Kung pao chicken/prawns/tofu/eggplants

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.

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