Sliced beef tenderloin in a savory-sweet sauce with scallions.

Golden crisp shrimp in a bright, tangy lemon glaze.

Blistered string beans wok-fried with pork, garlic and chili.

Tender sliced beef poached in a fiery chili-oil and peppercorn broth (shui zhu).

Crispy wok-fried chicken buried in a mountain of dried chilies — the house signature.

Wok-fried lamb dusted with toasted cumin and chili.

Pork belly stir-fried with leeks in a savory chili-bean sauce.

Red-braised pork belly, sweet and glossy — Chairman Mao's classic.

Tender pea-shoot leaves stir-fried with fresh garlic.

Delicate sole fillet in a savory chili-bean sauce.

Shredded pork in a sweet-savory garlic sauce.

Big-plate chicken stewed with potato and peppers over hand-pulled noodle.

Slow-braised pork hock in a rich, comforting broth.

Bone-in chicken braised in soy, rice wine and sesame oil.

Crispy chicken tossed with toasted dried chilies and Sichuan peppercorn.

Silky tofu in a numbing-spicy chili-bean sauce. Vegetarian.

Build-your-own dry pot — seafood, meat and vegetables in fragrant chili oil.

Six pan-fried pork dumplings, crisp on the bottom.

Six crispy fried wontons with a creamy crab-cheese filling.

Smashed cucumber in a garlicky house sauce.

Chilled poached chicken in a fragrant, spicy chili-oil dressing.

The classic — hot, sour and peppery.

Eight handmade soup dumplings, filled with pork and hot broth.

Eight handmade wontons in a chili-oil sauce.

Eight handmade wontons in a numbing-spicy chili-oil sauce.

Fresh whole fish, prepared Sichuan-style. Ask your server.

Shrimp wok-fried with peanuts, dried chili and Sichuan peppercorn.