Chai Men Hui focuses on creative Sichuan cuisine, carefully selects all kinds of high-quality ingredients and advocates eating them from time to time. This native chef in Sichuan has a deep Sichuan cuisine complex and hopes to present a brand-new image of Sichuan cuisine to the world. He is committed to respecting traditional creation, patiently polishing and striving to present every dish perfectly.

Chengdu banquet

Chengdu banquet, based on Cantonese cuisine and Sichuan cuisine, tastes mild without losing its spicy degree. Pigeons are cooked with 18-day-old Zhongshan pigeon, and the skin is crisp and juicy. The restaurant is decorated with iron walls, special light boxes and sunbirds, which is both fashionable and distinctive.

Fangxiangjing

Aromatic scenery, cooking authentic Sichuan cuisine. The chef is a famous master of Sichuan cuisine, and his kitchen team tried their best to faithfully reproduce the ancient Sichuan cuisine, including many time-consuming and complicated kung fu dishes. Signature dishes include husband and wife lung slices, Mapo tofu, snowflake chicken brain and so on.

Prince ma

Ma Prince Restaurant, which originated in Meishan, Sichuan, was established in 1923. At present, the restaurant is the fourth generation operation and the only one in Chengdu. The seasoning of the dishes is close to the local taste. Maoxuewang is made of fresh pork and eel slices, which is a specialty here. Other Sichuan dishes, such as Dandan Noodles, sweet boiled white and Kung Pao eggplant-flavored shrimp balls, are also very popular with local diners.

Mixun tearoom

Mi Xun Tea Room, located in the courtyard building of Boshe Hotel in Qing Dynasty, has an elegant environment and is full of charm. Chefs use local high-quality ingredients to create a variety of fresh and delicious exquisite vegetarian dishes, as well as dishes with local characteristics, such as chicken termites oil baked mapo tofu, vegetarian hot pot and so on. Chefs have worked in many parts of the world, hoping to create a one-on-one dining experience in Misson Tea Room.