Sichuan cuisine is famed for its “Ma La” or numbing spiciness, but it is also celebrated for its variety of flavors—spicy, floral (Sichuan peppercorn), salty, sour, sweet, bitter, and smoky. Often, these flavors are combined in a single dish, creating a complex and rich culinary experience that stimulates all the senses.

Cantonese cuisine shines with its succulent roasted duck, sweet and savory char siu, and crispy roasted pork belly. Beyond these delights, the dim sum experience, with its handmade prawn dumplings, siu mai, and xiao long bao, offers a treasure trove of flavors and textures, showcasing the artistry and tradition of Cantonese cooking.

Our esteemed head chef, Mr. JianRen Zhou, brings over 35 years of culinary excellence to Sanxia Renjia. Renowned as the “Imperial Chef” of Yueyang Hunan, he has been praised by Chinese leaders, including Premier Zhu Rongji, President Jiang Zemin, and President Hu Jintao. We are honored to have him lead our kitchen, where we present the rich flavors of Sichuan and Cantonese cuisine, along with popular dishes from Chongqing and Hubei to United Kingdom.