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Chinese rice wine, osmanthus, sparkling wine- delicate, floral, lightly sweet

Tequila, blue curaçao, pineapple juice, jasmine tea-tropical, bright, smooth

The 2020 William Hill Estate Winery Chardonnay is a medium-to-full-bodied, creamy white wine featuring aromas of green apple, ripe pear, and citrus, layered with notes of melon, vanilla, and toasted oak with a balanced, crisp finish.

La Marca Prosecco is a popular, pale golden sparkling wine from the Veneto region of Italy, known for its vibrant citrus aromas, crisp green apple flavors.

Cupcake Vineyards' Cabernet Sauvignon comes from the sun-drenched vineyards of California where warm days slowly ripen our grapes to ensure a bold, savory wine.

Cupcake Vineyards Merlot is a jammy, elegantly textured wine crafted from luscious grapes found along California’s desirable Central Coast. The warm, sunny days and cool nights allow for a long growing season that makes for a full-bodied, yet smooth wine with ripe red fruit aromas and flavors.

A Vieilles Vignes Côtes du Rhône Villages from Domaine Les Asseyas is a medium- to full-bodied red wine made from old vines, offering ripe dark fruit flavors like blackberry and plum, along with peppery spice and herbal notes. It’s smooth but structured, with a warm, rich character typical of southern Rhône wines. Perfectly paired with spicy food.

An Orchis Sauvignon Blanc (from southwest France) is a light, crisp, and dry white wine with bright citrus flavors like lemon and grapefruit, along with hints of peach and floral notes. It has refreshing acidity and a clean finish, making it easy-drinking and great with seafood or light dishes.

Caposaldo Moscato comes from the cool, maritime climate of Provincia di Pavia in northern Italy’s Lombardy region.

From the first pour to the last sip, the A to Z Wineworks Oregon Riesling embodies the spirit and taste of Oregon's vineyards. With its luminous light-yellow tint accented by a lime green undertone, this white wine evokes springtime in Oregon, with aromas of honeysuckle, hibiscus, and apple-blossom.

Taylor Fladgate Ports Porto Reserve Select

Delicately sweet, floral, and refreshing with luscious lychee and a smooth vodka finish.

Château Nadal Hainaut Muscat de Rivesaltes is a luscious, organically farmed vin doux naturel (fortified sweet wine) from Roussillon, France. It displays vibrant aromas of fresh grapes, citrus, and stone fruit.

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Arctic Ocean (Beibingyang) is Beijing's iconic mandarin orange soda. Famed for its crisp carbonation, nostalgic glass bottle, and real fruit juice extract, it delivers a perfect balance of sweet and tangy citrus. It is heavily favored to pair with spicy Chinese meals like hotpot or stir-fries.

Walovi is a popular, naturally caffeine-free herbal drink. Blended from traditional Chinese plants, it offers a subtle, sweet, earthy flavor. It is widely celebrated for its "cooling" properties, making it the perfect beverage to pair with hot pot, spicy foods, or after a long day in the heat.

Master Kong (Kang Shi Fu) is one of the most popular brands of bottled iced tea in China. Their signature Iced Lemon Black Tea is famous for its crisp, subtly sweet-and-sour flavor that combines a strong black tea base with a zesty, refreshing citrus kick.

Master Kong (Kang Shi Fu) Iced Green Tea is one of the most popular and refreshing bottled beverages in China. It is famously light, slightly sweet, and features a smooth, thirst-quenching taste—often brewed with floral jasmine or a touch of lemon.

Elegant, fresh, and delicately effervescent, this sparkling white embodies the finesse and natural vibrancy of the grape. Produced without fermentation, it reveals a beautiful floral and fruity expression, carried by fine, persistent bubbles. A refreshing and mineral-rich drink, ideal to accompany fish and appetizers.

Le Nouveau Rouge is a premium, 0.0% ABV alcohol-free red drink produced by French winemaker Le Petit Béret. Crafted entirely without alcoholic fermentation, it offers a smooth, fruit-forward taste profile with subtle tannins and aromas of red berries, cassis, and warm spices.

Chi Forest is a popular line of zero-sugar, zero-calorie flavored sparkling waters featuring vibrant. It is celebrated for its refreshing, fruit-packed taste without any sugar spikes.

