cdyx

Chef recipes

香酥小羊排

Aromatic crispy lamb ribs

此菜突出‘香’,‘酥’二字,以及羊排本身的鲜美。香酥羊排,表面酥脆,内里鲜嫩,颜色金黄,能让人不知不觉地吃上了瘾。

This dish highlights the "fragrance" and "crispy" taste of the lamb rib along with the rib's own very fresh natural taste. Under the crispy golden skin, the lamb ribs are tender inside and full of flavour, which can be incredibly addictive for you.

一品沸腾鱼

House speciality fish

沸腾鱼是近几年出现的新品种,在四川,重庆等地颇为流行。此菜由鱼和各种配料做成,沸腾鱼端上桌,鱼上的辣油呈沸腾状,热气腾腾,视觉冲击力特别强。

House speciality fish is a newly emerged type of fish dish in recent years very popular in China's Sichuan and Chongqing provinces. It is made with fish and a variety of spices. When the dish is brought to the table, the oil poured on the fish is still passionately sizzling, creating hot steams over the plate, and gives strong visual impact.

一品铁板烧

House speciality sizzling combination

一品铁板烧采用最上乘的食材,包括鲜牛肉,鸡肉,海鲜等。鲜香食料经烹制后,置于热铁板上,发出滋滋的响声,浓香四溢,使视,味,听感观全部调动起来。

Our house speciality sizzling combination uses the top range selection of ingredients,including beef, chicken and seafood. When the freshly cooked ingredients are sizzling on the hot iron plate, sending out mouth watering aroma,it will surely awake each and every of your senses to the best enjoyment of the food.

成都盆盆虾

Braised king prawn in chili cumin sauce

此菜选用大号鲜虾,加入丰富辅料,香辣加孜然,使此菜香气四溢,味道香浓,是最近流行的一道上品川菜。

Hand picked large-size fresh king prawns with various spices cooked with hot chilli and cumin, this special dish features in irresistible fragrance and rich flavour and is one of the most popular special Sichuan dish currently.

水煮肉片

Sliced pork lavishly topped with chili and Sichuan pepper

水煮肉片是一道传统川菜。肉味香辣,软嫩。吃时肉嫩菜鲜,汤红味浓,最易下饭。水煮肉片集麻,辣,鲜,香于一体,实为食辣者的首选菜肴。

This is a traditional Sichuan style dish. The pork is tender and fragrantly spicy, bathing in rich flavoured red and hot soup.It can go really well with steamed rice. The dish unites all four typical Sichuan food features of tingling, hot and spicy,fragrance and fresh taste in one dish. It is definitely the first choice of spicy eaters.

四川藤椒鸡

Sichuan style chicken in green pepper sauce

四川藤椒鸡将鸡经过烫,煮,焖后,马上浸入冷水冷却斩件,擦干,表面涂香油晾干。然后加热鲜藤椒等调料,淋在鸡上而成。对于四川妈妈来讲,麻婆豆腐,回锅肉都是家常菜,这道藤椒鸡才是真正的保留曲目,只有在全家团圆的时候才难得一做。

We bath the chicken in boiling hot water first, boil it afterwards, then steam it until perfect tenderness and dip in cold water in the end to cool it down. After all these effort, we dry the chicken and massage it thoroughly with delicious sesame oil. When the oil is absorbed into the chicken, we pour fresh green pepper sauce with chilli on the chicken to finish it up. To Sichuanese mums, mapo toufu and twice cooked pork are just normal home-made dishes, whereas the Sichuan style chicken in green pepper sauce is the real secrete speciality in a joyful family get-together dinner party.