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Sichuan

Find spicy hot, authentic Sichuan food in your area, plus discuss Sichuan recipes and cooking tips with other 'hounds.

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Panda Gourmet on New York Ave?

by hamster 5 years ago

So, just saw this very positive review in the WP. I've never heard of this place, but it sounds like it's worth a vis...

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wineloverdc commented 20 days ago

General Tso Kitchen | Inner Richmond - San Francisco

by Melanie Wong 2 months ago

Last month I had lunch at General Tso Kitchen a couple times. The current owner, Ms. Cao, is from Chongqing and assum...

Melanie Wong

Melanie Wong commented 20 days ago

Biang Biang Noodles @ Wild Ginger in Alameda

by Melanie Wong 2 months ago

Yesterday I had a solo lunch at Wild Ginger in Alameda. It specializes in the street food of Western China, namely Xi...

Sablehart

Sablehart commented 1 month ago

The Best Sichuan I've Ever Found in NYC

by Jim Leff 2 years ago

Legend of Taste 2002 Utopia Pkwy, Whitestone, Queens 718-423-4888 http://legendoftasteny.com Good photos on Yel...

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stuartlafonda commented 2 months ago

Chengdu Style Restaurant (Berkeley)

by Civil Bear 2 years ago

Chengdu Style Restaurant has been mentioned in Chowhound, but I think it's worthy of its own thread, if for nothing e...

Melanie Wong

Melanie Wong commented 2 months ago

Restaurants & Bars Be the first to comment

Z & Y Bistro | Chinatown - San Francisco

Melanie Wong
by Melanie Wong 2 months ago

Z & Y Bistro opened last month across the street from its sister, Z & Y Restaurant. A contemporary wine bar interior ...

General Discussion Be the first to comment

Fermented tofu — white blemishes appearing

a
by Ali23 3 months ago

Hi all, I have two jars of fermented tofu — one open, one closed — both of them have started to develop white blemis...

Restaurants & Bars Be the first to comment

Sichuan Menu @ Hop Woo BBQ & Seafood | West LA

Melanie Wong
by Melanie Wong 6 months ago

On Tuesday I stopped for a lunch break in West LA on my drive south. Thanks to the intell from ex-chowhounds over on ...

DUNLOP March Cookbooks of Month: Noodles, Dumplings and Rice

by oakjoan 11 years ago

There are chapters in each book on Noodles and Dumplings and Rice. Land of Plenty adds "Other Street Treats" and tho...

JoanN

JoanN commented 7 months ago

Sesame-chile product similar to Magic Chili snack

by luckyfatima 10 months ago

I want to replicate a chicken dish that I had at a Sichuanese restaurant (Hong Kong Palace in Falls Church, VA). It i...

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Querencia commented 9 months ago

"The Good Food of Szechwan" by Delfs, any fans out there?

by qianning 7 years ago

Finally got my hands on a copy of this book. It looks pretty solid. Planning to make a few dishes from it tonight, ...

r

Rountuitt commented 10 months ago

Szechuan Restaurants in South-East Michigan

by ooroger 1 year ago

Can you recommend the a szechuan restaurant in the area between Ann Arbor and Detroit? I was recently in Philly and h...

g

gbernwan commented 11 months ago

Restaurants & Bars Be the first to comment

Taste Restaurant | Palo Alto

Melanie Wong
by Melanie Wong 11 months ago

Intrigued by this mention of a new Chinese restaurant in downtown Palo Alto https://www.paloaltoonline.com/blogs/p/20...

Grand Szechuan Near Bloomington Mn Cub Foods

by MarkG 9 years ago

decent food at a decent price. but HOT. even the dishes designated as low grade hot are really hot and spicy. be prep...

My_Annoying_Opinions

My_Annoying_Opinions commented 11 months ago

Szechuan Legend - Stand out amongst 5 similar competitors in same plaza!

by Charles Yu 2 years ago

Northern Dumpling Kitchen inside of Times Square has always been my Northern Chinese Cuisine go-to place in Richmond ...

a

Amplified commented 12 months ago

Asian Origin in Tysons

by Foodgeek 12 months ago

Chef Liu of Hing Kong Palace and Uncle Liu's Hot Pot recently opened Asian Origin, a Sichuan restaurant which is a ne...

MikeR

MikeR commented 12 months ago

Use of dried pig's blood

by Ali23 1 year ago

I have a bag of dried pig's blood (from Tongmaster) but am not interested in making black pudding. I am interested in...

BeeRich

BeeRich commented 1 year ago