Discover Authentic Sichuan Cuisine · Learn Traditional Cooking Methods
Shouzhuayangpai is a signature lamb chop dish from Xinjiang, famous for its juicy meat and aromatic spices. Lamb ribs are boiled, then seasoned and served whole, allowing diners to enjoy the primal pleasure of eating with their hands. The dish is celebrated for its tenderness, rich flavor, and cultural significance.
Read More →Jianjiao Feiyang is a bold stir-fried lamb dish featuring tender slices of lamb and crisp green chilies. Its spicy, aromatic profile and juicy texture make it a favorite for those who love robust flavors and the heat of Sichuan cuisine.
Read More →Shuizhu Roupian is a beloved Sichuan dish featuring tender pork slices cooked in a spicy, aromatic broth. The combination of chili, Sichuan peppercorns, and fresh vegetables creates a mouth-numbing, flavorful experience that is both comforting and exhilarating.
Read More →Meicai Kourou is a celebrated dish from southern China, featuring tender pork belly layered with savory preserved mustard greens. The pork is first fried, then braised with meicai, resulting in a rich, aromatic, and melt-in-your-mouth delicacy. Its harmonious blend of flavors and textures makes it a highlight of festive tables.
Read More →Yuxiang Rousi is a signature Sichuan dish featuring tender shredded pork stir-fried with a sweet, sour, and spicy sauce. Despite its name, it contains no fish—the 'fish-fragrant' flavor comes from the aromatic blend of garlic, ginger, and chili bean paste. Its vibrant taste and appealing texture make it a favorite in Chinese restaurants and home kitchens.
Read More →Bamboo Shoot Pork Strips is a refreshing stir-fry that pairs tender pork strips with crisp bamboo shoots. The dish is celebrated for its light, savory flavor and satisfying texture, making it a favorite for everyday meals and family gatherings.
Read More →Huiguorou, or Twice-Cooked Pork, is a classic Sichuan dish known for its rich, savory, and slightly spicy flavor. Pork belly is first simmered, then sliced and stir-fried with peppers and fermented bean paste, resulting in tender meat with a fragrant, glossy sauce. Its bold taste and satisfying texture make it a favorite in Sichuan cuisine.
Read More →Zui Paigu, or Drunken Pork Ribs, is a flavorful dish where pork ribs are marinated in aromatic rice wine and spices, then fried to golden perfection. The result is tender, juicy ribs with a subtle wine fragrance and a savory-sweet glaze, making it a popular choice for festive occasions.
Read More →Jiaoyan Paigu, or Salt and Pepper Pork Ribs, is a beloved dish featuring crispy fried pork ribs seasoned with aromatic salt and pepper. The ribs are marinated, coated, and fried until golden, then tossed with fragrant spices for a mouthwatering, crunchy treat perfect for sharing.
Read More →Jingjiang Rousi is a classic Beijing dish featuring tender shredded pork stir-fried in a rich, sweet-savory bean sauce. Served with thin pancakes and fresh scallions, it offers a delightful combination of flavors and textures, making it a staple in northern Chinese cuisine.
Read More →Suanxiang Paigu, or Garlic Pork Ribs, is a savory dish featuring pork ribs marinated and cooked with an abundance of garlic. The ribs are tender, aromatic, and coated in a flavorful sauce, making this dish a favorite for garlic lovers and a highlight at family meals.
Read More →Huobao Feichang is a classic Sichuan dish known for its bold, spicy flavors and chewy texture. Pork intestines are stir-fried with chili, garlic, and Sichuan peppercorns, resulting in a dish that is aromatic, numbing, and deeply satisfying. Its robust taste makes it a favorite among those who appreciate authentic Sichuan cuisine.
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