Menus with Sichuan options on SeEat. Tap a card to open the visual menu.
Sichuan (Szechuan) cuisine comes from China’s southwestern Sichuan province and is defined by layered heat: the tingling, citrusy numbness of Sichuan peppercorn combined with dried chilies, garlic, and fermented broad-bean paste (doubanjiang). The style is called málà — "numbing and spicy" — but classic Sichuan cooking balances seven flavor profiles, not just heat.
What to order
- Mapo tofu (麻婆豆腐) — silken tofu in a numbing-spicy bean-paste sauce
- Kung pao chicken (宫保鸡丁) — stir-fried chicken with peanuts and dried chilies
- Twice-cooked pork (回锅肉) — pork belly seared with leeks and doubanjiang
- Dan dan noodles (担担面) — noodles in a spicy sesame-peanut sauce
- Boiled fish in chili oil (水煮鱼) — tender fish under chili and peppercorn oil
4 menus
老四川新加菜- House Special Seafood Delight with Vegetables27.95
- Beef Tripe, Pork Blood & Pork Intestine Stew27.95
- House Special Flavored Duck (With Bone)21.95
Sichuan
Noah's Kitchen- Sautéed 8 Seconds Throat$31.99
- Beef Tripes with Source$23.99
- Sautéed Bullfrog in Chili Sauce$46.99
Sichuan
RONG CHIC- Boiling Spicy Fish$27.88
- Pickled Fish$27.88
- Three-Pepper Chicken/Tofu$16.88
Sichuan
Restaurant Menu- Spicy Chicken48 CNY/portion
- Spicy Shrimp / Gei Wai Shrimp48 CNY/portion
- Garlic Ribs45 CNY
Sichuan Cuisine
Frequently asked questions
Is all Sichuan food spicy?
No. The numbing-spicy málà style is the signature, but many classics are mild — tea-smoked duck, dry-fried green beans, and sweet-savory dishes like fish-fragrant eggplant carry little heat.
What is málà?
Málà (麻辣) means "numbing and spicy": the tingling numbness of Sichuan peppercorn (má) layered with chili heat (là). It is a sensation, not just a spice level.
What should I order if I can’t handle spice?
Look for tea-smoked duck, dry-fried green beans, dan dan noodles with reduced chili oil, or steamed dishes. On SeEat, dish photos and descriptions flag the chili-heavy plates before you order.