Spicy/non-spicy, Beef, Beef Tendon, Beef Tripe, Rice Noodle, Sprouts, Cilantro

Sprouts, Crushed Peanuts, Scallion

Spicy/non-spicy, Rice, Minced Beef, Capsicum, Egg, Cardamine Bean Sprouts, Scallion)

Green Bean Jelly, Crushed Peanuts, Scallion

Minced Pork, Scallion, Sesame

Noodle, Egg, Potato, Chinese Yam, Tomato, Scallion

Minced Pork, Scallion, Sesame

Wide Bean Noodle, Sprouts, Pig Intestine, Soybean, Celery

Potato, Capsicum, Dry Chili Powder, Scallion, Cilantro

Lamb, Rice Noodle, Sprouts, Cilantro

Minced Pork, Scallion, Sesame

Baby Bamboo Shoots, Capsicum

Oxtail, Tomato, Cilantro

Pork Intestine, Sweet Pea, Scallion

Mustard Leaf, tofu

Lamb, Cilantro, Scallion, Dry Chili, Cumin Lamb is stung on toothpicks, fried and seasoned with cumin. Enjoy this mini version of kebabs!

Tofu, Minced Beef, Geen Garlic Sprouts, Sichuan Peppercorn Powder Ma Po, Meaning an old woman whose face is pockmarked, refer to pock-marked lady Liu who ran the Chen Xingsheng Restaurant in Chengdu in the late 1800s and created the recipe, Tofu squares in the prepared dish are in complete shape and bright red color, with a fresh and powerful aroma.

boneless fish fillets, bean sprouts, black fungus, rattan pepper, green Sichuan peppercorn This dish absolutely represents the "new school Sichuan cuisine". While rattan peppers, with its numbing sensation and refreshing citrus aroma, aggressively"invade" your mouth and tongue, the delicate fish fillets make you appreciate the flavor combination.

Potato, Capsicum, Dry Chili Powder, Peppercorn, Cilantro, Scallion Freshly-fried potato strips were once everywhere on the street corner of Leshan, They were the best memories of street food for an entire generation.

Pork Shoulder, Sichuan Pepper, Sichuan peppercorn The presentation and flavor of Chinese sausages have drastic regional variations. The sausage of Sichuan is known for its bright red color, which represents fortune and family in the Chinese culture making it an integral dish on dinner tables during Chinese New Year.

Beef Slices, Beef tripe, Beef tendon, radish Cilantro, Scallion. Side Condiment: Dry Chili Powder, Capsicum, Cilantro, Scallion The broth is simmered from beef bones, beef , and tendon, along with dozens of Chinese herbs. Legend has it that a huge crowd gathered to taste the dish when it was created. Many of them just sat at the doorstep, crossed their legs ("Qiao jiao") and enjoyed the treat, hence the dish name.

Pork belly, rice flour, pumpkin, chive "steaming" is known for the minimum loss of nutrition and flavor hence is relished among all cooking methods. Let's witness the miracle when premium pork. belly with rice flour is steamed with pumpkin.

Sweet Pea, Pig Intestine, Scallion Despite the distinct texture contrast in creamy pea puree and chewy intestine, the integration of the two, braised with high heat, brings about a beautiful broth. When mix with rice, it becomes a special treat!

Pork Trotters, Fresh Pepper, Dry Chili, Sesame The Chilis in the dish help keep you warm while neutralizing grease from other dishes. The trotters from pig's fore legs are more meaty than boney.

Sticky rice, brown sugar syrup, soybean powder An enduring Sichuan dessert: Sticky rice mocha made by hand. Freshly fried, drizzled with reduced brown sugar syrup and sweet soybean powder.

Shelled Prawns, beef tripe, beef, pork spam, potato, lotus roots, cauliflower, baby bamboo shoots, black fungus, cilantro. "Mao" a verb in Sichuan dialect, refers to a cooking method of boiling in chili soup, ingredients (Cai) are usually placed in a bamboo basket and get "Mao Cai" is the hot pot for one, and hot pot is the Mao Cai for many.

Pork Rib, Dried Chili, Scallion, Chopped Peanut Utilizing tea leaves in meat dishes is a classic Sichuan culinary method. The rich tea aroma in the air reward your appetite with delicious, smoked, then flash fried during a 2 day process. This is one of the most complicated dishes in our repertoire.

Fresh Chicken with bones, small Taro, fresh pepper, celery, cilantro

Served with chili powder of yanbian.

Shelled Prawns, beef tripe, beef, pork spam, potato, lotus roots, cauliflower, baby bamboo shoots, black fungus, cilantro. "Mao" a verb in Sichuan dialect, refers to a cooking method of boiling in chili soup, ingredients (Cai) are usually placed in a bamboo basket and get "Mao Cai" is the hot pot for one, and hot pot is the Mao Cai for many.

