Harehare Hanten

・I went to the site and learned the cooking method directly from the great-grandson of the original creator of Mapo Tofu, Mrs. Chen, who was the head chef of the former 'Chen Mapo Tofu Restaurant.' I improved the recipe and tips to make it even more delicious! ・I used a higher quality tofu and instead of pork, I used beef for the minced meat. ・I used Pixian Doubanjiang, which is also recommended by Chen Kenichi!

We deliver authentic twice-cooked pork that is served on the dining tables of families in Sichuan Province. The real 'twice-cooked pork' that the Chinese people eat does not contain cabbage and is not miso-flavored! We intentionally use pork with skin, following the local style. Please try our twice-cooked pork made with the same recipe as in the local area.

・Stir-fried Pork with Green Peppers is actually a Sichuan dish! ・In the local style, a spicy seasoning with green chili peppers is the norm. ・The addition of bamboo shoots is a Japanese twist. This dish does not include bamboo shoots as per the local specification.

It may not be widely known, but the shrimp chili in Japan is completely different from the authentic version. Locally, they don't use chili sauce, and it has very little sauce! It's a simple stir-fry of shrimp seasoned with bean sprouts and spices. It's a not-sweet, adult flavor! Be sure to try comparing them.

These are addictive pork spare ribs coated with unique spices from Sichuan Province! They boast a stimulating flavor and a wild texture.

This is a classic dish featuring mild white fish braised with Sichuan spices and chili peppers, made extra spicy. The vegetables like bean sprouts that sink to the bottom are also incredibly delicious!

A delicious dish that combines the best of vegetables, meat, and seafood, stir-fried with a fragrant pepper aroma!

This stir-fry uses the stems of cilantro instead of the leaves. The different flavor and texture are popular, and it pairs very well with pork!

・A pot dish from Sichuan Province without broth. ・Spicy seasoning with garlic stems and beef. ・A popular hot pot dish that is also well-liked in Chengdu!!

A simple dish where pork and green chili are stir-fried together over high heat for a fragrant and charred flavor. Once you try it, you'll be hooked by its irresistible taste, truly a masterpiece of Chinese cuisine!

This is a Sichuan dish that emphasizes deep umami flavors without spiciness. It is finished with a luxurious XO sauce made with plenty of scallops and soy sauce umami extract! Its rich and fragrant taste is popular.

One of the most popular Sichuan dishes! It can be described as a 'hot pot' that is not simmered, featuring a fragrant dish enhanced with star anise and Sichuan pepper. The spicy soup is filled with plenty of meat, seafood, and vegetables.

A striking dish made by stir-frying head-on prawns that have been deep-fried once with a large amount of chili peppers and Sichuan peppercorns. This spicy dish is the pinnacle of Sichuan cuisine, with the unique umami and aroma of prawns that becomes addictive!

A popular spicy chicken dish in Chengdu, Sichuan Province! This dish features a marriage of the rich spiciness of red chili peppers and the refreshing spiciness of green chili peppers, making it a beloved dish for its heat and flavor.

The tender flavor of white fish and the texture of vermicelli. This is a super popular dish in Sichuan, enhanced by the savory aroma of pickled mustard greens and a mild sourness! It is especially favored by connoisseurs of Sichuan cuisine.

The dry pot cauliflower is light and healthy, yet it has an alluring flavor deeply infused with various spices and Sichuan pepper. This dish transforms the usually supporting role of cauliflower into a stunning main character of Chengdu cuisine!

This is a wonton in a numbing and spicy soup made with 'Fujisho', which refers to Sichuan pepper harvested while still green, utilizing its young and strong aroma!

This is a spicy wonton in a soup that uses a lot of red oil with a strong numbing sensation. Please note that it is quite spicy, unlike the sauce for our signature 'Sister Li's Dumplings'!

Authentic Bang Bang Chicken is spicy!!

・Steamed chicken mixed with sesame, spices, and chili oil ・A representative Sichuan dish that has a spicy sauce that is addictive! ・It is said to be named because 'just imagining its deliciousness makes your mouth water.'

・A delicious and spicy dish made with beef offal mixed in a special Sichuan sauce! ・Not as spicy as it looks, the creaminess and aroma of almonds match perfectly! ・It pairs excellently with beer.

This is a registered trademark product that recreates the taste of my hometown based on authentic Chengdu red oil dumplings, mixed with an original red oil sauce blended with several types of spices and chili oil.

・Handmade dumplings in Sichuan style! ・Lightly flavored and aromatic with Sichuan pepper.

Originally named 'Spring Roll' because it was made with vegetables that sprouted around the beginning of spring.

・Our restaurant's proud Mapo Tofu ・If you would like to add Sichuan pepper, please feel free to let us know.

・Mapo eggplant is a type of Sichuan cuisine that has been adapted in Japan. ・This is the ultimate 'Mapo Eggplant' that can only be achieved with authentic Mapo!

We combined our premium mapo tofu sauce with soy sauce soup and mixed it with the noodles! The creamy mapo tofu sauce pairs well with both the noodles and white rice.

・Stir-fried bok choy with a light seasoning

A gentle-tasting home-cooked dish from Sichuan Province

・The exquisite crunchiness is delicious

・Actually a dish born in Japan!

・Lightly seasoned

Our original recipe

A spicy dish made by stir-frying fried chicken with a large amount of dried red chili peppers.

Tender beef simmered in a super spicy mala sauce will be addictive!

A representative home-cooked dish from Sichuan.

・Sweet and sour flavor using high-quality black vinegar

Fried rice with large chunks of braised pork in Chinese soy sauce!

・Using a recipe that has been passed down at the famous restaurant 'Zhang Liang Fen' in Chengdu, Sichuan Province for many years! ・A secret sauce made with Chinese soy sauce, red soy sauce, chili oil, sesame paste, garlic, and more! ・Since this is authentic, there is no soup in the dandan noodles! ※(Small) 500 yen

Extra thick noodles! The amount of noodles is half of the usual.