Bottom three rows of the Jeopardy board, from left to right:
Little chili beef shreds; quickly fried or boiled lotus slices in sauce; lamb dry pot; sizzling rice beef; big plate chicken (dapanji, a Xinjiang dish invented by a chef of Sichuan origin); edamame roast duck
Taro roast duck; pig trotters dry pot; Quick fried (bao) kidneys (this may be the same as what another restaurant lists as Pig’s Kidney Flowers w Spicy Sauce [Numbing hot Kidney flowers ]); numbing spice sausage, $8.95 per proportion; Braised Duck with Shredded Konjak https://en.m.wikipedia.org/wiki/Konjac
Clay pot fat lamb; sautéed celtuse (I think Celtuse was an ingredient in Pop Pot’s Sichuan kimchi); Country style crossing River soft tofu beef ; Erjintiao (a type of Sichuan chili) pork shreds; one pot end (???); Sichuan steamed pork (non-Sichuan versions of steamed pork, such as the Hakka version are a large fatty piece of pork, sliced, and made with some type of preserved greens
