Pork liver and kidney stir-fried with scallions

ESCALLION PORK LIVER/KIDNEY STIR-FRY

Beef slice with red chili oil & peppercorn

MA-LA BOILED BEEF

HOUSE STEAMED CRAB

PICKLED PEPPER FISH

MA-LA SZECHUAN

DUMPLINGS IN MUSHROOM CHICKEN SOUP

PEPPER SALTED DUCK

KOKRA SALAD

PICKLED CHICKEN FEET

DICED CHICKEN WITH LOTUS ROOTS

Szechuan shredded pork in spicy garlic sauce

PORK IN GARLIC SAUCE

Rabbit meat braised in pickled pepper broth

PICKLED RABBIT MEAT

SZECHUAN DOUBLE COOKED PORK

SWEET & SOUR PORK

GRILLED BEEF RIBS

Pan-fried tofu with crispy crust and tender inside

CRISPY SIZZLING TOFU

CLAYPOT BEEF W. POTATOES

Blood curd, tripe & intestine in spicy chili oil broth

MAO XUE WANG

Stir-fried lobster with dried pepper & peppercorn

MA-LA LOBSTER

HOUSE SPECIAL PIG TROTTERS SOUP

Stewed whole bamboo fish with wild pepper

STONE POT GREEN PEPPER FISH

Ginseng stew with soft shell turtle & black bone chicken

CHICKEN TURTLE GINSENG

Silky tofu & minced beef braised in spicy chili sauce

MA-PO TOFU

Stir-fried diced chicken with dried red chili peppers

LA-ZI CHICKEN

Begin by cleaning and prepping the pork liver and kidneys. Rinse them under cold water and trim off any excess fat or membranes.

Prepare the Ingredients

Cut the pork liver and kidneys into bite-sized pieces for even cooking.

Slice the Liver and Kidneys

Finely chop the garlic and ginger. Slice the scallions into thin rounds, separating the white parts from the green parts.

Chop the Aromatics

In a large skillet or wok, heat the vegetable oil over medium-high heat until hot.

Heat the Oil

Add the white parts of the scallions, garlic, and ginger to the skillet. Stir-fry for about 1-2 minutes until fragrant.

Stir-Fry the Aromatics

Add the pork liver and kidney pieces to the skillet. Stir-fry for about 5-7 minutes until they are browned and cooked through.

Cook the Liver and Kidneys

Pour in the soy sauce and season with black pepper and salt to taste. Stir to combine all the ingredients.

Season the Stir-Fry

Add the green parts of the scallions and stir-fry for an additional minute.

Add the Green Scallions

Remove from heat and serve hot with rice or your favorite side dish.

Serve

Pork liver

Pork kidneys

Scallions (green onions)

Garlic

Ginger

Soy sauce

Vegetable oil

Black pepper

Salt

In a large bowl, marinate the thinly sliced beef sirloin with soy sauce, sesame oil, minced garlic, minced ginger, and a pinch of salt. Let it marinate for at least 30 minutes.

Prepare the Beef

In a large pot, bring 4 cups of water to a boil. Once boiling, add the Sichuan peppercorns and let it simmer for about 5 minutes to infuse the flavor.

Prepare the Broth

Carefully add the marinated beef slices into the simmering broth. Cook for about 2-3 minutes, or until the beef is just cooked through. Avoid overcooking.

Cook the Beef

In a small saucepan, heat the red chili oil over medium heat. Once hot, remove from heat and stir in chopped scallions and cilantro, allowing the flavors to meld.

Make the Chili Oil

Ladle the cooked beef and broth into serving bowls. Drizzle the hot chili oil mixture over the top. Serve immediately with extra cilantro and scallions as garnish.

Beef sirloin, thinly sliced

Red chili oil

Sichuan peppercorns

Garlic, minced

Ginger, minced

Sesame oil

Scallions, chopped

Cilantro, chopped

Water

Start by rinsing the live crabs under cold water to remove any debris. Ensure they are alive and active, as this indicates freshness.

