Braised Beef Brisket cooked in Cast Iron hot pot

Sautéed lamb slices with cumin seeds.

Shui-zhu (Chinese: ??; pinyin: shuizhu) is a unique cooking method of Szechuan cuisine. The name Shui Zhu Niu Rou literally means "water boiled beef". The name may sound plain and mild, but in fact it's one of the most pungent and exciting Szechuan dishes.

Sautéed Pork Intestines in traditional Yangtze style

???? (pinyin: fuqi fèipiàn) literally means "husband and wife lung pieces". Some restaurants in the US put "Mr. and Mrs. Smith" on their menu for this dish. This popular cold appetizer is made of thinly sliced beef and Ox tongue, and a generous amount of various spices, including Sichuan peppercorns. The desired taste should be both spicy and mouth-numbing.

Red Braised Pork Belly, cooked with traditional method of the Upper Yangtze region

6 pieces.

Braised Beef Brisket cooked in Cast Iron hot pot

Lamb cooked in Cast Iron hot pot

Fish Filet cooked in Cast Iron hot pot

Chicken cooked in Cast Iron hot pot

Tofu cooked in Cast Iron hot pot

Whole Tilapia

Roasted whole Tilapia fish with green and red pepper.

Fish filet with fresh pepper, cooked with a traditional method.

Spicy Boiled Fish Filet.

Battered and wok-fried shrimp coated in a sweet orange-flavored chili sauce.

Crispy shrimp tossed in a sweet and savory sauce and sesame seeds.

Roasted Whole Tilapia top with Sichuan special pickled chili pepper

Pork belly boiled, sliced and then stir-fried with Sichuan sauce

Spiced dry tofu sautéed with shredded pork and fresh chives

Sautéed Pork Intestines in traditional Yangtze style

Dry sautéed Pork Intestines

Boiled pork kidneys with green onion.

Boiled pork kidneys with special Sichuan Green Pepper Sauce

Red Braised Pork Belly, cooked with traditional method of the Upper Yangtze region

Traditional Szechuan style Chinese Bacon personally prepared in-house by our chef. Stir-fried with red and green pepper and leek.

Shredded Beef stir-fried with Sichuan style

Stir-fried beef slices with green onion

Sautéed beef slices with cumin seeds

Shui-zhu (Chinese: ??; pinyin: shuizhu) is a unique cooking method of Szechuan cuisine. The name Shui Zhu Niu Rou literally means "water boiled beef". The name may sound plain and mild, but in fact it's one of the most pungent and exciting Szechuan dishes.

Stir-fried beef slices with green and red pepper

Stir-fried thin slices of beef with onions and special sauce

Stir-fried beef slices with Broccoli.

Sautéed lamb slices with cumin seeds

Stir-fried lamb with green onion.

Lamb with fresh pepper.

Sichuan style Popcorn Chicken.

Stir-fried boneless chicken with special Chongqing Mala sauce.

Boneless chicken with green and red pepper.

Spicy, stir-fried chicken, vegetables, chill peppers and peanuts.

Sweet and slightly spicy chicken.

Battered and wok-fried chicken pieces coated in a sweet orange-flavored chili sauce.

Crispy chicken pieces tossed in a sweet and savory sauce and sesame seeds.

Boneless chicken with sweet and sour sauce.

Stir-fried boneless chicken with Black Bean Sauce.

Stir-fried boneless chicken in special garlic sauce.

Stir-fried boneless chicken with broccoli.

Stir-fried boneless chicken with mixed vegetables.

Stir-fried mixed vegetables.

Stir-fried Baby Bok Choy.

Stir-fried Baby Bok Choy with minced garlic

Stir-fried Shredded Potato, sour and spicy.