Shanghai Scallion Pancake, known locally as Cong You Bing, is a popular, savory street food, traditionally featuring a flaky, crispy exterior and a soft, chewy interior packed with minced green onions.

Vegetarian spring rolls are a popular, versatile Asian dish featuring a crispy, deep-fried or baked wrapper filled with a mixture of crunchy, savory, and often sautéed vegetables.

Red Oil Pork Dumplings, known in Chinese as Chao Shou (抄手), are a signature Sichuan dish featuring boiled pork wontons draped in a, savory, pungent, and spicy red chili oil sauce.

Sichuan Dan Dan Noodles (担担面) are a famous, fiery Chinese street food consisting of wheat noodles in a savory, numbing, and spicy sauce, typically topped with crispy minced pork, pickled vegetables, and peanuts.

Chicken soup dumplings, a more modern variant of the Xiao Long Bao, includes rich broth and succulent chicken filling, all carefully encased in a tender wrapper.

Pork soup dumplings, or Xiao Long Bao, are a popular Chinese delicacy known for their savory broth and tender pork filling encased in a delicate wrapper. The original soup dumpling!

Crab Meat & Pork Soup Dumplings, or xie fen xiao long bao, are a luxurious Shanghainese steamed delicacy featuring a delicate, pleated wrapper filled with minced pork, crab meat, and gelatinized broth.

Sweet & Sour Pork Ribs (糖醋排骨, táng cù pái gǔ) are a classic Chinese dish, particularly famous in Shanghai, featuring tender pork ribs coated in a thick, glossy, and caramelized sauce. It is renowned for its balanced, tangy, and sweet flavor profile—often using black vinegar and rock sugar.

Sesame balls, or jiandui (煎堆), are a popular, deep-fried Chinese pastry made from glutinous rice flour, coated in sesame seeds, and filled with sweet paste (commonly red bean)

Glutinous Rice Shumai (or Shanghai-style Shao Mai) is a savory, vase-shaped steamed dumpling filled with soy-marinated sticky rice.

Pan-fried pork dumplings (often called guotie or potstickers) are Chinese dumplings filled with savory ground pork and vegetables, characterized by a crispy, golden-brown bottom, and a steamed, juicy top. served with vinegar-soy dipping sauce.

Beijing Style Noodle with Fried Bean Sauce, known as Zha Jiang Mian (炸酱面), is a classic, comforting Chinese dish featuring thick, chewy wheat noodles topped with a savory, dark brown sauce made from stir-fried ground pork (or pork belly) and fermented soybean paste, often garnished with crunchy raw vegetable toppings.

Crystal shrimp dumplings, known as har gow or xia jiao, are a famous Cantonese dim sum classic featuring plump shrimp, a chewy texture, and a translucent wrapper.

Chengdu Spicy Red Oil Chicken, often known in Chinese as Kou Shui Ji (口水鸡) or "Mouthwatering Chicken," is a classic Sichuan cold dish featuring poached chicken submerged in a vibrant, savory, and numbing chili oil sauce. It is considered a staple appetizer in Chengdu, valued for its complex, multi-layered flavor profile.

Spicy Beef & Tripe Slices, often known as Fuqi Feipian (Husband and Wife Lung Slices), is a classic Sichuan cold appetizer featuring thinly sliced, tenderized beef and honeycomb tripe bathed in a vibrant, numbing-spicy (málà) sauce. It is seasoned with chili oil, Sichuan peppercorns, garlic, soy sauce, and topped with peanuts and cilantro.

ichuan jelly noodles, known as Liang Fen (凉粉), are a popular, refreshing Sichuan dish consisting of cold, translucent, and jelly-like noodles made from mung bean or sweet potato starch. They have a smooth, slippery, and bouncy texture and are typically served topped with a savory, spicy, and tangy sauce containing chili oil, garlic, black vinegar, and Sichuan pepper.

Pork Slices with Garlic Sauce, or Suan Ni Bai Rou, is a classic Sichuan cold appetizer featuring tender, thinly sliced boiled pork belly (or shoulder) served over refreshing crisp cucumber. It is characterized by an intense, savory, and spicy garlic sauce made from pureed garlic, soy sauce, chili oil, and vinegar.

