The Red Sichuan Cuisine Shǔ Yàn

Tasty Szechuan cuisine. Good broth filled dumplings. Many spicy menu items to choose from. There are non spicy choices as well.

The Red Sichuan Cuisine is a restaurant I visited once when it first opened many years ago. I only tried their Dan Dan noodles at that time and thought they were good. This time, with a larger group, I finally had the opportunity to try their proper main dishes.The Salty Roasted Pork Belly, which is essentially Meicai Kou Rou, uses high-quality pork belly, so the taste is definitely great. If you don't eat spicy food, you can order this dish.The Fuqifeipian were impressive. The beef and beef tripe were of excellent quality and quantity. Even the small portion was worth it.The Spicy Duck Tongue was decent, must order if you like duck tongue. The peanuts were also tasty.The Boiled Fish in Spicy Broth should be good, but unfortunately, it was too spicy for me.The Dry Pot Pig Intestines had only one downside: the intestines were washed too clean, and the layer of fat was missing.For dessert, We ordered the Sweet Distiller's grains Mini Rice ball and Brown Sugar Rice Cakes，The rice ball are always a safe bet, but the brown sugar rice cakes had too much sweet sauce, making them overly sweet.

It's always a gamble finding satisfying meals worthy of craving, time, and money. Friend took me to his favorite Sichuan restaurant, JACKPOT! Every dish woke me up fresh, unadulterated, unpretentious, deliciously spiced cooking. Look and taste A+. So rare an experience that I must make this review for folks lost in Markham, Ontario with too many choices. Go and enjoy.

We’ve been here multiple times since before the beginning of the pandemic. This is some of the most authentic Sichuan food in the area. A lot of reviews criticizing the food for being too oily, that’s just how Sichuan food is.We ordered Ma Po Tofu, Stir Fried Chicken w/ Red Sauce, Hot Plate Black Pepper Beef, Fried Lean Pork w/ Salt and Pepper, Fried Green Bean w/ Minced Pork. All were good and I would recommend.One of the few restaurants in the area that actually gets Ma Po Tofu right. It’s my favourite dish I’ve eaten when I visited family in Sichuan, and I’m actually offended by how many of the local Chinese cafes and restaurants make their Ma Po Tofu. If the tofu isn’t dyed light red in chili oil and there isn’t any numbing peppercorn then it’s NOT Ma Po Tofu!!The staff were nice and constantly checked in on us to make sure our food was good and water cups weren’t empty absolutely shocking as most Chinese restaurants don’t give a damn unless you ask. This alsowasn’t the case in my previous visits so I feel they must be taking in account criticism of their service, although we may have gotten lucky and gone when there weren’t a lot of customers so staff could allocate more attention to the diners they had.Only criticism is that the prices are a bit high per dish, but understandably the cost of food has gone up drastically everywhere and this place doesn’t seem to get a lot of traffic even at dinner time on a weekend. I’m sure it’s hit or miss depending on who’s working the kitchen (haven’t missed for us yet) but it’s great when it hits.

Excellent food! Lots of flavour and spice. We are regulars here. My favourite dishes are the stir-fry cabbage with Chinese peppercorns, their hot and sour green pea noodles (very spicyyy! , chef's tofu with snow pea tips, and their homemade black sesame rich balls soup ?