Sichuan Hot Pot in Penang

Chongqin cuisine is characterized by the fusion of four primary flavours which are numbing, pungent, sour and aromatic which particularly focus on the first two. Chongqing chefs are liberal in using spices such as Sichuan peppers, chili peppers, chili oil and garlic to enhance the flavor in their masterpiece. Two hot pots soup base are provided which is the clear broth and spicy broth. Some of these ingredients are so mouthwatering that you simply cannot wait for them to be cooked! 

You will definitely find some authentic Sze Chuan dishes in Red Chilies Wok Restaurant, aside from spicy Sze Chuan dishes, they do offer some Cantonese dishes as well. Most of their dishes are reasonably priced and their serving portion is quite big too. Be sure that you can take spicy and oily food before you attempt on their authentic Sze Chuan dishes here, but do come and challenge yourself if you think that you are not afraid of spicy food.

The province Szechuan in Southwest China is popular for its blend of hot and spicy bold flavours. Jiu Jiu Szechuan restaurant is the closest you can get to Szechuan cuisine without flying over to China. This is because the restaurant is specialized in Szechuan food and their chefs are from China. Their significant dish are Frangrant Spare Ribs, Fried Eel with Szechuan Red Lantern Chilli and Stir Fried 'Xiao Bai Cai' with Mushrooms is a must try dish! 

Da Ban Chinese Restaurant is renowned for serving Szechuan cuisine as well as steamboat/Hot Pots. This fairly large air-conditioned restaurant has its interior decorated with Chinese furniture and bamboo plants. The recommended dish is the fish broth. The serving size is huge enough to serve at least six people. The broth is rich and creamy, delightfully flavored with Chinese herbs of angelica and wolf berries, as well as the sweetness of the fried fish. The flavourful food with lots of oomph by Da Ban has attracted many diners from near and far since its opening in 2005.