A very old Sichuan dish that dates back to the late 19th century. Diced British chicken thigh cooked with spring onion, peanuts and burned chillies that gives a smoky flavour. Seasoned with vintage vinegar, soy sauce and sugar to bring out the ”Lychee fragrance“. A well balance of sweet and sour, with a spicy kick and smoky finish. One of the most popular Sichuan dishes all over the world. It has been modified in many ways, but we do it the traditional way, the right way.