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Sizzling Sichuan Cuisine
Hong Kong
Sichuan cuisine, known for its rich and fiery flavors, initially started out as a practical solution to the highly humid climate in the Southwestern Chinese region where it originated. Fast forward to today, its popularity has spread to Hong Kong evident in the plethora of noodle houses and fine dining establishments that specialize in the cuisine. Get ready for some heat—here’s a list of culinary staples that boast Sichuan’s finest on a plate!
Updated 3 years ago
Fuqi Feipian translates to “Husband and Wife Lung Slices,” which originated from its creators: married couple Guo Zhaohua and Zhang Tianzheng. Despite its name, recent versions of this classic Sichuan starter have veered away from using actual lungs in its recipe. Chefs at Paradise Dynasty use tender beef slices and drench them in Sichuan peppercorns, which give that unique numbing quality and efflorescent aroma that arouse the taste buds as Fuqi Feipian should.
- +852 2177 0903
6/F, Lee Theatre Plaza, No. 99 Percival St, Causeway Bay, Hong Kong
Another dish with a peculiar name is Mapo Doufu, which means “pockmarked grandma’s tofu.” It’s made of silken tofu and minced meat drenched in fermented black beans, chili paste, and garlic greens. Try this dish is San Xi Lou where they serve a spicy and pungent version of Mapo Doufu that goes perfectly well with steamed rice.
- +852 2838 8811
Seventh Floor, Coda Plaza, 51 Garden Road, Mid-Levels, Hong Kong
半山花園道51號科達中心7樓- https://www.topstandard.com.hk/
If you like your chicken on the sweet and spicy side, Szechuan Chicken served at Da Ping Huo is the perfect dish for you. The famous restaurant boasts a flavorful recipe combining ginger marinated chicken with a five-star fusion of sweet soy sauce and charcoal roasted peanuts. It’s one of the earliest private kitchens in the city, raved by high-profile politicians and travelers for its specialty Sichuan goodies.
- +852 2559 1317
Shop F & H, G/F, Garley Building, 53A Graham St, Central, Hong Kong
Dan Dan Mian is a noodle dish that’s widely famous in the streets of Sichuan. Its earliest form was sold by hawkers on a bamboo pole (dan), from which its name was derived. Today, a classic bowl of Dan Dan Mian at Wing Lai Yuen is made of wheat noodles immersed in savory and spicy sauce with crispy pork and peanut flakes drizzled on top.
- +852 2726 3818
15 Fung Tak Rd, Chuk Un, Hong Kong
Dumplings are a near-universal culinary staple and it’s no secret that we owe Sichuans for one of its finest versions. The dish is simple yet unbelievably delightful—dumplings are served dry on a bed of chili oil that is sweet and spicy, topped off with toasted garlic. Head over to Chili Fagara for your spicy dumpling fix. Fun fact: they even host an annual Chili Dumpling Eating Competition every November!
- +852 2796 6866
7 Old Bailey St, Central, Hong Kong
Often called the Chinese version of French fries, Tudou Si is a tasty dish usually consisting of stir-fried shredded potatoes seasoned with aromatic spices of peppercorns and chili flakes. The dish has spawned variations that sometimes include carrots, bell peppers, and Zhenjiang vinegar. You’ll be surprised by the crunchy texture of the dish, which Mrs. Vinegar serves best in the city. Enjoy it with cups of jasmine rice, garlic beans, and mapo tofu.
- +852 2470 9070
號, Wing Hing Commercial Building, 139 Wing Lok St, Sheung Wan, Hong Kong
Zangchua Duck is a Sichuan delicacy made of marinated duck smoked over tea leaves and camphor twigs. It follows a complicated four-step cooking process of marinating, roasting, smoking, and frying to ensure the highest quality. Sichuan Lab serves one of the finest versions of this quintessential dish with a 52-degree slow cooked duck found in its stellar signature selections.
- +852 3126 6633
G/F, 28 Tai Wo St, Wan Chai, Hong Kong
Twice-cooked pork belly was once claimed by a 117-year old Sichuan Woman as the secret to long life. While science has yet to prove her testimony, many are sold on the idea that Hui Gou Rou—a dish simmered and stir-fried with vegetables and spicy sauce—is the key to graceful aging. Pair the ones at Fu Rong with a glass of their signature wine, of course!
- +852 2388 2008
OTE201 Ocean Terminal 3, 27 Canton Rd, Tsim Sha Tsui, Hong Kong
Fish-fragrant dishes—cooked with a blend of pickled chilies, onions, ginger, and garlic—is a trademark of Sichuan cuisine. Despite the absence of actual fish in the recipe, the aromatic seasoning transforms ordinary eggplants into an ambrosial delicacy like no other. Sichuan Paradise is the place to go for this delightful dish.
- +852 2205 0020
Hong Kong, 灣仔盧押道18號海德中心3樓
The popular Sichuan Spicy Bean Jelly Noodle is made up of starch, sweet potato, and mung bean. The clear noodles pair well with the fiery spicy sauce and are best served cold. Sichuans regarded it as a dish so good it can cure a heartbreak. We’re oblivious if it’s true, but we’re going to Yu, which prides these jelly noodles as trademark, just in case.
- +852 2838 8198
4 Yiu Wa St, Bowrington, Hong Kong
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