Express Set Lunch Menu | Special Dim Sum
Chinese cuisine has a long and rich history, Sichuan can boast to be one of the ‘Four Great Taste of China’. There are over 6,000 Sichuan dishes. The food of Sichuan is diverse as it is popular. In 2011, UNESCO declared Chengdu, the capital of Sichuan to be a city of Gastronomy, recognising Sichuan cuisine as well as the sophistication and finesse of Sichuan Cooking.
Sichuan is a province in South West China and due to its geographical location; fertile lands to the east and mountain and plains to the west, it is known by the Chinese as the Province of Abundance.
There is a misconception that Sichuan food is simply numbing hot, made famous by the tingling sensation of the Sichuan Pepper. Sichuan food is not just about the taste of chilli heat, there are complex and contrasting flavours of sweet and sour, spicy and sour, spicy and sweet, fermented sweetness and mellow spiceness. You will come across strangely named flavours such as ‘fish fragrant’, ‘home style flavour’, ‘numbing and hot’, ‘red oil flavour (chilli oil)’, ‘sour and hot’, and ‘spicy salt and Sichuan pepper’.
There are some 23 flavours within the arsenal of a Sichuan chef in addition to the over 50 different types of culinary techniques.
Each dish is unique. Let your palate explore.