Tender poached chicken, hand-shredded and tossed in a fragrant sauce made with sichuan peppercorns, dried chilies, garlic, and scallions; a bold, mouth-tingling appetizer.
Assorted lamb organs tossed in a bold chili garlic sauce; rich in texture and flavor.
Cold, tender pork belly slices topped with a pungent garlic-chili dressing.
Sliced beef tripe tossed in fragrant chili oil; chewy, spicy, and full of character.
Soft wheat gluten pieces marinated in house-made spicy chili oil; a savory and satisfying plant-based option.
Tender poached chicken served chilled with aromatic ginger-scallion dipping sauce. Simple, fresh, and full of natural flavor.
Crispy and refreshing fish skin tossed with soy sauce, sesame oil, scallions, and pickled chili. A light, flavorful appetizer that’s perfect to awaken your taste buds.
Fresh cucumber slices tossed with garlic, vinegar, chili oil, and a touch of sesame oil. Cool, crunchy, and refreshingly spicy.
Golden-fried vegetable rolls served with our classic sweet and sour sauce bursting with a tangy kick.
Golden-fried rolls filled with seasoned chicken, paired with a tangy sweet and sour dipping sauce.
Golden-fried wontons filled with creamy cheese; served with our house sweet and sour sauce with a tangy finish.
Juicy shrimp coated in shredded coconut and lightly fried; served with a tangy sweet and sour dipping sauce.
Warm, crispy mini buns served with a creamy sweetened condensed milk dipping sauce.
Tender dumplings drenched in a bold, aromatic house-made chili oil and garlic sauce.
Please allow 15-20minutes for preparation. Delicate dumplings filled with savory pork and hot broth; served with our rich and flavorful shake house sauce; please allow extra time for preparation.
Please allow 15-20minutes for preparation Classic dim sum with juicy pork and shrimp filling, wrapped in a thin wheat wrapper and steamed to perfection; served with shake house sauce.
Please allow 15-20minutes for preparation Juicy shrimp wrapped in delicate translucent skins; steamed to perfection and served with shake house sauce.
Golden-brown dumplings filled with seasoned chicken; served with our tangy shake house sauce.
Steamed edamame tossed with chili oil, garlic, and sea salt — a simple and spicy starter.
Light and comforting chicken broth with ribbons of fluffy egg.
Classic egg drop soup with seaweed and scallions in a light chicken broth.
Savory and tangy soup with tofu, black fungus, bamboo shoots, and egg in a lightly spicy broth.
Clear broth with pork-filled wontons, seaweed, and mixed vegetables.
Thickened savory soup with minced beef, soft tofu, egg, and fresh cilantro.
Smooth and creamy corn soup with egg drop and a touch of milk.
Homestyle soup with assorted vegetables and slices of pan-fried egg.
A warm dessert soup made with sweet fermented rice and mini glutinous rice balls, subtly infused with osmanthus fragrance.
Silky rice porridge with sliced pork and preserved century egg.
Comforting rice porridge with fresh shrimp and a hint of ginger.
Delicate rice porridge with tender fish fillet simmered in a savory broth.
Tender chicken simmered in aromatic yellow curry sauce with vegetables.
Crispy chicken tossed in a sweet and mildly spicy brown sauce.
Stir-fried chicken with peanuts, bell peppers, and dried chili peppers.
Stir-fried chicken with fresh broccoli in savory brown sauce.
Stir-fried chicken with vegetables in a bold and spicy szechuan-style sauce.
Classic stir-fried chicken with assorted seasonal vegetables.
Stir-fried chicken in a garlic chili sauce with bell peppers.
Crispy chicken glazed in sweet sesame sauce, topped with toasted sesame seeds.
Crispy chicken coated in a tangy orange peel sauce.
Sliced beef simmered in a spicy sichuan chili oil broth with bean sprouts and napa cabbage; topped with garlic, chili flakes, and peppercorns.
Thinly sliced yellow cattle beef stir-fried with green peppers, garlic, and fresh chili; a classic hunan-style dry stir-fry.
Tender beef slices served over silky tofu pudding in a numbing green sichuan pepper sauce with fresh herbs.
Beef stir-fried with wild green chili peppers, garlic, and onions; bold, tangy, and aromatic.
