Tian Yuan Chinese Restaurant

The 'Fish-Fragrant' Flavour Is One Of Sichuan's Most Popular Flavour Combinations (Spicy, Sweet, Sour And Savoury) And It Has Nothing To Do With Fish.

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

A Moreish Dish Of Deep Fried Chicken Cubes In An Avalanche Of Smoky Dried Chillies, Numbing Sichuan Peppercorns, Nutty Sesame Seeds And Tons Of Other Aromatics.

A Tasty And Spicy Szechuan-Inspired Dish With Chicken, Chilli Peppers, Vegetables And Peanuts

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.

Tender Chicken Wok-Tossed With Green Peppers In A Savoury Black Bean Sauce

Tender Beef Wok-Tossed With Green Peppers In A Savoury Black Bean Sauce

A Classic Favourite. Crispy Deep-Fried Chicken In A Tangy, Fruity Sauce With Chunky Vegetables

A Classic Favourite. Crispy Deep-Fried Prawns In A Tangy, Fruity Sauce With Chunky Vegetables

Thinly Sliced Beef And Offal Dressed With A Fiery And Numbing Red Chilli Oil And Sichuan Pepper.

A Classic Spring And Summer Cold Appetiser. Pork Dressed In A Sauce Made From Mashed Garlic, Spiced, Sweetened Soy Sauce And Chilli Oil.

Deep-Fried In A Crispy Batter, Then Stir-Fried With Our Salt And Chilli Seasoning

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.

Potatoes Julienned By Knife And Stir-Fried With Tangy Spices. The Thin Strips Of Potatoes Remain A Little Crunchy With An Exciting Flavour.

A Signature Northern Chinese Stir-Fry Made With “Three Treasures From The Ground”, Representing The Potato, Aubergine And Green Pepper In The Dish.

A Spicy Stew-Like Dish Originating From Chengdu, Sichuan. It Is Composed Of A Variety Of Vegetables As Well As Meat And Seafood In A Spicy, Numbing And Aromatic Broth.

Meat And Vegetables Are 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.

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

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

Stir-Fried Rice Vermicelli Seasoned With Curry Powder, Vegetables, Scrambled Eggs And Meat

Wok-Fried Noodles With Soy Sauce, Fresh Chicken And Mixed Veggies

A Classic Summer Snack Of Shredded Chicken And Cold Noodle Salad Tossed In An Irresistible Sesame Sauce.