Sichuan home cooking with the region's chilli and Sichuan-pepper heat: cold dishes, mini hot pots, dry pots, stir-fries with pickled and fermented chillies, wontons and noodles.

The cold section is where much of Sichuan's character shows: bang bang chicken in spicy sauce, fuqi feipian of sliced beef and tripe, sliced Ibérico pork with garlic purée, diced rabbit with dried orange peel, hand-made spicy dried beef, red-oil bamboo shoots, smashed cucumber, wood-ear mushrooms, cold Sichuan noodles and a plate of three braised cold cuts (€12.90). Most cold dishes cost €7.50–10.90.

Shui zhu, the poached-in-chilli-oil style, comes with fish fillets (€19.90) or beef, and there's mao xue wang with duck blood and a chef's mao cai. The dry pots, for the table, cost €28–29.50: frog legs, Ibérico ribs, pork intestine, or Luzhou-style sea bass. From the home-cooking list: la zi ji spicy chicken, gong bao chicken, twice-cooked pork, yan jian rou, crispy pork, sweet-and-sour cherry ribs and fried intestines with red chilli. Vegetables include mapo tofu, yuxiang aubergine and hot-and-sour shredded potato, and the steamed dou ban sea bass with noodles is €22.90.

Red-oil pork wontons, wontons in peanut sauce, pork-and-chive dumplings, and noodle or rice-noodle soups with spicy beef, chicken and mushroom broth or pickled-vegetable mince all sit around €9–11. Desserts include sweet fermented rice balls with osmanthus and coconut milk with sago. Beyond beer, Spanish wine and teas from Pu-erh to Da Hong Pao, there's a baijiu list from Er Guo Tou and Luzhou Laojiao to Wuliangye and Maotai.