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    Chuan House

    4.5 (85 reviews)
    Open 11:00 am - 9:30 pm
    Updated a few days ago

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    Deep fried fish filet with salt and pepper
    Christina G.

    Overall, Chuan House is a solid spot for Sichuan food. The deep fried fish filet with salt and pepper was my favorite dish. The breading was lighter than expected, which I appreciated, and the fish was flavorful and moist inside. We also got the cauliflower dry pot and the boiled beef in chili sauce. I liked the bean sprouts mixed into the cauliflower dish, and the spice level was manageable. The boiled beef came with a huge amount of chili oil, but the beef itself was really tender and easy to chew. I've never seen this dish before so I was interested when I saw it on the menu. The restaurant itself is spacious with tons of seating, and service was really quick and efficient. I've always seen people go into this place so I'm glad I finally got to check it out!

    Sarah H.

    Grabbed lunch here with a work group. The menu was definitely different from what I've have before, but felt very authentic. I enjoyed the kung pao chicken, even with the excess of nuts. We had found a hair in one of our dishes and the other tasted soapy (to me at least) so I wasn't the biggest fan but I get why people like it!

    松鼠鱼
    Louise F.

    Came here for a birthday dinner and they had one huge table to accommodate huge groups which we were able to take as it was pretty slow in the restaurant otherwise. Not many restaurants i know here do 松鼠鱼 and i haven't had it much outside of china so i was stoked to be able to order it here. Great service and solid flavors

    Menu
    Hnin T.

    We wanted to eat dry pot in Seattle and this place definitely did not disappoint! We went around opening time and it was clean and the service was fast. We ordered the customer dry pot with cumin, soup duck radish soup, and the bean jelly. The bean jelly noodle is def a must try. It's a cold appetizer and very yummy. The sour duck radish soup was very refreshing. The ingredients in the dry pot were clean and very fresh. Def a must try place if u are near UDUB.

    Deep Fried Crispy Tofu and side of Steamed White Rice
    Diana C.

    The crispy tofu was very good! It wasn't very spicy despite the little pepper marks (though I'm not sure what spice level he gave me when I said "I really like spicy food" so perhaps it wasn't full spicy?). The menu actually has lots of vegetarian options but they may not all be marked so you might have to ask questions. They actually have several vegan options too. The service was prompt when I needed something as long as I got his attention (I was one of the only people there and he was working on other restaurant tasks in his downtime). The seats were decently comfy and it was nice and cool in the AC. Would definitely come back for the tofu again and ask them to make it spicier.

    Emily T.

    This review is for takeout but the food is really good here and I really loved their deep fried chicken with dried chili pepper! My husband placed the order for us and picked up the food. Food: + deep fried chicken with dried chili pepper - so addicting! The flavor was delicious and the chicken was cooked nicely! +mapo tofu - honestly had higher expectations. To our disappointment the mapo tofu was pretty bland. +eggplant in hot garlic sauce - this was delicious and was my husband's favorite! + chinese ice jelly with brown sugar - a delicious way to end our meal! So refreshing! Overall, really love this spot, minus the mapo tofu! Would definitely come back to try their other items!

    Chenie X.

    Came on a weekday after work, and we were seated immediately. The food was pretty authentic with rich flavors and spices. We enjoyed all 3 dishes. The restaurant is spacious and clean. Would definitely return again.

    Renee S.

    A great go to spot fr chinese food! I love the green beans here and boiled fish! Perfect pairing with rice and you can adjust spice level because stuff here can get pretty spicy. Service is fast and store is clean with good Chinese music.

    Yehyun K.

    My Chinese friends were pretty happy with all the food choices! I liked the chicken dry pot too. It's somewhat unavoidable, but the food was generally pretty oily. I liked the food, but I don't think I can eat these often! The service was fast, and the vibe was pretty chill both times I visited

    Jovita W.

    Authentic Sichuan Cuisine in Seattle's University District with plenty of seats(good for group dining) On my recent visit, I tried: House Special Deep Fried Pork (highly recommended) Crispy, tasty, addicting Dandan Noodles Yummy and spicy House Special Chicken Dry Pot A bit disappointed with the flavor, not as tasty as it looks, but still okay Overall, I enjoyed my visit

    Deep Fred Chicken with Dried Chili Pepper
    Drew B.

    The fried chicken with dried chili pepper was so spicy but so good! Great portions and the service is so nice and fast here

    Eggplant with Sichuan Hot Garlic Sauce - delicious
    Lauren N.

