Tian Fu Mian Zhuang

Traditional dry mixed noodles from Yibin, Sichuan. Main seasonings include preserved vegetables, crushed peanuts, chopped scallions, and special red oil. Noodles are cooked, drained, and then mixed with the seasonings. The taste is numbing, spicy, and dry-aromatic, oily without water, requiring thorough mixing before eating.

Sichuan-style wontons. Thin wrappers filled with fresh meat, drizzled with a sauce primarily made of red chili oil. The texture is tender and smooth, with a rich and spicy flavor.

Non-spicy Chao Shou (wontons). Usually served with light chicken broth or sauce, allowing the original flavor of the meat filling and wrappers to be appreciated. Suitable for those who do not eat spicy food.

Dry mixed noodles made with fresh chili peppers and minced beef. Fresh chili peppers provide a bright spiciness and aroma, paired with stir-fried minced beef, resulting in a fresh, spicy, and refreshing taste.

Sichuan-style cold noodles. Cooked and cooled noodles are mixed with seasonings such as sugar, vinegar, red oil, Sichuan peppercorns, and sesame paste. The taste is sweet, sour, numbing, and spicy, refreshing and appetizing, suitable for summer.

A staple dish combining Red Oil Chao Shou with noodles. You can enjoy both the smooth Chao Shou and the chewy noodles, served with a spicy red oil sauce.

Clear soup simmered from chicken. The broth is golden and translucent, with a sweet and refreshing taste, not greasy.

Chao Shou served with clear chicken broth. The soup is fresh and delicious, making the Chao Shou smoother and more palatable. A non-spicy option.

Noodles in clear chicken broth. Light and delicious, suitable for those who enjoy soup or prefer milder flavors.

Rich chicken broth simmered slowly over low heat for a long time. The chicken is tender and flavorful, with concentrated essence of the broth, nourishing and healthy.

Noodle soup with rich stewed chicken broth. Every sip delivers the thickness and umami of the chicken broth. The noodles become even more delicious after absorbing the soup.

Handmade pork meatballs with chicken broth. The Chuan Wanzi are soft and delicate, having absorbed the umami of the chicken broth.

A luxurious noodle soup with Chuan Wanzi and chicken broth. The meatiness of the meatballs and the sweetness of the chicken broth intertwine for a rich flavor experience.

A famous Sichuan dish, considered a cold appetizer. Cooked chicken pieces are drizzled with a sauce that combines numbing, spicy, fresh, and aromatic flavors. The chicken is crispy on the outside and tender on the inside, with a captivating sauce aroma.

Selected pork with a good balance of lean and fatty meat, cooked and sliced extremely thinly. The meat is fresh and not greasy, usually served with minced garlic sauce, offering a delicate texture.

Pork ears sliced thinly and mixed with numbing and spicy seasonings. Pork ears contain cartilage, providing a crisp texture that is very appetizing with the spicy and numbing flavor.

Preserved eggs drizzled with green Sichuan peppercorn oil and red oil. The unique flavor of the preserved eggs perfectly combines with the fresh numbing aroma of green Sichuan peppercorns, making it a signature cold dish.

Various homemade cold appetizers, the selection may vary with the season or daily availability.

Fresh seasonal vegetables quickly blanched in boiling water and seasoned with sauce. Retains the crispness and nutrients of the vegetables.

A common carbonated beverage, sweet with bubbles.

Tea brewed from roasted barley. Caffeine-free, with a light roasted aroma, very refreshing when served cold.

Malted fermented beverage containing alcohol. Cold and refreshing, suitable for pairing with spicy dishes.

Eggs cooked in braising liquid. The egg white is chewy, the yolk is creamy, with the savory aroma of the braising liquid.

A firm tofu product. Dark brown after braising, with a rich bean aroma that intensifies with chewing.

Seaweed ingredient. After braising, it has a texture that is soft yet crisp, rich in oceanic umami.

Layered thin bean product. Easily absorbs braising liquid, with a soft and juicy texture.

Fried dried tofu with a surface full of mesh-like pores. It absorbs soup very easily, and juice will overflow when bitten, resulting in a rich texture.

A delicate tofu product with fine pores. Texture similar to frozen tofu but softer and chewier.

Meat from the sides of the pig's mouth, with significant muscle movement. The meat is tender with the chewiness of the fascia, not dry.

Braised pork ears. The skin is soft and glutinous, with crispy white cartilage in between, offering distinct layers of texture.

Pork diaphragm meat, with some fascia. The meat is chewy and has a rich meaty flavor.

Part of the pork hock, with thick skin and abundant meat. Braised until tender, rich in collagen, with a fatty and smooth texture.

Mushroom with a thick stem. Texture is plump, similar to abalone, with a crisp and juicy consistency.

Tender young corn. Crisp and sweet with a light corn aroma.

A combination meal including various braised items. Portion size designed for a single person, allowing you to taste multiple flavors at once.

A large portion platter of braised items, including a variety of selected ingredients. Suitable for sharing among 2 to 3 people.