$14 for $25 Worth of Chinese Cuisine at Sichuan Taste

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Up to 44% Off

Customer Reviews

53 Ratings

Excellent service, food and portions. 'Nuf said.
Henry C. · November 12, 2016
The food was plentiful and very good. I would recommend and visit again.
Paul D. · October 20, 2016
Place is nice, classy but food was kind of hard to pick.
Prerna K. · September 29, 2016

What You'll Get


The Deal

  • $14 for $25 worth of Chinese cuisine for two or more
  • View the menu

Sichuan Cuisine: Beyond the Heat

Tongue-searing hot chili peppers may come to mind when you think of Sichuan cuisine, but that’s not all there is to it. Peruse Groupon’s guide to uncover a fuller portrait of this Chinese cooking style.

Take a brick-red bite of a dish such as mapo tofu or kung pao chicken, and the first thing you notice may be the intense heat of chilies. But if you’re in a traditional Sichuan restaurant (or Szechuan or Szechwan, depending on the transliteration), a funny thing may happen in your mouth. As if prompting you to shovel more capsaicin into your mouth, your tongue begins to feel numb—similar to the sensation you might get from biting into the white part of a citrus rind or licking a flagpole. This tag team of flavors and sensations is known as ma la, or numbing hot, and it’s the most vivid hallmark of Sichuan cuisine. A member of the quintet known as five-spice powder, the Sichuan peppercorn is, in fact, the dried fruit of a citrus plant, and it provides a more complex bite than the stuff in your average table grinder. The heat it’s interacting with often comes from dou ban jiang, a paste of fermented soy and fava beans and chilies.

Chili peppers were first introduced to China about 300 years ago, but Sichuan cuisine predates this arrival by many centuries. Before its spice began to hog the spotlight, the landlocked, mountainous region specialized in a milder cuisine that found use for ginger, mustard, chives, and onions. This influence is still seen today in popular dishes such as tea-smoked duck and boiled chinese cabbage. Located smack-dab in the middle of the country, the province provides a rich bounty of edible resources, including freshwater fish, rabbit, sheep, and year-round veggies such as leeks, bamboo shoots, and spinach. Given all these options, it’s no wonder the cuisine is so diverse: on a trip to Chengdu, Bon Appétit’s Andrew Knowlton learned that classical Sichuan cooking “has at least 23 identifiable flavors” and “56 cooking methods, including frying styles like raw-frying, cooked-frying, small-frying, dry-frying, and something called ‘explode-frying.’”

The Fine Print


Promotional value expires 120 days after purchase. Amount paid never expires. May be repurchased every 90 days. Not valid for the purchase of alcohol. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Limit 1 per table. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About Sichuan Taste


By purchasing this deal you'll unlock points which can be spent on discounts and rewards. Every 5,000 points can be redeemed for $5 Off your next purchase.