Shu Lai Bao

This is a set meal with stir-fried minced meat sauce (Zha Jiang Mian) poured over white rice. It typically has a savory, slightly spicy flavor. The texture is rich, and the aroma of the minced meat is intense. It is recommended to mix well before eating and enjoy with the side dishes included in the set.

This is a classic Sichuan cold dish set. The chicken is tender and immersed in a sauce made with chili oil, Sichuan peppercorns, and various spices. The flavor combines numbing, spicy, savory, and aromatic notes. It is very appetizing when eaten with white rice.

This is a mouthwatering chicken set for two people. It includes a generous portion of mouthwatering chicken and two bowls of white rice. The chicken is tender and juicy, with a rich spicy sauce, making it an excellent choice for sharing a delicious meal.

These are wontons with thin wrappers filled with meat, drizzled with a special chili oil sauce, served without soup. The texture is smooth and tender, with a spicy and invigorating flavor. Mix well and eat one by one, enjoying the aroma of the chili oil.

These are wontons in chili oil with soup. The wonton wrappers are thin and the filling is generous. The broth has a spicy flavor from the chili oil. The texture is smooth, and the soup is delicious and slightly spicy. Drinking the soup and eating the wontons while hot is warming and appetizing.

This is a traditional dessert made from glutinous rice, fried until crispy on the outside and soft on the inside, then drizzled with rich brown sugar syrup. The texture is soft, sticky, and chewy, with a sweetness that is not cloying. It is usually served as a dessert after a meal or as a spicy-relief snack.

This is a larger portion of brown sugar ci ba, suitable for sharing among multiple people. The exterior is crispy, while the interior is soft and sticky. It becomes even more delicious when dipped in brown sugar syrup. It tastes best when eaten hot.

This is a snack where duck blood is stewed in a spicy broth. The duck blood is as tender as jelly, absorbing the spicy broth. It feels like a burst of juice when bitten into. Suitable for diners who enjoy spicy flavors.

This is a specialty noodle dish originating from Chongqing, using sweet potato noodles, dry-mixed with a special hot and sour seasoning. The noodles have a very chewy (Q-elastic) texture, and the flavor is appetizingly sour and spicy. Please mix thoroughly before eating.

This is Chongqing Hot and Sour Noodles with soup. The hot and sour broth is rich, paired with slippery and chewy sweet potato noodles. The flavor is refreshingly sour and spicy, with the numbing aroma of Sichuan peppercorns. Be careful of splashing soup when slurping the noodles.

These are hot and sour noodles with tender duck blood added. The tenderness of the duck blood contrasts with the chewiness of the noodles, and the broth is sour, spicy, and slightly numbing. This dish itself has a mild spicy flavor.

These are hot and sour noodles with braised fatty intestines (pork large intestine). The fatty intestines are cleaned thoroughly with no unpleasant odor, have a soft and flavorful texture, and their rich aroma blends perfectly with the hot and sour broth. A top choice for those who love rich flavors.