2. Sliced pig belly and tongue in hot
oil or ginger sauce
| (Hong you/ jiang zhi du she pian)
3. White-braised pork in hot and
garlicky sauce
| (suan ni bai rou)
4. Ox tripe in hot sauce or garlicky
sauce
| (gan ban bai ye)
5. Shredded chicken
with fresh green and red pepper | (shuang jiao mi zhi ji)
6. Steamed chicken in ChongQing
special sauce
| (chong Qing Bo bo ji)
7. Sichuan-style marinated beef slices
| (ba mei fei pian)
8. Pig ear
with Sichuan chilli sauce or ginger sauce | (ba zhang er pian)
9. Special cooked pomfret
with scallions | (cong su chang yu)
10. Sichuan pickled vegetable
with chef sauce | (pao shi jin)
11. Strange-flavour rabbit
| (guai wei tu ding)
12. Diced pickled radish and peanuts
| (huan ren luo bo gan)
13. Chilli and sour greenbean sheet
| (suan la fen pi)
14. Cucumber in garlicky sauce
| (suan ni huang gua)
15. Aubergines
with green and red pepper | (shuang jiao ban qie tiao)
Sea Food
16. Simmered lobster
with noodles in special casserole | (Mian xiang hong tang wei long xia)
17. Braised lobster slices
with chef sauce | (shen xian long xia)
18. Razor clam
with Sichuan pepper | (chuan jiao sheng zi huang)
19. Sautéed king prawns
with hot pepper and cashewnuts | (gong bao xia qiu)
20. Drifting fragrant king prawns in
cumin sauce
| (piang xiang zi ran xia)
21. Stir-fried crab or king prawns
with special chilli sauce | (feng wei xiang la xie (xia)
22. Steamed Salmon
head or pomfret/ sea bass with black fermented beans | (shui dou chi zheng yu tou)
23. Pomfret (fish) braised
with Tofu in spicy sauce | (dou fu shao chang yu)
24. Fish soup
with pickled greens | (suan cai yu)
25. Fish head stew in an earthen pot
| (sha guo yu tou)
26. Hot-and-numbing boiled fish
| (ma la shui zhu yu)
27. Fruit-fragrant sea bass
| (guo wei song zi yu)
28. Drifting-fragrant fish
with beancurd in Sichuan flavour | (piao xiang dou hua yu)
29. Sliced sea bass
with pork blood in Ban Qiao local sauce | (ban qiao lu yu)
30. Crisp wonton
with seafood ingredients | (san xian hai wei xiang ling)
Sichuan and ChingQing Meat Dishes
31. Fish-fragrant pork slivers
| (yu xiang rou si)
32. Braised pork slices in a fiery sauce
| (shui zhu rou pian)
33. Chengdu style twice-cooked pork
| (cheng du hui guo rou)
34. Fragrant-and-spicy pig tail and
shank
| (xiang la shou wei)
35. Fried pig shank slices and pig tail in
the bow
| (jiang hu yi pin guo)
36. Fire-exploded kidney flowers
| (huo bao yao hua)
37. Pig kidney slices with red hot sauce
| (hong tang sui jiao yao pia)
38. Special cooked pig blood in the
special casserole
| (si chuan mao xue wang)
39.Gong po intestines
| (gong bao chang tou)
40. Sichuan-style intestine and
vermincelli
| (sichuan fei chang fen)
41. Stir-fried intestines
with red and green pepper | (shuang jiao bian chang tou)
42. Gong Po chicken with peanuts
| (gong bao ji ding)
43. Minced chicken
with prawn crackers | (deng zhan sui mi ji)
44. Special chilli chicken in Geleshan
local sauce
| (shuang jiao nen zai ji)
45. Drifting-fragrant chicken with
chillies
| (piao xiang la zi ji)
46. Simmered chicken in ChongQing
style
| (chong qing xiao jian ji)
47. Stewed chicken
with konnyaku yam jelly in casserole | (sha guo mo yu ji)
48. Fragrant-and-spicy duck tongue
| (xiang la ya she)
49. Braised beef slices in a fiery sauce
| (shui zhu niu rou)
50. Fire-exploded beef tripe
| (huo bao bai ye)
51. Guan gong beef
| (guan gong niu rou)
52. Pan-fried diced beef with black
pepper
| (zhang fei hei suan niu)
53. Rabbit
with pickled pepper | (pao jiao zai tu)
Vegetables
54. Preserved egg and pea leaves in
garlic or clear soup
55. Fried bitter melon
with green and red pepper | (shuang jiao bian ku gua)
56. Boiled green kale with oyster sauce
| (bai zhuo jie lan)
57. Chinese cabbage with vinegar
| (cu liu bai cai)
58. Dry-fried green beans
| (gan bian si ji dou)
59. Ma po Tofu
| (ma po dou fu)
60. Home-style beancurd
| (jia chang dou fu)
61. Stir-fried green vegetables
with garlic or with oyster sauce | (qiang chao qing cai)
62. Fish-fragrant fried aubergines
| (yu xiang shao qie hua)
63. Vermicelli
with minced pork | (ma yi shang shu)
Soup
64. Pickled greens
with vermincelli soup | (suan cai fen si tang)
65. Pork slivers
with preserved Sichuan pickle soup | (zha cai rou si tang)
66. Hot-and-sour soup
| (suan la tang)
67. Fried egg soup
| (jian dan tang)
Snacks
68. Traditional dan dan noodles
| (si chuan dan dan mian)
69. Wonton dumplings
with chilli sauce or original style | (hong you/yuan tang chao shou)
70. Zhong’ crescent dumplings
| (zhong shui jiao)
71. Chengdu-style spicy cold noodles
| (chengdu liang mian)
72. Sweet Chinese soup
| (xiang zui ba xian)
Desserts
73. Toffee Banana
| (ba si xiang jiao)
74. Toffee Apple
| (ba si ping guo)
75. Cripsy coconut
(cui zha ye nai)
Set Menu
A
Starters
Sweet and sour spare ribs Spring roll
Main course
| Diced chicken with red pepper and peanuts | Beef with Oyster sauce | Fried green vegetables with chili | Egg fried rice
Soup
Hot and sour soup
B
Starters
| Steamed chicken in Chongqing special sauce (cold) | Sweet and sour spare ribs Spring roll
Main course
| Diced chicken with garlic and black pepper | Shredded chicken with Sichuan chili sauce | Boiled green kale with spicy sauce | Fried rice with green bean, egg and some vegetables