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Szechuan Dishes

Lazi Ji

Okay, so the photo here and the dish we tried was not the most basic form of lazi ji, but the technique and the flavors are almost identical. It’s made by taking chunks of chopped up bone-in chicken, marinating them in a strong soy-based marinade, deep frying them until they’re very dry… More Info
  Roujiamo  is originated from Shaanxi province, also known as Chinese style hamburger. It is a perfect street food with savory filling and chewy bread (mo). Rou means pork, Jia means placing the meat between the bread and mo means bread. I have been spending my four-year university life in… More Info
Another cold dish that utilizes a hot-numbing chili paste, this time over slices of cold, slippery mung bean jelly. As you taste this sauce over and over, you come to realize that it’s the subtleties of technique and ingredient that separate the good from the bad. At its best, it should pack plenty… More Info

Mala Xiaomian

Chongqing’s answer to Sichuan’s dan dan mian is mala xiaomian, a bowl of hot noodles served in a thin but flavorful broth flavored with Sichuan pepper and chili oil (are you beginning to see a pattern here?), topped with sesame seeds and a bit of steamed cabbage. You can get this dish literally… More Info
Sometimes known as “burnt toast” string beans, this dish involves stir frying the beans for a prolonged time in oil until they scorch, shrivel, and dehydrate. Smoky, savory, and spicy, the beans are crunchy yet tender, and go great with white rice. Retrieved from: Serious Eats… More Info
This dish’s Chinese name literally means “back-in-the-pot meat.” The name comes from the fact that the fatty pork—either skin on belly or leg—is first boiled, then fried in a wok, with plenty of dou ban jiang, black beans, and leeks until it is sizzlingly delicious. The thin… More Info
If you’re familiar with the dry-style stir-fries of Sichuan cuisine — Kung Pao chicken, or beef with cumin — this is its soupy antithesis. Translating literally to “water-cooked fish,” it’s fish slices gently poached in a not-so-gentle broth. No, it’s not just water in there. Infused… More Info

Kung Pao Chicken

Spicy Diced Chicken is cooked by frying diced chicken, dry red pepper and golden peanuts. Spicy Diced Chicken is as popular among Westerners as Mapo Bean Curd. Kung pao chicken, known by most fans as a Sichuan dish, has a much-debated origin within China. One popular theory is that Ding Baozhen, a Qing… More Info
Continuing on the theme of Chinese dishes whose names have nothing to do with their ingredients, yu xiang tofu literally translates into “fish fragrant tofu.” Never mind the fact that there is no fish used in the preparation of this dish, the fish reference is due to the centuries-old method of Sichuan… More Info


Although various hotpot styles are enjoyed throughout China, the spiciest and tastiest hotpot comes from Chongqing. It’s tasty because there’s a layer of rendered beef fat in the kitchen-sink sized hotpot at the center of the table. Dried and fresh red chili peppers and 20 other herbs and… More Info