Signature Dishes

Sichuan Grilled Fish

A famous dish that combines the flavors of barbecue and hotpot, known for its spicy, numbing, and aromatic taste.
Sichuan Grilled Fish is typically served in a large iron tray or clay pot to keep it warm, making it a perfect dish to enjoy with rice or other side dishes.

Cooking Features: 

1. Grill First, Simmer Later: The fish is grilled over charcoal or on an iron plate to achieve a crispy texture before being cooked in a specially seasoned broth to absorb the flavours.
2. Spicy and Aromatic: Key ingredients include Sichuan peppercorns, dried chili peppers, doubanjiang (fermented broad bean paste), pickled chilies, garlic, ginger, and fresh herbs, creating an authentic Sichuan-style taste.
3. Variety of Side Ingredients: Common additions include tofu skin, potatoes, lotus root, and enoki mushrooms, which soak up the rich broth and enhance the overall dish.
• Garlic Flavor: Rich in garlic aroma, suitable for those who prefer a milder spice level.
• Green Sichuan Pepper Flavor: Featuring a fresh and numbing sensation without excessive heat.
Originating from Sichuan and Chongqing, this dish uses a unique cooking method that involves grilling the fish first to create a crispy outer layer, then simmering it in a rich, flavorful broth to enhance its taste.

Popular Flavours:

• Spicy & Numbing: A classic Sichuan-style version with bold and intense heat.
• Pickled Chili Flavor: A tangy and spicy taste with a unique fermented aroma.

Pork Trotter Soup

A traditional Chinese soup made primarily from pork trotters.
It is slow-cooked for several hours to achieve a rich, gelatinous texture, making it a popular dish known for its high collagen content. Depending on regional variations, ingredients such as ginger, goji berries, red dates, and white pepper may be added for enhanced flavor and nutritional benefits.

Paper-Wrapped Bullfrog

A distinctive Chinese dish featuring bullfrog as the main ingredient.
The bullfrog is typically marinated and seasoned before being wrapped in heat-resistant paper and then baked or steamed. This cooking method helps retain the meat’s tenderness and juiciness while locking in the rich flavors of the seasonings, resulting in a unique and delicious taste.

Mapo Tofu

A classic Sichuan dish featuring soft tofu cooked with minced beef or pork in a spicy, flavourful sauce.
It is seasoned with fermented broad bean paste, Sichuan peppercorns, and chilli peppers, giving it a signature numbing and spicy taste, characteristic of Sichuan cuisine.

Pickled Chilli Bullfrog

A classic Sichuan dish made with bullfrog as the main ingredient, stir-fried or braised with pickled chili peppers, ginger, and garlic. The dish is known for its tender meat and distinctive spicy-tangy flavor, with the unique aroma of Sichuan-style pickled chilies.

Spicy Dry-Fried Chicken



A classic Sichuan dish made with diced chicken stir-fried with dried chili peppers, Sichuan peppercorns, and aromatic spices. The dish is known for its crispy texture, bold spiciness, and numbing sensation, making it a popular choice as an appetiser or a flavourful main course.

Spicy Braised Chicken Pot

A Sichuan-style dish that combines elements of hot pot and dry pot cooking


The dish features chicken as the main ingredient, stir-fried with ginger, garlic, dried chili peppers, and Sichuan peppercorns, then slow-braised for a deep, flavorful, and spicy taste. It is often served with potatoes, tofu, and other ingredients to enhance its richness.

Loofah and Clam Soup

A light and flavourful Chinese seafood soup made with loofah and clams


The loofah has a tender texture, while the clams add a rich umami taste. Seasoned with ginger, garlic, and cooking wine, this nutritious soup is known for its refreshing and naturally sweet broth.

Twice-Cooked Pork

A classic Sichuan dish made with pork belly.


The pork is first boiled until tender, then sliced and stir-fried with ingredients like garlic shoots, fermented broad bean paste, and soy sauce. This cooking method gives the dish a crispy yet tender texture with a rich, savory, and slightly spicy flavor, characteristic of Sichuan cuisine.

Twisted Crispy Pork Intestines

A flavorful Chinese snack or appetizer, often enjoyed with alcohol.


The dish features pork intestines that are meticulously cleaned, cut into a twisted shape, coated with batter, and deep-fried until golden and crispy. The result is a crunchy exterior with a chewy, tender inside. It is commonly served with salt and pepper, chili powder, or a special dipping sauce for an extra burst of flavour.