China Village

"This East Bay institution draws many families hungry for the Sichuan classics." - Dianne de Guzman, Clair Lorell, Paolo Bicchieri

"It takes a village to feed a big group, and this laid-back spot is a favorite with families. A stylish makeover featured a sleek front bar, contemporary chandeliers and dramatic Chinese art, but one look at the scorching-hot menu options—think spicy Sichuan frog and flaky sautéed fish with pickled chili peppers—confirms the authenticity factor.Skip the Hunan, Mandarin and Cantonese offerings in favor of the Sichuan specialties like dry-fried, bone-in chicken laced with ground chilies and numbing peppercorns. And be sure to order the five-spice hot and spicy pork shoulder. A house specialty, this mouthwatering dish is fork- (or chopstick) tender and rests atop a deliciously piquant chili-oil jus with baby bok choy, scallions and garlic." - Michelin Inspector

"One of the East Bay’s best regarded traditional Sichuan restaurants is also the birthplace of a truly only-in-the-Bay-Area dish: mapo tofu prepared with an entire wok-fried Dungeness crab instead of the usual ground pork. It’s got all the tongue-numbing heat of the traditional preparation, but with the added succulence of sweet crab meat — especially when the local crabs are in season. Eat with plenty of white rice to soak up all that spicy-savory sauce." - Becky Duffett, Eater Staff

"It takes a village to feed a big group, and this laid-back spot is a favorite with families. A stylish makeover featured a sleek front bar, contemporary chandeliers and dramatic Chinese art, but one look at the scorching-hot menu options—think spicy Sichuan frog and flaky sautéed fish with pickled chile peppers—confirms the authenticity factor. Skip the Hunan, Mandarin and Cantonese offerings in favor of the Sichuan specialties like dry-fried, bone-in chicken laced with ground chilies and numbing peppercorns. And be sure to order the five-spice hot and spicy pork shoulder. A house specialty, this mouthwatering dish is fork- (or chopstick) tender and rests atop a deliciously piquant chili-oil jus with baby bok choy, scallions and garlic." - The MICHELIN Guide

"It takes a village to feed a big group, and this laid-back spot is a favorite with families. A stylish makeover featured a sleek front bar, contemporary chandeliers and dramatic Chinese art, but one look at the scorching-hot menu options—think spicy Sichuan frog and flaky sautéed fish with pickled chile peppers—confirms the authenticity factor. Skip the Hunan, Mandarin and Cantonese offerings in favor of the Sichuan specialties like dry-fried, bone-in chicken laced with ground chilies and numbing peppercorns. And be sure to order the five-spice hot and spicy pork shoulder. A house specialty, this mouthwatering dish is fork- (or chopstick) tender and rests atop a deliciously piquant chili-oil jus with baby bok choy, scallions and garlic." - The MICHELIN Guide