Cindy Zhao established local restaurant Sichuan River on West Gate Boulevard in May 2015, moving the spicy flavors of Sichuan cuisine from Northwest Austin to Southwest Austin.
The restaurant serves family-sized dishes based on pork, beef, chicken, fish and other proteins found in most Chinese restaurants, but meals have a spicy flavor because of red chili pepper and Sichuan peppercorn, a spice that creates a tingly sensation in one’s mouth, Zhao said.
Customers can also request no spice or extra spice, she said. The dishes are meant to be shared, so sometimes customers may order too much, Zhao said.
Sichuan River owners Chunlin Yang and Cindy Zhao opened the restaurant in May 2015.[/caption]
Before opening Sichuan River, Zhao owned A+A Sichuan China in Northwest Austin. A+A Sichuan customers coming from South Austin told Zhao that there was a lack of authentic Chinese restaurants in their area, she said.
“More and more people kept telling me I have to go south, so I told them I’ll look south,” Zhao said. “Now, people tell me South Austin has good Chinese food.”
Zhao said she sold A+A Sichuan to a new owner before opening Sichuan River.
Zhao said one of the most popular dishes is the Chong Quin Mala Chicken ($10.50), pieces of chicken stir-fried with Sichuan spices and oils and tossed over cabbage. Other customer favorites include sauteed green beans ($8.50), and fried or steamed dumplings ($5.95).
The dining area features tables with a Lazy Susan for rotating dishes to fellow diners.[/caption]
Dan Dan Noodles ($6.50) was an off-menu specialty, but its popularity moved it onto the menu, Zhao said.
Zhao created a chef’s specialty section on Sichuan River’s menu that includes spicy sizzling lobster in mala sauce (market price) and the Three Kingdoms Grilled Fish Hot Pot ($26.99). The Sichuan sauteed spicy chicken ($16.99) is a stir-fried dish that consists of chopped bone-in chicken, mala sauce, carrots, green beans, potatoes, mushrooms, bamboo shoots, jalapenos, red pepper, celery, zucchini and Chinese cabbage.
Zhao said she wanted to introduce more Sichuan dishes than what A+A Sichuan was already offering.
More adventurous eaters can also order from the cold dishes section of the menu, which includes spicy pig ears ($8.50) and wood-ear fungus salad ($7.95).
Sichuan River also has familiar Chinese-American food on the menu, including General Tso’s chicken ($9.75), and beef and broccoli ($10.25).
The homestyle tofu ($8.25) is stir-fried with vegetables and Sichuan spices.[/caption]
All food is cooked by a chef from Sichuan, China, who has been cooking for 40 years, Zhao said.
Sichuan River’s drink menu consists of sodas, tea, bubble tea, smoothies, beer and wine.
The restaurant also accepts to-go orders and delivers orders of $20 or more within a 4-mile radius.
What is Sichuan Chinese cuisine?
Sichuan is located in the southwest region of China, Sichuan River owner Cindy Zhao said.
The area’s cuisine is known for its use of the Sichuan peppercorn, which makes the mouth tingly and numb, and mala sauce, which is a mixture of Sichuan peppercorns, red chili pepper, spices and oil.
Sichuan River, 4534 West Gate Blvd., Ste. 105, Austin 512-892-6699, www.sichuanriver.com Hours: Mon.-Thu. 11 a.m.-9:30 p.m.,Fri.-Sat. 11 a.m.-10 p.m., Sun. 11 a.m.-9 p.m.
