Nestled on the corner of State Street and West Gilman, Taste of Sichuan’s warm and inviting atmosphere is matched only by its equally warm cuisine. The vibrant diversity of authentic Chinese recipes is brought to life with rich flavors and well-developed culinary traditions.
Upon entering, the staff greeted me warmly and quickly escorted me to a booth. Small gold statues watched from various corners, while the shining silver ceiling tiles created a cozy yet beautiful decor.
The menu was expansive — it’s easy to get lost paging through its many options. According to an employee, popular items include the Beijing roast duck, salt and pepper squid, spicy Sichuan chicken, and Ma Po tofu. Chinese American offerings, such as Mongolian beef, are also available, but in my opinion, the real appeal lies in the authentic, flavorful, and visually stunning traditional Chinese dishes.
I began my meal with the spicy Sichuan chicken. The vibrant red chilies nearly outnumbered the onions and green peppers, creating a striking visual contrast. The chicken was incredibly tender, with the spice sinking deep into every bite. The green peppers added a soft crunch, while the chilies, though flavorful, were rather stiff and difficult to chew.
Overall, I was impressed with the dish, though I advise anyone unfamiliar with spicy food to proceed with caution. Even as someone accustomed to heat, I found the Sichuan chicken nearly overwhelming.
By contrast, the noodles with stewed beef in soybean sauce provided a soothing balance to the spice. The broth had a rich, earthy flavor, with hints of ginger and star anise lending an understated yet exotic taste. The bok choy and mushrooms added variety and balance to the beef. The stewed beef itself was the most impressive part of the dish. Initially, I was hesitant — pieces with fat and gristle are usually unappealing to me — but they were cooked to such tenderness that the meat practically melted on my tongue. I strongly recommend this dish to anyone curious about Sichuan cuisine.
To complete the meal, I ordered the Ma Po tofu, a Sichuan classic. As a popular dish in its home province, I had high expectations. The tofu had the perfect texture — balanced between softness and firmness — creating a rich mouthfeel. A thick, savory beef sauce coated a generous bed of tofu, while bits of onion and bok choy rested on top, making for perhaps my favorite visual presentation of the night. The dish had a slightly nutty aftertaste, which I found refreshing. Its milder flavor, however, struggled to stand out against the intensity of the spicy Sichuan chicken and the richness of the stewed beef noodles. Still, it was a pleasant and satisfying dish.
By the end of my meal, I was full after eating surprisingly little. The soup was especially filling, and I felt nearly ready to burst after finishing less than half of it. The warm, full feeling in my stomach was a perfect contrast to the bitter winter cold on my way home, and I was happy to have plentiful leftovers to enjoy later.
Taste of Sichuan is a bold celebration of authentic Sichuan cooking and a wonderful showcase of Chinese culinary tradition. The complex flavors, well-balanced textures, and welcoming staff make this restaurant an excellent place to step outside one’s comfort zone and embark on a flavorful adventure.
I’ll be returning soon, eager to explore more.