Sanchuan三川

Beef shank slices simmered in a traditional five-spice blend. The meat is tender, fragrant, and has slightly sweet notes. Usually served cold as an appetizer.

Pork intestines prepared to be crispy on the outside and tender on the inside. Seasoned with five spices for a rich umami flavor. A delicacy appreciated for its unique texture.

Hard-boiled eggs marinated for a long time in a soy sauce and spice broth. The white turns brown and develops a savory flavor. A classic and simple side dish.

Small pieces of pork ribs coated in a glossy sweet and sour sauce. The use of hawthorn fruit provides a distinct fruity tartness that balances the richness of the meat. Eaten with fingers or chopsticks.

Smoked pork belly slices prepared using a traditional Sichuan method. The meat is flavorful with a sweet-salty balance and a pronounced smoky aroma. Rich and melts in your mouth.

A fresh vegetable dish featuring peas and crisp diced vegetables. Simply seasoned with scallion-infused oil for an aromatic fragrance. Light and refreshing.

House-fermented seasonal vegetables in a Sichuan brine. They are crisp, tangy, and appetite-stimulating. Served as a palate cleanser.

Famous dry (broth-less) noodle dish originating from Yibin. Tossed with minced meat, pickled vegetables (ya cai), and chili oil. Peanuts and sesame add crunch and richness.

Noodles served with minced beef stir-fried with fresh chilies. The taste is bright and spicy from the fresh chili, enhanced by cilantro. A flavorful and comforting dish.

Noodles coated in a rich meat sauce and a puree of yellow split peas. The peas provide a creamy, sweet texture that contrasts with the savory sauce. A typical Chongqing dish.

Noodle soup topped with large pieces of tender beef brisket. The broth is dark, rich, and flavored with Chinese spices. Hearty and warming.

Noodle soup with flavors of the sea and land. The broth gets its intense taste from dried squid and simmered mushrooms. A rich umami option.

Meat-free version of Yibin noodles. Topped with ya cai (fermented vegetables), peanuts, and sesame for plenty of flavor and texture. Delicious even without meat.

Noodles tossed with an aromatic oil infused with fried scallions and sesame paste. The taste is rich, nutty, and fragrant. Served with minced meat.

Chinese dumplings (wontons) served in a vibrant red sauce of chili oil and Sichuan pepper. The skin is thin and slippery, the sauce is spicy and numbing (ma-la).

Dumplings served dry, tossed in the style of Yibin noodles. The sauce contains fermented vegetables and chili oil, offering an intense and complex flavor.

Dumplings served in a rich and fragrant beef broth, similar to that of beef noodle soup. A hearty and comforting dish.

Dumplings served in a very flavorful broth made from mushrooms and dried squid. Offers a distinctive umami depth.

A light and fruity red wine from Beaujolais. Ideal for pairing with spicy dishes without overpowering them.

Dry white wine from the Loire Valley. Fresh and mineral, it pairs well with cold starters and pork dishes.

Classic Belgian abbey beer. It is smooth, slightly spicy, and malty, with a beautiful golden color.

Strong and intense lager. Pronounced malty flavor with a higher alcohol content.

Peach-flavored iced tea. Sweet and refreshing, perfect for soothing the palate after a spicy dish.

Sugar-free cola soda. Refreshing classic taste with sparkling bubbles.

Classic cola soda, sweet and fizzy. A universal drink that pairs well with casual meals.

French sparkling beverage made from orange juice and pulp. Fruity and slightly sweet taste.

Still natural mineral water from the French Alps. Pure and thirst-quenching.