About us
Reviving the high‑energy spirit, A Bite of China was established in 2019 by several visionaries with common goals. Since its establishment, the company has been taking innovation, delicacy and health of the patrons as the core values of the company, and constantly pursuing innovation and breakthroughs. Since the first inception, there have been several branches distributed in various parts of Selangor. Our goal is to serve our patrons with our delicacies with premium quality by our chefs.
Chinese
Sichuan Cuisine
Sichuan food, one of the most popular cuisines of the eight cuisines of China, enjoys very high popularity across the world now. It is famous for its mala – a hot and numbing flavour. Sichuan cuisine is one of the 4 traditional cuisines in China. Sichuan cuisine can be distinguished into authentic Sichuan Cuisine and Shanghai-style Sichuan Cuisine. Sichuan cuisine covers a wide range of dishes, including Sichuan dishes, noodles, hotpots, etc.
Sichuan cuisine originated in the Sichuan province of China. Sichuan province is the birthplace of many dishes that are well-received globally. The province is located in southwest China and is renowned for its spicy food. The dishes of Sichuan cuisine are known for their deep and rich flavours, especially the taste of Sichuan pepper which is rare in other regional cuisines. Sichuan food is divided into three subtypes: Rong School (Shanghe Gang), Yu School (Xiahe Gang), and Salt Gang (Xiaohe Gang). Those tree subtypes share similarities but focus on different elements. The three together constitute the three main branches of local flavour schools of Sichuan cuisine, representing the finest level of Sichuan cuisine development.
Sichuan food is most well-known for its hot and spicy flavour, though it may sport sweet and sour flavours too. Real Sichuan food covers a very large scoop of dishes and ingredients. Although it is famous worldwide for its mala flavour, there is much more to Sichuan food than just mala. Sichuan food is famous for its fresh ingredients, variety of cooking techniques, and tons of other flavours.
Sichuan cuisine cannot do without Sichuan pepper, black pepper, chilli, broad bean chilli paste, shallots, ginger, and garlic. These are must-have seasonings that bring out the intense flavours the dishes are renowned for. Sichuan food is really about a variety of flavours: spicy, flowery (Sichuan peppercorns), salty, sour, sweet, bitter, smoky, etc. Frequently all of those flavors are combined in one dish. The result is a cuisine with an incredible depth and complexity of flavour, hitting all sense receptors in your mouth, nose, and gastrointestinal system at the same time. Featuring a good combination of flavours, some of the most common Sichuan dishes are Yu-Shiang Shredded Pork, Kung Pao Chicken, Sichuan Boiled Spicy Pork, Husband and Wife Lung Slices, Mapo Tofu, cooked pork, Chicken Feet with Pickled Peppers, stewed thin beef slices, mouth-watering chicken, fried shrimps in hot spicy sauce, spicy diced chicken, Chongqing hot pot, chicken tofu, stewed chicken with chestnut sauce, Sichuan spicy chicken, etc.
Our
Menu
Award
We would like to thank everyone who has supported us. We couldn’t have done it without your patronage and support.
