Spices 3 辣妹子

Braised Pork Belly

Slow-cooked until the fat layer turns silky and barely holds its shape, lacquered in a savory, slightly sweet soy-spice braise — the anchor dish of the Spices menu

Spicy Fish in Chile Broth

Whole or filleted fish submerged in a fiery, oily broth loaded with dried chiles and Sichuan peppercorns — numbing heat that builds steadily through the bowl

Mapo Tofu

Silken tofu in a fermented black bean and chile sauce with a real Sichuan tingle — properly made, not the sweetened American-Chinese version

Cumin Lamb

Wok-tossed lamb with whole cumin seeds and dried chiles — fragrant, slightly charred at the edges, and more aromatic than spicy

Cold Spicy Appetizers

Rotating cold starters — tripe, tendon, or sliced beef — tossed in chile oil and vinegar, ideal for cutting through the heavier braised dishes

Dry-Fried String Beans

Blistered green beans with ground pork and preserved vegetables — a reliable vegetable option that holds its own alongside the heavier mains