Silky tofu and minced beef simmered in a fiery Sichuan chili-bean sauce, finished with Sichuan peppercorn.

Diced chicken stir-fried with peanuts, dried chilies, and a sweet-tangy-spicy sauce. A universal favourite.

Julienned pork wok-tossed in sweet fermented bean sauce. Served with fresh spring onion and thin pancakes to wrap.

Crispy pork tenderloin bathed in a bright sweet-and-sour glaze. The original — no ketchup, no shortcuts.

Thinly sliced beef in a deep pool of chili oil, garlic, and Sichuan peppercorn. Bold. Numbing. Unforgettable.

Delicate Shanghai soup dumplings, each filled with pork and hot broth. Eight per basket.

Hand-pulled noodles topped with spiced minced pork, chili oil, sesame, and preserved vegetable. Mix well.

Whole roast duck, carved tableside. Served in three courses — crisp skin, sliced meat, and duck-bone soup.