Zagat

hot soft tofu in a bowl, topped with diced zha cai (pickled chinese vegetable), cilantro, drizzle of chili oil, soy sauce, and vinegar

chilled mung-bean jelly, sliced into slivers and dressed with chili oil, szechuan bean sauce, soy sauce, and vinegar

slightly warm salad of sliced lotus root, diced ginger, chili pepper slivers, sesame oil vinaigrette

cold salad of cucumbers with szechuan pepper oil and black vinegar

cold simple salad of cut string beans with hint of ginger

cold simple salad of fiddlehead ferns with szechuan pepper oil and black vinegar

hollow-stemmed swamp spinach sautéed with a dash of white vinegar and garlic

toasted slices of mantou (steamed bun), home-made spicy pork sausage, fried sunny-side-up quail egg on top; three servings per order

marinated grilled quail, barbequed with chili powder and cumin, halved and served with a side of simple salad of cilantro, scallion, green peppers, and celery (known as "tiger vegetables")

cooked beef stomach and tendons served chilled with scallion slivers, spiced with szechuan pepper and proprietary spicy sauces

cooked lamb cheeks, tongue, eyeballs, and palate meat served chilled with bean sprouts, cilantro, celery, scallion, cucumber; spiced with szechuan pepper and proprietary spicy sauces

carved slices of lamb leg meat served chilled with bean sprouts, cilantro, celery, scallion, cucumber; spiced with szechuan pepper and proprietary spicy sauces

sliced oxtail on-the-bone, stewed in light soy sauce and proprietary spices

lamb spine and ribs, stewed in light soy sauce and proprietary spices

boiled beef stomach skewers, slathered with spicy bean sauce, sesame paste, garlic, and chili oil; three skewers per order

boiled thin pieces of tofu on skewers, slathered with spicy bean sauce, sesame paste, garlic, and chili oil; three skewers per order

cut pieces of squid on skewers barbequed over charcoal grill, seasoned with a spicy, sweet, and tingly sauce; three skewers per order

fish-based tofu on skewers barbequed over charcoal grill, seasoned with a spicy, sweet, and tingly sauce; three skewers per order

chicken meat on skewers barbequed over charcoal grill, seasoned with cumin, red chili powder, and proprietary spices; three skewers per order

small chunks of beef on skewers barbequed over charcoal grill, seasoned with cumin, red chili powder, and proprietary spices; three skewers per order

small chunks of lamb on skewers barbequed over charcoal grill, seasoned with cumin, red chili powder, and proprietary spices; three skewers per order

sliced pork intestines on skewers barbequed over charcoal grill, seasoned with cumin, red chili powder, and proprietary spices; three skewers per order

cut pieces of tender beef tendons on skewers barbequed over charcoal grill, seasoned with cumin, red chili powder, and proprietary spices; three skewers per order

chicken hearts on skewers barbequed over charcoal grill, seasoned with cumin, red chili powder, and proprietary spices; three skewers per order

chicken gizzards (stomach) on skewers barbequed over charcoal grill, seasoned with cumin, red chili powder, and proprietary spices; three skewers per order

whole chicken wing skewer marinated with a slightly sweet and spicy sauce, then barbequed over charcoal grill, seasoned with cumin, red chili powder, and proprietary spices; one whole wing on skewer per order

the chosen main ingredients are stewed along with thin mung-bean noodles, cabbage, mushrooms, etc., in a spicy sauce, served in a flat heated pot

minced stewed pork belly served in home-made flatbread buns; two buns per order

sliced lamb sautéed with red chili pepper, cumin, and proprietary spices, with garlic, onions and scallions, served in home-made flatbread buns; two buns per order

boiled dumplings with lamb meat filling served in a spicy and sour sauce; six per order

boiled dumplings with lamb meat filling served in a spicy and sour broth; six per order

ripped/cut bits of flatbread boiled in lamb bone broth, with sliced boiled lamb meat and cilantro, side of pickled garlic cloves and red chili sauce

wheat-based cold and chewy ribbon-like noodles, with seitan (wheat gluten) slices, blanched mungbean sprouts, cucumber and cilantro; dressed with chili oil, soy sauce, and vinegar

stir-fried version of above dish; noodles become softer and the dish is served hot

freshly pressed-to-order buckwheat noodles, cucumber and cilantro, dressed with chili oil, soy sauce, vinegar, and drizzle of mustard oil; served cold

sautéed spicy cumin lamb, onions, long horn peppers, scallions, garlic, with wide hand- ripped noodles

spicy and tingly lean beef stew with wide hand-ripped noodles

spicy and sour diced pork belly meat, spiced with star anise, with wide hand-ripped noodles

pulled stewed pork belly (lean meat) with wide hand-ripped noodles

stewed diced vegetables, seitan with wide hand-ripped noodles

sautéed dark meat chicken (with bones) with wide hand-ripped noodles

wide hand-ripped noodles topped with red chili powder and scallions, seared with hot vegetable oil

pork meat sauce cooked with sweet soy paste with wide hand-ripped noodles

stewed oxtail (on the bone), flavored with its stew sauce, with wide hand-ripped noodles

chilled sweet fermented rice egg-drop soup

sweet lotus root thick slurry, topped with sesame seeds, walnuts, and hawberry flakes, served hot

cooled rice cake, which was steamed wrapped in bamboo leaves, filled with red dates, topped with gui hua (a fragrant flower) infused honey

steamed hot rice cake, with red dates filling, topped with sugar, sesame seeds, and walnuts