Sichuan Numbing and Spicy Beef Rice and Noodles We start by gently slow-cooking

We start by gently slow-cooking the intestines until perfectly tender

to capture the authentic taste of Northern China

Tender chicken pieces are slow-cooked in a rich yellow sauce made with three different types of soybean paste

Stewed with Shiitake mushrooms and white mushrooms

Pig’s stomach and chicken thigh are slow-cooked with Chinese herbal medicine and spice

Sichuan Numbing and Spicy Beef Rice and Noodles We start by gently slow-cookingTender British topside beef, marinated for over 12 hours to soak up all the rich flavours, cooked in a bold and aromatic Shuei Ju style with seasonal veggies. Expect a perfect kick from Sichuan peppercorns and sun dried chillies that bring both spice and a signature numbing sensationmaking every bite irresistibly moreish. This classic Sichuan favourite has earned its reputation for being both fiery and addictive.