Szechuan cuisine

Iron‑Pot Fish Fillet

A sizzling clay‑pot of fish fillet bathed in spicy, numbing chili oil with bold Sichuan heat

Szechuan Dan Dan Noodle

Spicy, numbing dan dan noodles with rich, savory sauce and a satisfying chew

Yibin Noodles

Hot and spicy Yibin‑style noodles with pork and bold Sichuan seasoning

Sweet and Sour Chicken

Crisp chicken in a balanced sweet‑and‑tangy sauce—a milder option amid the heat

Spring Rolls / Fried Vegetable Spring Rolls

Light, crispy spring rolls—fluffy and crunchy starter

Kung Pao Chicken

Repeatedly called the most authentic kung pao in SF

Tea Duck

Smoke-tea-scented duck — a recurring reviewer favorite

Sliced Beef Poached in Chili Oil

Classic shui zhu niu rou — numbing, spicy, restorative

Cold Cucumber Cubes Plate

Refreshing, crunchy cucumber cubes—cool counterpoint to the spicy mains

Dry Fried Green Beans

Wok-charred green beans with pork and chili — table staple

Beef and Ox Tripe in Chili Sauce Plate

Tender tripe and beef in a fiery chili sauce—textural and boldly spiced

Dan Dan Noodles

Noodles in chili-sesame sauce — classic Sichuan starter

Mapo Tofu

Silky tofu in a spicy, numbing chili‑bean sauce—classic Sichuan comfort

Marvelous Crispy Chicken Wings

Crispy, spicy chicken wings with bold Sichuan seasoning

Sliced Roasted Chicken

Braised Pork Belly