Start with our most-ordered dishes or explore 100+ authentic Szechuan recipes
Our most-ordered dishes — a great place to start
Chengdu-style wontons served in a pool of Szechuan chili oil (红油, hong you - "red oil"). Unlike Cantonese wontons in broth, Sichuan wontons are distinguished by their spicy, numbing sauce made with chili oil, Szechuan peppercorns, soy sauce, and black vinegar. The name "抄手" (chao shou) means "folded hands" - describing how vendors warmed their hands while making them in winter.
Named after the shoulder pole (dan dan) 19th-century Chengdu street vendors used to carry noodles and sauce through city streets. Thin wheat noodles with ground pork, fermented ya cai (preserved vegetables), sesame paste, and Szechuan peppercorn-infused chili oil. Toss before eating for authentic Chengdu dry-style preparation.
猪肉饺子. Six pork dumplings, available fried or steamed Modifiers: **Style Choice** (Required, Select 1): Fried（锅贴）/ Steamed（蒸饺）
春卷. Egg rolls, wrapped in a crispy shell, typically include a mix of vegetables and occasionally meat, deep-fried to achieve a golden exterior
Classic Sichuan soup balancing spicy (white pepper, chili oil) and sour (black vinegar) with silky tofu, wood ear mushrooms, bamboo shoots, and egg ribbons. The "hot and sour" flavor profile (酸辣) is one of the 23 recognized flavor combinations in Sichuan cuisine. Thickened with cornstarch for a velvety texture.
炒饭或者捞面. Lo Mein with choice of BBQ pork, beef, chicken, or vegetables. Option to select as fried rice Modifiers: **Protein Choice** (Required, Select 1): BBQ Pork（叉烧）/ Beef（牛肉）/ Chicken（鸡肉）/ Vegetable（素菜）; **Style Choice** (Required, Select 1): Fried Rice（炒饭）/ Lo Mein（捞面）
虾炒饭或者虾捞面. Shrimp served with choice of lo mein or fried rice Modifiers: **Style Choice** (Required, Select 1): Lo Mein（虾捞面）/ Shrimp Fried Rice（虾炒饭）
孜然羊. Hot and spicy
Fresh fish filet prepared in the Xinjiang-Sichuan fusion style with aromatic cumin spices, dried chilies, and Szechuan peppercorns. The fish is lightly battered and flash-fried to maintain tenderness, then tossed with cumin seeds and chili oil. The cumin's warm, earthy flavor complements the delicate fish without overwhelming it.
Multi-day preparation process: duck is marinated in Szechuan spices (花椒, star anise, cinnamon), slow-smoked over camphor wood and jasmine tea leaves for 2-3 hours, then roasted until skin crisps. The result is aromatic duck with tea-infused fragrance, crispy skin, and tender meat. One of Chengdu's most labor-intensive dishes, rarely found outside Sichuan province.
Originated in Sichuan province and named after Qing Dynasty official Ding Baozhen (丁宝桢), whose title was Gong Bao (Palace Guardian). Authentic "lychee flavor" profile balancing sweet, sour, numbing, and spicy with tender chicken, roasted peanuts, and whole dried chilies. Unlike American versions, our Kung Pao is not heavily sweetened.
香辣土豆鸡. Hot and spicy
干煸鸡. Hot and spicy
素菜鸡. Stir-fried chicken with medley of vegetables such as broccoli, carrots, mushrooms, and snow peas
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