Red Chilli Sichuan

Start with the Sichuan equivalent of antipasto – a plate of finely sliced sausage, smoked pork belly and cured pork, with cucumber smashed with garlic, perhaps. Unsurprisingly, chilli features prominently here, mostly in dried form and used in abundance. Fresh green chilli gets a look in, too – finely sliced to top a dish of black, glassy preserved egg with sesame seeds. Dishes aren’t cheap, but they are enormous: a bowl of clams stir-fried with dried chilli and Sichuan peppercorns is enough to feed four with rice and sides. Come with a group to get the biggest bang for buck. One of a chain of five Sydney venues.