As we enter the Year of the Golden Snake, “Jiangsu Mingyue,” located on Connaught Road in Sheung Wan, is unveiling a brand new look, presenting diners with a series of creative and authentic Jiangsu delicacies. To break away from tradition, the restaurant has blended the essence of Jiangsu cuisine with the finest elements of the major Chinese culinary styles, and has specially invited Sichuan master chefs Hu Taiqing and Peng Xuqing as guest chefs, bringing forth a selection of visually appealing and flavorful Sichuan gourmet dishes. This collaborative event, “Sichuan Flavor Extravaganza – Guest Chef Feast,” will run from March 19 to April 18, 2025, during which several classic Sichuan dishes will officially join the à la carte menu of “Jiangsu Mingyue.”
Hu Taiqing and Peng Xuqing are both iconic figures in the world of Sichuan cuisine, wielding considerable influence in both culinary skills and media presence within China. Mr. Peng Xuqing has profound expertise in Sichuan cooking, having started his training at the age of 16. He has worked at several international five-star hotels and has won numerous gold medals in top cooking competitions across China. The Sichuan dishes presented by these two masters not only emphasize the authentic spicy and numbing flavors of Sichuan, but also focus on the presentation of complex tastes, aiming to transcend the traditional perception of “spicy and numbing,” and offer a more layered culinary experience.
The restaurant is promoting a special “Sichuan Flavor Tasting Menu,” where two diners can enjoy selected dishes for HKD 1,188, perfectly interpreting the diverse flavors of Sichuan. The classic dishes on the menu include “Choy Sum in Clear Soup,” “Lamp Shadow Fish Slices” made with thinly sliced pike and lotus root, the century-old “Zhong Shui Jiao,” and “Dan Dan Noodles” crafted with Sichuan’s unique seasonings and techniques, all showcasing Chef Peng’s deep understanding and unique craftsmanship of Sichuan cuisine.
In addition to these classic Sichuan dishes, Chef Peng has skillfully crafted a variety of seafood and meat delicacies from Sichuan, such as the “Dry-Fried 8-Head African Fish Maw” created using Sichuan’s unique dry-fried technique, the refreshing “Burnt Pepper Conch Slices,” and the aromatic “Golden Silk Sea Cucumber with Fish Fragrant Sauce.” Each dish is made with the freshest local ingredients, complemented by authentic Sichuan seasonings. Whether using dry-fried techniques or crafting pickles, the flavors of each dish are distinct and layered, allowing diners to fully experience the unique array of aromas and spiciness that Sichuan is known for.
To perfectly complement this series of exquisite Sichuan cuisine, “Jiangsu Mingyue” has partnered with the century-old Sichuan baijiu brand “Luzhou Laojiao” to present three exceptional wines, elevating the taste experience of Sichuan dishes to a new level. Since its establishment in 1324, “Luzhou Laojiao” has inherited the culture of strong aroma and insisted on handcrafted brewing. Products like the “Guojiao 1573 Classic Edition” and the “Luzhou Laojiao Tequ 60th Edition” are exquisite wines that pair seamlessly with the spicy and numbing flavors of Sichuan cuisine, making them a must-try for wine-loving diners.
“Jiangsu Mingyue”
Address: 2/F, Chengxin Building, No. 130-136 Connaught Road Central, Sheung Wan
Phone: (852) 6230-8973
Reservations: https://book.bistrochat.com/jiangsuclub