Sliced beef seared with cumin seeds, dried chili, garlic, and scallions — a bold, xinjiang-inspired favorite.
Tender beef slices simmered in aromatic yellow curry sauce with seasonal vegetables.
Stir-fried beef with onions in a sweet soy-based brown sauce.
Beef stir-fried with peanuts, bell peppers, and dried chilies in a tangy, spicy sauce.
Stir-fried beef with fresh broccoli in a savory brown sauce.
Sliced beef stir-fried with vegetables in a bold and spicy szechuan-style sauce.
Classic beef stir-fry with assorted seasonal vegetables.
Sliced beef stir-fried with onions and bell peppers in a savory black pepper sauce.
Juicy shrimp simmered in fragrant yellow curry sauce with mixed vegetables.
Shrimp stir-fried with vegetables in a bold and spicy szechuan-style sauce.
Stir-fried shrimp with peanuts, bell peppers, and dried chili peppers in a tangy sauce.
Shrimp stir-fried with fresh broccoli in a savory brown sauce.
Classic shrimp stir-fry with assorted seasonal vegetables.
Shrimp stir-fried with onions and bell peppers in a savory black pepper sauce.
Tender shrimp stir-fried with soft scrambled eggs in a light savory sauce.
Fiery stir-fried shrimp with dried chili peppers, sichuan peppercorns, lotus root, jalapenos, and potato slices — bold and numbing.
Tender fish fillets boiled in a blazing hot chili broth with dried chilies, sichuan peppercorns, and mixed vegetables; a sichuan classic known for its bold heat and numbing aroma.
Delicate fish fillets simmered in a rich golden broth of pickled mustard greens, yellow chilies, and chicken stock; a savory, mildly spicy dish with a tangy kick.
Tender fish fillets in a light, tangy tomato broth with soft tofu; a refreshing and comforting choice for all ages.
Whole fish deboned and deep-fried until golden and crispy, then topped with a sweet and tangy sauce; a jiangsu specialty named for its presentation resembling a squirrel’s tail.
Whole yellow croaker, lightly seasoned and deep-fried until golden and crispy on the outside, tender and juicy inside. A classic Chinese seafood。
Whole fish grilled to perfection, then simmered in your choice of hot pot-style broth with vegetables and tofu; enjoy with your favorite hot pot ingredients, cooked right at the table.
Tender slices of lamb stir-fried with scallions and ginger in a savory brown sauce.
Spicy lamb cubes skewered on toothpicks, stir-fried with dried chilies and cumin; bold, crunchy, and full of flavor.
Sliced lamb stir-fried with bell peppers, onions, and a house-made fragrant spice blend.
Lamb stir-fried with onions, dried chili, and aromatic cumin seeds; a northwest-style favorite.
Slices of fatty lamb simmered in a golden pickled mustard broth; rich, tangy, and deeply flavorful.
Thinly lamb offal stir-fried with wild green chili peppers, garlic, and ginger; a bold and aromatic dish with a tangy, spicy edge — packed with heat and flavor.
Thinly sliced pork simmered in a spicy chili broth with vegetables and chili oil; topped with garlic and numbing sichuan peppercorns.
Julienned pork stir-fried with green peppers in a light savory sauce; simple, fresh, and full of flavor.
Tender pork slices first flash-fried, then stir-fried with vegetables in a rich brown sauce.
Sliced pork belly stir-fried leeks, and spicy chili bean paste; hearty and satisfying.
Shredded pork stir-fried in classic sichuan garlic-chili sauce with wood ear mushrooms, bamboo shoots, and carrots; a perfect balance of sweet, sour, and spicy flavors.
Served bone-in for richer flavor; tender chicken braised with potatoes, jalapeno peppers, and house-made biangbiang noodles in a savory sauce.
Crispy duck simmered in a blazing chili broth with beef tripe, pork offal, sichuan peppercorns, and vegetables; bold and numbing sichuan flavor.
Tender pork trotters stir-fried with chili and served with crispy fried mantou slices.
Soft tofu and slow-cooked beef brisket in a spicy, numbing sichuan-style sauce.
Crispy on the outside, tender on the inside — stir-fried with chili, ginger, and garlic.
