小熊川菜 (Sugar Land)

Hand splitted slender bamboo shoot tips tossed with scallions in spicy, sweet, and garlicky soy sauce, Sichuan peppercorn oil, and red chili oil

Whole chicken leg quarter, bone-in and skin on cooked and chilled, drenched in red chili oil-based savory and aromatic chicken broth on a bed of crunchy lotus roots, topped with peanuts and sesame seeds.

Hand split slender bamboo shoot tips tossed with scallions in simple sesame oil.

Slices of beef shank, beef tendon, and honeycomb beef tripe, simmered with Sichuan spices and chilled, tossed with Chinese celery bits in a spiced meat broth and red chili oil, topped with crushed peanuts and cilantro.

Shorts links of pork baby back ribs reduced with Chinese spices and dry plums in a sour and sweet broth.

Crystal shrimps tossed with simple green onion oil paste.

Wedges of fresh Persian cucumber salad tossed in sesame oil with ground garlic.

Charred pepper and avocado in maggi seasoning, oyster sauce, and sesame oil

Marinated beef tendon slices tossed with mala red chili oil, garnished with green onions.

An antioxidant-rich mushroom harvested in mountainous regions of western Sichuan and Tibet, tossed with minimal seasoning and garlic to enjoy its natural flavor and texture.

Cooked and chilled bacon slices and cucumber slices rolled and slathered with a mixture of garlic puree, a sweet and spicy soy paste based sauce, and red chili oil, garnished with green onions.

House-made dumplings with pork filling slathered in red chili oil, ground garlic, and sweet and spicy soy paste, topped with sesame and green onions.

Boiled wheat noodles, spiced and chilled, tossed with ground garlic in an aromatic sweet, sour, and mala spicy sesame based vinaigrette, topped with shredded cucumber and green onions.

Chilled mung bean jelly tossed with Chinese celery bits and green onions in mala spicy bean curd sauce and red chili oil.

Custom made wheat noodle boiled and mixed with mala spicy sauce and sesame paste, topped with boiled seasonal greens, Yibin preserved vegetables, spiced ground pork, and green onions.

House-made wontons with pork filling in chef’s special sour and spicy vinaigrette, Chinese celery bits, sesame oil, red chili sauce, and red chili oil.

Hot cooked noodles are always better when enjoyed immediately. Now prepare our favorite dan dan noodle at home at your own convenience. Stock up on these for a quick and easy meal! Kit includes: house made fresh noodles, our signature dan dan noodle sauce mix, Yibin presreved vegetables+pork+green onion topping mix, fresh cabbage, bowl for prepping and eating, and instructions. Same quality as you would get dining in!

House-made wontons with pork filling in an original savory chicken broth.

Hot and sour soup with shredded bamboo shoots, wood ear fungus, tofu, and egg whites.

Slow-cooked chicken stock with jujube, goji berries, angelica root, Chinese mountain yam, cordyceps mushroom, and deboned chicken.

Lightly creamy soup with asparagus, real crab meat, and egg whites.

Lightly creamy soup with minced beef, diced tofu, cilantro, and egg whites.

A nice and hearty soup with tomatoes, stir-fried scrambled eggs, and seasonal greens.

Basa fish fillet, shrimp, beef, luncheon meat, scalded beef tripe, pork intestines, congealed pork blood, tofu, baby bok choy, napa cabbage, king oyster mushrooms, wood ear fungus, soybean sprouts, and sweet potato vermicelli.

Lamb slices and basa fish fillet cooked in a naturally savory soup of house-made sauerkraut, pickled peppers, baby bok choy, king oyster mushroom, wood ear fungus, and sweet potato vermicelli.

Lightly battered and deep fried chicken wings, stir fried with dry red chilies, whole Sichuan peppercorns in fermented broad bean paste and aged hot pot oil, garnished with sesame seeds and cilantro.

Traditional Sichuan dish made the traditional way. Dark meat chicken sautéed with roasted peanuts and scallions, dry red chilies, and whole Sichuan peppercorns in kung pao sauce.

Battered and deep-fried dark meat chicken sautéed with onions, jalapeño peppers, basil, and drops of red pepper powder.

Bite size crispy dark meat chicken flash fried with dry red chilies, whole Sichuan peppercorns in mala seasoning and Sichuan bean curd sauce, garnished with sesame seeds and cilantro.

A light and sweet stew of chopped chicken leg quarters and organic chestnuts.

Half duck, bone-in, marinated, smoked with tea leaves, simmered with spices, deep fried, and chopped into finger food sized pieces.

Tea smoked duck, bone-in, flash wok fried with shredded ginger, garlic, dry red chili peppers, jalapeno peppers, and whole Sichuan peppercorns.

