|Today||M||25 Jan||11:00am - 7:30pm|
|Tuesday||T||26 Jan||10:00am - 5:00pm|
|Wednesday||W||27 Jan||11:00am - 7:30pm|
|Thursday||T||28 Jan||11:00am - 7:30pm|
|Friday||F||29 Jan||11:00am - 8:00pm|
|Saturday||S||30 Jan||11:00am - 7:30pm|
|Sunday||S||31 Jan||11:00am - 7:30pm|
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.