Eggplant & Preserved Egg with Pepper (擂辣椒皮蛋茄子) is a popular, savory Hunan-style cold dish or appetizer featuring charred, soft eggplant and roasted green peppers mashed together with creamy, umami-rich century eggs. It is often prepared in a mortar and pestle, seasoned with garlic, soy sauce, vinegar, and sesame oil, offering a smoky, tangy, and spicy taste profile.

Cold Noodle with Shredded Chicken and Chili Dressing (jisi liángmiàn) is a popular, savory, and spicy Sichuan-style dish served cold, featuring poached shredded chicken, fresh noodles, and a robust dressing of chili oil, garlic, black vinegar, and soy sauce.

Chinese-style cucumber salad (pai huang gua) is a refreshing, crunchy, and savory-sweet appetizer made by smashing cucumbers—often Japanese or Persian—to maximize flavor absorption. It is dressed with a combination of garlic, rice vinegar, soy sauce, sesame oil, and chili oil. 

Seaweed salad is a popular, nutritious Japanese dish made from rehydrated, shredded wakame seaweed (and sometimes other varieties like agar) mixed with a savory dressing.

Conch slice with chili oil is a dish featuring thinly sliced, tenderized, and lightly cooked or raw sea snail (conch) tossed in a spicy, savory chili oil sauce. It is known for a delicate, briny sweetness paired with a bouncy, crunchy texture, often served as an appetizer in Cantonese cuisine or as a spicy, marinated salad.

Black Fungus with Pepper is a nutritious,, savory Chinese dish or salad featuring crunchy Wood Ear mushrooms (\(Auricularia\ auricula-judae\)) tossed with chili peppers, soy sauce, vinegar, and garlic. It is a popular, low-calorie, high-fiber, vegan dish known for its distinct, gelatinous texture and is often served cold as an appetizer

Hunan Stir-Fried Pork, known as Hunan Xiao Chao Rou (湖南小炒肉) or "small stir-fried pork," is a fiery, aromatic, and savory dish from China’s Hunan province. It features thinly sliced pork belly—often stir-fried until crispy—mixed with spicy green chili peppers, garlic, ginger, and fermented black beans.

Kung Pao chicken is a popular, classic Chinese stir-fry from the Sichuan province, consisting of diced chicken, dried chili peppers, peanuts, and scallions.

General Tso's chicken is a popular Chinese-American dish featuring deep-fried chicken battered and tossed in a sweet, tangy, and slightly spicy brown sauce, typically served with broccoli.

Mapo Tofu is a popular, classic Sichuan Chinese dish consisting of silken or soft tofu set in a spicy, oily, and bright red sauce. It features minced beef (traditionally) or pork, fermented black beans (douchi), and doubanjiang (chili bean paste) to create a numbingly spicy mala flavor.

Yu-Shiang Shredded Pork (yúxiāng ròusī) is a classic Sichuan dish featuring tender pork strips, wood ear mushrooms, and bamboo shoots stir-fried in a, savory, sweet, and spicy "fish-fragrant" sauce

Stir-Fried Sour Cowpea with Minced Pork, known in Chinese as Suān Dòujiǎo Chǎo Ròumò (酸豇豆炒肉末), is a classic Sichuan-style dish featuring fermented, crunchy long beans stir-fried with ground pork, garlic, ginger, and chilis.

Sizzling Beef with Onion is a popular Chinese-style stir-fry featuring tenderized, thin-sliced beef and onions (often with bell peppers) flash-cooked in a savory, soy-oyster sauce.

Sichuan Chongqing Pepper Chicken, known in China as La Zi Ji (辣子鸡), is a iconic, dry-fried Sichuan dish originating from the Geleshan area in Chongqing. It is characterized by crispy, bite-sized pieces of chicken, often fried with the bone in, that are buried in a mountain of dried red chilies, aromatic Sichuan peppercorns, garlic, peanut and ginger.

