招牌菜 Signature Dishes
四川烤鱼 Sichuan Grilled Fish
四川名菜，融合烤炖烹调手法，以麻辣鲜香著称。
A famous dish that combines the flavors of barbecue and hotpot, known for its spicy, numbing, and aromatic taste.
多种口味选择
Popular Flavours:
麻辣味：经典川味，浓郁麻辣。
• Spicy & Numbing: A classic Sichuan-style version with bold and intense heat.
泡椒味：独特酵香，辣而不燥，微酸爽口
• Pickled Chili Flavor: A tangy and spicy taste with a unique fermented aroma.
蒜香味：蒜香浓郁，适合偏好微辣口味的食客
• Garlic Flavour: Rich in garlic aroma, suitable for those who prefer a milder spice level.
四川青椒味：鲜香脆爽 微带麻辣
• Green Sichuan Pepper Flavour: Featuring a fresh and numbing sensation without excessive heat.
四川烤鱼通常置于烤盘或砂锅中以保持菜肴热度，搭配米饭或其他配菜绝佳。
Sichuan Grilled Fish is typically served in a large iron tray or clay pot to keep it warm, making it a perfect dish to enjoy with rice or other side dishes.
起源于四川和重庆，烹调方法独特，先将鱼身表皮烤至焦脆，再置于浓郁高汤中慢炖，整道菜口味醇厚丰富。
Originating from Sichuan and Chongqing, this dish uses a unique cooking method that involves grilling the fish first to create a crispy outer layer, then simmering it in a rich, flavourful broth to enhance its taste.
烹饪特色
Cooking Features:
1.先烤后炖：先将整鱼置于铁板或木炭上烧烤至表皮焦脆，再将整条鱼移至调配好的高汤中慢炖入味
1. Grill First, Simmer Later: The fish is grilled over charcoal or on an iron plate to achieve a crispy texture before being cooked in a specially seasoned broth to absorb the flavours.
2.香辣浓郁：主要配料包括四川花椒,干辣椒，豆瓣酱，泡椒、蒜、姜、鲜香料，地道川味。
2. Spicy and Aromatic: Key ingredients include Sichuan peppercorns, dried chili peppers, doubanjiang (fermented broad bean paste), pickled chilies, garlic, ginger, and fresh herbs, creating an authentic Sichuan-style taste.
3. 配菜多样随意：常见配菜包括豆腐皮、土豆、莲藕、金针菇，吸饱汤汁的配菜不仅鲜美入味，也提升菜品的层次感。
3. Variety of Side Ingredients: Common additions include tofu skin, potatoes, lotus root, and enoki mushrooms, which soak up the rich broth and enhance the overall dish.
蹄花汤 Pork Trotter Soup
以猪蹄为主要原料的传统名菜 A traditional Chinese soup made primarily from pork trotters.
猪蹄文火慢炖数小时，汤色乳白、浓郁鲜美，富含胶原蛋白，是人气极高的大众菜。各地区蹄花汤在配料上各有特色，可添加老姜、枸杞、红枣或白胡椒提味。
It is slow-cooked for several hours to achieve a rich, gelatinous texture, making it a popular dish known for its high collagen content. Depending on regional variations, ingredients such as ginger, goji berries, red dates, and white pepper may be added for enhanced flavor and nutritional benefits.
锡纸牛蛙 Paper-Wrapped Bullfrog
以牛蛙为主料的中国名菜 A distinctive Chinese dish featuring bullfrog as the main ingredient.
将提前腌制的牛蛙包上锡纸放入烤箱烘焙或蒸笼内蒸煮。这样能不仅能保持牛蛙的嫩滑多汁，而且能锁住调味原汁，具独特的鲜美口味。
The bullfrog is typically marinated and seasoned before being wrapped in heat-resistant paper and then baked or steamed. This cooking method helps retain the meat’s tenderness and juiciness while locking in the rich flavors of the seasonings, resulting in a unique and delicious taste.
麻婆豆腐 Mapo Tofu
四川传统名菜，豆腐与牛肉碎或猪肉碎加入调料烹制，麻辣鲜香，浓郁入味。
A classic Sichuan dish featuring soft tofu cooked with minced beef or pork in a spicy, flavourful sauce.
以豆瓣酱、花椒、辣椒为主要调料，突出川菜麻辣味型的特点。
It is seasoned with fermented broad bean paste, Sichuan peppercorns, and chilli peppers, giving it a signature numbing and spicy taste, characteristic of Sichuan cuisine.
泡椒牛蛙 Pickled Chilli Bullfrog
经典川菜，以牛蛙为主料，加入泡椒、姜、蒜调料煸炒或炖煮。肉质嫩滑，辣而不燥，微酸爽口，具独特的四川泡椒鲜香。
A classic Sichuan dish made with bullfrog as the main ingredient, stir-fried or braised with pickled chili peppers, ginger, and garlic. The dish is known for its tender meat and distinctive spicy-tangy flavor, with the unique aroma of Sichuan-style pickled chilies.
干煸辣子鸡 Spicy Dry-Fried Chicken
经典川菜，鸡丁加入干辣椒、花椒和多种香料煸炒。外酥里嫩，麻辣鲜香，是人气极高的开胃菜，也是受欢迎的主菜。
A classic Sichuan dish made with diced chicken stir-fried with dried chili peppers, Sichuan peppercorns, and aromatic spices. The dish is known for its crispy texture, bold spiciness, and numbing sensation, making it a popular choice as an appetiser or a flavourful main course.
干锅辣子鸡 Spicy Braised Chicken Pot
川菜经典，融合火锅和干锅特色
A Sichuan-style dish that combines elements of hot pot and dry pot cooking
以鸡肉为主料，先配以姜、葱、干辣椒和花椒煸炒，再文火慢炖入味。麻辣鲜香浓郁，通常加入土豆、豆腐等配菜提升菜品的醇厚感。
The dish features chicken as the main ingredient, stir-fried with ginger, garlic, dried chili peppers, and Sichuan peppercorns, then slow-braised for a deep, flavorful, and spicy taste. It is often served with potatoes, tofu, and other ingredients to enhance its richness.
丝瓜蛤蜊汤 Loofah and Clam Soup
丝瓜和蛤蜊搭配的海鲜汤，清甜鲜美 A light and flavourful Chinese seafood soup made with loofah and clams
丝瓜质地脆嫩，搭配蛤蜊鲜味十足。辅以姜葱和料酒，清甜爽口，营养丰富。
The loofah has a tender texture, while the clams add a rich umami taste. Seasoned with ginger, garlic, and cooking wine, this nutritious soup is known for its refreshing and naturally sweet broth.
回锅肉 Twice-Cooked Pork
五花肉为主料的传统四川名菜 A classic Sichuan dish made with pork belly.
猪肉先置于冷水中煮至断生，切成薄片后配以蒜苗、豆瓣酱和酱油煸炒。肉质脆爽不失鲜嫩，微辣鲜香，口味醇厚浓郁，经典川菜口味。
The pork is first boiled until tender, then sliced and stir-fried with ingredients like garlic shoots, fermented broad bean paste, and soy sauce. This cooking method gives the dish a crispy yet tender texture with a rich, savory, and slightly spicy flavor, characteristic of Sichuan cuisine.
火爆脆肠 Twisted Crispy Pork Intestines
香辣入味，下酒菜或开胃菜俱佳 A flavorful Chinese snack or appetizer, often enjoyed with alcohol.
