火
猛火现炒
灶火不熄，锅气不散。每一份都是点单后下锅，绝不预制。
Wok-Fired to Order江湖之味
Our Story江湖菜，生在重庆的码头与巷陌——不讲摆盘的排场，只讲下锅那一刻的火候与胆气。 川香阁把这股子江湖气带过了海：老坛的酸、糍粑辣椒的香、汉源花椒的麻，一样都不省。
我们的大厨来自川渝，灶上三十年，信一句老话：好食材熬好汤。 汤要慢慢吊，辣椒要现舂，鸡要现斩、鱼要现杀，猛火一颠，锅气冲天。
想带最喜欢的人一起来吃——这，就是川香阁存在的理由。
"Jianghu" cuisine was born on Chongqing's docks and back alleys — bold, unpolished,
and cooked with nerve. At Sichuan Pavilion, everything is wok-fired over roaring flames
the old-school way: broths slow-simmered, chillies pounded fresh, málà layered deep.
First bite fierce, second bite wild — by the third, you're living the Jianghu.