Served with choice of flavor.
Large.
Large.
Large.
Large.
Large.
Hot and spicy.
Hot and spicy.
Spicy but still mild when compared to Sichuan or human-style dishes. Noodle like strips of dry tofu skins, thin slices of peppers (usually, but not always jalapenos) served in a thickened chicken broth. Hot and spicy.
Hot and spicy.
Even compared with food from Sichuan, china's mecca of spicy dishes, chongqing cuisine scores high in spiciness and numb-including ingredients. This dish combines crispy chicken breast cubes with a fireplace of peppercorn, toasted sesame and dried bird's-eye chilies to create a plate of hot, red deliciousness. Hot and spicy.
Hot and spicy.
This dish is a pretty well-known, common dish in china, but it's not nearly as well known here in the us, even among people of Chinese descent. But trust me, this dish is a perfect match with your steamed white rice. In this dish, the potatoes are actually crunchy and fully of flavor, because a lot of the starch has been rinsed away. Mild spicy, with some drops of vinegar. Hot and spicy.
Hot and spicy.
Crawfish has taken china by a storm in the past decade or so. Our way to prepare crawfish involve flash frying, braising, steaming and stewing. Usually it takes 15 to 20 minutes to prepare. However, at the first bite of their juicy tails and heads, you will feel all of the efforts are completely justified. Remember to eat with your hands, no chopsticks needed. Hot and spicy.
Very Spicy
Hot and spicy.
Hot and spicy.
Hot and spicy.
Hot and spicy.
5 skewers.
5 skewers.
Served with fried dace in black bean sauce.
Served with choice of sauce.
Spicy.
Spicy.
Spicy.
Spicy
Similar to Chicken Finger, using pork loin instead of chicken
Spicy
Served with fried dace in black bean sauce over rice.
Served with free white rice.
Served with choice of meat.
Served with fried dace in black bean sauce.
Served with 1 side appetizer. Served with free white rice.
Served with 1 side appetizer. Served with free white rice.
Served with free white rice.
Served with free white rice.