Sichuan-style meals are layers of hot & spicy and mild & meaty. To begin, snacks or starters are bites and nibbles that alternate between crispy, chewy, spicy, mild and sticky. Then, the spice level slowly builds throughout the main courses. Soup is often served throughout the meal to offset (or add-to) the crescendo of seasonings. Traditionally, Chinese meals are served family style. Dishes are sent out hot off the stove and not all of the food will arrive at the same time. Like a meal in a our home, our oversized portions are meant to be shared.
For an example of well executed Sichuan-style meal, observe the Chinese New Year Feast that Peter served to the James Beard Foundation. Many of these dishes are served on the regular menu, while the others are often offered as specials . If you have any questions concerning availability, please don’t hesitate to ask the staff.
Pan-Fried Lotus Root Stuffed with Sticky Rice
Fried Chicken Breast with Almond
Fish Roll with Cilantro
Szechuan Three Snacks
Vegetable Steam Dumplings, Szechuan Cold Noodles, Rice Cake Trio
Baked Cod Fish with Asparagus
Duck Breast with Cut Spicy Pepper
Chairman Mao’s Favorite Braised Pork with Bok Choy
Baked Lamb Chop, Szechuan Style
Red Bean Moon Cake and Sesame Paste