CHEF XIONG KITCHEN 川香園鉄木真

Dry Fried Chicken Wings

Crispy wings tossed in savory, spicy sauce—perfectly crunchy and flavorful.

sichuan pork

fried rice

Scallion Pancake

Crispy, flaky flatbread infused with minced scallions and oil—warm and comforting

Cold Sichuan Noodles

Chilled wheat noodles tossed in a spicy, tangy Sichuan sauce with shredded cucumber—refreshing with a kick.

Dong Po Pork

Slow-braised pork belly squares with rich glaze

Green Peppercorns Boiled Fish

Tender fish slices in a numbing, spicy broth with green peppercorns and dried chilies.

BBQ Skewers

Char-grilled meat skewers with Sichuan spice rub

Kung Pao Chicken

Classic Sichuan stir‑fry with chicken, peanuts, dried chilies and scallions in a savory, slightly spicy sauce

Cumin Lamb

Charcoal‑grilled lamb skewers seasoned with cumin and spices—fragrant and juicy.

Mongolian Lamb Backbone Pot (Spicy)

Rich, spicy Mongolian‑style lamb backbone hot pot—deeply savory and warming.

Spicy Fish and Pork Intestines Pot

Rich, spicy hot‑pot style stew combining tender fish and pork intestines in a bold broth

Spicy Oil Wonton

Delicate handmade wontons drizzled in chili oil—soft and numbing.

Handmade Brown Sugar Glutinous

Crispy glutinous rice sticks drizzled with brown sugar syrup—sweet and chewy.

Grilled Squid (whole)

Whole grilled squid, smoky and substantial—great for sharing or late‑night snacking

Sweet and Sour Crispy Pork

Sichuan Roasted Fish

Shredded Chicken Cold Plate

Mapo Tofu

Sichuan Spicy Beef Mix

Mixed Vegetable And Mushroom Soup

Sichuan Beef Noodle Soup

Stir-fried beef

Beef pancake

Braised pork belly