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Fish head steamed under fresh red and green chopped chilies, garlic, and scallion.

Sliced pork wok-fried with fresh green chilies, signature Hunan heat.

Smoky Hunan cured pork wok-tossed with tender garlic sprouts.

Free-range chicken braised with plenty of aromatic aged mountain ginger.

Golden pomfret pan-fried and simmered in a fragrant aromatic curry sauce.

Chicken braised in soy sauce, rice wine, and sesame oil with basil.

Smoky cured pork wok-tossed with crisp, fresh celtuce stem.

Meaty antler mushrooms sizzling with peppers and savory sauce on a hot plate.

Melting pork belly layered over savory preserved mustard greens.

Tender fatty beef slices tossed with fresh cilantro and chili.

Silky fish fillets in a tangy, golden pickled-mustard broth.

Dry-fried pork intestines wok-tossed crisp with dried chilies.

Crisp beef aorta and chicken gizzard flash-fried with chili for a fiery crunch.

Soft, gelatinous pork trotter braised with savory preserved mustard greens.

Wok-tossed marbled beef and chilies in a rich, peppery savory sauce.

Tender braised lamb and silky starch sheets simmered in a sesame-scented clay pot.

Chicken giblets stir-fried with pickled chili in a tangy, spicy sauce.

Tender beef slices in a tangy golden broth with wild pickled peppers.

Eight plump tail-on shrimp over springy vermicelli in fragrant minced garlic.

Melt-in-the-mouth pork belly braised in caramelized soy with fragrant osmanthus.

Tender pork ribs steamed in savory toasted corn rice flour.

Silky steamed egg custard drizzled with savory soy sauce.

Creamy taro braised with tender leafy greens in a light savory sauce.

Crispy shrimp with tea aroma, salt, pepper, and chili.

Bullfrog legs stir-fried in a spicy dry pot with fragrant perilla.

Pressed spiced tofu wok-tossed with pork, chili, and garlic.

Savory minced pork stir-fried with tangy pickled long beans.

Wok-fried diced chicken with dried chilies, garlic, and bold heat.

Tender glutinous bamboo shoots stir-fried with pork and fresh chili.

Crisp cauliflower with pork belly, chili, and smoky wok flavor.

Smoky pressed tofu stir-fried with fresh chopped chilies and garlic.

Crisp cucumber tossed with fragrant perilla leaves and garlic.

Blistered green beans wok-tossed with minced pork, garlic, and chili.

Silken tofu in spicy chili-bean sauce with numbing Sichuan pepper.

Tender yau mak greens flash-fried with plenty of fresh garlic.

Clear, savory broth of tender pork ribs and silky kelp.

Slow-simmered chicken broth with sweet longan and cordyceps flowers — served per person.

Soy-braised then fried pig's ear, crunchy with a rich spiced aroma.

Crispy golden tofu drizzled with a savory house soy-garlic sauce.

Braised chicken wings stir-fried with fragrant perilla leaves and chili.

Wok-fried rice tossed in savory soy sauce and scallions.

Aromatic rice with assorted wild mushrooms cooked in a copper pot.

Steamed rice soaked in a savory red-chili pork broth.

Four chewy fried glutinous cakes glazed in sweet brown sugar syrup.

Glass noodles stir-fried with egg, chives, bean sprouts, and a touch of chili.

Icy green-fruit slushie, sweet, refreshing, and cooling on a hot day.

Fragrant perilla and sour plum cooler, herbal and thirst-quenching.

Delicate green tea scented with fresh jasmine blossoms.

Fragrant oolong infused with sweet white-peach aroma.

Phoenix Dancong oolong with orchid-honey fragrance, known as Yashi Xiang.

Smooth black tea with naturally sweet, honey-like notes.

Smooth grape wine, served by the glass or bottle.

Crisp Chardonnay white wine, served by the glass or bottle.

Sweet, creamy chilled coconut milk (Coconut Tree brand).