We're Talking Szechuan Food!

Szechuan food is bold, aromatic and unapologetically punchy. The combination of chilli heat, tongue-tingling Sichuan peppercorns, garlic, ginger and savoury sauces can overwhelm the wrong drink, but the right pairing keeps everything in balance and lets those incredible flavours shine.

Refreshing lagers are hard to beat, cooling the heat without getting in the way, while juicy, fruit-forward beers and aromatic white wines are brilliant with fiery dishes. Sparkling wines can be surprisingly good too, their crisp acidity and bubbles cutting through rich sauces and refreshing the palate between bites. Big tannic reds are usually best avoided, as they can make the spice feel even hotter.