Sichuan Tofu Noodles

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

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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.

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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.

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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.

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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.

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