Brand Story

San Dao Ru Chuan, our group’s new self-owned brand, which combines traditional Sichuan cooking techniques with new ingredients, we try to make it loyal to the taste of original Sichuan food. Our Chef, coming from a 5-star hotel, traveled and stayed in Sichuan for a while and brought back the authentic Sichuan flavor as well as the ingredients and cooking techniques. He tries to recreate the classical Sichuan cuisine dishes with a variety of seasonings, making our food hot, spicy, fresh and rich.

We have three signature dishes, namely:

▶Water-Boiled Beef in Chili Sauce from Xiaohebang Sichuan cuisine
Water-Boiled beef, originating in the 1930s, is a representative dish of Xiaohe Sichuan Cuisine. As a signature dish in our restaurant, you will enjoy a much stronger taste.
All the ingredients are coming from local Sichuan province, Daokou pepper, mixed Hanyuan Piperis Dahongpao, Pixian Country Bean Paste,etc which are specially made seasonings topped on selected Australian Sirloin beef. All the beef have been marinated to taste smooth and tender.
We also pour oil three times when serving the dish with a sense of ritual, first time to make it taste more flavorful, second time to make it more appetizing, the third time to maintain the color.

▶Meishan Skewers with 18 different spices
The sauce was specially made of bone soup simmered for over 5 hours, frying 18 different spices until obtaining a rich smell. Most of the ingredients are marinated in the sauce for over 2 hours, that’s why our taste is layered, first it taste spicy, then the taste of pot-stewed, lastly the taste of sweetness.

▶Ancient Hand-rubbed Ice Jelly
Originated in Meishan, Sichuan while tasting like jelly and topped with sucrose which are done in ancient way to make it thick and dense, topped with fresh and dried fruits, fermented glutinous rice wine. All the ice jelly needs to be rubbed within 7 minutes, hence this way the flavor is the best, and the air bubbles also shows it’s authenticity.