Qian Yuan Chuan Cai Can Ting

A specialty Sichuan cold dish. Chicken pieces are drenched in a red oil sauce that is numbing, spicy, fresh, and fragrant. Served with crushed peanuts and sesame seeds, with a rich and layered texture.

Classic cold dish. Poached chicken drizzled with special scallion oil sauce. The chicken is tender and juicy, with a rich scallion aroma, and a refreshing, non-spicy flavor.

A famous Sichuan cold dish. Chicken pieces are immersed in a red oil sauce that is numbing, spicy, fresh, and fragrant. Served with crushed peanuts and sesame seeds, with a rich and layered texture.

Pork ribs coated in batter and deep-fried, then coated in a rich sweet and sour sauce. Crispy outside, tender inside, sweet and sour, appetizing, suitable for all ages.

Pork ribs deep-fried until golden and crispy, then stir-fried with salt and pepper, minced garlic, and scallions. Salty, crispy, and fragrant, perfect for pairing with drinks or rice.

A representative Sichuan dish. Diced chicken stir-fried with dried chilies and peanuts over high heat. The chicken is tender, the peanuts are crispy, with a spicy flavor that is slightly sweet (lychee flavor).

Diced chicken deep-fried, then stir-fried with plenty of dried chilies and Sichuan peppercorns. Crispy outside, tender inside, numbing, spicy, and dry aroma, suitable for those who like strong flavors.

Diced chicken stir-fried with sweet bean sauce over high heat, often with diced cucumber. Rich savory sauce, balanced sweet and salty flavor, tender texture.

A variation of Kung Pao Chicken, usually containing diced chicken and another ingredient (such as squid or shrimp). Served with dried chilies and peanuts, numbing, spicy, fresh, and fragrant.

Pork tripe slices stir-fried with spices or vegetables. The pork tripe is well-prepared, with a crisp and chewy texture, salty and savory, good with rice.

Selected shrimp simply stir-fried to retain the original flavor of the ingredients. White and tender in color, crisp and sweet in texture, light in flavor.

Large shrimp stir-fried with dried chilies and peanuts. The shrimp are springy, the sauce is numbing, spicy, and slightly sweet, with a unique flavor.

Home-style stir-fried shrimp, possibly with chopped scallions or a small amount of vegetables. The shrimp are fresh and delicious, with a savory and suitable flavor.

A medley of three delicious ingredients (usually sea cucumber, squid, shrimp, or meat slices) stir-fried together. Delicious and rich flavor, with a thick sauce.

Pork slices, eggs, wood ear mushrooms, and cucumber slices stir-fried together. Colorful, with diverse textures, a classic Northern home-style dish.

Sichuan classic. Shredded pork stir-fried with wood ear mushrooms, bamboo shoots, and pickled chili sauce. Named 'fish-fragrant' but contains no fish; its main characteristic is a rich sauce that is sour, sweet, spicy, and salty.

Boiled pork belly slices are thinly sliced and drizzled with a generous amount of minced garlic and soy paste. Rich but not greasy, with a strong garlic aroma, a classic appetizing cold dish.

Smoked cured pork slices, usually stir-fried with garlic sprouts or dried chilies. The cured pork is salty with a smoky flavor, with alternating layers of fat and lean meat, very good with rice.

Traditional Sichuan dish. Pork belly slices are directly stir-fried in a pan until the fat is rendered, then mixed with fermented black beans and broad bean paste. Dry, fragrant, crispy, tender texture, salty, fresh, and slightly spicy.

King of Sichuan Cuisine. Boiled pork belly sliced and then stir-fried again with garlic sprouts and broad bean paste. The meat slices are slightly curled and fragrant, with a rich and slightly spicy flavor.

Pork slices stir-fried with sweet bean sauce over high heat, usually with scallion segments or cabbage. Rich savory sauce, with a balance of salty and sweet.

Vermicelli stir-fried with minced pork. The minced pork clings to the vermicelli like ants climbing a tree. Spicy flavor, fully absorbed with sauce, soft and chewy texture.

Tender eggplant and minced meat are braised in a fish-fragrant sauce (pickled chili, ginger, garlic, vinegar, sugar). The eggplant absorbs the sweet, sour, and slightly spicy sauce, making it very appetizing with rice.

Eggplant braised with sweet bean sauce or broad bean paste. The eggplant is soft and flavorful, with a rich savory sauce.

Beef slices stir-fried with plenty of scallion segments over high heat. Tender beef, overflowing scallion aroma, a dish full of wok hei.

Tender beef slices stir-fried with leeks. The leeks are crisp and have a unique aroma, pairing very well with the beef.

Shredded dried tofu stir-fried with shredded beef. The dried tofu is firm, the beef is tender, a simple savory home-style dish.

Beef slices stir-fried with shredded green peppers over high heat. Crisp green peppers, tender beef, light and non-greasy flavor.

Beef brisket chunks braised for a long time. The meat is tender and flavorful, with a rich sauce, and the aroma of soy sauce and spices.

Tender tofu braised with shrimp. Smooth and light texture, suitable for elderly and children.

House specialty tofu dish. Usually, the tofu is deep-fried then braised; crispy on the outside and tender on the inside, with flavorful sauce.

Sliced firm tofu pan-fried until golden brown, then braised with meat slices and vegetables. Firm texture, home-style savory sauce.

