Location: Level A
|Monday||M||16 May||11:00am - 7:30pm|
|Tuesday||T||17 May||11:00am - 7:30pm|
|Wednesday||W||18 May||11:00am - 7:30pm|
|Thursday||T||19 May||11:00am - 7:30pm|
|Friday||F||20 May||11:00am - 8:00pm|
|Saturday||S||21 May||11:00am - 7:30pm|
|Today||S||22 May||11:00am - 8:00pm|
Legend has it that Mao Cai originated in the State of Shu during the Three Kingdoms Period (Chengdu today).
After evolving and improving from generation to generation, it had become a very savory, appetizing and nutritious Sichuan cuisine.
The soup of Mao Cai is stewed with dozens of rare spices and delicious stock, supplemented with first-class Sichuan condiments and integrating modern technology. It forms spicy and hot Mao Cai and nutritious and tonic Mao Cai respectively.