Beef, shrimp and chicken stir-fried with potato, lotus root, broccoli, mushrooms and black fungus in mala sauce.
Soft tofu simmered in a spicy, savory sauce with garlic shoots — a bold and comforting Sichuan favorite
Crispy chicken thigh pieces stir-fried with dried chili peppers and finished with toasted sesame seeds — spicy, aromatic, and addictive
Duck blood, beef tripe, luncheon meat and sausage with bean sprouts, celery, black fungus and tofu skin in spicy mala broth.
Sliced beef simmered in a fiery Sichuan chili broth with cabbage, celery, and bean sprouts
Pan-fried tofu stir-fried with green and red peppers, onion, garlic and Sichuan peppercorn.
Roasted pork ribs with Laoganma chili black bean sauce, garlic, ginger and scallions.
Chicken wings stir-fried with dried chilies, Sichuan peppercorns, garlic, ginger and sesame.
Tender fish fillets with bean sprouts, napa cabbage, garlic chives and mushrooms in a fiery Sichuan broth.
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