Best of 24 Sichuan Peppercorns places in new york city

New York's first dim sum house opened in 1920 and developed a devoted following for its almond cookies and mooncakes. In 2010, the 90-year-old stalwart underwent a makeover. However, the biggest adjustments occurred behind the scenes. Now, this charming old-school institution makes each dish fresh, unlike some of the crowded banquet halls that dominate Chinatown's dim sum scene.

A spectacular, gleaming Art Deco-style dining room for days and peripheral design elements like a long glass hallway with rows of illuminated wine bottles like heist-worthy works of art make Hutong a stunning venue. Fortunately, the menu lives up to the aesthetics. The pink champagne shrimp dumplings also shine, the mapo tofu has a pleasant spiciness, and the roasted Peking duck skin sizzles as it should. Hutong also recently introduced a special flaming Peking duck that is only available three nights a week.

Xiaotu “John” Zhang's growing Chinese chain has developed a cult following. Zhang brought authentic Szechuan food to Chelsea when he opened a branch there in 1998. His menu passionately describes the history and cooking process behind each dish, giving diners a thorough introduction to the feast to come. He starts with a bowl of sinus-clearing dandan noodles, loaded with dried peppercorns, or opt for the gui zhou chicken, which combines dry-fried hot chilies and tongue-tingling Szechuan peppercorns. If he's looking for something milder, he orders a basket of eight succulent pork soup dumplings.

Dressed in farm-to-table decor, with potted plants in the windows, light wood pillars, and checkered tables, this spot has an eclectic, shareable menu. Head straight for the family-style main dishes to mix and match.

This Hong Kong-style institution is a favorite for its late-night hours and good food. Choose from dozens of noodle variations, available fried or in broth with add-ins like shrimp dumplings, pork feet, and meat balls. And don't overlook the rest of the menu: A signature stir-fry features stir-fried Chinese blooming chives with your choice of duck, scallops, fish, or calamari.

Yes, the noodles are prepared by hand at this small Chinese restaurant and yes, they are very tasty. Wheat-based strands are served in your choice of broth, with a long list of options like fish balls, Fujianese wontons, and fried tofu.

This Sichuan spot in Williamsburg, from Xian Zhang and Yiming Wang, the restaurateurs behind the formerly Michelin-starred Café China in Midtown, is just as excellent and popular as the duo's original operation. There's no shortage of menu options here, with favorites including mapo tofu, three pepper chicken and tea-smoked duck.

Opened in 1938, this basement spot serves traditional Chinese-American dishes like chop suey and sweet and sour pork. It has an adjacent operation upstairs and an even newer outdoor seating area, making it easier to snag a spot to see the super-popular New York classic.

This is Szechuan Mountain House's first expansion outside of Queens, and its vibe is above and beyond. Chili, garlic, fermented greens, and pork on top of green beans are a flavor triplet: freshness, spice, and umami. The jellyfish salad has a stunning, refreshing crunch. And in general, if Manhattan doesn't go to the Mountain, we're lucky the Mountain made it to Manhattan.

This famous soup and dumpling restaurant is located in Flushing's Fulton Square. There are six dumplings in each order in varieties such as pumpkin, crab meat, pork and black truffle. Enjoy them in the spacious and elegant dining room at Nan Xiang Xiao Long Bao's new location (since 2019).

The best dishes from this noodle operation contain the heat and deep, complex flavors of Henan. In a spicy beef brisket dish, a spicy sauce bathes a pile of noodles, all topped with chopped cilantro. In the aptly titled large chicken tray, a pool of oily, bright orange chili broth is rich with star anise and cumin. Like most of Spicy Village's menu, it's best ordered with rustic-textured hui mei.

This slightly upscale restaurant serves up modern dishes, such as Tibetan-style spare ribs and millet-orange soup, in a playful and theatrical way, with bright colors and surprising dishes.

This 1963 vintage Chinatown restaurant reopened in 2011 with the original owner's grandson at the helm. Most of the Shanghai classics on the menu remain the same, such as dumpling soup, crispy whole fish, and cold sesame noodles. There is also a wide variety of dim sum and lunch specials.

Hot pots are the raison d'être of this two-level establishment, decorated with black lacquered tables and red banquettes. Bases include kimchi, pork bone, and congee broths, loaded with meat (beef stomach, pig brain), vegetables (seaweed knots, lotus root), and noodles (udon, ramen) of your choice. The menu also includes dishes such as curried chicken breast and beef in black pepper sauce.

This little shop constantly builds up lines for their pork and chive dumplings that will only set you back a few dollars. Their menu also includes sweet and sour soup, soy juice and hot coffee. Frozen dumplings are available to take home.

Michelin-recognized Atlas Kitchen serves contemporary new Chinese cuisine. Menu items include Xiang-style stinky tofu, spicy duck tongue, multiple soups and noodles, and main dishes such as fried whole fish in sweet and sour sauce and pork ribs with garlic and chives.

Dozens of varieties of congee are not even the tip of the iceberg at this sprawling and charming LES spot. Order a couple of colorful cocktails and choose from page after page of menu items, such as sea cucumber preparations, several varieties of soups, all types of seafood, and hearty entrees of beef, pork, poultry, and vegetables.

Spartan furnishings draw all the attention to Little Pepper's impressively spicy Szechuan fare. Sliced ​​braised fish is simmered in a radiant scarlet broth reminiscent of Thai curry. Dan dan noodles get a new life here, garnished with spicy minced pork. Come prepared for Szechuan pepper: even simple appetizers like sliced ​​beef blister with firecracker heat.

Handmade noodles are literally the name of the game at this West Village diner, where the menu is stacked with noodle soups and stir-fries. Round out your meal with dishes like bacon siu mai, tofu in chili sauce, and black sesame rice balls.

Hunan native and artist Chao Wang opened this sherbet shop to bring a taste of his home to New York. Upon his arrival, he will hear the symphony of suckers in the dining room. Join the chorus with a plate of Hometown Lu Fen, packed with sliced ​​beef, char siu pork and a soft-boiled egg with jam over tender rice noodles in a rich broth, all served with a fiery bowl of chili oil . You'll emerge with a full stomach, mouth on fire, and clothes covered in chili oil stains, a small price to pay for bowling and beauty.

A true family-owned shop, this takeaway spot is run by a couple hailing from Kunming, the capital of southeastern Yunnan province. Local cuisine is inspired by citrus fruits and herbs from nearby Southeast Asia. Best sellers include sweet and sour soup with pork meatballs and thin homemade rice noodles served cold with ground pork, roasted peanuts and a sweet, bracing blend of chili oil, vinegar and soy sauce. More noodles are available in a light bone broth, topped with delicacies like crispy pork skin or braised chicken.

This 450-seat Sunset Park palace is one of our favorite places in the city for dim sum. Everything is made to order in the open kitchen, like the giant pork and shrimp shumai, heady crab soup dumplings, crispy suckling pig, and duck tongues with soy sauce.

A new addition to Midtown's list of top Szechuan restaurants stands tall alongside stalwarts Szechuan Gourmet and Wu Liang Ye. Lan Sheng offers complex spices and seasonings in dishes like delicious dandan noodles topped with wilted spinach and a savory hunk of pork and Szechuan peppercorns. Stir-fried green beans with minced pork are tender inside, with a crispy, blistered exterior, and sliced ​​lamb with Sichuan pickles and celery is a fiery, fatty delight.

Weave through the crowd of pedestrians outside the 7 train to find this basement food court where you can indulge in items like handmade noodles in Lanzhou and bubble tea at Kung Fu Tea. Pro tip: go with a group so you can try more food.