Pork with crunchy pickled mustard and fresh soybeans.

Stir-fried glass noodles with juicy shrimp.

Light stir-fry of shrimp, peas, and crunchy chestnuts.

A bold, spicy stew with beef tripe, blood curd, and assorted meats.

Thin-sliced beef simmered in spicy-sour broth with pickled vegetables.

Duck braised in savory soy-based sauce

Rich, spicy, and hotpot broth with tender beef slices.

Cold marinated duck feet in Sichuan-style spicy oil.

Spicy-sweet eggplant in Sichuan-style sauce.

Gong bao ji ding (宫保鸡丁 – literally ‘The Palace Guardian’s Diced Chicken’) is a Sichuan dish hugely popular around China, but most well known outside China as the origins of the Westernised classics kungpao chicken and chicken with cashew nuts.

Light steamed chicken with floral daylily and black fungus.

Silky chicken gently steamed with red dates and goji berries is nourishing and light.

Soft Cantonese sponge cake, gently sweet and fluffy.

Tender pork and creamy taro in black bean sauce.