    Delicious Szechuan food and filled with UW international students. So you know it's legit. My friend and I came here on a Thursday night and there was always a constant stream of students coming in or getting take out. Luckily, service was quick and efficient here! We got: Eggplant stir fry (~$15) - plump and juicy eggplant shallow fried in a sweet spicy chili sauce. Perfectly cooked and seasoned. It's a flavor bomb and go so well over rice. You have to get this! Fried chicken with chilis (~$21) - we opted for boneless. Which is the right move as half the dish is just chilis. So if there were bones, there wouldn't be much chicken. It's deceivingly spicy and a bit numb-y from the Szechuan pepper powder. Great new Chinese spot on the Ave and right across from a boba shop! So if the spice is too much, grab a boba next door.

    Sichuan Bean Jelly With Hot Gralic Sauce
    G K.

    A great little restaurant in the heart of University District. My family and I were visiting from the Bay Area and were leery of finding an authentic Szechuan restaurant here in Seattle let alone one that had many traditional dishes. Here in the middle of University Way, we found this unassuming place offering authentic traditional Szechuan dishes. The restaurant diners were mostly young Chinese students. We are vegetarians and the restaurant had amazing offerings. The mapo tofu had just the right amount of numbing peppers without killing any taste buds. The cold jelly noodles luckily did not have any numbing spices so that was a very pleasant treat. They also offered one of my favorite dish, fried pumpkins with salted egg yolks. If a restaurant can make tasty vegetarian dishes, I can bet their meat dishes would be tasty as well.

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    Ask the Community - Chuan House

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    Sichuanese Cuisine

    Sichuanese Cuisine

    4.0
    (788 reviews)
    4.3 mi
    $$

    We first went to the 老四川 in Seattle before our son was born. He'll be 36 years old this year, so…read moreyes he's a horse. I had lived in Beijing for 8 years and spoke pretty good mandarin for a 老外 so I ordered for us. Our waitress, one of two sisters who ran the place, I call her 陈大姐, said to me, Wow, you can speak Chinese! You must be very smart! I replied, You must be very smart. You can speak Chinese! At first she didn't know what to say but then laughed. It was the beginning of a lovely relationship. However since the pandemic we had not been back. Perhaps yesterday we were in the spirit of celebrating the Spring Festival. We decided to go there. What a great choice! 陈大姐 by coincidence was working. She retired years ago. (Her sister opened another 老四川 in Bellevue but unfortunately has since passed away.) 陈大姐 immediately recognized us. She remembered our son and other family members who often joined us there. It felt like old friends getting together again. Unfortunately my wife and I were the only ones in our little group. It's better to have more people so you can order more dishes. We only got 4 dishes, 宫保鱼, 椒盐虾,干煸四季豆, 夫妻肺片。Gong bao fish, salt and pepper shrimp, green beans and "husband and wife lung strips"! Actually that's a beef and tendon appetizer. Everything tasted just like we remember. Well, the fish dish was wetter than before but still tasty. Flavors are authentic but a little toned down from the Sichuan food in China and in a few other local restaurants. The main flavor of Sichuan cuisine is 麻辣 or spicy numbing. It's not really so hot as it is numbing. Your lips tingle. Most people who didn't grow up with this aren't big fans. Their 水煮肉 or 水煮鱼 comes pretty close though. Leftovers with either of those and leftover rice plus whatever make the very best 烩饭, huifan! Just boil it. We arrived there early and there were just a few other customers eating. And they left soon after. So it was just us and a steady stream of delivery drivers coming in to pick up food to go. I would consider ordering on line like that but this food doesn't hold up well over the distance to our home. Although the interior had been remodeled since our last visit, the decor is fairly stark. Combine that with the location in a strip mall on the corner of Jackson and 12th, which has seen better days, ambience isn't a real draw. However if what you want is a very good meal at reasonable prices then you should go to the Sichuanese Cuisine restaurant in Seattle. (I prefer it to the one in Bellevue.) Too bad you probably won't get to meet 陈大姐。Now that we know the food is still great, we will return.

    This was a good order sojourn experience might be better. Ordered pa cake, dumplings, and walnut…read moreshrimp. First they are fast and the walnet shrimp was devoured it was so good. They prices are priced well. Remember everything is al a cart, you pay extra for rice. That's fine. The pancake was inedible it had no flavor and was very (very) dry. The dumplings needed soy which I didnt get (bad on me) and the dipping sauce all heat no chili flavor. I have had better frozen dumplings which made me sad. Will try one of the other amazing Chinese places in downtown Seattle.

