor.

Napa cabbage is cooked in a delicious broth, often served with preserved egg and diced ham. Light and sweet flavor.

Broccoli stir-fried with minced garlic. Retains the crisp and tender texture of broccoli, healthy and delicious.

Eggplant is tender and soft, served with a savory sauce (pickled peppers, scallions, ginger, garlic, sweet and sour). It's sweet, sour, slightly spicy, and pairs perfectly with rice.

A hot pot combination including various meats, seafood, and vegetables. Suitable for diners who enjoy diverse flavors.

A hot pot dish where duck meat is stewed with beer replacing some of the water. The duck is tender with a hint of malt aroma, and the broth is rich.

A Yunnan-style beef pot with a rich and delicious broth, and very tender stewed beef.

Rice noodles served with tender braised beef chunks and rich beef broth. Smooth texture, flavorful broth, and delicious beef.

Rice noodles served with sweet and sour, slightly spicy pork ribs in a savory sauce. The ribs are tender, and the rice noodles are smooth.

Rice noodles served with braised pork intestines. The intestines are well-prepared, tender, and flavorful, a top choice for those who enjoy strong flavors.

Rice noodles served with various toppings (such as meat, vegetables, seafood, etc.). Rich in flavor and balanced in nutrition.

Famous Sichuan noodles tossed with minced meat, preserved vegetables, crushed peanuts, and spicy sauce. Numbing, spicy, and dry aroma.

Classic Chinese noodles with large pieces of braised beef in a rich broth. Savory and rich flavor.

Noodles stir-fried with fresh shrimp and vegetables. The noodles are chewy, and the shrimp is fresh and delicious.

Noodles stir-fried with a mix of ingredients (meat, vegetables). Diverse flavors, simple and satisfying.

Shredded or diced chicken stir-fried with noodles. Savory and delicious, suitable for all ages.

Twice-cooked pork served as a topping over white rice. Oily pork belly with rice is very satisfying.

Sweet and sour, slightly spicy Kung Pao chicken served with rice. Also a very popular choice for a single-person lunch.

Kung Pao Shrimp Balls Rice Bowl. The delicious shrimp and appetizing sauce are perfect with rice.

Spicy stir-fried pork with rice. The pork slices are tender, and the green peppers add flavor.

Diced beef stir-fried with rice. The rice is distinct, and the beef is fragrant and crispy.

Classic egg fried rice with abundant ingredients, usually including char siu, shrimp, peas, etc. Colorful and delicious.

Chicken stewed in curry served over rice. Rich curry aroma, tender chicken.

Steamed white rice, a staple of Chinese cuisine.

A Cantonese-style fried rice, usually lighter in flavor, emphasizing the texture of the rice and egg aroma.