Chinese$$
The fragrant, oft-incendiary cuisine of the Sichuan province continues to thrill (and heat) Melbourne and international celebrity fans alike. Many dishes rage with searing chilli heat and the magic of those amazing peppercorns. Cold shredded chicken and delicate tofu are bathed in flame-red oils while crisp pickled vegetables offer a frisky, acidic punch. A menacing russet-coloured sauce boils madly, concealing loads of gorgeous lamb ribs, meat sliding off the bones. To drink? Soy milk by the bottle. It quells the fire. Also in Box Hill & Melbourne CBD.
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