四川料理 川霸王

This dish is made by marinating rabbit in a special sauce, then cutting the cooked rabbit into cubes and seasoning it with spicy condiments. The delicate meat of the rabbit is perfectly complemented by the flavors. It is tender, has a good texture, and is chewy.

Using domestically sourced duck, seasoned with our original blend of spices and allowed to marinate overnight before steaming. Finally, it is deep-fried in high-temperature oil, resulting in a crispy outer skin and juicy duck meat inside.

Braised pork belly, known as 'Kou Rou', is made by boiling and frying pork belly with skin, then slicing it and neatly arranging it in a large bowl. Pickled vegetables made from sprouted greens are placed on top, and the dish is steamed together for a long time. After steaming, a plate is placed over the bowl, and then the bowl is flipped to serve the contents onto the plate. Finally, a sauce is poured over it to finish. It requires effort, but it is truly a tender and delicious dish worth the effort.

Using beef round, this product is dried and seasoned with Sichuan chili peppers and Sichuan peppercorns. The more you chew, the more flavor it releases, making it a perfect accompaniment to alcohol.

Bo Bo Ji is a popular snack that is easy to enjoy and can be found anywhere in Sichuan Province. It is not just a dish made of chicken as the name suggests, but rather consists of boiled chicken, shrimp, and vegetables skewered together and tossed in a bright red sauce made from chili oil and Sichuan peppercorns served in a large bowl. It is characterized by a numbing spiciness.

This dish is called 'Tiger Skin Phoenix Claw' in Chinese. At first glance, the name may seem strange, but in Chinese, it means 'Claw of the Immortal Phoenix' and is very popular among women. The edible parts of the chicken feet are mostly skin and tendons, which are rich in collagen. They are fried and then stewed for a long time in a special sauce, making it an easy-to-eat appetizer.

This is a classic Sichuan appetizer known as 'Couple's Lung Slices'. It got its name from a couple, Guo and Zhang, who prepared beef tongue and beef stomach in Chengdu. The tripe and tongue are sliced thinly and mixed with our slightly spicy special chili oil and various seasonings, creating a dish that is addictive.

This is a cold dish made with boiled chicken served with a spicy sauce containing chili peppers, Sichuan pepper, and chili oil. It is said that Guo Moruo, a pioneer of modern Chinese literature and history from Sichuan Province, wrote in his works, 'The pure white chicken I ate in my hometown of Sichuan Province during my youth, along with the chili oil containing chili peppers, still makes my mouth water when I think of it.' This is believed to be the origin of the name 'Saliva Chicken.'

Cold Fish with Black Bean Sauce is made with black soybeans, which contain a lot of umami components such as amino acids, providing a rich flavor and a full aroma, enhancing the depth of the dish. It is an appetizer cooked with fish, bringing out even more umami.

Thick slices of pork belly boiled with ginger, sake, and rice washing water, cut into bite-sized pieces. The fat of the pork is moderately rendered, allowing you to simply enjoy the sweetness of the fat and the umami of the meat, generously topped with a special garlic sauce, making it an irresistible dish.

Spicy peanuts refer to a complex flavor in Chinese. As the name suggests, it is a seasoning born in Sichuan Province, China, where salty, sour, and sweet tastes intertwine, along with the sharp spiciness of chili peppers. Since the peanuts are mixed with various flavors, you can enjoy a variety of deep tastes while eating them. It is a snack that you can continue to eat forever.

Five Spice Sauce Beef is a classic Chinese appetizer made by simmering beef shank with five types of spices for a long time, then cooling it down and slicing it thinly for easy eating.

Specially Seasoned Yuba 680 yen, Specially Seasoned Dried Tofu 680 yen, Chopped Green Onion and Dried Tofu with Sesame Oil 580 yen, Spicy Chengdu-style Thick Fried Tofu 680 yen (excluding tax)

In our Chen Mapo Tofu, we use red, mature Sichuan peppercorns from Hanyuan. The key to the flavor of Mapo Tofu is the Doubanjiang produced in Pixian, located in the suburbs of Chengdu. Additionally, the traditional minced meat is made with ground beef, making it the best dish.

Sichuan Sweet and Sour Spare Ribs are made with pork spare ribs that are grilled on the surface and then simmered slowly in a pot until they are tender enough to easily come off the bone. This dish is coated in a sweet and sour sauce typical of Sichuan cuisine.

This dish is called 'Twice Cooked Pork' because it involves slicing boiled 'outer thigh meat' and stir-frying it after returning it to the pot. Start by adding a small amount of canola oil to the pot, stir-fry doubanjiang until fragrant, then add the meat and stir-fry on high heat to finish. It is a very appetizing side dish that goes well with rice.

Sichuan style spicy chicken is a dish featuring crispy fried chicken and a mountain of chili peppers. Please give it a try.

Water-boiled beef is one of the cooking methods in Sichuan cuisine. It involves adding a broth made from bones to seasonings like doubanjiang to enhance the aroma, resulting in a red and spicy beef dish. The braised beef is tender and delicious.