Hot & Sour Chicken Gizzard is a popular stir-fried Chinese dish (often Hunan-style) featuring tender, chewy chicken gizzards cooked with fiery pickled chilies, garlic, ginger, and often pickled string beans

Hand-sliced premium beef [tenderloin or ribeye], flash-seared in a high-heat wok to capture the elusive wok hei (breath of the wok). This Hunanese classic is meticulously tossed with a vibrant trio of fresh bird’s eye chilies, aromatic garlic, and house-pickled peppers, finished with a hint of fermented black beans for a deep umami profile. Sharp, smoky, and elegantly piquant.

Orange chicken is a popular Chinese-American dish consisting of bite-sized, battered, and fried chicken pieces tossed in a sweet, tangy, and slightly spicy orange-flavored chili glaze.

Kung Pao Beef is a popular Sichuan-inspired Chinese stir-fry featuring tender, thinly sliced beef (often flank steak) wok-cooked with dried red chilies, Sichuan peppercorns, crunchy peanuts, and vegetables like bell peppers or green onions

Kung Pao shrimp is a popular, fast-cooking Sichuan-inspired stir-fry featuring tender shrimp, crunchy peanuts (or cashews), and vegetables in a savory, sweet, and tangy spicy brown sauce.

Sesame chicken is a popular American Chinese dish featuring crispy, battered, deep-fried chicken pieces coated in a sweet, savory, and tangy sauce, then garnished with sesame seeds and often served with rice.

Broccoli chicken is a popular Chinese-American stir-fry dish featuring tenderized chicken slices and crisp broccoli florets cooked in a savory, garlic-ginger soy or oyster-based brown sauce

Broccoli beef (or beef and broccoli) is a popular Chinese-American stir-fry dish featuring thinly sliced, tenderized beef—often flank or sirloin—and crisp-tender broccoli florets. It is characterized by a savory, thick brown sauce made from soy sauce, oyster sauce, ginger, and garlic.

Broccoli Shrimp is a popular, fast-cooking, and healthy Chinese-American stir-fry dish featuring succulent, tender-crisp broccoli florets and shrimp cooked in a savory brown sauce

Kung Pao Cashew Jumbo Shrimp is a popular Chinese-American stir-fry dish featuring large, succulent shrimp and crunchy roasted cashews in a savory, tangy, and slightly spicy sauce. It is a variation of the traditional Sichuan Kung Pao Chicken, substituting shrimp for chicken and often using cashews instead of the traditional peanuts.

Tibetan/Xinjiang Cumin Lamb (Zi Ran Yang Rou) is a popular, bold-flavored Chinese dish originating from the Xinjiang region, heavily influenced by Uyghur cuisine and often featured in Sichuan, Hunan, and halal restaurants. It features tender lamb slices stir-fried until crispy with cumin seeds, chili powder, Sichuan peppercorns, and cilantro.

Szechuan Double Cooked Pork Belly (Hui Guo Rou) is a classic, savory, and spicy dish from China's Sichuan province, featuring pork belly that is first simmered until tender, then sliced and stir-fried to crisp the fat. It is characterized by its "twice-cooked" method, combining tender meat with crispy edges, usually tossed with fermented bean paste (doubanjiang), garlic sprouts, and soy sauce for a smoky, spicy flavor.

Braised Pork Belly with Preserved Mustard Greens (Mei Cai Kou Rou) is a classic, savory Hakka Chinese comfort dish featuring tender, melt-in-your-mouth pork belly steamed or braised with aromatic, salty-sweet preserved mustard greens.

Braised Tofu with Crab Meat Sauce (蟹粉豆腐) is a classic Cantonese-style comfort dish featuring soft or silken tofu, often lightly fried or blanched, simmered in a savory, thickened white or golden broth made from real crab meat, chicken stock, egg whites, and aromatics like ginger. It is known for its delicate, silky texture and rich umami flavor.

Diced Chicken with Rattan Pepper (藤椒鸡, Téngjiāo Jī) is an authentic Sichuan cold dish featuring tender, poached chicken, bathed in a vibrant, citrusy, and tingly green pepper sauce. It is characterized by its intense "málà" (numbing and spicy) flavor, utilizing fresh green rattan peppercorns to provide a unique aroma and a fresh, bright, numbing sensation rather than just red-chili heat.

