Chef Selections of Appetizers Combo

Chef Selections of Appetizers Combo

The essence of Sichuan cuisine lies in its complex flavors and masterful sauces. To redefine guests' perceptions of Sichuan cuisine, we curated a selection of six or nine exquisite Sichuan-style cold dishes upon seating, gradually stimulating your taste buds and tantalizing your appetite. Our menu evolves with the seasons, showcasing the freshest and most captivating ingredients in each visit.

The essence of Sichuan cuisine lies in its complex flavors and masterful sauces. To redefine guests' perceptions of Sichuan cuisine, we curated a selection of six or nine exquisite Sichuan-style cold dishes upon seating, gradually stimulating your taste buds and tantalizing your appetite. Our menu evolves with the seasons, showcasing the freshest and most captivating ingredients in each visit.

The essence of Sichuan cuisine lies in its complex flavors and masterful sauces. To redefine guests' perceptions of Sichuan cuisine, we curated a selection of six or nine exquisite Sichuan-style cold dishes upon seating, gradually stimulating your taste buds and tantalizing your appetite. Our menu evolves with the seasons, showcasing the freshest and most captivating ingredients in each visit.

Sweet Potato / Longan Honey

Crafted using sweet potatoes sourced from Jinshan, Wanli, each carefully selected to meet a weight specification of no more than 400 grams, ensuring the fibers remain tender and the texture impeccably smooth, free of any undesirable residue. These meticulously prepared sweet potatoes are then delicately soaked in longan honey, sourced from dedicated smallholders in Taiwan. This infusion imparts a delightful, sweet aroma and a fresh sweetness that is perfectly balanced, avoiding any hint of cloyingness. Widely celebrated as a natural health food, regular consumption is believed to bestow the gift of longevity, making it a cherished addition to any culinary repertoire.

Grass Carp / Chili Oil

Drawing inspiration from the timeless culinary heritage of Sichuan cuisine, our creation, the "Deng Ying Beef," is a testament to meticulous craftsmanship. It begins with the selection of delicate freshwater grass carp fillets, sliced with precision to achieve a remarkable thinness akin to the ethereal wings of cicadas, measuring a mere 0.001 centimeters in thickness. These delicate slices are then infused with a carefully curated blend of spices and undergo an overnight air-drying process, allowing their flavors to intensify and meld. Slowly fried over a gentle heat, they gradually attain a glorious golden hue, a visual delight that mirrors the skillful artistry behind their preparation. Lastly, these exquisite slices are enveloped in a tantalizing spicy sauce, meticulously crafted by our chefs and infused with the vibrant flavors of chili oil and Sichuan peppers. The result is a sublime crispness that defies description, offering a sensory experience like no other. From the initial stages of preparation to the moment it graces your plate, this culinary masterpiece unfolds over two days, a testament to our unwavering commitment to excellence. Its captivating reddish hue, illuminated by amber light, pays homage to the shadows cast by a lamp, an evocative reflection of its name and legacy.

Century Egg / Roasted Chilies

Century Egg with Roasted Chilies is crafted using Taiwanese duck eggs. The century egg is delicately sliced into quarters, presenting a texture reminiscent of a soft-boiled egg. It is then topped with a sauce made from Er Jing Tiao green chili peppers, which are expertly charred over charcoal to release their fragrant essence. These peppers are finely minced and perfectly seasoned with a blend of light soy sauce, soy sauce, and rapeseed oil, creating a harmonious and sophisticated flavor profile.

Pork Neck / Strange Flavor

We begin by selecting the finest local pork neck, steaming it to tender perfection before expertly cutting it into succulent cubes and deep-frying it at high temperature. Each piece is then generously coated in a sweet and sour sauce crafted from black vinegar, sesame paste, sugar, and honey. To elevate the dish further, we add a crispy outer layer adorned with sesame seeds, peanuts, Sichuan peppers, wild rice, and an array of aromatic spices. Result in a symphony of flavors, combining numbing, spicy, salty, fresh, sweet, sour, and fragrant elements to deliver a rich and balanced taste experience that epitomizes the essence of "Strange Flavor."

