Authentic Sichuan Cuisine Selection

Author: Zheng Shaowu
Publisher:
Publish Date: 2003-03-01
Features: Sichuan Restaurant boasts a strong technical force, employing numerous senior technicians, chefs, and service staff. Over the years, it has won multiple gold medals in various domestic culinary competitions. The restaurant's Sichuan cuisine, while inheriting traditional styles, has undergone over forty years of exploration and innovation, yielding fruitful results. It has inherited and promoted the unique Sichuan culinary style characterized by "one dish, one flavor; a hundred dishes, a hundred flavors." Representative dishes include Braised Beef Head Square, Sichuan Spiced Duck, Broad Bean Sauce Fresh Fish, Boiled White Cabbage, Kung Pao Chicken, Dry-Fried Beef Threads, and Mapo Tofu. These dishes are not only nutritious but also fully embody the characteristics of Sichuan cuisine—rich, bold, diverse, delicate, and varied.