Probably the most well-known flavour for a typical Sichuan Chicken Pot, it is as the dish name suggest – Spicy and Numbing!

Simmered with several types of mushroom, the bite-sized meat is fragrant with a thick mushroom taste.

This non-spicy version has a unique nutty taste, is also mildly sweet.

Chicken is stuffed into the pig’s stomach and slow cooked for hours with various herbs and spices. This hearty broth has a rich, milky white soup base with a herbal fragrance and peppery flavour.

Along with chili oil, the result is a spicy bullfrog with tender meat that slips off the bone.