SICHUAN GRAND
Chinese Food Specialist
Authentic Sichuan Cuisine & Traditional Chinese Hot Pot
麻辣鲜香 —numbing, spicy,fresh, fragrant.
These four characters are the soul of Sichuan cooking. Not a recipe, but a philosophy inherited through generations of grandmothers who never wrote anything down.Our chef, Master Liu Wei, trained under the last of the old Chengdu guild cooks. He brought their fire to this table. Nothing is fused. Everything is faithful.
Stratford London Most Loved Chinese!
Welcome Stratford London Restaurant
Unit 1, Gerry Raffles Square, Stratford, London E15 1BG
BOOK A TABLE
Oxford Most Loved Chinese!
Welcome New Oxford Restaurant
Gloucester Grn, Oxford OX1 2BU
BOOK A TABLE"Every dish is a controlled burn."
— Master Liu Jin Rong, Head Chef
SIGNATURE DISHES
DISHES THAT DEMAND
YOUR FULL ATTENTION
Husband & Wife Beef
Thinly sliced beef and offal in a pool of scarlet chili oil, topped with crushed peanuts and sesame — numbing, fragrant, electric.
Kung Pao Chicken
Adapts the core dish to focus more on sweet and savory profile with a milder chili heat. It typically incorporates a thicker, glossier brown sauce and adds bell peppers, zucchini, celery, or water chestnuts alongside the chicken and peanuts.
Ma Po Dou Fu
Features silky silken tofu cubes suspended in a fiery, oil-rich sauce built on fermented Pixian doubanjiang (chili bean paste) and douchi (fermented black beans), combined with minced beef. It is finished with a generous dusting of freshly ground toasted Sichuan pepper for an intense mouth-numbing (málà) kick.
Twice-Cooked Pork
Pork belly poached, then wok-fried with fermented black bean paste and green leeks — char-blistered edges, smoky depth.