Knife-cut noodles, tender but toothsome, are cooked in a sizzling spicy soup base and topped with incredible red braised beef.

Fresh noodles are served in a sizzling spicy Sichuan soup with tender red braised beef, crisp water spinach, and fragrant cilantro.

Tantanmen Ramen with medium-rich broth, deep umami, sesame nuttiness and dazzling Sichuan spiciness. Topped with tofu, mushroom, and bamboo.

This Mapo Tofu Frittata features a fluffy frittata packed to the gills with a veg rendition of Mapo Tofu complete with shiitakes mushrooms.

A spicy Sichuan málà style sauce gets drizzled over smoky grilled eggplant. Serve this Sichuan eggplant with rice, or use it as a side or ap

Mapo Tofu (麻婆豆腐) - famous for its spicy “numbing” effect covering the silky-smooth tofu and savory juicy ground pork.

Mapo Tofu embodies the ideals of Sichuan with bold spice and textural contrast. My version is so authentic, you'll never eat takeout again.

The bold flavours of New Zealand mussels match up well with the intensity of the Sichuan style broth.

Umami packed mushroom and spinach dumplings sit in a spicy, lip numbing, yet very tasty broth.

A bowl of spicy noodles mixed with big chunky pieces of beef. The szechuan pepper with leave you tingly and wanting more.

Learn how to make Chinese sausages at home, two types of flavoring- Mala sausages and sweet sausages

Sichuan-style, numb and spicy, mala butter crayfish.

Delicous heart healthy appetizers for your Chinese lunar new year celebrations!