川香苑

Reproducing the traditional cooking method of Sichuan Province, it uses plenty of fragrant Sichuan pepper and chili. It is characterized by the rich flavor of Doubanjiang and a numbing spiciness, allowing you to enjoy the authentic local taste.

A dish made with smooth silk tofu, generously coated with the rich umami of crab roe. The depth of the crab flavor harmonizes perfectly with the gentle sweetness of the tofu, creating a light yet profound taste experience. It has an elegant appearance and a robust flavor, making it a classic and popular dish in Chinese cuisine.

We topped smooth steamed egg tofu with a special spicy sauce that has just the right amount of heat. The balance of the gentle flavor of the egg and the lingering spiciness is excellent, making it a refreshing dish. It is recommended as an appetizer or between meals.

Seasonal fresh vegetables are slowly simmered in a carefully prepared superior broth made from chicken and Jinhua ham. This dish allows you to enjoy the natural sweetness of the ingredients and the deep umami of the clear broth, making it a gentle and elegant dish. It has a light texture and is recommended even between meals.

A traditional Sichuan dish where green beans are stir-fried at high temperatures until fragrant, coated with the rich flavors of garlic, chili, and minced meat. The outside is crispy while the inside has a crunchy texture, with spiciness and depth that strongly stimulate the appetite. It pairs perfectly with rice and alcohol, making it a classic Sichuan dish.

Crisp celery combined with the gentle sweetness of lily bulbs, stir-fried lightly with a salt base to enhance the natural flavors of the ingredients. This dish features the original aroma and texture of the ingredients, offering a gentle and elegant taste. With a moderate amount of oil, it is recommended as a side dish or as a complement between main courses.

Dried tofu cut into thin strips and fragrant pea shoots were quickly stir-fried over high heat. The richness of the dried tofu and the refreshing aroma of the pea shoots create a light and easy-to-eat dish. It is also recommended as a side dish between spicy meals.

The sweet yellow heart cabbage is gently simmered with seafood such as shrimp and squid in a rich and flavorful broth. The melting texture of the cabbage combines with the depth of the seafood, offering a light yet complex taste. It is recommended for those looking for a refreshing dish or as a complement to spicy meals.

Utilizing the richness of the yolks from century eggs and salted eggs, the spinach is quickly stir-fried. The umami of the eggs coats the vegetables, creating a smooth and deep flavor that can be enjoyed. It is not spicy, making it easy for anyone to eat, and it is also recommended as a side dish.

Utilizing the richness of the salted egg yolk, the long yam is quickly stir-fried with a salty flavor. This dish harmonizes the rich umami of the egg yolk with the refreshing texture of the long yam, creating a light and elegant dish. It is not spicy, making it easy for anyone to enjoy, and it is also recommended as a vegetable dish.

Authentic Sichuan dish made by cutting potatoes into sticks, frying them in oil, and stir-frying with chili peppers and Sichuan pepper for a fragrant flavor. The outside is crispy while the inside is tender, with the numbing sensation of Sichuan pepper and the spiciness of chili peppers creating a deliciously addictive taste.

Tender frog meat is braised in a special Chuanxiang sauce made with chili peppers, Sichuan peppercorns, and spices. The fragrant spiciness and numbing sensation stimulate the appetite, making it an authentic Sichuan dish that you can't help but keep eating.

Stir-fried eggplant that has been deep-fried, seasoned with a special fish fragrant sauce made with garlic, ginger, and chili peppers. This classic Sichuan dish features a perfect balance of moderate acidity, rich umami flavor, and a delightful spiciness.

The prepared bullfrog is fried until fragrant, then quickly stir-fried with Sichuan pepper and salt. The outside is crispy, while the inside is tender. The refreshing aroma of Sichuan pepper and the saltiness enhance the umami of the ingredients.

Dried fish vermicelli with rich umami and smooth silken tofu are gently stewed in a clear broth. The richness of the fish melds into the soup, harmonizing with the gentle texture of the tofu, creating a refined and easy-to-eat dish. There is no spiciness, allowing you to enjoy the natural umami of the ingredients.

The egg whites are gently finished and combined with the umami of the crab, simmered in a clear broth. The texture is light, and the sweetness of the crab harmonizes with the gentleness of the egg, making it a refined and easy-to-eat dish. It is not spicy and can be recommended to everyone.

The plump Zhi shrimp are finished with a special chili sauce that highlights the umami of tomatoes and a moderate spiciness. The balance of sweetness, sourness, and spiciness is excellent, making it a classic Chinese dish that pairs well with rice.

Firm carabineros shrimp are stir-fried with a special spicy sauce made with chili peppers and Sichuan peppercorns. The sweetness of the shrimp combined with the spiciness creates a fragrant and addictive flavor, characteristic of authentic Sichuan cuisine.

The plump large prawns are gently braised in a special soup that highlights the refreshing aroma of fresh Sichuan pepper. This dish features the unique invigorating numbness of Sichuan pepper, harmonizing with the sweetness of the prawns, resulting in a refined dish with a light aftertaste. It does not have strong spiciness and is a Sichuan-style dish meant to enjoy the fragrance.

