Chengdu Girl Chinese Sauerkraut Fish

A representative Sichuan dish of white fish simmered with pickled greens (suan cai). The golden soup, with its sour and spicy flavor, is exquisite, and the fish is flaky. Generous portion for 2 people.

Potato slices for hot pot. They become fluffy when simmered slightly in soup.

A white, slender mushroom. It has a unique crisp texture and pairs well with spicy soups.

A type of black mushroom characterized by its chewy, firm texture. It absorbs the flavor of soup well.

Thinly sliced bamboo shoots. Enjoy their unique flavor and crisp texture.

Thinly sliced, dehydrated, and compressed tofu. It has a firm texture and a rich soybean flavor.

Wide, flat glass noodles. They become transparent when boiled and have a very chewy, elastic texture.

Pork offal. It has a sweet fat flavor and a unique elasticity, and pairs excellently with rich soups.

Shredded potatoes stir-fried with Thai chili peppers. Characterized by its crisp texture and sharp spiciness.

Chongqing-style spicy stir-fried chicken. Crispy fried chicken is stir-fried with a large amount of chili peppers and Sichuan peppercorns. It has a numbing and spicy (mala) flavor that pairs well with drinks.

Handmade fried glutinous rice cakes. Crispy on the outside and chewy on the inside, these sweet dim sum are served with brown sugar syrup and roasted soybean flour. Perfect as a palate cleanser after spicy dishes.

Sichuan-style cold beef dish. Dried beef is tossed with spicy oil and spices, and its flavor deepens with chewing.

A cold dish of thinly sliced pork kidney. It has no gamey odor, a chewy texture, and is tossed with a special spicy sauce.

A dish of chicken feet stir-fried with extremely spicy seasonings. Rich in collagen with a jelly-like texture and intense spiciness.

A home-style dish of stir-fried fried egg and chicken gizzards. The chewy texture of the gizzards and the savory egg pair well with rice.

A dish meaning "saliva pig trotters." Boiled pig trotters are topped with a spicy sauce flavored with chili oil and Sichuan peppercorns. Served as a cold dish.

Stir-fried garlic and pork large intestine (offal). The sweetness of the offal's fat and the aroma of garlic stimulate the appetite.

A Chongqing dish of stir-fried chicken and clams in a spicy sauce. A rich flavor combining the umami of the chicken and the dashi of the clams.

Stir-fried cucumbers with perilla leaves. The unique texture created by cooking the cucumbers and the refreshing aroma of perilla are characteristic.

Stir-fried water spinach with green chili peppers. Enjoy the crisp texture of the water spinach and the spicy kick.

A braised dish of bamboo shoots and beef brisket. The contrast between the tender braised beef and the texture of the bamboo shoots is delicious.

A Mapo dish using beef fillet. Instead of regular minced meat, it contains tender slices of beef, making it a satisfying dish.

Soy-braised tea tree mushrooms and braised pork belly. The umami of the mushrooms permeates the pork.

Sichuan-style fried pork. Sichuan peppercorns are kneaded into the batter, offering a crispy texture and a spicy aroma.

Pork fillet stir-fried in caramel sauce. Crispy on the outside and juicy on the inside, with a characteristic sweet and savory flavor.

Stir-fried cabbage with pork cracklings (crispy fatty bits left after rendering lard). It's fragrant and the simple saltiness enhances the sweetness of the vegetables.

Steamed twice-cooked pork (Hui Guo Rou). Excess fat is removed, making it tender, and the richness of the chili bean paste can be enjoyed.

Stir-fried Thai chili peppers and eggs. Fluffy eggs are accented with the sharp spiciness of chili peppers.

A rice bowl topped with stir-fried dried meat and pork on bamboo rice. The rice is subtly flavored with bamboo.

A rice bowl topped with stir-fried tender beef on bamboo rice. The juicy beef goes perfectly with the rice.

A dish with stir-fried eggplant and minced meat served over bamboo rice. The rich seasoning pairs well with the rice.

A spicy bamboo rice bowl with diced chicken stir-fried with chili peppers. Spicy flavor.

A set meal of a dish called "Shui Zhu Yu" (boiled fish). White fish is simmered in a soup with a large amount of oil, chili peppers, and Sichuan peppercorns. It is extremely spicy but has an addictive flavor.

A set meal of "Yu Xiang Rou Si" (shredded pork in garlic sauce). Shredded pork stir-fried in a sweet, sour, and spicy sauce, a classic dish that goes well with rice.

A set meal in the style of "Gong Bao Ji Ding" (Kung Pao Chicken), stir-fried chicken, peanuts, and vegetables with sweet and sour sauce and chili peppers.

A set meal of stir-fried pork liver with spicy Sichuan seasonings. Enjoy the rich flavor of the liver and the spices.

A drink based on shochu mixed with lemon juice and soda. It has a refreshing sourness and pairs well with greasy or spicy dishes.

A cocktail made by mixing beer with ginger ale. The bitterness of the beer is reduced, and the ginger aroma makes it easy to drink.

A cocktail made by adding cassis liqueur to beer. Enjoy the fruity sweetness and the richness of the beer.

A grapefruit-flavored sour drink based on shochu. The citrusy bitterness and sourness are refreshing.

A classic cocktail made by mixing cassis liqueur with soda water. It has a sweet and sour berry flavor.

A sweet cocktail made by mixing cassis liqueur with orange juice. It has a low alcohol content and is easy to drink.

A cocktail made by mixing cassis liqueur with oolong tea. It is refreshing and pairs well with meals.

A sour drink with a sweet peach aroma. Fruity and can be enjoyed as a dessert.