Tibet

Jianghu style cuisine. It is famous for its tongue-numbing spicy flavor, fresh and aromatic smell, and variety of ingredients.

A Sichuan classic cold dish that was first invented by Bamboo Forest Restaurant in Chengdu.

Dandan Noodles was created in 1841 and had been listed in the Chinese Noodle Dishes Top 10 by the Association of Chinese Gastronomy.

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.

A dish that comes from the countryside with vigorous and stirring spiciness that sets the pork on fire.

A dish that gained wide popularity in Europe and America over a century ago. Red and crispy skin, tender and fragrant  meat. Served with pecking duck sauce, cucumber, spring onions and pancakes.

A famous Jianghu style dish. With a mountain of chilli peppers and Sichuan peppers on top, the fun lies in finding the chicken buried therein.

A world-famous Sichuan dish, a legend that has a history dating back to the Qing Dynasty.

Another innovation from us with a popularity that lasted for 30 years.

This dish is cooked with homemade hotpot broth, which perfect flavors the soft tofu and beef with intense spiciness and aroma.

A true treat from the Qinghai Plateau with a bold taste and aroma.

During The Qing Dynasty, a couple created this dish by utilizing ingredients flavoring braised beef, ox heart, stomach and other organs with a number of sauces and spices.

Classic Sichuan dish created by Chen Mapo (Granny Chen) in 1862, in her restaurant around Wanfuqiao, Chengdu.

A Chengdu 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.

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.

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.

Must-have dish when hosting guests; nutritious yet delicious.

A regular dish in the Chinese home cooking repertoire. Crispy on the outside but tender inside,  this dish also perfectly matches with the sweet and sour flavor, and just a tiny hint of spiceness to enhance its aroma.

This dish is based on the rich flavors of Sichuan pepper and the Er King Tiao chili. The name Boiling Fish came from the final touch of pouring boiling oil over the fish fillet before sending it to the table.

Chengdu locals love the root part of the plant lotus as food ingredients. Hot spicy, crunchy and refreshing.

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.”

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.

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.

The soul of Sichuan cuisine. Every household in Chengdu cherishes this dish as the symbol of “home” and cooks it with delicate culinary techniques.