Shanghai

Located on the 39th floor of the Hilton Shanghai Hotel, Sichuan Court offers customers traditional Sichuan cuisine, five-star dining service and a unique grand view of Shanghai that no other Sichuan restaurant has.

Launched in 1988, Sichuan Court, Hilton Shanghai's signature Asian eatery, has a classic Chinois ambience with Tang-style stone horses, embroidered Qing-style robes and live guzheng accompaniment every evening. Tiered seating ensures that every table enjoys the full effect of the lofty city views sparkling through the picture windows, while VIP functions for up to 14 people can be accommodated in an attached private room.

"The Sichuan cuisines served in the Sichuan Court are mainly dishes from Chengdu, which is different from Chongqing dishes. Chengdu dishes have more exquisite and mid-spicy taste while Chongqing ones taste more strongly spiced," says Xie Zhengjie, the master chef of restaurant. According to Chinese legend, chili also has medicinal properties and helps protect against illnesses which result from wet or damp conditions.

"For those unaccustomed to spicy food, Sichuan dishes can be hard to handle," Xie says. "Chili used correctly, however, is not supposed to be overbearing, but to bring out the flavors of a dish."

Xie originally came from Chengdu, Sichuan province, and prepares authentic Sichuan favorites with an imperial touch using fresh herbs, spices and some ingredients flown daily from Chengdu. Zhang cha ya, the famous Chengdu tea smoked duck, is one of his signature dishes that is popular with regular guests.

"The duck meat is firm and chewy because those ducks were raised across the whole suburb area of Chengdu with enough exercise," Xie says.

Xie notes that it normally takes at least two days to preserve and flavor the duck before being air transported from Chengdu.

The predominant ingredient in the Sichuan food is chili, beneficial year-round because it helps people cool down in summer, and warm up in winter.

Every chef, including Xie, has his own secret recipe on making different chili sauces to flavor a variety of cuisines.

"There are over 20 flavors in the hot dishes while one of the most essential one is hong you. That hot chili oil contains dozens of spices, with a smell that can easily stimulate the appetite of guests," Xie says.

Sichuan dandan noodles have been rated as the most popular dish in the restaurant since the opening of the Sichuan Court.

Dandan refers to shoulder poles. In the earliest time, when a noodle peddler shouldered his pole, he usually carried two baskets on either side as he walked along streets. The baskets contained his noodles and sauce. He sold his noodles to passers-by and residents who lived in the streets.

"We offer a unique taste of dandan noodles because I make the noodles by hand, with flour and eggs without adding any water to dilute the original taste. Boiling the noodles in the chicken soup, I also include dozens of spices and seasonal vegetables in the soup to highlight the hot-spiced taste with sesame paste," Xie says.

To fit the modern taste of guests, Xie had made certain creative alterations for better flavor, and he updates the menu regularly with seasonal changes.

"We've just added a series of braised dishes to fit the cold weather in winter, and we offer a similar warm taste of hot pot in the elegant restaurant," says Chen Yunrong, restaurant manager.