The Sichuan Menu

Grilled fish with spicy and garlic sauce made with Chinese ‘doubianjiang’, garlic sauce and Sichuan peppercorns. Includes broccoli, lotus, fungus, and Chinese cabbage.

Choose Minimum 6 Ingredients: King Prawns £9.80, Fish Balls £9.80, Crabstick £7.80, Pig’s Intestine £8.80, Spare Ribs £7.80, Fried Crispy Pork Slices £7.80, Luncheon Meat £7.80, Pork Brisket £8.80, Squid £8.80, Chicken Gizzard £8.80, Pig’s Kidney £8.80, Needle Mushroom £7.80, Chinese Mushroom £7.80, Potato £6.80, Lotus Roots £7.80, Bamboo Shoot £6.80, Deep Fried Tofu £6.80, Fungus £6.80, Dried Tofu Strip £7.80, Broccoli £6.80, Sweet Potato Vermicelli £6.80, Beef Tripe £8.80, Black Tofu £7.80, White Tofu £6.80, Sliced Fresh Fish Fillet £8.80, Thin Beef Slices £8.80, Dried Paper Tofu £6.80, Chinese Cabbage £6.80, Cauliflower £6.80.

Served with steamed pancakes, cucumber and spring onion trimming with Hoi Sin sauce.

Crispy spring rolls filled with cabbage, carrot and vermicelli.

Options: a) Salt & Pepper (H), b) Fragrant Chopped Red Chilli & Sichuan Peppercorn (H), c) with Crushed Garlic.

Includes Prawn Dumplings and ‘Siu Mai’ Pork & Prawn Dumplings.

A popular Shanghai dish of freshly sweet and tangy caramelized ribs.

Smoked Chicken, Onion, Green & Red Pepper. Crispy strips smoked chicken, lightly wok fried in spicy salt, onions, green and red pepper.

Deep fried crispy squid, lightly wok fried in spicy salt, chilli, onions and Sichuan pepper.

Deep fried soft shell crab, lightly wok fried in spicy salt, chilli, onions, green and red pepper.

Aubergine slices topped with homemade spicy sesame sauce and chilli.

Black fungus with fresh coriander, garlic, chilli and Sichuan pepper.

A selection of sliced beef, offal, tripe and tongue dressed in a light spicy peanut sauce and chilli oil.

Beef tripe mix with Sichuan chilli pepper and peppercorn.

Sliced pig’s ears with fresh garlic drizzled with Sichuan chilli oil dressing.

Steamed corn-fed chicken topped with marinated spicy sesame sauce and bamboo shoot slices.

Tender pieces of sliced corn-fed chicken served with shredded bamboo shoots with a tingling spicy sauce.

Sichuan’s famous “ma” numbing and Spicy. The numbing and tingling sensation of Sichuan pepper, combined with the hot chillies, salty richness and chilli oil.

A light seafood broth with prawns, squid, tofu and crab sticks.

A Sichuan classic broth with black fungus, bamboo shoots, tofu and egg in a warming peppery hot broth with the contrasting taste of sour sweet vinegar.

A lightly thicken soup with diced whitefish, coriander and egg.

Homemade won ton pork dumplings served in a light broth.

A light broth with diced tomato and egg.

A lightly thicken soup with crab stick and sweetcorn.

Options: with Ginger and Spring Onions; Sichuan Style – tossed in a hot fragrant and salty chilli; with Fresh Chilli and Cumin. Price: Seasonal price

Options: with Ginger and Spring Onions; Sichuan Style – tossed in a hot fragrant and salty chilli; with Fresh Chilli and Cumin.

Options: Steamed with Ginger and Spring Onions; Steamed with Salted Chopped Red Chilli; with Black Bean Sauce.

Options: Steamed Scallop with Spicy Glass Noodles; Steamed Scallop with Glass Noodles & Crushed Garlic.

