Kang Kang Xiao Chu

Classic Sichuan-style noodle soup, with a bright red and oily broth, rich and spicy flavor. Beef is stewed until tender and flavorful. Recommended to add chopped scallions and cilantro for aroma.

Noodle soup containing only rich braised broth and noodles, no beef chunks. Suitable for diners who enjoy the original flavor of the spicy broth.

Hot and sour noodles made with sweet potato vermicelli, with a slippery and chewy texture. The broth is sour and spicy, appetizing, paired with beef and crispy peanuts.

Hot and sour noodle soup without beef chunks, with a braised beef soup base. Sweet potato noodles absorb the sour and spicy broth, with a unique flavor.

Chongqing-style spicy vegetarian noodles, with rich and diverse toppings. Numbing, spicy, and fresh flavor, usually containing chili oil, Sichuan peppercorn powder, crushed peanuts, etc.

Dry mixed noodles with beef stir-fried with two types of chili (green and red peppers). Aromatic, distinctly spicy, and very appetizing.

Dry mixed noodles combining soft peas and savory minced meat sauce. Peas are creamy, sauce is rich, with layered textures.

Sichuan-style minced meat dry mixed noodles, with a rich sauce flavor. Mix the noodles with the sauce at the bottom before eating.

Dry mixed noodles with pickled sour beans. The sour beans are crisp and appetizing, with a sour and spicy flavor that is very good with rice.

Summer-limited cold noodle dish. Drizzled with a special spicy sauce, it is cool and refreshing, with a numbing and spicy flavor that stimulates the appetite.

Large and plump wontons (chaoshou) served with Sichuan-style braised beef soup. Thin skin and large filling, absorbing the rich soup.

Classic Sichuan snack, cooked wontons mixed with special red oil and seasonings. Spicy and slightly sour, with a smooth and tender texture.

Wonton soup with a clear chicken broth base, fresh and light flavor. Not spicy, suitable for diners who don't eat spicy food.

A simple Sichuan-style braised beef soup, containing beef chunks, no noodles. The broth is rich and suitable for those who want hot soup or to pair with their own staple food.

Noodle soup featuring soft peas. The broth has the sweetness of peas and a creamy texture, with a unique flavor.

Traditional Sichuan cold dish, cooked chicken cooled and drizzled with rich red oil sauce. Combines numbing, spicy, fresh, aromatic, and tender flavors.

Famous Sichuan Hakka snack, with smooth and tender jelly noodles served with plenty of chili oil. Named for making people cry due to its intense spiciness.

Assorted beef offal (head, heart, tongue) braised and sliced, drizzled with red oil chili sauce. Tender texture, numbing and spicy flavor.

Refreshing and appetizing cold shredded potato salad, with a crisp and tender texture. Usually has a vinegary taste and a slight spiciness.

Cold mixed dried tofu skin rolls, dressed with scallion oil. Rich soy flavor, chewy texture.

Preserved egg chunks served with stewed or cold-mixed green pepper sauce. The unique flavor of the preserved egg complements the fresh spiciness of the green pepper.

Braised pig ear slices, mixed with spicy seasonings. Chewy and rich in collagen, suitable as a snack with drinks.

Fresh cucumbers are smashed or cut into pieces, dressed with minced garlic, vinegar, etc. Crispy and juicy, refreshing and palate-cleansing.

Shredded chicken breast drizzled with a Sichuan peppercorn-flavored sauce. Prominent numbing aroma, tender chicken that is not dry.