成都迪金大酒店

This is the chain’s first outpost and it’s been in business for over a decade. A tank of live fish by the entrance reminds you that river and sea fish are the name of the game here. The menu revolves around novel Sichuan dishes, with a few regional offerings. For an overview of Sichuan cuisine, try the 24-flavour-profile set menu. We also recommend the preserved meat prepared in-house, or the pond loach seared with green Sichuan pepper, depicted by crisp textures and a numbing sensation.