Michelin one-star Sichuan restaurant

Camphor Tea Duck (half)
$238
Sea Bass with Green Peppers
$318
Sauerkraut Soup Pot
$168
Homemade Dumplings
$98
Tender Duck Blood
$88
Emperor's Cabbage
$58
Four Treasures Balls
$118
Spicy Squid Pastry with Salt and Pepper
$88
Dragon Balls with Hand-Pulled Split Shrimp
$768
Roselle Tea
$38
Sour Plum Soup
$38
Lo Han Guo Tea
$38
Deep-Fried Siu Mai
$48
Deliciousness: 😋😋😋😋😋
Value for Money: 💲💲💲💲
Environment: 😌😌😌😌😌
Cleanliness: 🧹🧹🧹🧹🧹
Service: 💁🏼♀️ 💁🏼♀️ 💁🏼♀️ 💁🏼♀️
One day, I was in Times Square and was drawn to a billboard advertising a "guniu" (a type of ox) below a large TV. A "guniu" (a type of ox) is a male bull castrated when young, resulting in a rich, sweet, and flavorful meat. I was so intrigued, I decided to dine at the restaurant. Besides guniu, the restaurant also offers other Sichuan dishes and hot pot ingredients.

Campbell Tea Duck is a classic traditional Sichuan dish, difficult to prepare and not easily found in Hong Kong. The duck is golden red in color, with a crispy skin and tender, fragrant meat. The duck has no fishy smell, but a rich, smoky flavor. The camphor tea is also just the right amount, not overpowering the duck.

Sea Bass with Green Peppers 🐟 The fish is boneless, tender, and has a fresh, sweet flavor without a noticeable fishy smell. Cooking it with green peppers creates a lighter flavor, preserving the sea bass's natural flavor. Chili peppers and Sichuan peppercorns are served separately, and diners can add as desired.
The fried siomai are not dry or greasy. The skin is crispy, while the fish filling is firm and chewy.
The salt and pepper squid tentacles are golden and crispy on the outside, while the inside is tender and slightly chewy. The flavor is relatively strong and perfect with wine.
The hot pot sauerkraut soup base is fragrant, rich, sour, fresh, and slightly spicy. The broth is rich, complex, and smooth.
The castrated beef is tender and smooth, with evenly distributed fat and a delicate texture. It is less greasy than Wagyu beef. The diaolō (long-legged beef) is located on both sides of the sirloin. This area of the cow's back experiences a lot of exercise, resulting in a rich, melt-in-your-mouth meat. The wanshou (hand-to-grab beef) is the meat between the front leg and the heart. It's not abundant, has a high fat content, and is fragrant, smooth, and sweet. The other four hot pot ingredients, including dumplings 🥟, four-treasure balls, emperor's cabbage, and duck blood, are all fresh.

Drinks are available in both alcoholic 🍺 and non-alcoholic options. Besides soda 🥤, healthier options include watermelon 🍉 juice, sour plum soup, monk fruit tea, and roselle tea. Each one is refreshing and thirst-quenching.

Chuanchuan
📬Shop 1102, 11/F, Times Square, 1 Matheson Street, Causeway Bay
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