Prepare the Crabs

In a large pot, add 2 cups of water and 2 tablespoons of sea salt. Place a steaming rack or basket inside the pot, making sure it sits above the water level.

Set Up the Steamer

Sprinkle 2 tablespoons of Old Bay seasoning into the water to infuse flavor while the crabs steam.

Season the Water

Bring the water to a rolling boil over high heat. Carefully place the crabs on the steaming rack, cover the pot with a tight-fitting lid, and steam for 15-20 minutes until the crabs turn bright orange.

Steam the Crabs

Once cooked, remove the crabs from the pot with tongs and place them on a serving platter. Serve immediately with lemon wedges and melted butter on the side.

Prepare for Serving

Live crabs

Sea salt

Old Bay seasoning

Lemon wedges

Butter

In a mixing bowl, combine the olive oil, lemon juice, minced garlic, salt, and black pepper. Whisk together until well mixed.

Prepare the Marinade

Place the striped bass fillets in a shallow dish and pour the marinade over the fish. Ensure the fillets are well-coated. Cover with plastic wrap and refrigerate for at least 30 minutes.

Marinate the Fish

In a saucepan, combine the white vinegar, water, sugar, salt, bay leaves, whole black peppercorns, and smashed garlic cloves. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve.

Prepare the Pickling Liquid

Once boiling, remove the saucepan from heat and add the sliced bell peppers. Allow the mixture to cool to room temperature, then transfer to a jar or airtight container. Refrigerate for at least 2 hours, preferably overnight.

Pickle the Peppers

Preheat a grill or grill pan over medium-high heat. Remove the striped bass fillets from the marinade, allowing excess marinade to drip off. Grill the fillets for 4-5 minutes on each side, or until the fish flakes easily with a fork.

Cook the Fish

Serve the grilled striped bass fillets topped with the pickled peppers. Enjoy your pickled pepper fish!

Striped bass fillets

Olive oil

Lemon juice

Bell peppers, assorted colors, sliced

White vinegar

Sugar

Bay leaves

Whole black peppercorns

Garlic cloves, smashed

Gather all the ingredients. Mince the garlic and ginger, chop the green onions, and set aside.

In a dry skillet, toast the Szechuan peppercorns over medium heat for 2-3 minutes until fragrant. Remove from heat and crush lightly using a mortar and pestle or the back of a spoon.

Toast the Szechuan Peppercorns

In a bowl, combine ground pork, soy sauce, rice wine, and cornstarch. Mix well and let it marinate for 15 minutes.

Prepare the Pork Mixture

In a large skillet or wok, heat vegetable oil over high heat. Add the marinated pork and stir-fry for about 5-7 minutes until browned and cooked through.

Cook the Pork

Add minced garlic, minced ginger, dried red chili peppers, and the crushed Szechuan peppercorns to the skillet. Stir-fry for an additional 2-3 minutes until fragrant.

Add Aromatics and Spices

Add chopped green onions and salt to taste. Stir everything together and cook for another minute. Serve hot with steamed rice.

Finish and Serve

Szechuan peppercorns

Ground pork

Dried red chili peppers

Rice wine or Shaoxing wine

Cornstarch

Green onions, chopped

In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes until the vegetables start to soften.

Sauté Vegetables

Add the minced garlic and sliced mushrooms to the pot. Continue to sauté for another 3-4 minutes until the mushrooms are tender.

Add Garlic and Mushrooms

Pour in the chicken broth and add the shredded cooked chicken. Stir well to combine.

Combine Broth and Chicken

Add salt, black pepper, and dried thyme to the pot. Bring the soup to a simmer and let it cook for 10 minutes, allowing the flavors to meld.

Season the Soup

Chicken broth

Cooked chicken, shredded

Mushrooms, sliced

Carrots, diced

Celery, diced

Onion, chopped

Thyme, dried

Pat the duck breasts dry with paper towels. Score the skin in a crisscross pattern, being careful not to cut into the meat. Season both sides generously with salt and crushed black peppercorns.