Thick large prawns are stir-fried to perfection with a fragrant sweet and sour spicy sauce. The balance of sweetness, sourness, and spiciness harmonizes beautifully, creating a dish with a vibrant aroma and richness. This Sichuan-style shrimp dish pairs well with both rice and alcohol, adding color to the dining table.

We quickly stir-fried sweet and fluffy pumpkin with firm Shiba shrimp. This dish harmonizes the natural sweetness of the pumpkin with the umami of the shrimp, making it gentle and easy to eat. It has no spiciness and is recommended for everyone from children to the elderly.

Stir-fried ginkgo with a crispy texture and plump Shiba shrimp, creating a fragrant dish. The gentle bitterness of the ginkgo harmonizes with the sweetness of the shrimp, resulting in an elegant and easy-to-eat dish. It has no spiciness and allows you to enjoy the seasonal flavors of Chinese cuisine.

Crispy fried rice is generously topped with a savory sauce made from shrimp, pork, vegetables, and other ingredients. This dish offers a delightful sound and aroma, with a crispy texture and rich sauce, making it a famous Chinese delicacy.

Tenderly processed squid is quickly stir-fried with colorful vegetables in a salt flavor. It enhances the umami of the squid and the sweetness of the vegetables, offering a light yet rich taste. There is no spiciness, allowing you to enjoy the original deliciousness of the ingredients.

The shrimp is lightly stir-fried with salt and Sichuan pepper after being fragrant and crispy. This simple yet deep Sichuan dish has a crunchy texture and a refreshing aroma of Sichuan pepper. It does not have strong spiciness, making it a dish to enjoy the fragrance.

Thick pork ribs are fried to a crisp and stir-fried with a special spicy sauce from River Style. The rich aroma of spices and the savory flavor cling well to the meat on the bone, making it a satisfying dish. The spiciness is not too strong, making it a great match for both rice and alcohol.

Carefully processed beef honeycomb tripe is gently stewed to bring out the refreshing aroma of fresh Sichuan pepper. This dish harmonizes the unique invigorating numbness of Sichuan pepper with the richness of beef tripe, resulting in a fragrant dish with a light aftertaste. It is not overly spicy, allowing you to enjoy the umami of the ingredients.

Carefully processed beef tripe is stir-fried with a fragrant Sichuan-style sauce made with chili peppers and Sichuan peppercorns. The rich umami flavor combines with aromatic spiciness and numbing sensation, creating an authentic Sichuan dish that stimulates the appetite.

Tender beef is quickly stir-fried over high heat with sweet and starchy lily bulbs. This dish harmonizes the umami of the beef with the refined sweetness of the lily bulbs, resulting in a light yet rich flavor. It is a Chinese dish that is mild and easy for anyone to enjoy.

Slowly stewed beef brisket and chewy dumplings are finished in a soup with a moderate spiciness. The richness of the beef melts into the soup, coating the dumplings well, making it a hearty dish. The spiciness is not too strong, and it is a warming Chinese stew.

Tender beef that has been carefully prepared is simmered in a Sichuan-flavored broth made with plenty of chili peppers and Sichuan peppercorns. Finished with hot aromatic oil poured on top, it is a representative dish of authentic Sichuan cuisine, with a fragrant spiciness and numbing sensation.

Local chicken with rich flavor is quickly stir-fried over high heat, seasoned generously with special chili in the river style. The aroma and sharp spiciness rise up, and the more you chew, the more the chicken's deliciousness spreads, making it an exciting dish.

Carefully processed pork liver is stir-fried over high heat with fragrant chives, adding a moderate spiciness. The richness of the liver combined with the aroma of the chives and a hint of spiciness makes this a classic Chinese dish that pairs well with rice.

The chicken thigh is deep-fried whole until crispy, generously topped with a refreshing raw chili sauce characterized by its spiciness. The outside is crunchy, while the inside is juicy. This dish combines the aroma of freshly fried chicken with a vibrant spiciness and fragrance.

Shredded pork is stir-fried with a special fish fragrant sauce made with garlic, ginger, and chili peppers. This dish features a perfect balance of mild sourness, richness, and a spicy kick, making it a classic Sichuan dish.

Stir-fried local chicken with fresh chili over high heat, finished in a hot stone pot. This dish features the unique aroma of the stone pot and a sharp spiciness that stimulates the appetite. The spiciness is strong, but the aftertaste is not too heavy.

Tenderly prepared pig trotters are stir-fried with chili peppers and spices for a fragrant finish. The dish has a rich, gelatinous texture full of collagen, combined with a sharp spiciness and depth of flavor, making it a satisfying dish.

Diced flavorful free-range chicken is stir-fried with fragrant peanuts and a spicy kick. This classic dish from Sichuan features a perfect balance of moderate sourness, sweetness, and spiciness from chili peppers.

Carefully processed pork intestines are stir-fried with Sichuan pepper and chili to create a fragrant and crispy dish. The outside is crunchy and aromatic, while the inside has a chewy texture. The numbing spiciness and rich umami flavor combine to strongly stimulate the appetite, making it an authentic Sichuan dish.

