Stir-fries

Pork intestine, a cherished delicacy among food enthusiasts, offers a bold aroma that intrigues some and delights others. We start by gently slow-cooking the intestines until perfectly tender, before expertly frying them with crisp Sichuan pickled mustard. The dish is then brought to life with a carefully balanced blend of Sichuan bean paste, light soy sauce, and a dash of vinegar, delivering a rich, nuanced flavour with a subtle kick. Perfectly paired with a cold pint, this dish promises a bold and satisfying taste experience you won’t forget.

During the Qing Dynasty, a renowned restaurant near the Wanfu Bridge in Chengdu gained widespread acclaim for its unique dish, thanks to the extraordinary culinary skills of the owner's wife—a woman adorned with distinctive freckles on her face. She masterfully prepared tofu with a blend of spices, creating a sensory experience that was simultaneously spicy, numbing, aromatic, and profoundly satisfying. This exceptional dish became known as Mapo Tofu, named after the freckled lady.

The fame of Mapo Tofu quickly spread, drawing numerous patrons to the restaurant solely for the pleasure of indulging in this culinary masterpiece. Its popularity transcended mere gastronomy, earning mentions in various lifestyle literatures of the Qing Dynasty. Eminent personalities of the time even expressed their admiration through poetic verses dedicated to the dish.

Today, Mapo Tofu has transcended its origins and become a star of Sichuan Cuisine, delighting palates worldwide. Its fiery and numbing qualities, coupled with the tantalising aroma emanating from the beef and Sichuan Bean Paste, the velvety texture of the tofu, and the signature Mala sensation derived from Sichuan chilies and peppercorns, make it a truly addictive delicacy. For enthusiasts of Sichuan cuisine, Mapo Tofu stands as an irresistible testament to the rich culinary heritage of the region.

A delicious twist on a classic Sichuan dish, our vegan Mapo Tofu uses shiitake mushrooms instead of beef mince for a rich, umami flavour. Silky tofu cubes are simmered in a spicy, aromatic sauce made with Sichuan peppercorns, fermented black beans, and our signature chilli oil. The shiitake mushrooms add a hearty texture and depth, creating a satisfying and mouthwatering dish that's both fiery and comforting. Perfect with a bowl of steamed rice, this vegan Mapo Tofu offers a flavorful experience for all.