"When we’re in South Austin and the craving for some mouth-numbing Sichuan peppercorn strikes, we immediately head to Sichuan River. Because while you can certainly get solid versions of Chinese-American classics like General Tso’s chicken or beef with broccoli, the Sichuan side of the menu is where it shines (it’s in the name, after all). The inside looks exactly how you’d imagine an old school Chinese restaurant—complete with thin plastic tablecloths, linoleum floors, and red hanging lanterns—but you’re not really here for atmosphere. Order the cumin lamb, mapo tofu, eggplant with garlic, chong qing mala chicken, and whatever else catches your eye, and be ready to bring back lots of leftovers, because it’s all just as good the next day. " - nicolai mccrary, raphael brion
