A classic Sichuan cuisine. This dish is usually made with fresh fish fillets, bean sprouts, red peppers and sichuan peppers .
Traditional Sichuan dish. Sichuan pickles are the pride of Sichuan people, and it definitely is the highlight of this dish. “ Pixian Chili Bean Sauce is the soul of Sichuan cuisine, and pickles are the true essence.”
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Charcoal-roasted seabass is soaked in our special homemade spices and sauce, presented in our griddle that is heated until you finish the dish. Have a wonderful experience with the sizzling and aromatic broth, steamy and enticing seabass on the top.
Red and crispy skin, tender and fragrant meat. Served with pecking duck sauce, cucumber and spring onions.
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Jianghu style cuisine. It is famous for its tongue-numbing spicy flavor, fresh and aromatic smell, and variety of ingredients.
A classic Sichuan dish. Made with boneless basa fish to provide you an even better tasting experience.
Our master chef from Sichuan created this dish specially for our guests who love spicy food.
Twice-cooked pork has a unique taste, bright red color, fatty but not greasy. The taste of home. Every Sichuanese makes this twice-cooked pork in their own styles.
A dish that comes from the countryside with vigorous and stirring spiciness that sets the pork on fire.
Fragrant and crispy chicken buried in a mountain of hot red chillies and Sichuan peppers, the best reflection of Sichuan soul.
A world-famous Sichuan dish, a legend that has a history dating back to the Qing Dynasty.
A tasty innovation from us with a popularity that lasted for 28 years.
A home style dish, with hotpot sauce, tofu, beef and vegetable, distinguished by the freshness of tofu and the tenderness of beef, a hotpot like sensation.
A true treat from the Qinghai Plateau with a bold taste and aroma.
Traditional taste of Chengdu. Sweet and spicy, with sesame sauce, garlic sauce and chilli oil.
A couple in Qing Dynasty invented this incredibly delicious dish with ox meat and other ox ingredients, prepared with homemade spices.
One of the traditional famous dishes in Sichuan Province. With tongue-tingling sichuan peppers and spicy chilli peppers.
A street food dish composed of a variety of ingredients in a stock made of hot and spicy sauce. It is also called “hot pot for one person”. It inherits the spiciness and aroma from the traditional hot pot, but with all ingredients served cooked, it is also more convenient for the diners.
Yuxiang means the aroma of fish, and is a famous seasoning mixture in Sichuan cuisine. Yuxiang sauce can be used to cook a lot of ingredients, but eggplant is definitely the favorite one for Sichuan people.
Stir-fry is a common culinary technique in Sichuan cuisine. Yacai (pickled vegetable mustard) from the Yibin City in Sichuan, is a traditional pickle that was invented in 1841. Common beans, after being stir-fried along with yacai, delivers a delightful sense of crunchiness and aroma.
This dish derives from Chengdu street food barbeques and has gained massive popularity in our restaurant. It definitely delivers an experience just as relaxing and enjoyable as snacking and having beers in the street food stalls in Chengdu.
Loved by generations, created in 1841.
A famous dish that has won Gold Award for Sichuan snacks with a history that goes all the way back to 1893.
A famous Chengdu snack since 1941, served with delicious broth.