New Oriental Kitchen 老成都 - Uxbridge

An classic Sichuan side dish. Tender poached chicken smothered in a fiery red oil sauce made with chicken stock, soy sauce, Chinkiang vinegar, chilli oil, sugar and Sichuan pepper.

Thinly sliced beef and offal dressed with a fiery and numbing red chilli oil and Sichuan pepper.

Garlicky smashed cucumber salad tossed in soy sauce, sesame oil, Chinkiang vinegar, and red chilli oil. No Sichuan meal is complete without this tangy and refreshing side dish.

Pork belly is first simmered then sliced thin and fried with chilli bean paste. Spicy and savoury with tender and crisp texture like bacon.

The 'fish-fragrant' flavour is one of Sichuan's most popular flavour combinations (spicy, sweet, sour and savoury) and it has nothing to do with fish.

A moreish dish of deep fried chicken cubes in an avalanche of smoky dried chillies, numbing Sichuan peppercorns, nutty sesame seeds and tons of other aromatics.

Hearty home-style dish of tender spring chicken stir-fried with red and green peppers.

A hot, flavoursome and addictive Sichuan dish. Tender marinated beef simmered in an aromatic broth seasoned with Sichuan chilli bean paste and a generous amount of spices.

A classic Hunan dish. Thinly sliced marinated beef stir-fried with cumin, ginger, garlic and chilli results in a fragrant and aromatic dish.

Soft tofu braised in a fiery vibrant sauce and minced meat, this spicy and moreish classic dish from Sichuan goes perfectly with steamed rice. If you think tofu is bland, this dish will change your mind.

A classic Hunan dish where the cabbage is hand torn to protect the nutrients and moisute and stir-fried with vinegar and dried red chillies, resulting in a crisp, fresh, sweet and a little bit sour and spicy dish.

Green beans are first deep-fried quickly then stir-fried with aromatics and minced meat. Tender-crisp and flavorful, with a distinctive blistered exterior.

Aubergine braised in a complex and deliciously garlicky sauce. The 'fish-fragrant' flavour is one of Sichuan's most popular flavour combinations (spicy, sweet, sour and savoury) and it has nothing to do with fish.

Potatoes julienned by knife and stir-fried with tangy spices. The thin strips of potatoes remain a little crunchy with an exciting flavour.

The most popular noodle dish from Sichuan. Freshly cooked wheat noodles tossed in a spicy and addictive sauce made of chilli oil, Sichuan pepper, sesame paste and garlic then topped with minced meat and pickled mustard greens.

An irresistible Sichuan side dish. Tender pork filling wrapped in soft wonton skins and smothered in a fiery red oil sauce made with soy sauce, Chinkiang vinegar and chilli oil.

Meat and vegetables are stir-fried with traditional Sichuan hot pot base ingredients, such as fermented broad bean paste, aromatics and liberal amounts of dried red chillies and Sichuan peppercorn on high heat. Spicy, numbing and addictive.