Our menuStarters, seasonal mains and homemade desserts
A short menu, to eat in or take away.
Our menu is being updated.
- 01
Mapo tofu麻婆豆腐
Má pó dòu fu — the pockmarked grandmother’s tofu
Silken tofu simmered in Pixian broad-bean paste with seared minced beef, spring onion and Hanyuan peppercorn ground to order.
4/5
- 02
Chilli boiled fish水煮鱼
Shuǐ zhǔ yú — fish “cooked in water”
Sea bass fillets poached in a red broth, buried under whole dried chillies and smoking oil poured at your table.
5/5
- 03
Kung Pao chicken宫保鸡丁
Gōng bǎo jī dīng — the governor’s chicken
Diced chicken thigh tossed in the wok with roasted peanuts, whole chillies and black Baoning vinegar.
3/5
- 04
Dan Dan noodles担担面
Dàn dàn miàn — the carrying-pole noodles
Fresh noodles, crisp pork with Yibin ya cai, sesame and chilli sauce — stir it yourself before the first mouthful.
3/5
- 05
The couple’s beef夫妻肺片
Fū qī fèi piàn — the married couple’s slices
Thin slices of braised beef shin and tongue, served cold under fragrant chilli oil with crushed peanuts and Chinese celery.
4/5
- 06
Twice-cooked pork回锅肉
Huí guō ròu — the pork that goes back to the wok
Pork belly first poached, then seared in the wok with Chinese leek and broad-bean paste until the skin curls up.
2/5
- 07
Dry-fried green beans干煸四季豆
Gān biān sì jì dòu — beans seared without liquid
Green beans fried until the skin wrinkles, with ya cai, garlic and chilli. A meat-free version is available on request.
2/5
- 08
Zhong dumplings钟水饺
Zhōng shuǐ jiǎo — the Zhong family dumplings
Poached pork dumplings, sweet Chengdu soy sauce, mild chilli oil and crushed garlic. Eight pieces.
3/5
- 09
Mouth-watering chicken口水鸡
Kǒu shuǐ jī — the “drooling” chicken
Free-range chicken poached then served cold, with sesame, vinegar and chilli oil, coriander and toasted seeds.
4/5
- 10
Iced bingfen冰粉
Bīng fěn — fig-seed jelly
A translucent jelly served ice-cold with brown sugar syrup, peanuts, raisins and osmanthus. The Sichuan fire extinguisher.
No chilli