Hello Sichuan Alley lovers, are you looking for the latest Sichuan Alley Menu? You have arrived at the right place then. We have uploaded their complete menu with pictures & updated prices. Below you will find the latest Lists of Sichuan Alley Menu 2023 Singapore with prices.
Sichuan Alley Menu Singapore With Prices List
Rice Noodles (米粉)
From the mouthwatering Signature Braised Beef Rice Noodle to the aromatic Braised Chicken & Mushroom Rice Noodle, iTEA Menu promises an unforgettable dining experience. Don’t miss the chance to savor Australian Ox Tongue Rice Noodle and King Prawns Rice Noodle, each a masterpiece in its own right. Craving bold and unique flavors? Dive into the delectable world of iTEA Menu’s Braised Pig Intestines Rice Noodle.
The Fried Crispy Pig Intestines were an absolute delight, offering a perfect blend of crispiness and flavor. Don’t miss out on the Speciality Braised Gizzard, tender and rich in taste. For a unique treat, the OX Tongue is a must-try, its succulent texture and robust taste will leave your taste buds satisfied. The Chicken & Mushroom Soup provided a comforting warmth, while the Bing Fen Iced Jelly offered a refreshing finale.
Pick & Go Non-alcoholic
Pick & Go Alcoholic
Sichuan Alley alternative restaurants
What is Sichuan famous for?
What is Sichuan famous for? Well, let me tell you about this captivating southwestern province in China, known for its iconic giant pandas and mouthwatering cuisine. While those cuddly pandas are undeniably adorable, it’s the remarkable Sichuan (Szechuan) cuisine that truly steals the spotlight. This culinary delight is not only a favorite among locals in China but has also earned global acclaim, tantalizing taste buds around the world with its incredible flavors and spices. So, let’s dive into the realm of Sichuan’s top 10 delectable dishes and discover the culinary wonders that have made this province a true gastronomic treasure!”
Why is Sichuan called Sichuan?
Delving into the intriguing roots of the name “Sichuan,” we uncover a captivating tale. The term is widely associated with “four rivers,” a fascinating piece of folk etymology. This enchanting notion often refers to the province’s prominent waterways – the Jialing, Jinsha (or Wu), Min, and Tuo rivers. It’s as if the name itself carries the echoes of these flowing wonders that have shaped the landscape and culture of this captivating region.
What is the history of Sichuan?
One can’t help but be intrigued by the rich tapestry of Sichuan’s history. In its early days, the province echoed the footsteps of tribal communities akin to those found in Tibet, Yunnan, and Southeast Asia. The annals of time reveal a pivotal transformation as Sichuan was embraced by the embrace of Chinese emperors, orchestrating a migration of countless Han Chinese from densely populated northern and eastern regions.
Is Sichuan hot or cold?
Is Sichuan hot or cold? Well, let me share a fascinating insight I’ve gathered. Often, there’s a common misconception about Sichuan cuisine, assuming it’s solely about intense spiciness. However, having spent a significant chunk of time in Chengdu, James, a resident with six years of experience, has a different take. He describes Sichuan food not merely as fiery, but rather as a delightful symphony of aromas. According to him, the fragrant nuances present in Sichuan dishes are unparalleled, making the culinary experience truly unique and unlike anything else in the culinary world.
Author: Christopher Tan
Hi there! I’m Christopher Tan, an award-winning writer, cooking instructor, and photographer. My passion lies in combining my love for words, images, and of course, food to create meaningful experiences. I have been honored to have my work published in numerous esteemed publications, including the Sunday Times and Straits Times in Singapore, Saveur magazine in America, and The Peak magazine.
I have expressed my love for food through the written word by authoring and co-authoring multiple cookbooks, including Chinese Heritage Cooking, Ask The Foodie and NerdBaker. I am thrilled to inspire others to create their own meaningful experiences through food, through my writing and teachings. I write restaurant menus and review on eatzeely.com