Restaurant 山水间 Shan Shui Jian - Limehouse

酸菜魚 Boiled Fish Fillet with Pickled Vegetables in Soup with Vermicelli

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Thinly sliced fish poached in a rich piquant broth made of stock and pickled mustard leaves. Goes perfectly with steamed rice, especially on a chilly day.

水煮魚 Boiled Fish Fillet with Bean Sprouts in Hot and Chili Oil

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A hot, flavoursome and addictive Sichuan dish. Tender white fish simmered in an aromatic broth seasoned with Sichuan chilli bean paste and a generous amount of spices.

乾鍋藕片 Hot and Spicy Dry Pot Lotus Roots

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Stir-fried with traditional Sichuan hot pot base ingredients, such as fermented broad bean paste, aromatics and liberal amounts of dried red chillies and Sichuan peppercorn on high heat. Spicy, numbing and addictive.