Sichuan Impression

Name: Sichuan Impression
Address: 235 W Main St, Ste B, Alhambra, CA, 91801, US
Telephone: 626-283-4622
Price range: $$

Sichuan$$

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Mon-Thu 11:30am-2:45pm & 5pm-9pm, Fri-Sun 11:30am-2:45pm & 5pm-9:15pm

235 W Main St, Ste B, Alhambra, CA 91801
626-283-4622
Last verified: September 2026
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Specialties

Tea-Smoked Duck樟茶鴨
Whole duck marinated and slow-smoked over tea leaves and camphor wood; crispy skin with moist, aromatic meat
Twice Cooked Pork$19.43
Chain-wide representative pricing; Sichuan classic double-cooked pork belly
Big Mouth Ginger Frog大口薑蛙
- Spicy
Wok-sautéed frog legs with fresh ginger, chilies, and Sichuan peppercorns
Mapo Tofu麻婆豆腐$17.27
- Spicy
Silken tofu in a fiery sauce of chili bean paste, ground pork, and Sichuan peppercorns
Crispy Pork Rib with Dry Chili幹煸排骨$26.99
- Spicy
Dry-fried pork ribs with dried chilies, scallion, and minced peanuts
Lamb with Cumin孜然羊肉$19.99
Stir-fried lamb with cumin, onions, and scallions — a northwestern Chinese classic
Bronzino in Sichuan Broth水煮魚$54.99
- Spicy
Whole bronzino in a spicy broth with potatoes, chewy tofu, konjac, bean sprouts, and peppers

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Mapo tofu: Soft tofu in a glossy red sauce of fermented broad-bean paste (doubanjiang), chili and ground Sichuan peppercorn, traditionally with a little minced beef or pork. The name honors the pockmarked (ma) old woman (po) said to have invented it in Chengdu; a vegetarian version is common. On this menu as: Mapo Tofu.
Twice-cooked pork: Pork belly simmered whole, sliced thin, then stir-fried until the edges curl and crisp with leeks or cabbage, fermented bean paste and sweet bean sauce. A Sichuan home-cooking classic: rich, salty and only moderately spicy. On this menu as: Twice Cooked Pork.
Cumin lamb: Sliced lamb stir-fried (or skewered and grilled) with whole cumin seed, dried chili and onion, the signature seasoning of China's northwest, especially Xinjiang and Xi'an. Also common in Hunan kitchens, where it gets fresh chilies too. On this menu as: Lamb with Cumin.
Szechuan-style (American menus): The older Wade-Giles spelling of Sichuan. On American-Chinese menus "Szechuan beef" or "Szechuan chicken" signals a spicy garlic-chili sauce with vegetables; on a Sichuan restaurant's menu the same word means the real thing, so expect Sichuan peppercorn and real heat. On this menu as: Bronzino in Sichuan Broth.
Tofu (bean curd): Pressed soybean curd, from custard-soft (for mapo tofu and soups) to firm (for stir-fries and braises). Fried tofu puffs soak up sauce; tofu skin (yuba) is the sheet lifted off simmering soy milk, rolled and braised or fried as a "vegetarian duck". On this menu as: Mapo Tofu.

Sichuan Impression

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Cold Dishes & Appetizers

Specialties

Desserts

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