Kung Pao Chicken: Cut the chicken into dice-sized pieces, stir-fry over high heat, add a prepared sauce and stir-fry further, then add peanuts and stir-fry to finish! The chicken is tender and delicious, with a numbing spiciness and a fragrant aroma, making it a classic dish from Sichuan.

Mao Xue Wang is a spicy and tasty traditional Sichuan dish made from duck blood, moutain (cow's stomach), pork hormone, and other ingredients. The bright red broth, animal entrails, bean sprouts, and other vegetables are flavored with rich chili and pepper, making it a very tasty meal. It would not be an exaggeration to say that it is as important to Sichuanese as mapo doufu or claypot meat.

Mala Duck Blood is commonly used in Chinese cuisine. Duck blood, which is solidified duck blood, is a pudding-like food. The chewy texture of duck blood, similar to tofu, is rich in vitamins, protein, iron, and minerals, making it a nutritious health food. It is a very popular dish among women.

Fish-Scented Meat Threads】Fried meat with a sweet and sour taste, followed by a tangy and spicy flavor. Shredded pork, kikurage mushrooms, and carrots are stir-fried with bubble pepper, ginger, and scallions in this traditional Szechuan dish.

Kawa Ha Dried Fragrant Grilled Fish is a dish that represents Sichuan cuisine, where fresh fish is grilled whole on a net and coated with special spices.

Spicy, Fragrant Spicy, Pickled Pepper Flavor Available

The legs of the bullfrog, known as a delicacy in China and referred to as 'field chicken', are stir-fried with our original spicy sauce, resulting in an incredibly delicious dish.

This is a classic dish made with a whole sea bass, stewed with Sichuan spices and chili peppers for a super spicy flavor. The vegetables that sink to the bottom absorb the fish's umami, and the numbing sensation of the spicy sauce is the best.

Sichuan Province uses chili peppers and fermented foods to create the delicious signature dish known as 'Sour Fish'. It is a fish soup that has the umami of pickled takana. This dish is very pleasant to eat. The broth is delicious. The flavor of the pickled vegetables is truly dynamic, with a pleasant acidity and the flavorful spiciness of chili peppers, approaching the essence of Chinese cuisine.

This dish uses plenty of Sichuan pepper, stewed with tender fish, and the moment it enters your mouth, it delivers a tingling sensation.

Crawfish is a popular ingredient in Chinese cuisine. It is stir-fried with spices such as chili peppers in oil, and then fresh, larger crawfish filled with meat, along with garlic, Sichuan pepper, ginger, and cooking wine, are added and simmered for a while, resulting in a numbing and spicy mala flavor.

This dish uses only the meat from the tails of crawfish, stir-fried with aromatic spices.

Dry Pot Beef Tendon: Domestic beef Achilles is simmered for 3 hours, stir-fried with Sichuan chili peppers and Sichuan peppercorns until the sauce is gone. This dish is rich in collagen, promotes blood circulation, and has skin beautifying effects.

A spicy small pot dish with less soup from Sichuan cuisine, featuring selected large shrimp infused with Sichuan seasonings.

A dry pot spicy hot pot with a unique texture of hormone that perfectly matches the flavor, this dish is quite popular in Sichuan Province.

Stir-fried pork tenderloin is thinly sliced, mixed with seasonings, lightly coated with frying powder, and deep-fried in a pot until golden. The coating is very crispy, the pork is tender, perfectly fried, and the seasoning has a refreshing sweet and sour soy sauce flavor that is elegant.

The green beans are expertly blanched, allowing you to enjoy both a crispy and crunchy texture. As you chew, the flavor of the green beans wafts through, balanced perfectly with the fragrance of Sichuan pepper.

Salt Stir-Fried Pea Shoots 980 yen, Stir-Fried Water Spinach 1280 yen, Special Miso Stir-Fried Cabbage 880 yen, Garlic Stir-Fried Broccoli 1080 yen, Sour Spicy Stir-Fried Shredded Potatoes 880 yen (excluding tax)

Whole 1380 yen, Half 780 yen

Wenjun's Braised Pork Rice with Meat Juice 1280 yen, Soup Dumplings (Three Pieces) 580 yen, Sichuan Style Boiled Dumplings 980 yen, Grilled Chinese Pancake 580 yen (excluding tax)

Sichuan Sprout Fried Rice 980 yen, Chengdu Douban Sauce Fried Rice 880 yen, Mixed Fried Rice 880 yen, Shrimp Fried Rice 880 yen, White Rice 200 yen (excluding tax)

Sichuan Style Dry Dandan Noodles 980 yen, Spicy Dandan Noodles 980 yen, Vegetable Tanmen 780 yen (excluding tax)

White Fish and Vegetable Stew Soup 1280 yen, Sour Soup 880 yen, Vegetable Soup 780 yen, Tomato and Egg Soup 780 yen (excluding tax)

Authentic hand-made fried rice cakes with brown sugar sauce 980 yen, crispy milk fried 880 yen, fried sesame balls / 8 pieces 780 yen, soup with black sesame balls 780 yen, chilled pudding with brown sugar sauce 580 yen, chilled jelly with brown sugar sauce 580 yen, sweet sake style white rice ball soup 1080 yen

Sesame Sauce / Sichuan Style Garlic Oil Sauce, each 200 yen