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Broccoli, snow peas, light garlic sauce. Bell pepper, onion and black bean. Fried tofu, shitake mushroom and napa. Bell pepper, onion and black beans.
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Its hot pot broth is said to be made of 90 ingredients, including dozens of herbs, chile peppers, and peppercorns that have been steeped in a fatty beef-tallow base. Hibiscus Tree allows diners to order from a number of set combinations or build their own version of the dish. Some of the ingredients that can be used in maocai include beef, tofu, beef balls, pork belly, sausage, and fish. For those who enjoy unusual items in their maocai, there’s also duck blood, tripe, pork brain, and even bullfrog. The best dishes at Rosemead’s Best Noodle House aren’t even noodle-related. Try the cold skin-on chicken, which is thoroughly dressed in a mouth-numbing mala sauce with crushed peanuts and scallions.
Sichuan KungFu Fish
Bok Choy, onion, bean sprouts, sesame seeds. Served with Steamed Rice. Celery, water chestnuts and black fungus.
Chong Qing Special Noodles
Our Chinese restaurant serves some of the tastiest and most authentic Szechuan cuisine you have ever sampled. Shanghai Duck – 18.95Boneless sliced Duck steamed in brown sauce, then sauteed with Vegetables in Mandarin sauce. Happy Family – 16.95A delectable marriage of Seafood, Meat, and Vegetables in Mandarin sauce. Lemon Chicken – 15.45Chicken pieces lightly fried and served with a tangy Lemon sauce.

Szechuan House delivers very good Chinese food in a friendly environment - Austin American-Statesman
Szechuan House delivers very good Chinese food in a friendly environment.
Posted: Thu, 21 Nov 2013 08:00:00 GMT [source]
Broccoli, carrots, napa, bell peppers, water chestnuts and snow peas. Served with peas and carrot, onion, celery, bean sprouts, snow peas, water chestnuts, egg, green onion. Broccoli, carrots, napa, bell pepper, shitake mushroom,snow peas and water chestnut.
The namesake Chong Qing handmade noodles are rolled fresh and doused in chile oil, and the biang biang noodles are covered in chile flakes, vinegar, and tossed in a spicy hot sauce. Each noodle dish can be adjusted to one’s preferred spice level. The signature dish at Szechuan Mountain House is liang yi pork belly, Zhu’s modernized take on a traditional Chinese dish. Liang yi, which translates to “hanging clothes” in Mandarin, is intended to evoke the image of laundry hung to dry on a clothesline.
Szechuan House, Chinese, Asian & Japanese food delivery in Longmont
Moo Shu Shrimp – 14.50Shrimp dipped in Egg batter and lightly fried, then sauteed with Vegetables in sweet sauce with dash of hot oil. Empress Shrimp – 15.75Shrimp dipped in Egg batter and lightly fried, then sauteed with Vegetables in sweet sauce with dash of hot oil. Peanuts, water chestnut and celery. Cashew, water chestnut and celery.
Malubianbian, which hails from Chengdu, serves skewer-style hot pot. The restaurant has a cult following and over 1,000 stores around the world. MLBB — as it’s often abbreviated — only serves its signature soup base, which contains 19 herbs and is topped with an additional dose of chile, onions, and sesame oil.
Green pepper, carrots and pineapple. Served with 4 pancakes, Cabbage, mushroom and black fungus,. Broccoli, carrots, and mushroom. Peas and carrots and onion.
The pig ears in chile oil cold appetizer is also fantastic. MLBB makes its Sichuan-style dipping sauce using a dried powder mix of minced chile and chopped peanuts. The server then adds a spoonful of the hot pot broth to the minced chile and peanuts to create the sauce. Diners can adjust their spice levels according to their preference — those who favor less spicy flavors might opt for the tomato soup base. When the food is served, the server opens a can of bright red Sichuan chile oil and pours it atop the stew. Diners can choose between mild, medium, or extreme spice levels, but even the restaurant’s mild broth is considered too spicy by those unaccustomed to searing heat.
Some other classics include Sichuan dishes like mao xue wang, a stew of ox tripe, duck blood, beef tongue, chicken gizzard and other offal simmered in a peppercorn and chile-laced broth. The crispy free-range laziji chicken is stir-fried with dried chiles, dried Sichuan chile peppers, spicy bean paste, garlic, ginger, and topped with toasted sesame seeds and sliced spring onions. Broccoli, carrots, napa, bell peppers, shitake mushroom, water chestnut and snow peas.
Onion, bell pepper, carrots and bean sprout. Curry flavored rice noodle. Chong Qing Special Noodles is a no-frills, mom-and-pop shop that is sure to hit the spot for spice lovers. The spicy pork ear appetizer has a similar effect. The fish at Sichuan KungFu Fish is served in big metal fish-shaped hot pot containers filled with a bright red chile-infused broth.
Together with a slice of cucumber, the thin pork belly is dipped in chile oil with a wad of minced garlic. The translucently thin slices of pork and cucumber are presented draped over a miniature wooden rack above a minced garlic and chile oil dipping sauce. Served with shrimp, beef, roast pork, chicken.