Deep fried whole sea bass slow cooked with sweet and sour sauce.

Light pieces of whitefish cooked in a refreshing spicy sour broth.

A ‘Ma La’ hot, spicy savoury dish with contrasting sour flavours to balance the heat. Garnished with a sizzling pile of chillies.

A medley of king prawns, cashew nuts, celery and red chillies in a tangy sweet sour sauce laced with chilli spice and a touch of Sichuan pepper.

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.

A Sichuan Style of cooking, where the ingredients are continuously cooked until they have dried out before adding spices and flavour. Dry fried beef slivers in a sticky sweet chilli coating.

A typical Sichuan style of cooking. Beef flank slow cooked with beancurd waffle until tender in a salty, savoury, medium hot chilli bean sauce.

Thinly sliced pork belly and hand-torn cabbage tossed in spicy dried red chillies.

Crunchy sliced lotus roots with crunchy mixed peppers, celery and Sichuan pepper.

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 pepper.

Potatoes and chicken in an aromatic chilli bean paste and fresh Sichuan peppercorns.

Tender diced chicken with dried red chillies, red chilli oil and Sichuan peppercorns, stir-fried until spicy and fragrant. Served with fragrant chillies. This dish is very hot & spicy.

A blend of pickled red chillies, cucumber, fungus, bamboo shoots and Sichuan chilli bean paste in a salty, sweet, sour and spicy sauce.

A dish loved by Chairman Mao. Double cooked pork belly braised in soy, sugar, Sichuan spices and sweet fermented paste. Served with Chinese mushrooms.

Pork knuckles slowly cooked and braised in Chinese wine, chilli bean paste and soya sauce which gives a sweet aromatic taste.

Black Beancurd, Pig’s Intestine, Sweet Potato Vermicelli, Luncheon Meat and Beef Tripe.

Options: a). Pan Fried with Spring Onion, b). Dry Fried, c). Dry-Wok, d). with Sichuan Pickle.

A dish of eight delicacies: prawns, squid, fish balls, crabsticks, broccoli, luncheon meat, Chinese mushrooms and fresh tofu, in a light sauce.

Mixed aubergine, potato and red pepper.

Finely chopped green beans stir fried with minced pork, olives leaves and egg.

A blend of ‘Fish Fragrant’ spices and flavours with braised aubergine in a rich, spicy sauce.

Deep fried green beans with minced pork and Sichuan dry chillies.

Bean thread ‘glass’ vermicelli cooked with finely chopped spicy minced pork and chilli flakes. When the vermicelli is picked up with chopsticks, the minced pork resemble ants climbing up a tree.

Options: Hot and Sour; Plain Stir-Fried; Stir-Fried with Chilli and Peppercorn; with Green Chillies.

Options: Plain Stir-Fried; with Crushed Garlic; Vinegar Sauce; Superior Chicken Stock.

Options: Plain Stir-Fried; with Crushed Garlic; with Chinese Mushrooms & Oyster Sauce; Boiled.

Options: Plain Stir-Fried; with Crushed Garlic; with Chinese Mushrooms & Oyster Sauce; Superior Chicken Stock; Boiled.

Options: Dry-Fried with Minced Pork; Plain Stir-Fried; with Egg.

Options: Plain Stir-Fried; with Crushed Garlic; Fermented Beancurd and Crushed Chillies.

Options: Plain Stir-Fried; with Crushed Garlic; with Chinese Mushrooms Oyster Sauce; Superior Chicken Stock; Boiled.

Sweet red potato thread noodles in a very hot and spicy soup with pig intestine.

Mixed shredded chicken with cold noodles in spicy sesame sauce.

A famous Sichuan street snack. Chinese wheat noodles topped with finely chopped pork, a mixture of sweet and sour laced with heat from Sichuan pepper and pickled vegetables.

Consists of chicken, shrimp, luncheon meat and peas.

Slightly spicy shredded chicken fried rice.