Guan Xiao Er Suan Cai Yu Yonghe Lehua Dian

Whole fish grilled until the skin is crispy and fragrant, served with a sauce flavored with minced garlic and fermented black beans. Rich garlic flavor, tender and flavorful fish.

Classic Sichuan-style grilled fish, covered with dried chili peppers and Sichuan peppercorns. Crispy skin, tender fish, spicy and fragrant flavor, very appetizing.

Bullfrog cooked in a dry pot style, with perilla leaves added for flavor. The frog meat is firm and tender, and the unique aroma of perilla removes fishiness and enhances freshness.

Spicy and satisfying dry pot bullfrog. Stir-fried with a large amount of chili and Sichuan peppercorns, the frog meat is fresh, spicy, and flavorful, with a chewy texture.

Extra order of fish slices, suitable for dipping in the broth, tender and smooth texture.

Extra order of fat beef slices, rich in oil, tender and soft after cooking.

Extra order of pork belly slices, with a good balance of fat and lean meat, suitable for pairing with pickled cabbage broth.

Crispy green bean sprouts, suitable for adding texture to the pot.

Mushrooms with slender stems, crisp texture, and a strong ability to absorb soup.

Dried tofu skin product, chewy and tender after cooking, with a rich bean flavor.

Small quail eggs, the egg white is chewy after cooking, and the yolk is dense.

Mini napa cabbage, tender and sweet, does not become mushy even when cooked for a long time.

Long, green vegetable, crisp texture, with a light lotus fragrance.

Crispy fried dough sticks, soaked briefly in the soup. Crispy on the outside, soft on the inside, absorbing the soup.

Add extra pickled cabbage to make the broth more sour and richer in flavor.

Layered tofu product, chewy and springy texture, easily absorbs flavor.

Steamed white rice, with distinct grains, it is the best staple food to pair with heavy-flavored dishes.

Fine vermicelli made from mung bean starch, transparent and smooth after cooking, very suitable for absorbing soup.

Rice stir-fried with pickled cabbage and chili peppers. Sour, spicy, salty, and fragrant, with distinct grains and full of wok hei.

Rice stir-fried with diced smoked cured meat. The salty and fragrant oil of the cured meat coats the rice, giving it a unique flavor.

Thin-skinned, tender wontons drizzled with special spicy sauce. Smooth texture, spicy and fragrant.

Classic Sichuan cold dish. Tender chicken is soaked in red oil and Sichuan peppercorn seasoning, combining numbing, spicy, fresh, fragrant, and tender.

Chewy noodles tossed with spicy sauce. Simple yet flavorful, each bite is full of the aroma of Sichuan peppercorns and chili peppers.

Boiled pork belly slices tossed with spicy sauce. Tender meat slices, fragrant and spicy sauce, an appetizing cold meat dish.

Fresh meat wontons drizzled with red oil chili sauce. Thin skin and large filling, the red oil is spicy and slightly sour, with a rich flavor.

Crispy cabbage stir-fried with savory cured meat slices. The sweetness of the vegetables perfectly combines with the smoky flavor of the cured meat.

A special dish combining century eggs and chili peppers. The unique flavor of century eggs is paired with the crisp and spicy taste of green and red peppers, making it appetizing and a good accompaniment to drinks.

Crispy water shield vegetables stir-fried with cured meat. Crisp and juicy texture, with the savory flavor of cured meat.

Simply stir-fried baby bok choy, retaining the original sweetness and tender crispness of the vegetables.

Tender tofu with century egg, drizzled with spicy and sour sauce. Cold, smooth, and appetizing.

Pickled fish skin, chewy and crispy texture. Rich in collagen, refreshing and appetizing.

Cucumber salad, crisp and juicy texture, usually served with minced garlic and vinegar, refreshing and appetizing.

Shredded Tofu Salad, tender and delicate texture, mixed with simple seasonings, light and refreshing.

Cold black fungus salad, crispy texture. Black fungus is rich in nutrients, paired with sweet and sour or spicy sauce, it is very appetizing.

Crispy fried peanuts, sprinkled with a little salt. Crispy and delicious, it's a classic bar snack.

Lotus root slices in a cold salad, with a fresh pomelo aroma. Crisp texture, sweet and sour, appetizing.

Bite-sized fried chicken pieces, crispy on the outside, tender on the inside, sprinkled with spicy pepper seasoning, spicy and addictive.

Chicken skin fried until crispy like crackers. Crispy and not greasy, with a satisfying crunch.

Fried chicken wings tossed with special spicy pepper seasoning. Crispy skin, tender and juicy chicken, with a rich spicy flavor.

Crispy on the outside, soft on the inside fried shrimp balls, with rich cheese or sauce flowing out when bitten. Sweet shrimp meat paired with rich filling.

The restaurant's signature fried chicken dish. Golden crispy skin, tender and juicy meat, moderately salty and fragrant.

Fresh squid steamed with vermicelli, drizzled with spicy sauce. The freshness of the seafood and the essence of the soup absorbed by the vermicelli are perfectly combined.

Japanese steamed egg dish, with a smooth and delicate texture like pudding, possibly with pineapple or other ingredients added for flavor.

Traditional Sichuan dessert, glutinous rice ci ba fried until crispy on the outside and soft on the inside, drizzled with sweet brown sugar syrup and sprinkled with soybean powder.

Crispy batter on the outside, cold ice cream on the inside. An experience of hot and cold.