Mousse Banquet Center
川菜 · ⭐ 3.7
No. 628, Middle Section of Changzhou Avenue

Dishes
Burnt Chili and Cucumber SaladA classic Sichuan cold dish made by smashing cucumbers and mixing them with grilled chili, garlic, salt, vinegar, sugar, and sesame oil for a refreshing, slightly spicy flavor.
Eel and Vermicelli StewA dish made with fresh eel and vermicelli, simmered in a savory sauce with ginger, garlic, and chili paste.
Bifengtang Fried Spare RibsA Cantonese dish featuring pork ribs stir-fried with garlic, chili, and peanuts, delivering a crispy, savory flavor.