"We even use water from Sichuan. Only some fresh vegetables are bought in Beijing. Our cooks select them to ensure they're of the same quality as Sichuan's."
Wang Shiyi and her team created and taste-tested the entire menu at least five times before opening the outlet last year. They adjusted each dish to ensure meals taste like those in their restaurants in Sichuan.
"Working outside of Sichuan has helped me learn a lot - like plating and service - that we didn't know since we used to be a roadside eatery."
She reveals the secret to the brand's fish dish - pickles.
"Every family in Sichuan makes their own pickles. Our fish uses our home recipe."
Wang Shiyi's family has a cook who has focused on making pickles for more than three decades like her father.
They make four kinds - ginger, radishes, vegetables and peppersto create different flavors of fish.
