Steamed or fried.

Little wontons stuffed with minced meat, baby shrimp and vegetables in a clear soup.

A famous Sichuan dumpling dish, hand made little wontons with spicy red oil and other seasonings at the bottom.

Cold soft noodles with spices, mustard and Sichuan salt cabbage on the top.

Sliced fish and sour cabbage are first cooked and then mixed with fresh sour and salty soup, a typical Sichuanese soup.

For 2.

For 2.

The OX tongue, tripe and beef are boiled in a seasoning soup, then cooled, sliced and mixed with spicy sauce and wild pepper, a spicy and hot taste. This dish originated in Chendu City, the capital of Sichuan Province. It is a classical Sichuanese cold dish.

Sliced beef is boiled with sauce soup, then mixed with spicy and peppery sauce, tasting spicy and ma(peppery).

Boiled, cooled, sliced and mixed with spicy red oil.

Boiled, cooled, sliced and mixed with wild pepper sauce. It tastes "Ma", and not spicy. Ma is a wild peppery taste which is unique from Sichuan Province.

Sliced beef are marinated and stewed with five different aromatic ingredients, very tasty.

Cooked pork with fat is sliced, pouring heavy garlic sauce on the top to serve.

Shredded jelly fish mixed with scallion oil sauce.

All kinds of vegetables are put into a special pickling soup for at least one day, then covered and cooled. A little bit of sour, salty and spicy, a typical Sichuanese side dish.

Rabbit in spicy sauce. Cold dish.

Wide noodles

Thin noodles

Served with choice of noodles

With two pancakes.

Marinated and sauteed with garlic sauce, thick, strong and spicy.

With two pancakes.

Usually we use Tilapia, a river cultivated live fish and similar to sea bass, to cook with. First the fish is lightly fried in hot oil, then put into hot bean sauce soup, covered and pot-roasted for 15 to 20 minutes until the fish is completely cooked, giving it a tender and tasty flavor, filtering the sauce soup and adding fresh cut scallion and finally making a fresh sauce which is poured on the top of the fish.

House spicy bean curd.

Next to Sichuan In the South is Gui Zhou Province. Gui Zhou people eat much spicier food than Sichuanese. Gui Zhou people cooked chicken with both dry and fresh spicy peppers and made the dish only with spicy taste. Sichuanese thought the dish was not tasted and then prepared the dish in different way: marinating the chicken first, then deep frying it until it was very dry, then quickly sauteing chicken with spicy, sweet and salty sauce until all sauces are absorbed into the chicken. The Sichuanese have changed the cooking completely but still call it "Gui Zhou Chicken".

Sponge gourd

with spicy pepper sauce.