In its 13 years of operation, the tianchuan restaurant has given australia a reputation for its traditional cuisine. I have carefully selected fresh and high-quality foods, adhered to the imported ingredients of origin, and prepared them in the name of the chef himself. Melbourne the age: one of the restaurants that have influenced melbourne's diet in the last decade. American writer anthony bourdain, a chef and television presenter, highlighted the australian restaurant in no services tv. The age good food and cheapests 2005-2014. The age, herald sun and gourmet traveller, among other well-known media proposals. The age reports that 2005 world food dish of the year was awarded a chef's hat by gault & millau, a well-known french food guide named michelin. All the ingredients used in the tianchuan restaurant have been insisting on air transport from sichuan origin, raising/increased quantity of formal and taste-based odours, leading to the creation of a new and another one of the classic popular dishes. Spicy stuff is so spicy, it's either making your mouth feel so hot, and it's the hottest thing to do. Premium aphids are fried, so they're very thin, and they're not easy to shape. And when you eat, chopsticks go in and you can feel it's so tender, soaky fish and fresh fish. It feels extraordinary when it's co-located. It's not so hot. It's acceptable. It's a little numb. It's always been a popular dish。