|Today||M||19 Apr||11:00am - 7:30pm|
|Tomorrow||T||20 Apr||11:00am - 7:30pm|
|Wednesday||W||21 Apr||11:00am - 7:30pm|
|Thursday||T||22 Apr||11:00am - 7:30pm|
|Friday||F||23 Apr||11:00am - 8:00pm|
|Saturday||S||24 Apr||11:00am - 7:30pm|
|Sunday||S||25 Apr||Closed All Day|
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.