Kung Pao Chicken

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.

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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.

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

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

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

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