Food in Southwest China is famous for having spicy and strong flavors. Though still following the core rule of traditional Chinese breakfasts which carbohydrates are the main components to engerize people for the day, breakfast has distinguished flavors that brought by chili pepper and Sichuan peppercorn. Therefore, our tasting menu is to recreate the spicy Southwest China cuisines for adventurous customers. 

 

The first dish we serve on this tasting menu is called You Cha. In this dish, rice is ground into powder after being fried. After boiling into porridge, salt and smashed Sichuan peppercorn is added to season. Last, fried dough stick, cilantro, chili oil, sesame and peanuts will be added on top.

 

The second dish is the Tofu Brain, a widespread traditional breakfast in China, while being arguing that whether this dish should be sweet flavored or salty flavored. Our approach with Tofu Brain is to make the dish firmly stick with the taste of salty and spicy. With chopped scallion, mustard, light soy sauce, vinegar and chili oil on top, Tofu Brain is readily available with an exotic taste for New York diners.

 

The third dish is main course, the famous ChongQing Xiao Mian. Xiao mian is a kind of noodles typically prepared using wheat. From a dough to fresh hand pulled noodles, chef perform the transition in front of the diners. Essentially, there are two types of xiao mian: noodles with soup and noodles without soup for diners to choose. Chongqing noodle are typically spicy and prepared using a variety of spices, seasonings and sauces. Our housed special Sichuan pepper chili oil is what makes this dish special. Myriad meats and vegetables are also offered to choose, such as beef, peas, and pig intestines etc.

 

The last dish is dessert, cane sugar sticky rice cake. Although using the most normal ingredients, cane sugar, sticky rice flour and water, after steaming, this desert will bring you incredible experience.