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    Sichuanese Cuisine
    Chiken with string beans
    Chiken with string beans
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    Szechuan Noodle Bowl

    Szechuan Noodle Bowl

    4.1
    (379 reviews)
    4.4 mi
    $

    Szechuan Noodle Bowl is definitely an unassuming, no-frills type of restaurant. I probably would've…read moreoverlooked this place if I hadn't already been made aware of it through the positive Yelp reviews I read during my research for a Seattle itinerary. Since it is a small establishment, I am a bit hesitant to give it three stars, but it was underwhelming compared to what I had expected after reading rave reviews. The inside was very welcoming to me; it was homey, giving similar vibes to my grandma's home/kitchen. There is very limited seating. FOOD: The food is definitely fresh and authentic, but I think I just prefer stronger, bolder flavors. The food here was very light and had a sort of healthy taste to it? Pan Fried Dumplings (3.5/5) - The fried dumpling skin had a nice texture to it, and the filling was juicy. It was okay; I didn't have strong feelings about it. Pork and Chive Dumplings with Hot and Spicy Sauce (3/5) - From the name, I was expecting a stronger flavor. The sauce was on a milder, vinegary side, so I was rather disappointed. Xiao Long Bao (4/5) - Juicy and came out piping hot (as reflected by the steam blurring my photos of it). Probably my favorite thing from what we ordered. Would've paired nicely with some ginger, but I forgot to ask if that was available. Szechuan Beef Noodle with Soup (3/5) - A cleaner, slightly herbal type of broth compared to what I am used to. SERVICE: The person helping us was nice. I don't know if they were having an off day, but it took a really long time for us to receive our food, despite it not being busy. The prices and portions here are really reasonable. Note that they only take cash or Venmo payments. TLDR// Being transparent, I found this place to be a bit underwhelming, but maybe I came in with too high of expectations. I would still recommend trying it to see if it's your cup of tea. It's always worth supporting local businesses.

    Mom and pop type Chinese restaurant. It was pretty small with limited seating but I liked the vibe…read moreof the restaurant. Service was kind of slow though and it took us a while to order and get our food Szechuan beef noodle with soup (#13): 4/5 XLB (#11a): 4/5 I liked this but it wasn't super notable Pork and chive dumpling w/ hot and spicy sauce (#5): 3.5/5 I liked the flavor but it wasn't super strong Pan fried dumplings (#12a): 4/5 pretty juicy on the inside

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    Szechuan Noodle Bowl
    Szechuan Noodle Bowl
    Pan Fried Dumplings

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    Pan Fried Dumplings
    Chengdu Memory

    Chengdu Memory

    4.4
    (646 reviews)
    4.4 mi
    $$$

    10/10 Hotpot! This…read moreis an authentic Chinese Hotpot. Everything is a-la-carte but trust me, you'll get a good filling for the value. Impressed with the service and all the free amenities offered to you lol but ultimately the hotpot experience was amazing. The pork broth was our favorite if you don't like spicy! The inside was decorated and setup like an oriental room with a bunch of hotpot tables. They're meant to share so bring your friends / family. Would highly recommend.

    My friends and I actually come to ChengDu Memory all the time. After dining here multiple times,…read morethis is my first time writing a review--I even forgot to take photos of the food! Our go-to order is the beef and lamb platter, crab sticks, winter melon, potatoes, and their milk tea (which comes with free refills). The broth bases and ingredients are always absolutely flawless. However, instead of just reviewing the food today, I want to share some unique insights and perspectives from my background as a former restaurateur who used to own and operate a hot pot restaurant myself. The True History of Chongqing Hot Pot: Humble Beginnings In China, Chongqing hot pot was originally the ultimate food of the people. Back in the day, it was famously called "1-to-3" (1托3)--meaning meat dishes cost 3 RMB and veggies cost 1 RMB. Traditional Beijing mutton hot pot (Shuan Yang Rou) could never compete with that kind of price-to-performance ratio. True hot pot history spans only about a century. Chongqing hot pot originated with laborers working along the riverbanks. Because they couldn't afford premium cuts, they used various animal offal for dipping. Take Huanghou (黄喉 - Ox/Pork Aorta) for example: it is actually the main aorta of the animal. It requires meticulous, layer-by-layer peeling because only the middle layer is crunchy and edible. Similarly, while a cow has four stomachs, only the third stomach--the Omasum (牛百叶 - Beef Tripe)--is used for hot pot. All of these ingredients require intense, repetitive processing before they can ever hit the table. Why Hot Pot is Secretly an Exceptionally Healthy Food At its core, hot pot is a remarkably healthy way to eat. Nowadays, so many people suffer from cavities and tooth decay. When you boil it down, it stems from one major issue: eating too many carbohydrates. A Quick Evolutionary Detour: During the Paleolithic era, humans didn't eat rice or noodles because wheat and rice had not yet been domesticated. Once the Agricultural Revolution began, the proportion of carbs in the human diet spiked dramatically. When carbs enter the mouth, they break down into simple sugars. When these sugars meet oral microbes, they ferment into organic acids that attack our teeth. Human tooth enamel is incredibly strong--second in hardness only to diamonds--and under normal circumstances, it is designed to last a lifetime. Carbs destroy it. For example, Easter Island once had the highest cavity rate in the world; due to a lack of fresh water, locals relied on cassava and sugarcane juice. The massive amount of carbohydrates caused their teeth to rot starting at age 14, and by age 20, most had virtually no usable teeth left. I'm rambling a bit, but my point stands: because hot pot emphasizes fresh meats and vegetables over heavy carbs, it is inherently very healthy! The Science Behind the Flavor Another fascinating characteristic of Sichuan/Chongqing mala hot pot is the continuous simmering process. As the ingredients are repeatedly heated in the broth, the aromatic molecules are continuously re-released. Because of this chemical process, the longer it boils, the more fragrant and flavorful it becomes.

