This is a popular Sichuan dish, served cold or at room temperature, which is made of thinly sliced beef and beef offal.

Don't be fooled by the average looking picture. These cold noodles are chilled handmade noodles w/ Szechuan spicy sauce which make these noodles a must have on a warmer day. Hosting a party or picnic? Get a party tray size and your guests will be pleased.

Fresh Handmade dumplings. These dumplings are incredibly juicy, and they taste similar to soup dumpling buns (xiao long bao). Coupled with your choice of dumpling sauce.

Fresh Handmade Fried Dumplings. Every order is made to order to ensure the freshness. Coupled with your choice of dumpling sauce.

A Chinese traditional dish. Filled with fresh chives, egg and shrimp.

Summer is the best time to eat Cucumbers because they are in season. We use farm fresh cucumbers coupled with our light soy garlic sauce. The sauce is just enough flavor so that it doesn't overpower the fresh taste of the cucumbers.

Summer is the best time to eat Cucumbers because they are in season. We use farm fresh cucumbers coupled with our Sichuan Spicy Sauce. The sauce is just enough flavor so that it doesn't overpower the freshness taste of the cucumbers.

If you'd like a milder version of #9, please order #8 Mild, you'll get the same taste as #9, just a little milder.

The process of cooking twice cooked pork involves first simmering pork belly steaks in water with spices, e.g. slices of ginger, cloves, star anise, jujubes and salt. After refrigeration to firm the meat, next it is then cut into thin slices. The pork is then returned to a wok and shallow fried in oil, usually along with some vegetables.

Kung Pao Chicken is probably the best known Sichuan dish in the world. However our version is the best there is for serious chow hounds.

Mei Cai Kou Rou, a dish of braised and then steamed pork belly, holds a high position on the Chinese comfort food list.

Shuizhu niurou pian is a Chinese dish which originated from the cuisine of Sichuan province and the name literally means "water-cooked meat slices". The preparation of this dish usually involves some sort of meat (usually it is beef), chili pepper, and a large amount of vegetable oil. We use the USDA prime top grade steak meat to cook this dish to perfection.

There are many versions of Mapo Tofu. However, nothing comes close to the Fahrenheit Style of Mapo Tofu.

Our version, cooked with USDA top grade flank steak meat.

Eggs, corn, bell peppers and seasoning