Sichuan is known to have poor weather with high humidity and lots of rainy days, which is why red pepper is used in so many dishes. Red pepper helps reduce internal dampness, and so it paved the way for hot dishes to be a common thing in Szechuan cuisine. The humid climate also drives many to implement a variety of food preservation techniques including pickling, salting, drying, and smoking food.

Gung Bao Chicken

Diced British chicken thighs with courgettes and spring onions, stir-fried with sun-dried chillies and peanuts, “Lychee Fragrant”.


Yu Shiang Pork

Finely sliced Spanish pork, flash-fried with wood ear mushrooms, red peppers and bamboo shoots.


Yu Shiang Aubergine

Fingers of aubergines, with a hint of sweetness. Yu Shiang method.


Steamed Whole Sea Bass

Fresh caught sea bass,  steamed with Ching-Juo dressing, and topped with ginger, chilli and spring onion.


Shui Ju Fish

Long Lee fish, boiled in a rich stock, with a myriad of Sichuan spices. “Ma-la” numbing finish.


Shuei Ju Beef

Thinly sliced British beef seared in the wok, boiled in Shuei Ju stock. Packed with the heat of Sichuan chillies and peppercorns.


Stir-fried Plaice*

Sliced plaice, tossed with a blend of seafood seasonings. Served in its shell.


Hung Shiao Pork Belly

Diced Spanish pork belly, slow cooked with Sichuan peppercorns and star anise. Rich and aromatic.


Shir Jin Vegetables

Selection of seasonal vegetables, cooked in a blend of Chinese dressings.


Beef with Shia Mushroom

Sliced British beef fried with earthy “Shia” mushrooms. Strong and savoury.


Long Lee Fish Soup

Tender slices of Long Lee fish served in a fragrant soup with Sichuan pickled greens. A fresh, spicy hit.


Mapo Tofu

Cubes of silken tofu boiled in a rich beef stock with pungent Sichuan peppers. A Sichuan classic.


Snowy Ribs

Short Spanish lean ribs, cooked in cane sugar and vintage vinegar, brown glazed and savoury.


Winter Stew

Diced British beef slow-cooked with carrots and mountain spices. Smooth and savoury.


Dry Fried Chilli Squid

Sliced squid tubes fried with red peppers, sun-dried chillies and Sichuan peppercorns, salty, peppery and spicy coating.


Stir-fried Pork Belly

Thin sliced Spanish pork belly, flash-fried with fresh chillies, garlic and leeks.


Red Pepper Chicken

Diced British chicken thighs, dry fried with celery, sun dried chillies, red peppers and Sichuan peppercorns.


Sichuan Handmade Jumbo Meatballs

Homemade Spanish pork mince mixed with water chestnuts, Chinese spices, spring onions, and a quail egg in the centre. Braised for a long time. They feature tender, moist, and light meatballs with a savory taste.


*dishes with star mark should be ordered in advance*


North East China Rice, Steamed (V)


Vegetable Fried Rice (V)

Rice fried with carrots and lettuces.


Dan Dan Noodles

The famous Dan Dan Noodles from Sichuan Province. Noodle topped with pork sauce, peanuts, sesame seeds, coriander and spring onions. Spicy and tingly.


La Yuan Cold Noodle Bowl (V)

Fresh noodles served cold, tossed with sesame dressing, topped with spring onions, corriander and crush peanuts.


Steamed King Scallop

Steamed king scallop, topped with garlic and rice noodles.

£4.50 each

Sichuan Steamed Oyster

Steamed live oyster, marinated in fresh and pickled chillies.

£3.50 each

Beef Noodle Soup

Noodles in slow cooked beef bone stock with Chinese mountain spices, topped with diced British beef and green leaves, served with homemade chilli oil.


Allergen information available. Please ask staff for details.