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Chef 1996
Sichuan
Pork sliced thin enough to hold up to the light is the calling card here, a modern Sichuan restaurant in Chaoyang where the chef, a native of Emei, treats the cuisine's famously layered heat as a palette rather than a blunt instrument. The room draws a crowd that takes its Sichuan seriously, and the kitchen obliges with food that is fiery and precise in equal measure. It holds a spot in the Michelin Guide.
The awards strongest first
- Chinese Restaurant Awards #11 · Elite 15 Asia
- Michelin Guide Selected Restaurant
- The 50 The 50 Discovery
One number, weighted & current 80
How we scoreThe dishes from the writeups
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Garlic pork slices
“The Garlic Pork Slices (Suan Ni Bai Rou) are cut from premium black pig, each slice as thin and light as a cloud, paired with a sauce of red peppers and freshly ground seasonal garlic.”
Chinese Restaurant Awards, 2025 -
Leshan bang bang chicken
Chinese Restaurant Awards, 2025 -
Camphor wood-smoked duck
“The menu features painstakingly prepared gems like camphor wood-smoked duck with crispy skin and smoky depth, as well as dishes that intelligently include house-made pickles and sauces.”
Michelin Guide -
Kung pao prawns
“Exquisitely plated Kung Pao prawns burst with fruity spices and a hint of sweetness.”
Michelin Guide
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The neighbors closest first
- Tan Sichuan Eat · 74
- EAST Beijing Stay · 71
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