Dark meat chicken sautéed with fresh celeries, cucumbers, and pickled peppers and ginger in brown sauce.

Authentic Sichuan konjac jelly and duck braised with garlic, ginger, pickled peppers, and house-made sauerkraut

Pork slices, tomato, king oyster mushroom, baby bok choy, wood ear mushroom, sautéed in light sour and sweet-savory sauce, poured over fried sizzling rice cracker.

Pork spare ribs battered with a buttery custard, deep-fried and sautéed with jalapeño peppers, pickled peppers, Sichuan peppercorns, garlic, and green onions in Sichuan bean curd sauce.

Spiced dry tofu sautéed with shredded pork and fresh celeries and scallions in brown sauce and oyster sauce.

Shredded bamboo shoots sautéed with shredded pork in white sauce.

Pork hock braised to perfect tenderness, meat removed from the bone, sautéed with white onions, green and red bell pepper in mala and cumin spices, crushed peanuts and sesames, garnished with cilantro.

Pork belly boiled, and then stir-fried with fresh leeks in sweet flour sauce, fermented black bean curd, and Sichuan bean curd sauce.

Pork hock braised to perfect tenderness, meat removed from the bone, sautéed with white onions, green and red bell pepper in mala and cumin spices, crushed peanuts and sesames, garnished with cilantro.

Pork belly chunks braised to perfection using soy sauce, spices, and caramelized sugar. Served with broccoli.

Sweet potato vermicelli stir-fried with green onion, and Yibin preserved vegetable and ground pork in brown sauce.

Shredded pork sautéed with wood ear fungus and shredded white onions in spicy garlic sauce.

Pork slices sauteed with Chinese stem lettuce, wood ear mushroom, pickled pepper, and pickled ginger in white sauce.

Pork baby back ribs battered and deep-fried, wok-fried with white onion, green and red bell pepper bits, white pepper, and Chinese thirteen spice.

Pork intestines and congealed pork blood cubes slowly simmered with leek, house-made sauerkraut, pickled peppers and gingers, and whole Sichuan peppercorns in Sichuan bean curd sauce with special spices.

Beef tripe, pork intestines, congealed pork blood, baby bok choy, and sweet potato vermicelli, cooked with a special Sichuan cooking technique in aged mala hotpot broth.

Deep-fried pork intestines, stir-fried with garlic, ginger, scallions, fresh celeries, red chilies, jalapeño peppers, and whole Sichuan peppercorns in Sichuan bean curd sauce.

Pork intestines sautéed with white onions, leeks, and basil in a slightly sweet pasty soy sauce.

Extremely flavorful beef slices heavily seasoned with ginger, garlic, dry red chilis, whole Sichuan peppercorns, Hotpot sauce, fermented black bean, aged hot pot oil, along with potato, cauliflower, celery, lotus roots, and king’ Oyster mushroom.

Tender beef slices sautéed with onions and jalapeño peppers in black pepper sauce.

Dry fried shredded beef with fresh celery, jalapeno peppers, garlic, green onion, ground peppercorns, and dry red chilis in fermented broad bean paste, red chili sauce, soy sauce, red chili oil, and peppercorn oil.

Sauteed shredded beef and jalapeño peppers in oyster sauce and sweet flour sauce.

Braised beef in spicy bean curd sauce, poured onto steamed Napa cabbage and leeks, finished with boiling oil splashed over garlic and ginger bits, red chili powder on top.

Cumin flavored beef slices sautéed with white onions, cilantro, jalapeno pepper, and red chilies in Mala spicy sauce.

Sauteed sliced beef with onions and scallions in brown sauce and oyster sauce.

Cumin flavored lamb slices sautéed with white onions, cilantro, jalapeno pepper, and red chilies in Mala spicy sauce.

Shredded beef sautéed in sweet flour sauce and savory brown sauce, served on a bed of steamed seasonal greens then topped with julienned scallion.

Beef Brisket sliced and boiled, served on a bed of sautéed mushroom medley, topped with hotbed chives, drizzled with chef’s special soy sauce mix, splashed with hot oil over scallions

Sliced lamb sautéed with Chinese celeries and fresh white onions in brown sauce and oyster sauce.

Highly umami soup made from pickled Hainan yellow lantern chili paste, pickled peppers, king oyster mushroom, bean curd sheets, and sliced beef brisket.

Sautéed fresh lotus root slices in the method of your choice: plain, sweet and sour, or with dry red chilis.

Sauteed mountain yam, ginkgo nuts, wood ear mushroom, Chinese stem lettuce, and red bell peppers in white sauce.

