Jiangsu Club Elevates Destination Dining with Year of the Snake Offerings
Sophisticated Chinese culinary gem in Sheung Wan, Jiangsu Club, has expanded its gastronomic repertoire to include a wider range of beloved Chinese culinary traditions. This celebration of the very best of China begins with an exceptional month-long showcase of Sichuan cuisine, with a collaboration between two renowned guest chefs from the province, Chef Peng Xuqing, and his celebrated mentor, Chef Hu Taiqing.
The master chefs will be in Hong Kong to present the Sichuan Culinary Odyssey – A Harmony of Flavours and Tradition, which will be served from Mar. 19 to Apr. 18, 2025. Jiangsu Club’s à la carte menu will include a selection of favorites from over 20 carefully prepared dishes once the Sichuan fiesta is over. This exquisite dining experience will be complemented by award-winning Baijuu from Luzhou Laojiao,one of Sichuan’s most prestigious producers of the traditional Chinese spirit.
Sichuan cuisine is known for the adage, “One dish, one style: a hundred dishes, a hundred flavors." Encompassing more than 30 cooking techniques, including dry-frying, stir-frying, and deep-frying, Sichuan cuisine offers an endless array of aromatic and flavorful dishes. Through this culinary odyssey, Jiangsu Club challenges the notion that this vibrant regional fare revolves solely around spice and numbing “mala” flavors and invites diners to experience its true depth and charm.
Bringing more than three decades of experience to the Jiangsu Club for the event, Chef Hu is often named as “the master of hot pot.” An iconic figure in Sichuan gastronomy, he is deeply knowledgeable about the rich tapestry of the region’s culinary culture, from the intricate balance of flavors to the artistry of spice selection.
Chef Peng, on the other hand, is one of Sichuan’s most talented culinary creatives. Beginning his culinary journey at age 18, he honed his craft in the prestigious kitchens of top hotels. Some of his career highlights include serving as Executive Chef at the five-star Narada Grand Hotel Zhejiang, cooking for numerous Chinese dignitaries and earning medals at different culinary competitions.
Spice and Beyond: Rich, Multifarious Flavours of Sichuan Shine in the Hands of Celebrated Guest Chefs
The Sichuan Culinary Odyssey – A Harmony of Flavours and Tradition showcase is a testament to the many intricate flavors and diverse culinary techniques of Sichuan’s storied cuisine. Chefs Peng Xuqing and Hu Taiqing have curated a strong, 20-plus list of sumptuous classic banquet dishes, captivating homestyle delicacies, and flavorful appetizers in an ode to their rich culinary heritage.
The tasting showcase helmed by two master chefs offers a delightful exploration of Sichuan cuisine’s diverse flavors. An enticing Sichuan Culinary Odyssey Tasting Menu, priced at HK$1,188 per person (2-person minimum), is also available for diners seeking an intimate journey through the province’s culinary complexities.
Here are the dishes to be featured at the Sichuan Culinary Odyssey – A Harmony of Flavours and Tradition showcase:
Steamed Chinese Cabbage in Supreme Soup (HK$138)
Devised in the early years of the Republic of China, the dish remains a favorite at state dinners today, presenting a beautifully prepared and presented dish of fresh, sweet flavors.
Deep-Fried Sliced Grass Carp with Sichuan Peppercorn (HK$178)
The dish draws inspiration from the spicy Sichuan specialty of Dengying Beef. The chef slices the fish skillfully into translucent pieces, air-dries them, and bakes them until crispy before tossing them in a secret sauce.
Twice-Cooked Pork with Black Bean and Soybean Paste (HK$198)
The dish represents the homestyle flavours of Chef Peng’s birthplace of Renshou. In this classic recipe, rich, savoury fermented pea shoots and homemade chili bean paste are blended harmoniously with slices of succulent pork belly.
Dandan Noodles (HK$78)
The most renowned Sichuan street-food dish, it’s named after the type of pole used by vendors to carry their produce to the roadside for sale. It is a spicy sauce of minced pork, ginger, sesame paste, peanut butter, soy sauce, vinegar, and various types of chilies that is painstakingly prepared in the kitchen and served over egg noodles.
Braised 8 Head Africa Fish Maw (HK$528)
The dish showcases Chef Peng’s exceptional dry-frying technique. A unique preparation method specific to Sichuan, this creates a glossy dish without any visible sauce. A premium 8-head fish maw from Africa is paired with a broth infused with spices, which then thickens and penetrates the fish maw, rendering it irresistible.
Grilled Conch Slices with Sichuan Peppercorn (HK$188)
Features a secret grilled chili sauce, delivering a rich and enticing flavor that enhances the freshness of the conch.
