Sichuan cuisine, alternatively Szechwan or Szechuan cuisine, is a style of Chinese cuisine originating from Sichuan Province. It has bold flavors, particularly the pungency and spiciness resulting from heavy use of garlic and chili peppers, as well as the unique flavor of Sichuan pepper.
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Today’s Menu:
0:00 Intro & Restaurant Atmosphere
1:13 Tsingtao Beer $5
1:30 Dumplings, Rice, & Egg Flour Soup (Free)
3:15 Spicy Boiled Chicken $8
3:54 Garlic Sprouts $7
4:22 Dried Tofu Noodles & Cilantro $6
4:59 Pickled Vegetables (Free)
5:37 Mapo Tofu (Signature Sichuan Dish) $6
6:32 Stick Gyoza Dumplings $6
7:23 Shrimp Egg Rolls $6
7:52 Sweet & Sour Pork $8
8:40 Bean Vermicelli Cellophane Noodles & Beef $9
9:25 Garlic & Spicy Oil Fried Shrimp $10
10:40 Almond Jello & Fruit (Free)
Restaurant (Chinka Shisai) location in Tokyo:
東京都渋谷区代々木2-15-9 加瀬ビル1F
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36 thoughts on “Chinese Sichuan Cuisine – Eric Meal Time #630”

  1. Wow… the price for those dishes are cheap actually. Prices here in Canada is 2-3 times over that. The ‘Tao Miu’ (aka ‘garlic sprouts’ in your description) is actually sweet pea sprouts. They are expensive whenever our family order these but it’s like what you said ‘ it’s nice and buttery’.

  2. That was incredible and made my mouth water!! Just in case anyone is interested, the cold Chicken dish he had is called Saliva or "Mouthwatering" Chicken. The reason it's called that is because of the Sichuan peppercorn powder they use on the dish, which makes your mouth go numb and salivate! It's classic and super popular Sichuan dish. That, the Mapo Tofu, and Sweet and Sour Pork are probably the most well-known and popular Sichuan dishes, so he did good by picking them out!

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