Mongolian beef
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Another innovation from us with a popularity that lasted for 30 years.
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Crispy peking duck
A dish that gained wide popularity in Europe and America over a century ago. Red and crispy skin, tender and fragrant meat. Served with pecking duck sauce, cucumber, spring onions and pancakes.
4.2
3 ratings
Chengdu dandan noodles (minced pork)
Dandan Noodles was created in 1841 and had been listed in the Chinese Noodle Dishes Top 10 by the Association of Chinese Gastronomy.
4.8
1 ratings
Palace green beans
Stir-fry is a common culinary technique in Sichuan cuisine. Yacai (pickled vegetable mustard) from the Yibin City in Sichuan, is a traditional pickle that was invented in 1841. Common beans, after being stir-fried along with yacai, delivers a delightful sense of crunchiness and aroma.
4.8
1 ratings
Chili pork
A dish that comes from the countryside with vigorous and stirring spiciness that sets the pork on fire.
4.8
1 ratings
Sichuan royal pork (with garlic)
A Sichuan classic cold dish that was first invented by Bamboo Forest Restaurant in Chengdu.
5.0
1 ratings