Sichuan Style Restaurant

Went to Sichuan Style in Berkeley (6/7/18) and tried a lot of things we'd never had before, but this first item above, the Spicy Charred Stir-Fried Cabbage, we've had before, and consider it a classic. Note the presence of charred red chilies.

Dry Wok Spicy Duck. We've had this here before, but it's signficantly different from other versions, especially with the presence of potatoes, chinese celery, edamame, and a lot more spices in the broth. This version is even better.

Above & below: Sesame Flat Bread. As you can see, it is hardly flat, and very puffy, almost like Wonder Bread, but very interesting to try. We used it to sop up the juices from the Duck (which, given all the broth, was hardly "dry").

Shrimp Dumplings. We've had this in many Chinese restaurants, but pretty sure not here. This things are enormous! Stuffed with 2-3 shrimp each. So big I was tempted to ask for a fork and knife.

And finally, Hunan Smoked Pork with Leeks, though it's really more like Smoked Bacon and Leeks and Jalapenos and other chiles. What's not to like? We still have a little left, and not because it's not good, it's because it's so intense, and a little goes a long, long way.

Went to Sichuan with friends tonight (8/29/17), ordered dumplings, Cumin Lamb, Cucumbers with Garlic, and a few other dished, but this above was the star: Abalone Mushroom and Fish Fillet Soup, with scallion, garlic, ginger, and whole Chinese Five Spice.

Toothpick Lamb at Sicuan Style Restaurant in Berkeley, CA.

Got a clarification to make here: before, I identified this restaurant as King Tsin, but it was, and is now known as Sichuan Style. It's essentially the same restaurant with a new name and mostly the same personnel who left China Village a few years ago. This place is pretty close to China Village in terms of quality, and among one of the best of its genre I've had the pleasure to sample.

The Toothpick Lamb (above) is close to Chengdu Taste's (LA) version, a bit wetter, but superb.

Mixed Hot Pot: squid, shrimp, spam, tofu, vegetables.

Cabbage & Chiles.

Dry Wok Spicy Duck at King Tsin.

I'm shocked I haven't profiled King Tsin yet, but this was our third visit, and, as always, they excel with grace and panache. Sichuan is their metier, but they've got game with other styles. Cantonese, for example, like their outstanding version of Honey Walnut Prawns. Pretty sure I've never had a better version than this.

We tried to order Pea Shoots with Garlic, but that was a bad idea, it's out of season, natch. The waiter suggested this stir-fried Cabbage with chiles dish: he didn't steer us wrong. This was utterly delicious. Chinese black vinegar must be the secret ingredient.

And here's this fantastic Dry Wok Spicy Duck dish again, with peppers, onions, scallions, ginger, cilantro, garlic and more chiles, served with a rich broth. Never had duck this way, pretty happy there's some left over.

Sichuan Style Restaurant

1699 Solano Ave, Berkeley, CA 94707

Phone: (510) 525-9890