Taiwanese Abalone / Green Sichuan Pepper

Our exquisite Taiwanese Abalone dish features pristine abalones sourced from the northeast coast, luxuriously drizzled with a sauce infused with the vibrant flavors of green Sichuan pepper, rattan pepper oil, prickly ash oil, and aged vinegar. Each bite offers a refreshing sweetness, paired with a delicate numbing sensation and a hint of tantalizing spiciness.

Pig's Ear / Pickled Pepper

To create our tantalizing Pig's Ear Rolls, we begin by meticulously slicing the pig's ears into bite-sized pieces before expertly rolling them into cylindrical shapes. These succulent morsels are then immersed in a pickled pepper liquid crafted from a blend of wild pepper, cardamom, white cardamom, star anise, Sichuan pepper, and sand ginger. Result in a delightful interplay of fragrant, crispy textures complemented by a subtly numbing and tangy taste sensation.

To create our tantalizing Pig's Ear Rolls, we begin by meticulously slicing the pig's ears into bite-sized pieces before expertly rolling them into cylindrical shapes. These succulent morsels are then immersed in a pickled pepper liquid crafted from a blend of wild pepper, cardamom, white cardamom, star anise, Sichuan pepper, and sand ginger. Result in a delightful interplay of fragrant, crispy textures complemented by a subtly numbing and tangy taste sensation.

Mouth-Watering Chicken / Chili Oil

Mouth-Watering Chicken with Chili Oil uses tender boneless Taiwan free-range chicken thighs, delicately poached at low temperature and sliced into thick, succulent portions. These delectable slices are then generously drizzled with a masterfully crafted oil-splashed chili pepper sauce, carefully blended with vinegar, chili oil, sugar, and Sichuan peppers. To enhance the dish's complexity, it is garnished with crushed peanuts and sesame seeds, imparting a delightful combination of sweet, sour, and tantalizingly spicy flavors.

Bamboo Shoot / Pickled

Infused with a blend of assorted peppers, from the tingling sensation of green Sichuan peppers to the vibrant kick of Er Jing Tiao chili peppers and the fiery notes of Kung Pao peppers, this dish achieves a harmonious balance. The refreshing essence of Taiwan's fresh bamboo shoots perfectly complements the medley of flavors. Elevated by a unique braising liquid, it tantalizes the palate with a tangy spiciness and crisp, natural taste sensations.

Infused with a blend of assorted peppers, from the tingling sensation of green Sichuan peppers to the vibrant kick of Er Jing Tiao chili peppers and the fiery notes of Kung Pao peppers, this dish achieves a harmonious balance. The refreshing essence of Taiwan's fresh bamboo shoots perfectly complements the medley of flavors. Elevated by a unique braising liquid, it tantalizes the palate with a tangy spiciness and crisp, natural taste sensations.

Sea Urchin / Fish Roe / Fried Wonton Cup

Fresh whiteleg shrimp, expertly selected and finely minced before being pan-fried and simmered to create a rich shrimp broth. This broth is then harmoniously blended with sea urchin to form a delicate jelly, encased in a crispy, golden-fried wonton cup. The dish is elegantly finished with premium salmon roe, offering a burst of freshness, and garnished with chervil leaves for a refined touch.

Toothfish / Jasmine / Teriyaki  

Carefully chosen toothfish, cubed and fried to a golden-brown perfection, is expertly paired with a teriyaki sauce infused with the subtle essence of jasmine. This culinary masterpiece harmoniously blends the fish's pristine freshness with the delectable savory-sweet nuances of the teriyaki sauce. Topped with a crown of crunchy fried sweet potato shreds, it creates an exquisite interplay of fluffy crispness and succulent juiciness in every delightful mouthful. 

Toothfish / Sichuan Pepper  

Infused with Sichuan pepper powder and fried to perfection in oil, the toothfish is complemented by crispy sweet potato shreds. The delicate touch of Sichuan peppers offers a subtle numbing spice, enhancing the toothfish's tender succulence and creating a tantalizingly crispy and appetizing texture. 