Deep-Fried Sea Cucumber with Fish Sauce (HK$368)
Chef Peng created the dish for a Sichuan television station in 2021. An exquisite dish which sees sea cucumber stuffed with a refreshing shrimp paste of fresh shrimps, bamboo shoots, shiitake mushrooms, and ginger. Complemented by a fragrant fish sauce, it offers a delightful gelatinous texture with just a hint of spiciness.
Cured Slow-Cooked Shrimps, Octopus, Squid, and Scallops (HK$268)
The dish blends slightly sour and spicy tastes, with the slow-cooked seafood immersed in a glass jar with Sichuan seasonings for 2 hours to enhance its acidity and natural sweetness.
Steamed Coral Lobster in Ginger Sauce with Dried Noodles (HK$298)
A sauce crafted from fresh ginger, aromatic vinegar, and chili bean paste enlivens the sweet, tender meat of premium local crustaceans.
Steamed 27 Head Dried South Africa Abalone with Sichuan Peppercorn (HK$368)
An original creation by Chef Peng, the dish showcases Sichuan’s renowned pepper flavor profile. The prized Amidori abalone is soaked for three to five days, then pressure-cooked with pork bones, pork trotters, aged chicken, duck, beef, Jinhua ham, and dried scallop for four to five hours.
Steamed Fresh Leopard Coral Grouper with Pickled Cowpea in Homemade Sauce (HK$588 regular serving; whole fish market price)
Long beans are pickled in a traditional Sichuan earthenware jar, then combined with peppers and turmeric to create a fresh and spicy fish dish.
Grilled ‘Lin Jiang’ Fresh River Eel with Sichuan Peppercorn (HK$368)
The dish sees sliced boneless eel cooked with more than 10 Sichuan spices.
Chicken Tofu Pudding with Bamboo Fungus (HKD$198)
A classic clear and flavorful soup originating from Dazhou in northeast Sichuan with chicken cooked slowly so its tender texture resembles the softest tofu.
Deep-Fried Sautéed Ginger Duck with Sichuan Peppercorn (HK$298)
A precise control of the wok heat during frying with ginger and Sichuan peppercorns gives the duck meat its appealing color, aroma, and flavor.
Twice-Fried A4 Kagoshima Wagyu Beef with Artichoke and Sichuan Peppercorn (HK$488)
A fragrant, spicy dish with beef slices marinated in a secret sauce for 12 hours before frying with artichoke, fresh chili, and peppercorn.
Desserts include the popular Brown Glutinous Rice Cake (HK$68), whose moreish combination of crispy exterior and soft interior is enriched by a luscious brown sugar sauce; and Steamed Glutinous Rice with Brown Sugar wrapped in Lotus Leaf (HK$68), a specialty of the south-eastern city of Luzhou that is recognized as part of Sichuan’s intangible cultural heritage for a cooking technique that delivers incredible softness and sweetness.
Savour Selected Aged Baijuu from the Cultural Heritage Cellars of Famed Sichuan Producer Luzhou Laojiao
Jiangsu Club partners with centuries-old Baijuu distiller Luzhou Laojiao to perfectly accentuate the diverse charms of Sichuan cuisine and standout dishes. The distillery was founded in Luzhou in 1324, and has preserved the traditional brewing techniques of China’s famed fermented-grain white liquor for more than 700 years across 24 generations.
Known for its cluster of historic cellars dating back to 1573, it was named among the first group of National Intangible Cultural Heritage selections, showcasing Baijuu’s pronounced aromas and powerful taste to the world.
Three exceptional Baijuu labels are recommended to complement the featured dishes on the Sichuan Culinary Odyssey – A Harmony of Flavours and Tradition menu.
Guojiao 1573 Classic (HK$2,380/500mL) reveals elegant cellar aromas, along with a sweet, clean, and harmonious style. The delicate fragrance and mellow beauty of this Baijuu is best when chilled to 3 to 7 °C.
Luzhou Laijiao Tqu 60s Tribute Edition (HK$1,200/500mL) was brewed as a salute to the era when Baijuu was highly prized. Crafted in the same historic brewing workshop as the 1960s original, the Baijuu recreates the rich flavor of the brewing heyday, with notes of papaya, lychee, and aged dried beef.
Luzhou Laijiao Century Blend (HK$1,480/750mL)has rich floral notes, alongside fruity honeydew and citrus, and lingers on the palate of smoky herbs that’s perfect to complement spicy dishes.
The Jiangsu Club is open daily from 11:30 AM to 3 PM, and 6PM to 11PM. For more information, visit the Jiangsu Club website and their Facebook and Instagram pages.
Location:Jiangsu Club, 2/F Alliance Building, 130-136 Connaught Road, Sheung Wan, Hang Kong
Opening Hours: 11:30 AM to 3 PM, 6 PM to 11 PM, Daily
For reservations, email them at [email protected] or book online via their booking website.
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