Tender pork ribs wok-seared with Sichuan chili, garlic, and spices, tossed with crunchy peanuts for an aromatic, fiery flavor and satisfying texture.
Tender chicken gizzards stir-fried with wild green chilies, garlic, and spices; crisp, aromatic, and fiery.
Juicy pork ribs stir-fried with house-made mashed green chili, garlic, and spices; a bold and rustic hunan-style favorite.
Free-range chicken stir-fried with fresh green chilies, garlic, and scallions; available bone-in (for richer flavor) or boneless (for easier eating).
Sliced beef, braised pork intestine, and chewy tripe blanched in spicy mala broth with vegetables; topped with garlic, chili oil, and house spices.
Tender lamb pieces served with fresh lettuce wraps, house dipping sauce, and raw garlic; wrap, dip, and enjoy this bold and hands-on lamb experience.
A bold twist on the traditional dongpo pork; this version features a slow-braised pork hock infused with sichuan spices, chili oil, and aromatics, delivering deep umami flavor with a mildly spicy, numbing finish; tender, juicy, and rich — perfect with rice.
Pork intestines stir-fried over high heat with chili peppers, garlic, and sichuan spices; bold and flavorful, with a crispy-tender texture and signature numbing spice.
Crispy fried chicken pieces stir-fried with dried chilies, garlic, and sichuan peppercorns; that soak up all the spicy flavor — fiery, aromatic, and full of texture.
A whole pork knuckle slowly braised in soy sauce, ginger, garlic, and spices until melt-in-your mouth tender; glossy, savory, and perfect for sharing with rice.
Tender squid stir-fried with bell peppers, garlic, and house spices; bold aroma, gentle heat, and a pleasantly chewy texture.
Tender beef brisket chunks slow-braised with fresh tomatoes, ginger, and aromatics in a rich, tangy broth; served bubbling hot — hearty and comforting.
Pork trotters slowly braised with tender taro in a savory broth, rich in flavor and collagen; the pork is melt-in-your-mouth soft; the taro adds creamy comfort.
Bone-in chicken chunks braised with creamy taro, chili peppers, garlic, and house spices; served sizzling hot, combining the rich aroma of spicy chicken with the smooth sweetness of taro.
Tender pork ribs braised with creamy taro chunks in a savory clay pot; rich, hearty, and perfect with rice.
Flavorful Beer-Braised Duck – Tender duck pieces simmered with beer, spices, and chili for a rich and aromatic dish.
Tender pork intestines slowly braised in a rich, savory soy-based brown sauce with garlic, ginger, and aromatic spices. Packed with deep flavor and melt-in-your-mouth texture.
Tender pork intestines stir-fried with spicy pickled chili peppers, garlic, and ginger. Bold, tangy, and packed with heat — a flavorful Sichuan-style dish.
Dry Pot Duck – Sizzling stir-fried duck served in a dry pot with peppers, onions, and bold spices.
Crispy pork intestines stir-fried with dried chilies, garlic, onions, potatoes, lotus root, and jalapenos; spicy, numbing, and full of depth.
Tender pork trotters stir-fried in chili oil with garlic, onions, potatoes, lotus root, and jalapenos; rich in collagen and flavor.
Free-range chicken stir-fried with dried chili peppers, garlic, onions, potatoes, lotus root, and jalapenos; served bone-in for deeper flavor; boneless option available upon request.
Whole shell-on prawns stir-fried in a dry pot with chili peppers, garlic, onions, potatoes, lotus root, and jalapenos; richly flavored and boldly aromatic — perfect for seafood lovers.
Tender beef slices stir-fried in a sizzling wok with garlic, onions, potatoes, lotus root, jalapenos, and chili oil; hearty and satisfying.
Crispy mid-joint chicken wings stir-fried with potatoes, lotus root, jalapenos, garlic, and house dry pot spices; a fiery favorite.
Juicy pork ribs deep-fried then stir-fried with dried chilies, garlic, onions, potatoes, lotus root, and jalapenos in sizzling dry pot style.
Squid stir-fried in chili oil with onions, garlic, potatoes, lotus root, and jalapenos; bold aroma, chewiness, and balanced heat.