Diced tofu deep-fried, then cooked in the style of Kung Pao chicken. Served with dried chilies and peanuts, crispy outside, tender inside, numbing, spicy, salty, and fragrant.

A famous Sichuan dish. Tender tofu and minced meat are simmered in a spicy broad bean paste sauce, sprinkled with Sichuan peppercorn powder. Numbing, spicy, hot, and tender texture, very good with rice.

Tender tofu topped with a special minced meat sauce (Sha Zi). Salty and fresh flavor, a tofu dish suitable for all ages.

Tofu pan-fried or deep-fried, then braised in soy sauce. Red and glossy in color, soft and flavorful.

Fresh seasonal vegetables stir-fried over high heat. Crisp texture, retaining the natural sweetness of the vegetables.

Cabbage stir-fried with dried chilies. Retains the crisp sweetness of the cabbage, with the spicy flavor of Kung Pao style.

Green beans deep-fried until the skin is slightly wrinkled, then stir-fried with minced meat, preserved vegetables, or dried chilies. Dry and fragrant texture, salty and savory, suitable for pairing with rice.

Bok choy stewed with winter mushrooms (shiitake mushrooms). The bok choy is soft and sweet, absorbing the umami of the shiitake mushrooms, with a light and elegant flavor.

Fresh shrimp stir-fried with eggs. Rich egg flavor, crisp and bouncy shrimp, a classic home-style dish.

Thick and fluffy baked omelet drizzled with a sweet, sour, and slightly spicy fish-fragrant sauce. The omelet absorbs the sauce, creating a rich texture.

Diced ham stir-fried with eggs. The saltiness of the ham combines with the egg aroma for a simple and delicious dish.

Diced tomatoes stir-fried with eggs. The sweet and sour tomato sauce coats the tender eggs, appetizing and good with rice.

Scrambled eggs with plenty of chopped scallions. Simple and pure, full of egg and scallion aroma.

A representative of Taiwanese Sichuan cuisine. Pork belly and duck blood are stewed in a slightly spicy broth and kept warm over a small flame. The pork belly is tender, the duck blood is smooth, and the broth is suitable for mixing with rice.

Beef brisket stewed until tender, served in a small chafing dish. Rich broth with a hint of spice, the beef brisket melts in your mouth.

A larger portion of beef brisket hot pot, suitable for sharing among multiple people. Rich broth, tender beef brisket chunks, usually served with vegetables or tofu.

Whole yellow croaker deep-fried then braised, drizzled with spicy broad bean sauce. The fish is delicate, the sauce is salty, spicy, and fragrant, a traditional famous dish.

Whole yellow croaker braised in soy sauce. The fish is tender, the sauce is red and glossy, with a salty, fresh, and lingering sweet taste.

Yellow croaker deep-fried until crispy, then drizzled with sweet and sour sauce. Beautifully presented, the fish is crispy outside and tender inside, sweet and sour, and delicious.

Fresh yellow croaker steamed and drizzled with scallion oil and soy sauce. Best to savor the original freshness, sweetness, and delicate texture of the fish.

Steamed cod fillet topped with a generous amount of crispy fried shallots. The cod is oily and tender, the fried shallots are salty and crispy, creating an excellent contrast in texture.

A traditional Sichuan soup. Sliced white radish and boiled pork belly slices are cooked together, resulting in a milky white broth. Clear and fresh flavor, the pork belly is rich but not greasy, and the radish is sweet.

Soup made with pickled vegetables and pork tripe slices. The broth is sour and appetizing, the pork tripe is crisp, and it is very effective at cutting through richness.

Clear soup made with sliced large cucumber and lean pork slices. Light and refreshing flavor, with the clean aroma of cucumber.

A clear soup featuring three types of fresh ingredients (such as seafood, meat slices, vegetables). The broth is fresh and delicious, with abundant ingredients.

Chinese-style corn chowder, usually with egg drop. Sweet and rich flavor, very popular with children.

Soup containing four main ingredients, usually tofu, tomatoes, vegetables, and meat slices. Nutritious and home-style flavor.

The simplest home-style clear soup with vegetables and tofu. Light flavor, the best choice to cut through richness.

Soup made with pickled mustard greens and shredded pork. The broth has the unique salty and fresh flavor of pickled mustard greens, and the shredded pork is tender.

Pickled vegetables and smooth chicken blood (or duck blood) cubes are cooked into a soup. The sour and fragrant broth paired with the jelly-like blood curd is unique in flavor.

A famous soup. Contains abundant ingredients such as tofu, wood ear mushrooms, shredded bamboo shoots, and shredded pork. Thickened and seasoned with vinegar and pepper. Thick texture, with a spicy and sour kick.

A type of steamed bun. The outer layer is deep-fried until golden and crispy, while the inside is made of soft, fluffy dough. Crispy outside, soft inside, with a light, subtly sweet dough flavor.

Traditional Chinese beverage made from boiled sour plums, hawthorn, etc. Cold, sour, and sweet, with a smoky flavor, very effective at cutting through richness and spiciness.

House-made chili sauce. Rich aroma, moderate spiciness, suitable for accompanying meals or takeout.

Chinese steamed rice. Charged per person, usually with unlimited refills. An indispensable accompaniment to flavorful Sichuan dishes.