Soft tofu cubes braised to perfection with fresh leeks in mala spicy bean curd sauce and fermented black bean sauce.

Sautéed fresh spinach in a method of your choice: plain, with garlic, with red chilies, or with fermented tofu.

Fresh Chinese Napa cabbage sautéed with gingers and dry mini shrimps in a light creamy white sauce.

Braised Chinese eggplants in spicy garlic sauce.

Sautéed Shredded potatoes and jalapeño peppers in a method of your choice: plain, with red chilies, or with rice vinegar.

Sautéed Chinese eggplants and string beans with basil in a sweet and salty pasty soy sauce

Lightly fried string beans flash fried with bamboo shoots, garlic bits, ground pork, soy sauce, and flavorful Yibin preserved vegetables.

Sautéed hearts of baby bok choy and shiitake mushrooms in brown oyster sauce.

Sautéed fresh cabbage in a method of your choice: plain, sweet, and sour, or with dry red chilies.

Bacon bits, scallion, white onion, stir-fried with loose jasmine tea and soy sauce.

Fried rice or chow mein of shrimp, beef, chicken, eggs, and green and white onions.

Fried rice with eggs, green and white onions, and bean sprouts with chicken, beef, and pork. Default option is chicken, beef, and pork. Please indicate in “Special Instructions” if you would prefer shrimp or vegetables. Please indicate in “Special Instructions” if you would prefer spicy.

Your choice of spicy fried rice or spicy chow mein of beef, pork, shrimps, egg, Sichuan fermented broad bean paste, and red chili powder.

Yangzhou style fried rice with shrimp, luncheon meat, eggs, green, and white onions.

Chow mein with baby bok choy, green and white onions, and bean sprouts with chicken, beef, and pork. Default option is chicken, beef, and pork. Please indicate in “Special Instructions” if you would prefer shrimp or vegetables. Please indicate in “Special Instructions” if you would prefer spicy.

Basa fish fillet and extra silken tofu braised with garlic and ginger bits in fermented broad bean paste, peppercorn oil, and aged hot pot oil, topped with ground Sichuan peppercorn, fried soybeans, crushed peanuts, and green onion.

Braised basa fish fillets in spicy bean curd sauce, poured onto steamed Napa cabbage and leeks, finished with boiling oil splashed over garlic and ginger bits, red chili powder on top.

Battered and deep-fried fish fillet, heavily seasoned with ginger, garlic, dry red chilis, whole Sichuan peppercorns, hotpot sauce, fermented black bean, aged hot pot oil, along with potato, cauliflower, celery, lotus roots, and king oyster mushroom.

Basa fish cubes stir-fried with green onion, scrambled egg, and tomato in tomato sauce.

Soup of basa fish fillet and housemade sauerkraut, topped with fresh chive bits and vine peppercorn oil.

Basa fish cubes stir-fried with string bean bits, housemade sauerkraut, red bell pepper, and Yibin preserved vegetables.

Lightly sautéed basa fish fillets with fresh celeries and wood ear fungus in white sauce.

Basa fish fillet sautéed with pickled peppers, cucumber, and ginger in white sauce and red chili oil.

Sweet corn kernels sauteed with shrimp, red and green bell pepper bits in white sauce.

Deveined and shells-on jumbo shrimps slowly simmered in brown sauce with king oyster mushrooms, asparagus, onions, and gingers.

Pot roasted jumbo shrimps with fresh asparagus, onion, ginger, pickled peppers, flavorful Yibin preserved vegetables, and ground pork in rice wine sauce, sesame oil, and fermented broad bean paste.

Jumbo shrimps and crispy rice cracker flash-fried with jalapeno peppers, celery, whole Sichuan peppercorn, and dry red chilis in hot pot sauce.

Battered and deep-fried jumbo shrimps sautéed with white onions bits, red and green bell peppers bits, white pepper, and Chinese thirteen spice.

Battered and deep-fried jumbo shrimps, heavily seasoned with ginger, garlic, dry red chilis, whole Sichuan peppercorns, hotpot sauce, fermented black bean, aged hotpot oil, along with potato, cauliflower, celery, lotus roots, and king oyster mushroom.

Pot roasted whole live tilapia with garlic, gingers, scallions, pickled red chili Yibin preserved vegetables, and ground pork in Chengdu mildly spicy sauce.

Whole live tilapia braised to perfection with soft tofu in Sichuan spicy and garlicky bean curd sauce

Chef’s award-winning pot-roasted whole live tilapia with lotus root, wood e vermicelli, garlic, ginger, and scallions in Sichuan mala sauce, and covered in peppercorns, garnished with cilantro.