山水间 Shan Shui Jian

An Classic Sichuan Side Dish. Tender Poached Chicken Smothered In A Fiery Red Oil Sauce Made With Chicken Stock, Soy Sauce, Chinkiang Vinegar, Chilli Oil, Sugar And Sichuan Pepper.

Garlicky Smashed Cucumber Salad Tossed In Soy Sauce, Sesame Oil, Chinkiang Vinegar, And Red Chilli Oil. No Sichuan Meal Is Complete Without This Tangy And Refreshing Side Dish.

Crispy Pastry Stuffed With Julienned Veggies. Served With Sweet Chilli Sauce

With Carrot In Soy Sauce.

A Country-Style Dish From Hunan. Thinly Sliced Tender Beef Stir-Fried With Green Chillies And Fermented Bean Paste. Understated Yet Delicious.

With Pickled Vegetables Soup Based.

A Classic Hunan Dish. Thinly Sliced Marinated Beef Stir-Fried With Cumin, Ginger, Garlic And Chilli Results In A Fragrant And Aromatic Dish.

With Flat Beans Soup Based.

With Pickled Vegetables And Vermicelli Soup Based.

Stir-Fried With Traditional Sichuan Hot Pot Base Ingredients, Such As Fermented Broad Bean Paste, Aromatics And Liberal Amounts Of Dried Red Chillies And Sichuan Peppercorn On High Heat. Spicy, Numbing And Addictive.

Stir-Fried With Traditional Sichuan Hot Pot Base Ingredients, Such As Fermented Broad Bean Paste, Aromatics And Liberal Amounts Of Dried Red Chillies And Sichuan Peppercorn On High Heat. Spicy, Numbing And Addictive.

Stir-Fried With Traditional Sichuan Hot Pot Base Ingredients, Such As Fermented Broad Bean Paste, Aromatics And Liberal Amounts Of Dried Red Chillies And Sichuan Peppercorn On High Heat. Spicy, Numbing And Addictive.

Stir-Fried With Traditional Sichuan Hot Pot Base Ingredients, Such As Fermented Broad Bean Paste, Aromatics And Liberal Amounts Of Dried Red Chillies And Sichuan Peppercorn On High Heat. Spicy, Numbing And Addictive.

Stir-Fried With Traditional Sichuan Hot Pot Base Ingredients, Such As Fermented Broad Bean Paste, Aromatics And Liberal Amounts Of Dried Red Chillies And Sichuan Peppercorn On High Heat. Spicy, Numbing And Addictive.

A Hot, Flavoursome And Addictive Sichuan Dish. Tender White Fish Simmered In An Aromatic Broth Seasoned With Sichuan Chilli Bean Paste And A Generous Amount Of Spices.

Thinly Sliced Fish Poached In A Rich Piquant Broth Made Of Stock And Pickled Mustard Leaves. Goes Perfectly With Steamed Rice, Especially On A Chilly Day.

Whole Seabass With Cubed Pork And Mushroom Aside.

Our Best Seller. A Great Accompaniment To Your Favourite Chinese Mains.

Flat Rice Noodles Wok-Fried With Tender Beef And Dark Soy Sauce

(鸡肉chicken/牛肉beef/猪肉pork)

Wok-Fried Noodles With Soy Sauce And Mixed Veggies

Steamed Rice Wok-Tossed With Seafood, Mixed Meats, Soy Sauce, Eggs And Mixed Veggies

Dated Back To The Qing Dynasty, This Hearty Dish From Beijing Is Made Of Meaty Bones From The Lamb's Spine Firsted Roasted Then Stewed With Vegetables In A Rich Broth.

Dated Back To The Qing Dynasty, This Hearty Dish From Beijing Is Made Of Meaty Bones From The Lamb's Spine Firsted Roasted Then Stewed With Vegetables In A Rich Broth.