The Sichuan 川百味

A Popular Shanghai Dish, Treacly Sweet And Tangy Caramelized Ribs

A Dish Loved By Chairman Mao. Double Cooked Pork Belly Braised Jn Soya, Sugar, Rich Aromatic Sichuan Spices And Sweet Fermented Paste. Served With Chinese Mushrooms And Green & Red Pepper

Pork Knuckles Slowly Cooked And Braised In Chinese Wine, Chilli Bean Paste And Soya Sauce Which Gives A Sweet Aro-Matic Taste

Bean Thread ‘Glass’ Vermicelli Cooked With Finely Chopped Spicy Minded Pork And Chilli Flakes. When The Vermicelli Is Picked Up With Chopsticks, The Minded Pork Resemble Ants Climbing Up A Tree

A Blend Of Pickled Red Chillies, Cucumber, Fungus, Bamboo Shoots And Sichuan Chilli Bean Paste In A Salty, Sweet, Sour And Spicy Sauce

Thick Cuts Of Tender Boiled Pork In Hot Sichuan Chilli Bean Sauce And Fresh Chillies, Garnished With Garlic Stem, Chinese Cabbage And Bean Sprout. This Dish Is Very Spicy And Numbing.

Fragrant & Hot Trotters Traditionally Seen As Good For The Complexion

Roasted Duck Cook With Sichuan Spicy Sauce With Louts Slices And Beansprouts

Beef Slices With Mixed Peppers In A Rich, Spicy Cumin Infused Sauce

Thick Cuts Of Tender Boiled Beef In Hot Sichuan Chilli Bean Sauce And Fresh Chillies, Garnished With Garlic Stem, Chinese Cabbage And Bean Sprout. This Dish Is Very Spicy And Numbing.

A Typical Sichuan Style Of Cooking. Beef Flank Slowly Cooked With Bean Curd Waffle Until Tender In A Salty, Savoury, Medium Hot Chilli Bean Sauce

Lamb Slices With Mixed Peppers In A Rich, Spicy Cumin Infused Sauce

A Medley Of Chicken Cubes, Crushed Peanuts And Red Chillies In A Tangy Sweet Sauce Laced With Chilli Spice And A Touch Of Numbing Sichuan Peppercorn.

Tender Diced Chicken With Dried Red Chillies, Red Chilli Oil And Sichuan Peppercorn, Stir Fried Until Spicy And Fragrant. Served With Fragrant Chillies. This Dish Is Very Spicy And Numb.

Tender Diced Chicken With Dried Red Chillies, Red Chilli Oil And Sichuan Peppercorn, Stir Fried Until Spicy And Fragrant. Served With Fragrant Chillies. This Dish Is Very Spicy And Numb.

Potatoes And Chicken In An Aromatic Chilli Bean Paste And Fresh Sichuan Peppercorn

Potatoes And Chicken In An Aromatic Chilli Bean Paste And Fresh Sichuan Peppercorn

No Black Tofu, We Will Change To White Tofu

Thinly Sliced Pork Belly And Hand - Torn Cabbage Tossed In Spicy Driedred Chilli

Curnchy Sliced Lotus Roots With Crunchy Mixed Pepper, Celery And Sichuan Pepper.

A Blend Of ‘Fish-Fragrant’ Spices And Flavors With Braised Aubergine In A Rich, Spicy Sauce.

A Blend Of ‘Fish-Fragrant’ Spices And Flavors With Braised Aubergine In A Rich, Spicy Sauce.

Finely Chopped Green Beans Stir Fried With Egg, Minced Pork And Olives Leaves.

Finely Chopped Green Beans Stir Fried With Egg And Olives Leaves.

A Dish Of Eight Delicacies: Prawns, Squid, Fish Balls, Crab-Sticks And Three Seasonal Vegetables And Fresh Tofu, Cooked In A Light Sauce.

Sparking Wine

White Wine

White Wine

Red Wine

Red Wine

Rose Wine

A Medley Of King Prawns, Cashew Nuts, Celery And Red Chillies In A Tangy Sweetsour Sauce Laced With Chilli Spice And A Touch Of Sichuan Peppercorns

A ‘Ma La’ Hot, Spicy Savoury Dish With Contrasting Sour Flavours To Balance The Heat. Garnished With A Sizzling Pile Of Chillies

‘Yangzhou’ Style Fried Rice Consist Of Chicken Slices, Luncheon Meat, Shrimp And Peas.

Slightly Spicy Shredded Chicken And Fresh Chili

Inside Of Rice Ball Is Black Sesame