Sichuan Cuisine Senfuu

Each stick dumpling is carefully wrapped by hand in a special chewy and crispy skin made with secret seasoning, and filled with ingredients prepared with care. The skin is crispy and fragrant, and the filling is juicy. Please enjoy our proud stick dumplings.

≪History of Peking Duck≫ In China, there has been a history of roasting ducks over direct fire since the Northern Song Dynasty, and it is said that during the Ming Dynasty in the 15th century, when the Yongle Emperor moved the capital from Nanjing, known for its abundant duck dishes, to Beijing, a dish that became the prototype of Peking Duck was adopted as a court cuisine. Initially, it was a dish only eaten within the palace, but in 1855 (the 2nd year of the Ansei era) at the end of the Qing Dynasty, the first private specialty store 'Bianyuanfang' appeared. Towards the end of the Qing Dynasty, the cooking methods for ducks diversified, and the number of restaurants serving Peking Duck gradually increased. ≪How to eat≫ (1) Place thinly sliced roasted skin on a thin wheat flour pancake. (2) Add a little shredded scallions and cucumbers on top. Dip the scallions and cucumbers in sweet bean sauce (red miso) before placing them. (3) When rolling, first fold the bottom 1/5 upwards. Then wrap the filling with the left and right ends. Whole duck (16 pieces) 8,000 yen, Half duck (8 pieces) 4,800 yen

One serving

Assortment of jellyfish, char siu, steamed chicken, shrimp, beef jelly, and pickles for one person

Cantonese-style Char Siu, Steamed Chicken, Cold Jellyfish Salad

Authentic Chinese twice-cooked pork involves boiling pork once in a pot, slicing it thinly, then stir-frying it in a wok with minced garlic and ginger until fragrant. Add ingredients such as doubanjiang, fermented black beans, Shaoxing wine, rice wine, chicken broth, and stir-fry over high heat until done.

Xiang Guo is a Sichuan cuisine, originated in Mianyang City, a Mianyang cuisine, seasoned with chili peppers and Sichuan peppercorns, and flavored with a spicy brothless hot pot dish. It has spread throughout China due to several Sichuan cuisine booms and has become popular. It is also known as Gan Guo.

Recommended

One serving

One serving

Warmed mochi (Tanen) is a white rice cake wrapped in sweet red bean paste, with plenty of black sesame paste containing a high amount of polyphenol anthocyanin inside the chewy warmed mochi! This is a must-try winter classic sweet that you should definitely enjoy!