This dish is a classic of modern Sichuan cuisine, featuring tender beef and crunchy mushrooms served in a savory, numbing, and often spicy broth flavored with fresh green peppercorns and green chilies.

Delicate fillets of bean-fed grass carp, celebrated for their unique firm and crunchy texture, served in a vibrant, citrus-forward broth infused with fresh green Sichuan peppercorns and aromatic oils.

ender, silk-poached white fish fillets served in a light, aromatic broth infused with fresh green rattan peppercorns. This dish offers a bright, floral fragrance and a signature citrusy, numbing sensation that is refreshing rather than overwhelmingly spicy.

This is a masterpiece of Jiangsu Cuisine, famous for its artistic 'squirrel' shape. Our chef meticulously de-bones a whole Mandarin Fish and uses masterful knife skills to score the meat into a diamond pattern. When deep-fried, the flesh fans out like a fluffy squirrel's tail. It is served crispy-golden and doused in a vibrant sweet and sour sauce, often garnished with pine nuts. It’s crunchy on the outside, incredibly tender on the inside, and a favorite for celebrations.

Salted egg yolk shrimp is a popular, indulgent Asian dish (common in Chinese-Malaysian, Singaporean, and Filipino cuisine) featuring fried shrimp coated in a rich, creamy, and savory sauce. The sauce is made from mashed, steamed salted duck egg yolks, sautéed with butter, garlic, curry leaves, and chili. The dish is known for its intense umami flavor, slightly sandy texture, and crispy, succulent, and juicy texture.

It is a traditional Chengdu snack where a variety of ingredients (beef, beef tripe, beef Aorta, snakehead fish, shrimp, vegetables) are cooked in a pot of simmering, spicy, numbing broth.

A signature Sichuan classic featuring velvety, melt-in-your-mouth fish fillets poached in a rich, golden broth. The soul of this dish is our house-fermented 'Old Jar' pickled mustard greens, which provide a deep, refreshing tang that perfectly balances the subtle heat of dried chilies and aromatic Sichuan peppercorns.

Tea-Smoked Duck (Zhangcha duck) is a classic Sichuan delicacy featuring whole duck that is marinated in spices, steamed, and then smoked over a mixture of black tea leaves, rice, sugar, and aromatics like star anise or camphor leaves. It is known for its crispy skin, succulent, smoky meat, and complex, aromatic flavor profile.

This is the ultimate comfort food—a hearty, slow-simmered stew served in a traditional clay pot. We take premium beef brisket, marbled with just enough fat for tenderness, and braise it for hours until it is succulent and melt-in-your-mouth soft. The beef is stewed in our 'secret-recipe' broth made from vine-ripened tomatoes, which break down into a thick, vibrant, and naturally sweet-and-tangy sauce.

Signature Mala Dry Pot, or mala xiang guo (麻辣香锅), is a popular Sichuan stir-fry featuring a variety of meats and vegetables(beef stripe, beef aorta, fatty sliced beef, shrimp, sliced potatoes, lotus root slices, pork trotters, pork intestine) stir-fried in a rich, numbing, and spicy sauce.

Dry Pot Pork Intestine (Gan Guo Fei Chang) is a spicy, numbing Sichuan-style stir-fry featuring tender-yet-crispy pork intestines cooked with dried chilies, Sichuan peppercorns, garlic, and aromatics. This aromatic dish uses a "dry pot" method, focusing on concentrated flavors without broth, often served in a small, sizzling cast-iron pot

This is our Signature Sichuan Spicy Bullfrog. It’s a classic dish known for its 'gluttonous' or mouthwatering appeal. We use tender, succulent bullfrog meat simmered in a rich, fiery broth made with fermented pickled peppers, garlic, and Sichuan peppercorns. It has a complex, bold flavor that is perfectly spicy, tangy, and numbing.

Dry pot bullfrog also known as干锅牛蛙 is incredibly tender and served in a sizzling iron pot with a medley of vegetables like celery, onions, and potatoes. It's a bold, aromatic dish with a satisfying 'mala' (numbing-spicy) kick.

