During the Lunar New Year, also called Spring Festival, Sichuan cuisine is more than just a feast for the senses—it carries profound folk symbolism. The Sichuanese New Year’s Eve dinner (which often starts its main sequence at midday) emphasizes “big fish and large meat” to symbolize abundance and prosperity in the coming year.

Sichuan cuisine is especially sought after for its numbing-spicy fragrance and rich flavors, as well as its auspicious symbolism. Classic dishes such as sliced pork in chili broth, twice-cooked pork, mapo tofu, kung pao chicken, yuxiang shredded pork, and “Husband and Wife” beef offal are often staples on New Year’s Eve reunion tables, adding a lively, festive heat to the celebration. Many Sichuan restaurants can even be fully booked, reflecting the cuisine’s important place in Chinese holiday food culture.

This is our special menu for the year of horse!