Main
Back
Star Garoupa Fillet / Glutenous Rice Pudding / Hua Diao Wine Sauce / Braised
The oil-fried fillet of Star Garoupa is paired with soft and chewy Ningbo glutinous rice pudding, then drizzled with a rich, velvety sauce simmered with Hua Diao wine, aged broad bean sauce, and peas. Each bite offers a delightful depth of flavor, highlighted by subtle notes of fermented bean paste and the aromatic essence of Hua Diao wine.
Taiwanese Abalone / Beef Tongue / Green Sichuan Pepper/ Chicken & Pork Broth / Poached
This dish has been meticulously chosen for its fragrant, numbing, and refreshing qualities. For this purpose, we utilize American Wagyu beef tongue and Taiwanese abalone sourced from the northeast coast. These ingredients are thinly sliced and blanched with green Sichuan pepper, chicken, and pork broth. Just before serving, a drizzle of hot Sichuan pepper oil enhances the fragrance of the green Sichuan pepper, elevating the overall sensory experience.
Chicken / Lobster / Egg White / Stir-Fried
A classic masterpiece in Sichuan cuisine, this dish boasts a pristine white color and a cloud-like form. Known for its exquisite craftsmanship, it is often referred to as "eating chicken without seeing chicken" due to its texture, reminiscent of a delicate chicken tofu pudding. At Chuan Ya, we select premium Taiwan chicken breast, finely chop it with the back of a knife, meticulously remove the tendons, and then mix it with egg whites. The mixture is quickly stir-fried in a hot wok until it is ninety percent cooked, achieving a soft, smooth texture akin to tofu.
The dish is finished with a drizzle of hot chicken oil to enhance its aroma. It is elegantly paired with sweet, fresh lobster and caviar, creating a harmonious balance of saltiness and freshness. Served on a slice of crisp carrot, it adds an additional layer of texture, making each bite a refined and delightful experience.
Iberico Pork / Sichuan Spicy “Dry Dish” / Crispy
The marinated boneless Spanish Iberico pork, with its honeycomb-like texture, is delicately coated in a light, crispy batter and fried to golden perfection. The result is a tantalizing contrast: an exquisitely crisp exterior encasing tender, juicy meat. Paired with Chuan Ya’s signature “strange-flavor” powder — a harmonious blend of sour, sweet, numbing, salty, and fragrant spices — it offers a symphony of flavors in every bite, beautifully layered and complex.
Penghu Lobster / Green Sichuan Pepper Sauce / Pan-Fried
For this dish, we select fresh Penghu Lobster, which is complemented by a base of green Sichuan pepper sauce masterfully crafted by our head chef. The sauce features a blend of green Sichuan pepper, green line pepper, Manganji green pepper, ginger, garlic, and rapeseed oil. This combination creates a fragrant and tantalizingly flavorful foundation, perfectly enhancing the natural sweetness and delicate texture of the lobster.
Half Baby Pigeon / Sichuan Pepper / Roasted
Crafted with a blend of exquisite spices, including Sichuan Hanyuan pepper, green Sichuan pepper, cloves, Tsaoko Amomum Fruits, cinnamon, and bay leaves, a meticulously prepared brine is the cornerstone of this dish. Into this bespoke infusion, a 10-tael baby pigeon sourced from Pingtung is immersed, allowing it to absorb the intricate flavors.
Following its luxurious marination, the pigeon undergoes a meticulous air-drying process, culminating in a crispy, golden-brown skin. Delicately drizzled with oil, the outcome is a symphony of succulent meat encased in a crispy exterior, permeated with the fragrant essence of spices. Each bite reveals a gratifying texture, coupled with a nuanced numbing sensation, creating a culinary experience that unfolds with every slow, savory indulgence.
Tofu / Beef / Blended Broad Bean Sauce / Braised
During the late Qing Dynasty, there was a small eatery near the Wanfu Bridge Pier in Chengdu. The proprietress, Qiaoqiao Wen, was known for her beauty and fair skin, while her husband, Chunfu Chen, was nicknamed "Mazi Chen" by the locals due to his pockmarked face. Consequently, Qiaoqiao Wen was jokingly called "Mapo Chen." The restaurant was renowned for its delicious tofu, thus giving rise to the dish known as Mapo Tofu — crafted with homemade nigari soft tofu, aged broad bean sauce, minced ginger and garlic, ground pork, chili powder, pepper powder, and chopped scallions, the dish is expertly seasoned with a symphony of flavors — salt, sugar, black pepper, thirteen spice powder, mature vinegar, and Sichuan pepper.
Mapo Tofu's distinct allure lies in its multifaceted character — numbing, spicy, hot, fragrant, crispy, tender, fresh, and vibrant — a testament to the culinary prowess and innovation of Chengdu's gastronomic heritage.
Pork / Garlic / Pickled Pepper / Vegetable / Stir-Fried
Fish Flavored Shredded Pork is meticulously crafted using shredded pork from Taiwan's renowned Yunlin "Happy Pig," along with celtuce or cucumber, wood ear mushrooms, and bamboo shoots. Finely chopped pickled peppers and garlic are added to the mix before stir-frying to perfection. This flavorful combination is then paired with a sweet and savory fish-flavored sauce, enriched with aged broad bean sauce and pickled peppers.
Resulting in an enticing aroma that captivates the senses, accompanied by a delightful balance of sweetness, sourness, and refreshing flavors.
Pork / Bamboo Shoot / Blended Broad Bean Sauce / Black Beans / Wok-Fried
Twice Cooked Pork holds a significant position in Sichuan cuisine, often acclaimed as the first of Sichuan cuisine, and is a nostalgic taste for Sichuan locals. When Sichuan cuisine is mentioned, people's thoughts naturally drift to Twice Cooked Pork, evoking mouthwatering anticipation.
This dish presents a true test of a chef's skill, requiring precision knife work and mastery of heat control. It's a symphony of color, aroma, and flavor, perfectly complementing a steaming bowl of rice. At Chuan Ya, we carefully select "Happy Pig" pork from Yunlin, swiftly stir-frying it over high heat to achieve a tantalizing sear and render the fat, resulting in a characteristic inward curl reminiscent of a lantern.
We then add aged broad bean sauce, fermented black beans, sweet bean sauce, chili oil, and garlic sprouts, infusing the dish with an explosion of fragrance. With a flawless balance of lean and fat, each bite offers a springy texture, tender consistency, and just the right amount of satisfying grease, creating an unforgettable home-style dining experience.