For hot and spicy, Sichuan Cuisine leads the pack

Stir-fried beef

Stir-fried beef with red chili: The dish was created by a local couple in Sichuan province who sold cold sliced beef in a spicy sauce in the 1930s. The dish usually marinates the beef which is cut into big slices to ensure a more delicious taste.

Twice-cooked pork slices in hot sauce: The dish originated in Sichuan's rural area in ancient times. It is a homely stir-fry of sizzling pork with chili bean sauce, fermented black beans and green garlic leaves. The pork is first boiled, then sliced and fried. The dish is one of the most popular traditional specialties of Sichuan cuisine.

House special pancake: House special pancake is one of the famous snacks in Sichuan. It dates back to the Qing Dynasty. The pancake is made of eggs and fermented flour and is baked or fried with brown sugar in a pan.

Lai tang yuan: Lai tang yuan is a time-honored local sweet dumpling. With a history of more than 100 years, the dumpling is named after the owner of the old Laiyuanxin store, is made of glutinous rice balls and filled with red bean, sesame, peanut and other sweet fillings.