Sichuan Style

Mapo Tofu

Silken tofu in a brick-red sauce of fermented black bean, ground pork, and Sichuan peppercorns that leaves the lips genuinely numb

Water-Boiled Beef (Shui Zhu Niu Rou)

Thin-sliced beef submerged in a pool of chili oil and dried chilies, finished tableside with scalding oil — theatrical and deeply flavored

Dan Dan Noodles

Chewy noodles in a sesame-chili sauce with minced pork and preserved vegetables — rich, nutty, and hot in equal measure

Dry-Fried Green Beans

Blistered and wrinkled from the wok, tossed with minced pork and preserved mustard greens — a textbook version of a Sichuan classic

Kung Pao Chicken

Crisp-tender chicken cubes with dried chilies, roasted peanuts, and a sweet-tart sauce that balances the heat cleanly

Twice-Cooked Pork (Hui Guo Rou)

Sliced pork belly flash-fried with leeks and broad bean paste — fatty, savory, and deeply satisfying with rice

Hot and Sour Soup

A solid rendition of the classic — silky egg ribbons, wood ear mushroom, and enough vinegar and white pepper to clear the sinuses