Chengdu dandan noodles (minced pork)

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

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

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