Fuchsia Dunlop

"A crayfish concoction plays with the flavour themes of everyday twice-cooked pork. The sublime artisan-reared pork with dried longans and garlic, cooked for 24 hours until the meat almost melts, is served with miniature Sichuanese flatbreads."

Cat Nelson

"An exquisite tea-smoked duck, meant for stuffing into sandwiches, is presented hanging from hooks like some sort of avant-garde art piece. It would be gimmicky if it weren’t so good."

Stan Sesser

"Most impressive was the twice-cooked pork, Sichuan's most famous dish. The result is a dish that's light and clean tasting instead of heavy and oily. The flavor of the wonderful Sichuanese pork becomes much more apparent, and the diced radishes give every bite a pleasing crunch."