Authentic Flavors · Great Value
Crispy, glossy roasted duck carved and served with thin pancakes, scallion, cucumber and sweet bean sauce.
Whole fish grilled, then simmered at the table in a choice of spicy-fragrant sauce or pickled-chilli sour-spicy sauce. Great for sharing.
Chicken braised in a clay pot over a flame, rich, numbing and spicy, with a deep savoury sauce.
Slow-stewed seafood soup with prawns, sea cucumber, fish maw and bamboo shoots. Light, clear and deeply flavoured.
Silky tofu in a fiery, numbing sauce of chilli bean paste and Sichuan pepper.
Diced chicken stir-fried with peanuts and dried chillies in a sweet, sour and savoury sauce.
Tender fish slices poached in a broth of chilli oil and Sichuan peppercorns.
Fish fillet in a tangy golden broth with pickled greens and chilli.
A famous Chongqing hot dish of duck blood, tripe and luncheon meat in a fiery red broth.
Crispy fried chicken bites tossed with a mountain of dried chillies and Sichuan pepper.
Tender beef slices wok-fried with fresh chillies, garlic and celery. Fragrant and perfect with rice.
Pork belly boiled, then wok-fried with leeks, peppers and chilli bean paste.
Shredded pork with wood ear mushroom and vegetables in a sweet, sour and garlicky sauce.
Thin beef slices and glass noodles in a bright, sour-spicy broth.
Lamb wok-fried with cumin, chilli and green peppers.
Green beans blistered in the wok with chilli and Sichuan pepper.
A classic Sichuan cold dish of sliced beef and ox tongue in chilli oil with peanuts and sesame.
Poached chicken drenched in a numbing, spicy and aromatic chilli sauce.
Smashed cucumber with garlic, vinegar and chilli. Fresh and crunchy.
Crispy pork fillet in a glossy sweet and sour sauce.
Tender beef strips and peppers stir-fried with fresh pineapple, served in a pineapple shell.
Slow-braised pork belly in a rich, sweet soy glaze. Melt-in-the-mouth tender.
Classic wok-fried rice with egg and vegetables.
Wok-fried Chinese noodles with vegetables.
Delicate translucent dumplings filled with whole shrimp.
Steamed and pan-fried dumplings with a vegetable filling.
Crispy sesame-coated balls of sweet glutinous rice.