Food
from the western Chinese province of Szechuan is a chili-clad,
hot experience. Ginger, garlic, onions and brown peppercorns,
in addition to the famous Szechuan chili, are used quite liberally
in creating dishes with "tongue-thrilling" potency.
Bamboo shoots and bean curd are frequently met in Szechuan dishes,
yet their subtle flavors and textures survive brilliantly in their
heavily-sauced recipes. Each Szechuan platter is a self-contained
balance of aromas, flavors and spices. Side sauces are rarely
seen.
Our servers at the Ruby Rouge restaurant will be more than happy
to advise which dishes are cool, medium or hot, so that diners
can choose their preferred level of spiciness.
Our Szechuan specialties include Kung Pao Beef, Chicken, and Pork
- all a fascinatingly complex blend of cooking techniques and
taste contrasts. Seasoned with orange peel, cinnamon, coriander
and other ingredients, marinated in rice wine, then stir fried
over a searing heat, the result is a gourmet's magical mystery
tour!
Food
from the western Chinese province of Szechuan is a chili-clad,
hot experience. Ginger, garlic, onions and brown peppercorns,
in addition to the famous Szechuan chili, are used quite liberally
in creating dishes with "tongue-thrilling" potency. 
Our servers at the Ruby Rouge restaurant will be more than happy
to advise which dishes are cool, medium or hot, so that diners
can choose their preferred level of spiciness.