A classic dish from the province of Sichuan. Blocks of pork belly blanched in salted water, cooled down, coated with soy and deep fried. Sliced and sautéed with a good mix of leeks, wood ear, hot red chilies and Sichuan peppercorn with a subtle hint of garlic, ginger roots a fermented chili bean paste.
Note: we can support table up to 30 seats maximum. So, please contact us via email if you would like to organize a bigger party size. Sorry for the inconvenience.