Little Pepper

"This is a top-tier Sichuan spot in College Point, and it’s a great option for sauteed string beans and beef tendon with chili sauce. Just give them a call at 718-939-7788 to place your delivery or takeout order, or order online here. " - neha talreja, bryan kim, hannah albertine

"Little Pepper has been a Queens mainstay for almost two decades, first in downtown Flushing and later moving to College Point Boulevard. Head here for one of the finest, and spiciest, bowls of cold sesame noodles in the city, and mapo tofu, if you prefer a thinner sauce. No matter what you get, pair it with an order of their signature scallion rice. It’s cooked with so many scallions that the rice is bright green. Little Pepper looks like your everyday, casual Chinese restaurant, but they have so many loyal fans, they’ve started selling their own merch. " - neha talreja, hannah albertine, diana kuan

"Mapo tofu is the move at this College Point Sichuan restaurant. There’s less thin, oily sauce to coat the tofu than we’ve seen in other versions, and minimal pork at the party. But don’t let that fool you into thinking it’ll be mild or subtle. To say this mapo has heat is an understatement. There’s a lot of pepper involved, which makes us love the name of the restaurant even more. Little Pepper looks like your everyday, casual Chinese restaurant, but they have so many loyal fans, they’ve started selling their own merch. photo credit: Adam Friedlander" - Hannah Albertine

"This College Point Sichuan restaurant is currently only offering takeout and delivery, but that doesn’t mean you won’t be able to try their spicy mapo tofu. There’s less thin, oily sauce to coat the tofu than we’ve seen in other versions, and minimal pork at the party. But don’t let that fool you into thinking it’ll be mild or subtle. To say this mapo has heat is an understatement." - hannah albertine

"Founded in 2005, this long-standing favorite was once located on Flushing’s main drag but relocated to College Point in 2012. It’s still one of the city’s best and least expensive Sichuan restaurants but is now a little harder to get to. The menu favors appetizers in chile oil, dumplings, Sichuan classics including hot pots, and lots of offal. French fries dusted with Sichuan peppercorns are a cross-cultural wonder, and the vegetable and tofu section of the menu is formidable, much of it vegetarian." - Robert Sietsema, Serena Dai