Prepare the Duck

In a large skillet, heat over medium-high heat. Place the duck breasts skin-side down and sear for 6-8 minutes until the skin is crispy and golden brown. Flip the duck breasts and cook for an additional 4-5 minutes for medium-rare or until desired doneness.

Sear the Duck

Remove the duck from the skillet and let it rest on a cutting board for at least 5 minutes before slicing.

Rest the Duck

In the same skillet, reduce the heat to medium and add the minced garlic. Sauté until fragrant, about 30 seconds. Add the chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in heavy cream and thyme, and let it simmer for 5-7 minutes until the sauce thickens slightly.

Make the Sauce

Slice the rested duck breasts and serve on plates. Drizzle with the peppercorn sauce and garnish with additional thyme if desired.

Duck breasts

Black peppercorns

Fresh thyme

Garlic cloves, minced

Heavy cream

Wash the okra thoroughly under running water. Trim the ends and cut them into 1-inch pieces.

Prepare the Okra

Bring a pot of water to a boil. Add the okra pieces and blanch for 3-4 minutes. Drain and immediately transfer to an ice bath to stop the cooking process.

Blanch the Okra

While the okra is cooling, chop the cherry tomatoes in half, slice the red onion thinly, peel and dice the cucumber, and chop the bell pepper into bite-sized pieces.

Chop the Vegetables

In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper until well combined.

Prepare the Dressing

In a large mixing bowl, combine the blanched okra, cherry tomatoes, red onion, cucumber, bell pepper, and chopped cilantro.

Combine Ingredients

Pour the dressing over the vegetable mixture and gently toss to combine, ensuring all ingredients are well coated.

Dress the Salad

Transfer the salad to a serving bowl and enjoy fresh, or refrigerate for up to an hour before serving to let the flavors meld.

Okra

Cherry tomatoes

Red onion

Cucumber

Bell pepper

Fresh cilantro

Clean the chicken feet thoroughly under running water. Remove any nails and the outer layer of skin if desired.

Prepare the Chicken Feet

In a large pot, bring 1 liter of water to a boil. Add the cleaned chicken feet and boil for about 10 minutes. This helps to tenderize the feet and remove any impurities.

Boil the Chicken Feet

After boiling, drain the chicken feet and rinse them under cold water to stop the cooking process. Set aside.

Cool and Drain

In a separate pot, combine soy sauce, rice vinegar, sugar, salt, sliced ginger, minced garlic, Szechuan chili peppers, star anise, and black peppercorns. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt dissolve.

Prepare Pickling Liquid

In a large jar or container, place the boiled chicken feet. Pour the hot pickling liquid over the chicken feet, ensuring they are fully submerged.

Combine Chicken Feet and Pickling Liquid

Drizzle sesame oil over the top of the pickled chicken feet.

Add Sesame Oil

Seal the jar or container tightly and refrigerate for at least 48 hours to allow the flavors to meld and the chicken feet to pickle.

Seal and Refrigerate

After pickling, serve the chicken feet cold as an appetizer or side dish. Enjoy the spicy and tangy flavors!

Escallion Pork Liver/kidney Stir-fry

Ma-la Boiled Beef

House Steamed Crab

Pickled Pepper Fish

Ma-la Szechuan

Dumplings In Mushroom Chicken Soup

Pepper Salted Duck

Kokra Salad

Pickled Chicken Feet

Diced Chicken With Lotus Roots

Pork In Garlic Sauce

Pickled Rabbit Meat

Szechuan Double Cooked Pork

Sweet & Sour Pork

Grilled Beef Ribs

Crispy Sizzling Tofu

Claypot Beef W. Potatoes

Mao Xue Wang

Ma-la Lobster

House Special Pig Trotters Soup

Stone Pot Green Pepper Fish

Chicken Turtle Ginseng

Ma-po Tofu

La-zi Chicken