I think I first had authentic Sichuan food here. I loved their pork shoulder and 1000 pepper fish best. Recently we are trying to eat mostly vegetarian. Their Mapo Tofu is fantastic.
We recently travelled to Sichuan and ate at Chen Mapo tofu. The restaurant that invented the dish back on the mid 1800's.
My wife and I agree, China Village makes it better!
We also had the dry hotpot today and it was great. I'll have to try the regular hotpot here. We had some great hotpot in Chengdu so ... I tend to like a heavy hand with the sichuan peppercorn. (The numbing spice) I'll have to ask if they can apply it liberally to the hotpot.
Quite possibly the finest Szechuan cuisine in the East Bay. Every dish is an absolute delight. For me the tofu skins are everything! Then try the flaked beef, the twice boiled fish, the orange peel beef is exquisite and the pork shoulder is KING. I'm alone also in love with the kidneys here. This place is best visited in large groups (8 or more) of friends so you can all share the experience. Be sure to dine with large bottles of Tsing-tao beer and finish off the evening with extraordinarily potent shots of Bai-ju. This place makes for incredible tales and if you do the shots have a designated driver or two handy.
My Mainland Chinese American friends who have eaten at many upscale restaurants in the US and abroad said this is the best authentic Mainland Chinese in the Bay Area.
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Delicious!!
#135 China House specialty - beef
#148 Spicy boiled fish (slaps 🤤🤤)
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This Szechuan Cuisine and Dimsum restaurant is comfortable and packed with both local and Chinese people. The servers are Chinese and they are so friendly.
The food portion here is huge, so that it really suits for sharing among 5 - 6 persons. If you come with family or in a large group, you could order several dishes to be shared together. Since I only came with a friend here, we only ordered two dishes, and GUESS WHAT.. We cannot finish it all and ended up in takeaway.
Here are what we tried :
水煮鱼片 / shui zhu yu pian / Spicy Szechuan Boiled Fish Fillet (USD 15.95)
The soft fish on the plentiful of mala seasoning, dried chili peppers, chili powder, oil, garlic, and spring onions.
泡椒鸡块 / pao jiao ji kuai / Szechuan Pickled Pepper with Diced Chicken Breast (USD 13.95)
The fried diced chicken breast with a lot of Sichuan peppercorns, oil, sliced dried chili, and spring onions. Be careful with the Sichuan peppercorns. They are small and could "hide" among the other. They are the source of spicy taste.
And do not forget to eat the dishes with the rice, too. I chose the brown rice for this lunch.
The very best! I crave their pork shoulder, And eat here at least once a month. Bernie Sanders also ate here on his East Bay campaign swing. It’s all so good and authentic! Garlic eggplant and walnut prawns my favs.
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Tough times for restaurants. Got our takeout home and we discovered our pescatarian's walnut prawns lunch was actually chicken. Since our person hasn't eaten white or red meat for over 4 decades and can't digest it, this is a significant failure. We tried phoning them four times and the person answering kept saying 'Hello" but couldn't seen to hear us. Despite it being a work day, nothing to do but drive back over for them to remake the 2nd lunch. While waiting, kept hearing the phone ring and the person saying 'hello, hello" and then hanging up. And having the front door bang badly as the only side that would open was the one that said "Do not use this side." Tasty once we got the 2nd meal home - but by then the other meal was cold. They sent us home with complimentary spring rolls for our trouble. Very bad day for China Village, which made for a not great day for us. Hope things improve for them as they're usually quite good. Maybe check your take out before you leave for a while. And let's all keep our fingers crossed our favorite restaurants survive this time.
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