This dish is a celebration of fresh chilies and heat. It features tender, succulent bullfrog meat stir-fried with a colorful blend of fresh green and red peppers. The combination creates a 'double' layers of heat—the green peppers provide a sharp, aromatic zest, while the red ones offer a deeper, slightly sweet spice.

his is a classic Sichuan dish featuring a whole fish—such as sea bass, tilapia, or carp—first pan-fried until golden and crispy, then slowly simmered in a savory, aromatic sauce. The star of the dish is Doubanjiang (fermented broad bean chili paste), which provides a rich, complex umami base with a mild-to-medium heat. Infused with plenty of garlic, ginger, and a splash of black vinegar, the sauce is thick, glossy, and slightly tangy, making it perfect for pairing with steamed rice.

This is a quintessential Hunan masterpiece known for its vibrant colors and refreshing heat. We take a whole, fresh branzino—prized for its tender, flaky white meat—and steam it to perfection under a generous blanket of Duo Jiao (hand-chopped red chilies fermented with salt and garlic). The steaming process infuses the fish with a tangy, salty, and aromatic spice that is incredibly appetizing but not overwhelmingly 'numbing' like Sichuan food.

This is the ultimate dish for seafood lovers who appreciate delicate, natural flavors. A whole, fresh branzino is gently steamed to a buttery, melt-in-your-mouth tenderness. It is topped with a julienne of aromatic ginger and scallions, then finished with a splash of premium light soy sauce and a pour of sizzling hot oil to lock in the juices.

This is our Sizzling Dry Pot Beef. It’s a bold, high-heat stir-fry that captures the smoky essence of the wok. We use tender slices of beef tossed with dried chilies, Sichuan peppercorns, and aromatics.

This is a bold, aromatic feast perfect for those who love deep, earthy flavors. We take tender slices of premium lamb and flash-fry them over high heat with a generous amount of cumin, dried chilies, and Sichuan peppercorns. The 'dry pot' style creates a concentrated, smoky glaze rather than a heavy sauce, highlighting the succulent texture of the lamb. Served in a sizzling mini-wok with onions, cilantro, and crispy vegetables

This is a must-try for fans of bold textures and intense flavors. We use a traditional 'dry-frying' (干煸) technique to render the fat from the pork intestines until they are golden-brown and crispy on the outside while remaining tender and chewy inside. Tossed with a mountain of dried red chilies, Sichuan peppercorns, garlic, garlic,onion and ginger, the dish is savory, aromatic, and carries a signature 'mala' (numbing-spicy) kick.

A savory, high-energy stir-fry featuring silky, tenderized shredded pork tossed with thin slivers of fresh green chilies.

bold and savory stir-fry that pairs tender beef with the bright, sharp heat of fresh chilies.

This is one of Sichuan's most iconic dishes—a feast for those who crave numbing heat and silky textures. Tender slices of beef are 'water-poached' in a spicy, savory broth to keep them incredibly soft and succulent. The beef is served over a bed of fresh vegetables (like napa cabbage and bean sprouts) and topped with a mountain of minced garlic, dried chilies, and Sichuan peppercorns.

This is a signature Sichuan delicacy featuring delicate slices of Black Fish (Snakehead), prized for its firm, lean, and silky texture. The fish is gently poached in a vibrant, spicy broth to preserve its natural sweetness. It is served over a bed of crisp bean sprouts and Napa cabbage, topped with a fragrant layer of crushed dried chilies, garlic, and Sichuan peppercorns.

This popular Chinese dish consists of a whole fish that is grilled or roasted, then served in a shallow pan with a savory, spicy, and often oily sauce, usually topped with vegetables.

怪味烤鱼" is best translated as "Strange Flavor" Roast Fish or "Guaiwei" Roast Fish, referring to a Sichuan-style dish featuring a complex sauce that blends savory, sweet, sour, spicy, and numbing (tingly) sensations. It is a Whole fish, often served in a pan with a flavorful sauce.

新疆大盘鸡 in English is commonly known as Xinjiang Big Plate Chicken. It is a famous, hearty halal chicken stew from Northwestern China featuring bone-in chicken, potatoes, and peppers simmered in a spicy, savory broth, traditionally served with wide belt noodles (pàidàimiàn).

