The story goes that a long time ago, intrepid villagers would come down from the mountains into the valleys of Sichuan and hunt for wild pigs. When they had caught the elusive beasts, the villagers would slaughter them and marinate the meat (pork ribs being a particular favourite) with smashed pickle leaves. A fire would be set and the meat slowly roasted over the open flames.
To call their families and neighbors from all around, the hunters would ring a gong, which would echo through the mountains and summon everyone to eat. Sharing rice wine and trading stories, the villagers would enjoy each other’s company and the delicious pork ribs.
Today, guests can enjoy Spicy Garden’s Signature Pork Ribs with Sichuan Spices whenever they like, although as chef Qiu says, "This is definitely not fast food." He explains, "The ribs are slowly marinated for at least 12 hours in a secret blend of red pepper, mountain anise, dried longan, cumin, wild pepper, Sichuan rice wine and 18 other natural spices."