Sichuan Restaurants in Hong Kong
What seems lacking in other cuisines is found in Sichuan cuisine, as it is famous for having the spiciest dishes in China and Hong Kong. Sichuan cuisine originated when a Sichuan family started serving home-cooked meals to regular clients.
The common use of Sichuan peppercorn, star anise, ginger, coriander, chili bean paste and other herbs contributes to the tangy taste of their sauces. Usual cooking styles of this cuisine include lots of braising and simmering. No wonder the meat tastes like it has absorbed all the aroma of the seasonings used. Must-try dishes are Kung Pao chicken, Tea Smoked Duck, and Ma Por tofu. Sichuan restaurants are mostly found in Causeway Bay, Central and Tsim Sha Tsui. Be ready to ask a lot of questions from the waiter, as they don't usually have an English menu.