Sichuan Hot Pot & Asian Cuisine

Name: Sichuan Hot Pot & Asian Cuisine
Address: 5680 Nolensville Pike, Nashville, TN, 37211, US
Telephone: (615) 750-2582

Sichuan

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Mon–Tue 11:00am–10:00pm; Wed closed; Thu 11:00am–10:00pm; Fri–Sat 11:00am–11:00pm; Sun 11:00am–10:00pm

5680 Nolensville Pike, Nashville, TN 37211
(615) 750-2582
Last verified: October 2026
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Har gow: Steamed shrimp dumplings with a translucent, chewy wheat-starch skin pleated around whole or chopped shrimp. The classic test of a dim sum kitchen: the wrapper should be thin enough to see the pink through it but strong enough to lift with chopsticks without tearing. On this menu as: Shrimp Dumpling (8).
Bao: Soft, slightly sweet steamed yeast buns. Filled versions (baozi) hold barbecued pork (char siu bao), vegetables, custard or red bean; baked char siu bao has a glossy golden crust instead. Unfilled folded buns (gua bao, "lotus leaf buns") come with braised pork belly or Peking duck to stuff at the table. On this menu as: Steamed Pork Bun (4).
Scallion pancake: A flaky, layered unleavened flatbread laminated with oil and chopped scallions, pan-fried until crisp and cut into wedges. Northern Chinese and Taiwanese in origin; some kitchens wrap one around sliced beef and hoisin as a "beef roll". On this menu as: Beef Scallion Pancake.
Salt-and-pepper: A Cantonese fry technique: squid, shrimp, pork chops or tofu dusted in starch, deep-fried, then tossed in a hot wok with salt, white pepper, garlic, scallion and sliced fresh chili. Light, crisp and only mildly hot. On this menu as: Salt Pepper Chicken.
Jellyfish salad: Shredded, brined jellyfish rinsed and dressed with sesame oil, vinegar and a little chili. It has almost no flavor of its own; the appeal is the cool, crunchy-snappy texture. A standard cold plate at Cantonese banquets and Shanghai appetizer tables. On this menu as: Jellyfish w. Scallion.
Egg roll: A fried cylinder of cabbage, pork or shrimp in a thick, blistered wheat wrapper: the American egg roll. Spring rolls are the slimmer Cantonese original with a thin, smooth, shatteringly crisp skin; fresh (unfried) spring rolls are Vietnamese, not Chinese. On this menu as: Spring Roll (2).

How these dishes compare

Egg rolltypically $6.23 across 194 menus
Baotypically $8.95 across 169 menus
Salt-and-peppertypically $15.85 across 130 menus
Har gowtypically $8.86 across 107 menus
Scallion pancaketypically $7.95 across 94 menus
Crab rangoontypically $9 across 77 menus
Jellyfish saladtypically $12.95 across 57 menus

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Sichuan Hot Pot & Asian Cuisine

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Cold Appetizers

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How these dishes compare

Sichuan Hot Pot & Asian Cuisine on our other sites

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