Slightly battered pork belly, deep-fried and stir-fried with scallion, cilantro, dried chili pepper and Szechuan peppercorn.
With broccoli, mixed mushrooms, asparagus, red bell peppers, cabbage, onion, cilantro, leeks in Szechuan hot & numbing sauce.
Lightly battered egg plant sticks, deep fried and stir-fried with Szechuan peppercorn and chili, scallions and cilantro.
Shredded Tofu Skin in Hot & Numbing Sauce or Sesame Sauce.
Pre-marinated and pan-seared. Finally, stir-fried with chili powder and cumin seed.
Sliced, pre-marinated beef sautéed with diced onions and Szechuan chili in a sauce mixed of paste and chili oil. Finished with cilantro and sesame.
Savory slices of duck stewed with mixed vegetables, tofu skin, and leeks in Ma La (“hot & numbing”) sauce.
