China Village
510.525.2285
1335 Solano Avenue
Albany, California 94706
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China Village To Go menu

 

Changsha Chicken Clay Pot
Banana Flambe
Classic Sesame Chicken Breast

Extra Firm Bean Curd with Peanuts Appetizer
China Village place setting
China Village Szechuan Restaurant Albany California Chef John Yao

Famous Five Spice Hot and Spicy Pork Shoulder
Szechuan-Style Spicy Cold Noodle

Cucumber Soup with Pork Meatballs
China Village Szechuan Restaurant Albany California Chef John Yao
Water Dumpling with Housemade Spicy Sauce
Boiling Spicy Whole Fish

Fire Charred Pork Kidney
West-Style 1000 Chili Pepper Fish Fillet
Spicy Village Specialty Lamb Seasoned with Cumin
Pork Pot Sticker

Roasted Garlic Pea Shoots
Shredded Pork Sauteed with Dry Bean Curd

 

Fresh-from-the-Tank
Menu Specials:

  • Lobster with Pan Fried Noodles
  • Spicy Mala Tofu Dungeness Crab
  • Sautéed Ginger Scallion Crab
  • Steamed Whole Fish with Scallions
  • Manila Clams in Black Bean Sauce

 

Chef John on Szechuan heat technique:

Multiple Heat Levels

“One way that Szechuan cooking technique differs from American or European is that we actually have two levels of both high heat and slow-cooking. It is not unusual for a Szechuan dish to go through several high heat and low heat or slow-cooking techniques before the dish is complete and presented to the table.”

Chili Pepper Flavors

“The small red chili peppers used in Szechuan cuisine differ from the red Mexican chili. It is not too spicy but it creates a warmth which opens the palate to greater sensitivity to the flavor profiles in Szechuan cuisine: sweet, sour, bitter, hot, salty, aromatic, and fragrant.”

Technical

“Szechuan cuisine is extremely technical. There are over 100 Szechuan dishes and each one is flavored differently. For example, the preparation of our renowned dish, the 1000 Chili Pepper Fillet of Fish starts with roasting all of our chilis and then combining them.”

Infused Oils

“We then infuse our chili oils, Szechuan peppercorn oil and an onion oil. We use the highest quality flounder we can find and we simmer it all day. A properly prepared fish tastes sweet, not salty. The dish then goes thru several slow-cooking and high heat cooking techniques. The slow-cooking is for color and the high temperature is for aroma.”

Difficulty

“High heat technique is very difficult and not everyone can do it. It takes every moment of two weeks to train a new cook how to control it.”

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  • About Us
  • Menu
  • Chef Bio
  • Banquets
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  • Contact