Using over 2000 years of time-honored Chinese culinary technique and only the highest quality ingredients.
China Village Szechuan Restaurant
China Village Szechuan Restaurant is a family-friendly, destination restaurant specializing in Szechuan cuisine. We offer an ample selection of classic Szechuan favorites, regional specialties and chef-inspired, Michelin recommended signature dishes. We use the highest quality local and sustainable ingredients that are available from Bay Area markets and purveyors.
We hand pick our chilis and spices and infuse all of our own oils, such as our roasted garlic, roasted onion and our many chili oils. We also roast all of our own chilis and prepare our chili mixes in-house, that includes our famous 1000 chili pepper spice and the renowned five spice blend that is used for our tender and succulent Pork Shoulder.
What is Szechuan cuisine?
Szechuan cuisine originates from the Sichuan province in southwest China. The complex flavors and cooking techniques produce seven flavor profiles: sweet; sour; bitter; hot; salty; aromatic and fragrant. The hot spices such as the red chili (different from the Mexican chili) stimulate the palate making it more sensitive to the flavor profiles. The primary ingredient is the Sichuan peppercorn. Other prominent ingredients are garlic, chili peppers, peanuts, sesame paste and ginger.
Sichuan Peppercorn is a berry that comes from the prickly ash tree. Despite the name, it is not related to the peppercorn or the chili pepper. It has a unique aroma with lemony overtones that create a tingly numbness in the mouth.
“Szechuan cuisine is about heart and soul. The heart passionately seeks out the highest quality spices and the soul is the chili oil.”
China Village also boasts a beautifully renovated bar that offers hand-crafted beverages to compliment the fiery spice of Szechuan cuisine. China Village foodies can now cool down the palate with a Chinese Mule made with Chinese Baijiu, Ginger Beer, Cilantro, Lime and Ginger or a Chrysanthemum created with Dolin’s Dry Vermouth, Benedictine, Absinthe, Orange Peel and Chrysanthemum Flower. In addition, there is a respectable wine program.
Our newly remodeled banquet room is perfect for that special event or Birthday. The banquet room seats up to 120 guests and Chef John is available to design a memorable and one-of-a-kind menu for your special occasion.
“A third class Szechuan cuisine chef has to taste the food, a second rate chef understands that color is more important than presentation. However, a first class chef doesn’t need to taste the food. He smells it and feels the way the spices react against his nose, mouth and tongue to know it is cooked to perfection.”
When I opened China Village almost 15 years ago, I wanted to present Chinese cuisine in the way that it is eaten in the best restaurants in China. My philosophy was to authentically represent 2000 years of culinary technique and ultimately to be an Ambassador for my culture and cuisine. At that time, Chinese cuisine in the Bay Area was considered Fast Food.
My goal was to change that perception and offer a more upscale menu using the highest quality ingredients and prepared with time-honored techniques. Although we use local and sustainable market products from the Bay Area and my ingredients are changed to reflect the wonderfully fresh and local products, I adhere rather strictly to the heritage of Szechuan preparation techniques. After 39 years of cooking professionally, it is still my hobby and I am crazy about it.
–Executive Chef/Owner John Yao
Featuring seasonal ingredients and Chef John’s personal suggestion, enhance your dining experience at China Village with our Chef Featured Specials. Take a look at our Seasonal Special Menu and excite your palate.
Come in and treat yourself to our current menu specials – fresh from the tank!
Choose from Lobster with Pan Fried Noodles, Spicy Mala Tofu Dungeness Crab, Sautéed Ginger Scallion Crab, Steamed Whole Fish with Scallions, or Manila Clams in Black Bean Sauce.
By Nicholas Boer – Published 4:46 pm, Wednesday, September 4, 2013 Quietly counting the chile peppers in my cumin lamb – “18, 19, 20” – I sensed the table of six behind me resting their chopsticks. “Punishment yields rewards,” a woman says. The host weighs in: “No, the reward comes first.” That reward is the robust flavor of John Yao’s Sichuan […]