Chinese Cuisine

A classic cold Sichuan dish consisting of sliced cooked chicken (and often other assorted vegetables) served in a spicy, numbing chili-oil based broth, traditionally served in earthen bowls.

Malatang: a popular Chinese street and casual dining dish consisting of various ingredients boiled in a strongly spiced, numbing and spicy hot broth

A popular Sichuan-style Chinese savory dish where assorted raw ingredients (meats, vegetables, tofu, and noodles) are quickly poached in a spicy, numbing mala broth, then served in the flavorful broth. It differs from hot pot because it is cooked pre-portioned for individual servings rather than cooked at the table.

Boiled fish with pickled mustard greens, a popular traditional Chinese dish made with fresh fish fillets and fermented pickled cabbage

A classic Sichuan-style Chinese dish consisting of sliced pork poached in a spicy, numbing hot chili-oil based broth, usually served with vegetables like cabbage or lettuce.

twice-cooked pork, a traditional Sichuan Chinese dish made by first boiling pork, slicing it, and then stir-frying it with seasonings and vegetables

A classic spicy Sichuan Chinese dish made of cubed tofu cooked with minced meat (usually pork) in a chili-based bean sauce

A classic Sichuan-style Chinese dish made of diced chicken fried with dried chili peppers, peanuts, and vegetables, usually seasoned with a sweet and savory sauce.

Braised pork in soy sauce that is well-known far and near