This bright, modestly decorated dining hall is frequently cited as Beijing’s best Sichuan restaurant, partially thanks to being part of the Sichuan provincial government representative office. Sichuan cuisine is famous for its spicy, numbing flavors, but Chuan Ban can also do subtle. There’s also plenty for gentler palates – follow the star ratings to gauge the burn. There are classics like shuizhuyu (fish boiled in a spicy, oily broth), lazi ji (diced chicken literally buried under a mountain of scorched chilli peppers) and Kung Pao chicken – for a twist on the latter, go for the Kung Pao frog (gongbao niuwa, RMB 48). The mashed potato with pickled cabbage (suancai tudouni, RMB 12) takes the edge off of dishes like the spicy bacon fried in chilli (huiguo larou, RMB 18) and the chilli-meets-green pesto flavor of the “tingle pepper chicken” (jiaoma ji, RMB 22). Voted "Outstanding Sichuan" in the Beijinger's 2011 Restaurant Awards.
Location
Contact
No event here now.