重庆烧鸡公 (Chongqing Shaoji Gong) is commonly translated as Chongqing Roasted Rooster. It is a spicy dish featuring bone-in chicken cooked with chili oil, dried chilies, and Sichuan peppercorns, often served in a hot pot style.

Purchase 1 Wanzhou Grilled Fish or Guaiwei Grilled Fish + 1 Dry Pot Bullfrog, Double Pepper Bullfrog, or Spicy Bullfrog and earn 1,500 Reward Points.

It is a popular Chinese vegetable dish featuring small, tender pak choi greens, often stir-fried with minced garlic to create a crisp, flavorful side dish.

手撕包菜 in English is most commonly called Hand-Torn Cabbage or Hand-Shredded Cabbage. This classic Chinese stir-fried dish is known for its crisp texture and smoky flavor, often featuring dried chilies and vinegar.

This is a vibrant and incredibly flavorful Szechuan-style stir-fry served in a sizzling iron pot. We use crisp florets of organic cauliflower (the long-stemmed variety), flash-fried over high heat to achieve a smoky 'wok hei' charred finish. It’s tossed with smoky pork belly slices, dried red chilies, garlic, and ginger in a savory, slightly numbing Mala sauce.

A classic comfort dish that features a perfect duo of textures. We take tender batons of eggplant and fresh string beans, flash-frying them until the skins are blistered and 'shriveled'—a technique that locks in their natural sweetness and creates a smoky, charred aroma. Tossed in a rich, savory glaze of soy sauce, crushed garlic, and ginger, the eggplant becomes buttery and soft, while the green beans stay snap-tender. It’s a hearty, umami-packed vegetarian favorite that is incredibly satisfying.

This is our Szechuan Dry-Fried Green Beans, a dish famous for its unique 'wrinkled' texture and deep, smoky flavor. We use a traditional Dry-Frying (Gan Bian) technique where fresh string beans are flash-fried until the skin is blistered and tender. They are then tossed in a hot wok with crumbled minced pork, fragrant garlic, ginger, and Sui Mi Ya Cai (savory pickled mustard greens). It’s a salty, slightly spicy, and incredibly addictive dish that is often the most popular vegetable on the table

This is a vibrant and healthy stir-fry celebrated for its incredible 'crunch.' It features Celtuce (also known as Stem Lettuce or Chinese Asparagus), which has a nutty, mild flavor and a bright jade-green color. We pair it with Wood Ear Mushrooms, prized for their unique snappy, jelly-like texture. Flash-fried with aromatic garlic and a hint of ginger, this dish is light, refreshing, and provides a beautiful contrast of colors and textures that cleanses the palate

These are the tender, young leaves and curly tendrils of the snow pea plant. We flash-fry them over high heat with crushed garlic and a touch of rice wine to preserve their vibrant green color and delicate, hollow-stemmed crunch.

This is a savory and addictive Szechuan classic that perfectly balances four key flavors: salty, sweet, sour, and spicy. Tender batons of eggplant are flash-fried to create a creamy, melt-in-your-mouth interior, then braised in a vibrant 'fish-fragrant' sauce. This signature sauce is a fragrant blend of fermented chili paste (Doubanjiang), minced garlic, ginger, scallions, and a splash of black vinegar.

a popular Cantonese stir-fried dish featuring wide, flat rice noodles (ho fun) tossed over high heat with soy sauce, meat (usually beef, shrimp or chicken), bean sprouts, and scallions

This is our Sichuanese Heritage Fried Rice. The heart of this dish is the Yibin Ya Cai, an artisanal fermented mustard green from Sichuan that offers a complex, savory umami rather than a simple vinegar tang.

This is our Truffle and Wild Mushroom Fried Rice. We use a blend of seasonal mushrooms, such as shiitake and shimeji, to provide a variety of textures. The rice is seared over high heat to capture the Wok Hei (breath of the wok), then folded with black truffle pâté to ensure every grain is infused with that signature earthy fragrance.

