Hotpot spicy deluxe with duck blood

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.

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.

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

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

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