Rabbit / Dried Tangerine Peel 

Dating back to antiquity, the tradition of rabbit meat consumption has been documented in the Book of Songs. In ancient times, hosts would often prepare rabbit meat as a delicacy to warmly welcome and entertain their guests, reflecting genuine hospitality. Chuan Ya's Chenpi Rabbit Cubes pay homage to this tradition by first frying the rabbit meat and then marinating it with chenpi (dried tangerine peels) and Er Jing Tiao chili peppers. The resulting dish is characterized by its vibrant color, tender texture, and spicy flavor, beautifully complemented by the rich fruity fragrance of chenpi.

Tea Smoked Duck

Tea Smoked Duck is a famous traditional cold dish in Chengdu, Sichuan. Chuan Ya combines duck meat with glutinous rice, delicately seasoned with salt and Sichuan peppers. This blend is then smoked to perfection, acquiring a golden hue with the infusion of camphor leaves, before being red-braised and deep-fried. The resulting masterpiece presents a tantalizing interplay of textures — crispy skin and tender meat — accompanied by a subtle camphor aroma and a delightful savory-sweet flavor profile.

Pumpkin / Longan Honey

Infusing pumpkin with the exquisite longan honey from Taiwan's smallholders and delicately drizzling it with Litsea Cubeba Oil results in a delightful symphony of soft sweetness with a subtle hint of citrusy aroma. A finishing touch of crushed pistachios adds both texture and flavor, transforming it into a refreshing appetizer that truly captivates the palate.

Red King Crab / Chili / Onion / Fresh Milk / Cheese / Spring Roll

Crafted with a blend of red king crab, chili, onions, and fresh milk, the filling is cooked to perfection and wrapped in spring roll pastry before being deep-fried. Garnished with a sprinkling of cheese powder, it delivers a delightful crispy texture and a tantalizingly rich aroma.

Taiwanese Abalone / Spicy 

Using Taiwanese northeast coast abalone as the star ingredient, our dish is elevated with the addition of the chef's special spicy sauce. This sauce imparts a delightful combination of numbing and spicy sensations, accompanied by fragrant and flavorful notes, resulting in a truly indulgent and multi-layered culinary experience.

Beef Shank / Beef Tripe / Chili Oil 

The classic dish of Sliced Beef with Chili Oil traditionally omits lung. Its origins date back to the late Qing Dynasty when street vendors repurposed leftover beef scraps to create this flavorful delicacy. Later, a Chengdu couple found success with their version, dubbing it Husband and Wife Lung Slices. At Chuan Ya, we offer our unique take, featuring succulent beef shank and beef tripe, perfectly paired with our house-made oil-splashed chili pepper sauce. This results in a mouthwatering texture, imbued with fiery spice and a tantalizing mouth-numbing sensation, delivering an unforgettable culinary experience.

Century Egg / Chopped Chili Pepper

Selecting duck eggs sourced locally, we combine them with our house-made chopped chili pepper sauce, meticulously crafted from freshly chopped peppers. The result is a dish bursting with fragrant and complex layers of spiciness that for sure captivate the palate.

Wood Ear Mushroom / Fermented Rice

A refreshing appetizer crafted using fermented rice and wood ear mushrooms. Delighting the palate with its savory umami notes, subtle sweetness, and delicate wine aroma, this dish offers a smooth and resilient texture that excites the senses and awakens the appetite.

Cordyceps Flower / Sweet and Sour  

Upon undergoing a precise deep-frying technique, the cordyceps flowers are drizzled with a tangy sweet-and-sour sauce made primarily from sugar and vinegar. The result is a dish bursting with rich flavors, boasting a delightful sweetness that is perfectly balanced and never overwhelming.

Yam / Soy Sauce

Following a meticulous pan-frying process with a hint of soy sauce, the yam is sprinkled with aromatic chives and toasted sesame seeds. The outcome is a dish boasting a crisp texture and a refreshing, delicately sweet flavor.

Cashew / Five Spice Powder 

The cashews are stir-fried with a carefully crafted blend of five spice powder. This exquisite mixture, comprising aromatic spices like Sichuan peppers, cinnamon, star anise, cloves, and fennel seeds, imparts a rich and multi-dimensional aroma, elevating the dish to new heights of culinary excellence.