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Sichuan Cuisine celebrates its namesake province with a menu of spicy specialties. Here, even dishes known for being adapted to American tastes at many restaurants retain their Sichuan bent. Take the frequently Westernized kung pao chicken, for example—Sichuan Cuisine's classic preparation was praised by the San Antonio Express-News for its "nice balance of flavors," and is served with an authentic chile sauce rather than a puree of hot dogs. That same true-to-its-roots touch extends to the rest of the dishes, which range from pork lo mein to spicy, stir-fried lamb.