Crispy cauliflower florets stir-fried with dried chilies, garlic, potatoes, lotus root, jalapenos, and house dry pot spices; a vegetarian favorite full of wok-fired flavor.
Crunchy garlic cloves pickled in sweet vinegar — a traditional Chinese side dish
Traditional shaanxi-style flatbread stuffed with finely chopped pork, slow-braised in rich aromatic "la zhi" gravy; juicy, savory, and deeply flavorful.
Flatbread filled with tangy and spicy minced pork in a flavorful "saozi"-style sauce, packed with bold vinegar and chili flavor — a punchy shaanxi favorite.
Pan-seared lamb with cumin, chili flakes, stuffed into a crispy flatbread; bold, aromatic, and fiery — for spice lovers.
Tender chunks of lamb in a fragrant, slow-simmered broth, served with flatbread; a traditional shaanxi comfort food — meaty, flavorful, and satisfying.
Flatbread stir-fried with sliced lamb, pickled chilies, vinegar, and house spices; tangy, spicy, and bold — a modern twist on the classic lamb soup.
Chewy cold skin noodles stir-fried with pork, vegetables, and a tangy tomato-based sauce; a savory and satisfying fusion of flavor and texture.
Liangpi noodles stir-fried with tender lamb slices, cumin, and dried chilies; bold, aromatic, and fiery — a shaanxi specialty.
Tender slices of lamb simmered in a rich aromatic broth with rice noodles, vegetables, sprouts, tofu, and wood ear mushrooms; a deeply comforting and flavorful bowl.
Juicy chicken dumplings served in a tangy, spicy broth infused with vinegar, chili oil, a bold and warming specialty from shaanxi.
A hearty lamb soup made with assorted cuts — tripe, heart, lung, and liver — simmered in a rich broth with tofu, vegetables, garlic sprouts, wood ear mushrooms, and rice noodles; comforting, nourishing, and deeply flavorful.
Chewy, wide cold rice noodles tossed in rich sesame paste, vinegar, garlic water, and house chili oil; topped with bean sprouts and cucumber — refreshing and savory.
Braised eggplant in a savory-sweet garlic chili sauce with a hint of vinegar; a classic sichuan vegetarian favorite.
Hand-torn cabbage stir-fried with garlic and dried chilies; smoky, spicy, and crisp.
Crisp julienned potatoes stir-fried with fragrant wild green pickled chilies, garlic, and scallions; tangy, spicy, and bursting with rustic flavor — a bold take on the classic potato stir-fry.
Soft scrambled eggs with stir-fried tomatoes — sweet, savory, and comforting.
Fresh broccoli stir-fried with fragrant minced garlic; light and healthy.
Crisp romaine lettuce wok-fried with garlic; a refreshing and simple favorite.
Crispy green beans stir-fried with garlic and preserved vegetables; smoky and full of wok flavor.
Tender leafy greens stir-fried with earthy shiitake mushrooms; balanced and savory.
A northern chinese favorite — soft-fried potato, eggplant, and green pepper in a savory brown sauce.
Silken tofu in a numbing-spicy chili bean sauce, made meat-free with added vegetables; bold and flavorful.
Eggplant stir-fried until crisp outside and soft inside, coated with garlic and dry spices.
Mild green chili peppers pan-fried until blistered, then tossed with garlic and soy; smoky with gentle heat.
A rich and savory combination of eggplant and long beans stir-fried with garlic and chili.
Glass noodles stir-fried with hand-shredded cabbage, garlic, and soy sauce; light, savory, and full of wok aroma — a homestyle favorite.
A hearty noodle soup made with a flavorful mix of lamb tripe, liver, and other offal, simmered in a rich mala broth. Boldly spiced with Sichuan peppercorns and chili for a numbing, spicy kick, served with fresh hand-pulled noodles.
Caution: Hot syrup filling. Bite carefully! Crispy on the outside, soft and chewy inside, filled with rich molten brown sugar syrup. Served hot and drizzled with extra brown sugar glaze for a sweet and satisfying dessert.
Golden-fried with a crispy shell, these chewy balls are made from mashed taro and sweet potato. Lightly sweet, crunchy outside and soft inside — a perfect snack or dessert.