Layered with flavorful duck meat underneath and glutinous rice on top, it is fried to a fragrant crisp. The outside is crunchy, while the inside is chewy. The rich flavor of the duck and the gentle sweetness of the glutinous rice come together, creating a delightful contrast in texture.

Tenderly stewed beef brisket is finished in a soup that brings out the flavor of fully ripe tomatoes. The refreshing acidity of the tomatoes blends with the richness of the beef, creating a dish that is easy to eat with a moderate spiciness, warming the body.

Stir-fried flavorful free-range chicken with a fragrant touch, seasoned with chili peppers and spices in Sichuan style. By adding a small amount of soup, it achieves a rich flavor that clings well to the ingredients. This dish retains the characteristic aroma of 'dry pot' while being moist and easy to eat.

Pork, offal, tofu, and vegetables are simmered in a Sichuan-style soup flavored with chili and Sichuan pepper. This is an authentic Sichuan dish with a rustic and robust 'country style' flavor, accompanied by a fragrant spiciness and numbing sensation.

Smooth duck blood and carefully processed pork intestines are slowly simmered in a spiced broth. This hot pot dish combines rich flavors and hearty ingredients, providing a high level of satisfaction. It has some spiciness, but the taste highlights the umami of the ingredients.

This authentic Sichuan cooking method involves briefly cooking pork belly with skin and then stir-frying it to a fragrant finish. The richness of sweet bean sauce and spices is complemented by a sharp spiciness, resulting in a dish that is rich yet has a pleasant aftertaste. It is also recommended to wrap it in the accompanying bread for eating.

Tender white fish is simmered in a soup characterized by a refreshing sourness, along with Sichuan's unique sour cabbage (pickles). The moderate spiciness and the aroma of Sichuan pepper add an accent, leaving a refreshing aftertaste. This is a popular Sichuan hot pot dish that stimulates the appetite.

Tender white fish is stewed in a Sichuan-style soup made with plenty of chili peppers and Sichuan peppercorns, and finished with a hot aromatic oil poured in all at once to enhance the fragrance. This is an authentic Sichuan dish characterized by its bubbling appearance and stimulating spiciness and numbing sensation.

We mixed chewy dumplings with a fragrant special red oil sauce from Sichuan. The aroma of Sichuan pepper and moderate spiciness are harmonized, and the aftertaste is not too heavy. This dish can be enjoyed as an appetizer or a main course.

We combined smooth wontons with a clear broth. It has a gentle flavor that brings out the umami of the ingredients, leaving a refreshing aftertaste. There is no spiciness, making it recommended even between meals.

Dry Dandan noodles made without soup, finished with a fragrant Sichuan-style special sesame sauce and chili oil. The numbing sensation of Sichuan peppercorns and the spiciness of chili peppers intertwine, creating a rich flavor with a sharp aftertaste.

A rich broth made from slowly simmered old chicken, combined with tender chicken meat and fragrant green onions. It has a clear and light salt flavor, leaving a refreshing aftertaste. Gentle on the body, it is also recommended as a finishing dish for meals.

A thick Chinese soup noodle characterized by a moderate sourness and a spicy kick. The flavors of eggs and vegetables blend in, leaving a refreshing aftertaste. A classic dish that stimulates the appetite.

We added tender beef and Sichuan-style spices to rice stir-fried quickly over high heat. This fried rice has a rich flavor with a sharp spiciness and a fragrant aroma.

A classic fried rice made with shrimp, eggs, vegetables, and other five ingredients, finished with a fragrant char over high heat. It has a gentle flavor that highlights the umami of the ingredients, making it easy for anyone to enjoy.

A classic dim sum where hot soup bursts out from the thin skin wrapped around the filling. Each bite spreads the savory flavor of the meat and the richness of the soup. It is recommended to serve them freshly steamed.

Homemade spring rolls filled with plenty of ingredients, finished crispy and hot. The outside is crunchy and fragrant, while the inside is juicy. A hearty dish with the unique aroma of Chuanxiang.

Grilled in a hot iron pan, crispy on the outside and juicy on the inside. This is our proud dish that offers the unique aroma and meat juices that can only be enjoyed when freshly made.

A classic Chinese dessert made by wrapping sweet red bean paste in glutinous rice dough and deep-frying it until golden brown. The outside is crispy while the inside is chewy. The aroma of sesame and gentle sweetness spread throughout.

We combined chewy shiratama dumplings with a gently sweet sweet rice soup. This Chinese dessert warms the body with the rich aroma unique to sake rice.

A classic Chinese dessert with a smooth texture and a gentle almond aroma. It has a refreshing sweetness, making it perfect for a light finish after a meal.

Our signature yakisoba features Chinese noodles stir-fried to a fragrant perfection, combined with a special sauce and spices. Finished quickly over high heat, the noodles are chewy on the inside while the surface is crispy, offering a rich flavor. The umami of the vegetables and ingredients melds together, providing a satisfying bite with a refreshing aftertaste. It is recommended as a final dish or for those who want a hearty meal.