Lo mein is a popular Chinese-American dish featuring soft, wheat-flour egg noodles tossed with stir-fried vegetables, proteins (like chicken, beef, or shrimp), and a savory, soy-based sauce.

a popular Cantonese stir-fried dish featuring wide, flat rice noodles (ho fun) tossed over high heat with soy sauce, meat (usually beef, shrimp or chicken), bean sprouts, and scallions

a popular Cantonese stir-fried dish featuring wide, flat rice noodles (ho fun) tossed over high heat with soy sauce, meat (usually beef, shrimp or chicken), bean sprouts, and scallions

a popular Cantonese stir-fried dish featuring wide, flat rice noodles (ho fun) tossed over high heat with soy sauce, meat (usually beef, shrimp or chicken), bean sprouts, and scallions

Lo mein is a popular Chinese-American dish featuring soft, wheat-flour egg noodles tossed with stir-fried vegetables, proteins (like chicken, beef, or shrimp), and a savory, soy-based sauce.

Lo mein is a popular Chinese-American dish featuring soft, wheat-flour egg noodles tossed with stir-fried vegetables, proteins (like chicken, beef, or shrimp), and a savory, soy-based sauce.

Lo mein is a popular Chinese-American dish featuring soft, wheat-flour egg noodles tossed with stir-fried vegetables, proteins (like chicken, beef, or shrimp), and a savory, soy-based sauce.

Yangzhou Fried Rice is a classic, richly flavored Chinese-style wok-fried rice. It is characterized by its fluffy, distinct grains of rice tossed with scrambled eggs, scallions, carrot, CHICKEN and SHRIMP

Yangzhou fried rice (扬州炒饭) is a renowned Chinese-style wok-fried rice dish originating from Jiangsu province, typically featuring a savory, light-colored blend of fragrant, day-old rice, eggs, shrimp, and pork. Often called "special" or "house" fried rice, it is a versatile dish often incorporating peas, scallions, carrots, and eggs.

(Fried Rice with Pickled Vegetables and Cured Pork) is a classic, rustic dish known for its bold contrast of flavors and textures. It is a staple in Southern Chinese home cooking, particularly in the Sichuan and Hunan provinces.

The jelly is typically served cold, topped with black sugar syrup (brown sugar), crushed peanuts, sesame seeds, haw flakes, and raisins.

This popular Chinese dessert consists of sticky rice that is pounded, shaped into cakes, deep-fried until golden, and served with a sweet brown sugar syrup, often sprinkled with soybean flour.

Glutinous Rice Balls in Fermented Rice Wine with Osmanthus or Osmanthus Sweet Soup with Rice Balls. This traditional Chinese dessert is a warm, sweet soup featuring chewy tangyuan (mini mochi balls) in a lightly tangy, fermented sweet rice broth.

八宝饭 is commonly known as Eight Treasure Rice, Eight-Treasure Sticky Rice, or Eight Treasure Rice Pudding. It is a traditional Chinese dessert made of glutinous rice mixed with lard and sugar, filled with red bean paste

Named after the iconic West Lake in Hangzhou, this is a delicate, silky soup that balances savory minced beef with soft tofu and earthy shiitake mushrooms. The highlight is the 'geng' (thickened) texture, which features gossamer egg white ribbons that float like mist over the lake. It is finished with white pepper and fresh cilantro for a bright, aromatic lift.

Creamy Sweet Corn Soup with Minced Chicken or Velvety Chicken and Sweet Corn Consommé

This dish is normally prepared with baby cabbage, preserved egg, shrimp and milk.

Sizzling Spicy Beef Aorta (often called "ox aorta" or huang hou in Chinese cooking) is a popular dish in Sichuan and hot pot cuisine. It is not muscle meat, but rather the tough tube that carries blood from the heart. When prepared right, it is uniquely crunchy, springy, and absorbs bold, spicy flavors perfectly.

String beans, potato, tomato, eggplant, rice noodles, braised pork

鱼香肘子 in English is generally translated as "Yu Xiang Pork Knuckle" or "Fish-Flavored Pork Hock". It is a traditional Sichuan dish featuring a tender, braised pork knuckle covered in a signature sweet, sour, and slightly spicy sauce made from fermented chili paste, ginger, garlic, and scallions.

It is a signature Sichuan dish featuring a tender pork hock or shank, often braised and served with a spicy, flavorful sauce, frequently accompanied by wild peppercorns, onions, and potatoes.