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    Interior
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    Pipa Mountain Hot Pot

    Pipa Mountain Hot Pot

    4.4
    (150 reviews)
    4.3 mi
    $$$

    Came here on a Wednesday night and the place was literally empty. We were greeted and seated right…read moreaway of course. Our server was really nice and provided refills quickly, as well as offered to put in more broth. The sauce bar is pretty good. There are some appetizers there too. We got the lamb and beef combo, as well as pork belly. All of them tasted great. Ambience is really nice. Very nicely decorated. It does make me really sad to see such a great restaurant sit so emptily, likely due to its location.

    First time trying. Went late afternoon on a Sunday. Plenty of tables available. Several tables…read morewere full with patrons. We ordered the lamb & beef combo, mixed veggies. Selected the healthy mushroom broth and the pork bone broth. Both were just okay not a lot of flavor, but not too salty. We both got the sauce bar too. Also included some chicken feet, a Thai chicken gizzards and celery dish, fungus, two different kinds of soup, and cantaloupe and grapes. You can go up to the sauce bar Unlimited times. Restaurant was tidy and clean, service was very good and cordial Free parking for two hours on the 3rd floor, but a bit sketchy. The restaurant is on level 2c. Kind of hard to find cause the over the door signage says Bite of China in big letters and Pipa Mountain Hot pot in small print Food was okay portion size of meat combo was generous. Might go back again.

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    Clean n comfortable environment
    Clean n comfortable environment
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    Frying Lemon Fish

    Frying Lemon Fish

    4.5
    (178 reviews)
    22.7 mi

    12/15/25: We were in the Everett, WA area that day, which was a day of heavy rains, gusty winds at…read more16 mph, and we were craving good Szechuan cuisine, so we found a quaint spot tucked away in downtown Everett along Colby Avenue; we were greeted with warmth and gracious hospitality. Our dining experience began with cold appetizers, including a mixed black fungus dish with a satisfying crunch and tangy vinegar flavor, alongside pickled lotus root vegetables with a garlicky and subtly spicy taste. For our main courses, we opted for the Deep Fried Fish Szechuan Style, which was filled with cod fish, had a lighter batter coating, and a pleasing crunch, but beware of its savory and fiery flavor, which intensifies after several bites. We also selected the Szechuan Hometown Tofu, which offered our taste buds a savory flavor, enhanced by chili sauce, a crunchy exterior, and a soft, silky interior. On the side, we ordered a bowl of steamed purple rice and white rice. This exceptional culinary experience combines the perfect balance of crunchiness, chili spice, garlicky freshness, and sweetness, rich flavors of Szechuan cuisine. I highly recommend this restaurant for an authentic Szechuan-style dining experience.

    The positive part was the sweet and sour chicken was still very warm when it reached my house…read more The vegetable chow mein was not. It is a huge portion but it is completely devoid of any flavor whatsoever. Usually onions add something but that did not help. I don't know how you can mess up noodles but no one in my family would eat them and there is one person in my family that will manage to eat almost anything and they refused. The sweet and sour chicken was drowning in sauce even though we asked more than once for the sauce to be on the side. We liked the bell peppers and onions in the sauce. The chicken pieces were of decent size. I did not care for the sauce. The white rice was well made and fluffy. The rice was probably the best part of the dish. About an hour later, we ended up throwing up the food. A complete waste of $31 dollars (which is pricey for what was supposed to be a lunch special). Also, vegetable chow mein and chicken chow mein is the same price which we found out after we had paid. Lunch is pictured and mention to include soup BUT you only get soup if you dine in. The place looked clean the the people seemed friendly. We may give them one more chance bc of the friendly service.

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    Stir Fried Fish with White Sauce
    Stir Fried Fish with White Sauce
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    Chicken Fried Rice

    Chuan House - szechuan - Updated June 2026

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