Beef Slices, Beef tripe, Beef tendon, radish Cilantro, Scallion. Side Condiment: Dry Chili Powder, Capsicum, Cilantro, Scallion The broth is simmered from beef bones, beef , and tendon, along with dozens of Chinese herbs. Legend has it that a huge crowd gathered to taste the dish when it was created. Many of them just sat at the doorstep, crossed their legs ("Qiao jiao") and enjoyed the treat, hence the dish name.

Boneless chicken fillets, peanuts, scallion, dry chili

Option: With Beef/without beef Tofu, Minced Beef, Geen Garlic Sprouts, Sichuan Peppercorn Powder Ma Po, Meaning an old woman whose face is pockmarked, refer to pock-marked lady Liu who ran the Chen Xingsheng Restaurant in Chengdu in the late 1800s and created the recipe, Tofu squares in the prepared dish are in complete shape and bright red color, with a fresh and powerful aroma.

Boneless fish fillets, Chinese cabbage, celery, fresh pepper

Marbled Pork, Garlic, Scallion, Cilantro

Beef, Beef Tripe, Beef Tendon, Celery, Scallion, Cilantro

Marbled pork, green garlic sprouts, fresh pepper

Pork belly, rice flour, pumpkin, chive "steaming" is known for the minimum loss of nutrition and flavor hence is relished among all cooking methods. Let's witness the miracle when premium pork. belly with rice flour is steamed with pumpkin.

Boneless chicken fillets, peanuts, scallion, dry chili

Sauteed, Garlic Stir-Fry, Dry Chli Stir-Fry,

Option: Sauteed, Garlic Stir-Fry, Dry Chili Stir-Fry, Braised in Broth

Beef Slices, Beef tripe, Beef tendon, radish Cilantro, Scallion. Side Condiment: Dry Chili Powder, Capsicum, Cilantro, Scallion The broth is simmered from beef bones, beef , and tendon, along with dozens of Chinese herbs. Legend has it that a huge crowd gathered to taste the dish when it was created. Many of them just sat at the doorstep, crossed their legs ("Qiao jiao") and enjoyed the treat, hence the dish name.

Marbled beef, needle mushroom, capsicum, vermicelli, black fungus, cilantro

Minced Pork, Chicken Broth, Scallion

Pumpkin, Sweet Red Bean, Sesame

Beef, beef tripe, beef tendon, rice noodle, sprouts, cilantro

Lamb, needle mushroom, capsicum, vermicelli, black fungus, cilantro

Beef, Scallions

Rice, Minced beef, capsicum, egg, cardamon bean sprouts, scallion

Tomato, Egg

Fresh boneless fish fillets, needle mushroom, capsicum, vermicelli, black fungus cilantro

Shredded Potatoes Option: Sautéed, Sour and Spicy

boneless fish fillets, bean sprouts, black fungus, rattan pepper, green Sichuan peppercorn This dish absolutely represents the "new school Sichuan cuisine". While rattan peppers, with its numbing sensation and refreshing citrus aroma, aggressively"invade" your mouth and tongue, the delicate fish fillets make you appreciate the flavor combination.

Cucumber, dry chili, sichuan peppercorn

Pork Intestine, Potato

Pig ear, cilantro, dry chili powder

Pork Shoulder, Sichuan Pepper, Sichuan peppercorn The presentation and flavor of Chinese sausages have drastic regional variations. The sausage of Sichuan is known for its bright red color, which represents fortune and family in the Chinese culture making it an integral dish on dinner tables during Chinese New Year.

Pig Intestine, tofu, scallion, cilantro

Duck tongue, Ranttan Pepper

Pork kidney, rattan pepper, fresh pepper, scallion

Baby bamboo shoots, capsicum

Duck Tongue, Celery, Fresh pepper, scallion

Bone/Boneless chicken, celery, fresh pepper, dry chili

shrimp, potato, lotus roots, baby bamboo shoots, dry chili

Bone/boneless Chicken, fresh pepper, rattan pepper

Beef, Scallions

Pork Trotter, Fresh Pepper, Dry Chili Sesame

Fresh bullfrog, potato, lotus roots, baby bamboo shoot, dry chili

Pork Rib, Dried Chili, Scallion, Chopped Peanut Utilizing tea leaves in meat dishes is a classic Sichuan culinary method. The rich tea aroma in the air reward your appetite with delicious, smoked, then flash fried during a 2 day process. This is one of the most complicated dishes in our repertoire.

Lamb, Cilantro, Scallion, Dry Chili, Cumin Lamb is stung on toothpicks, fried and seasoned with cumin. Enjoy this mini version of kebabs!

fresh squid, potato, lotus roots, baby bamboo shoots, dry chili

Pig Intestine, Celery, fresh pepper, dry chili

Lamb w/cumin, Onion, Scallions

Sauteed, Sour and Spicy

Option: Sauteed, Garlic Stir-Fry,

Chinese Yam

Option: Sauteed, Garlic Stir-Fry, Braised in Broth

Ice Jelly, Watermelon, Brow sugar syrup, sweet rice wine, mint leaf

Sticky rice, brown sugar syrup, soy bean powder

pumpkin, sweet red bean, sesame