Taste of Sichuan

Name: Taste of Sichuan
Address: 515 State St, Madison, WI, 53703, US

Sichuan

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515 State St, Madison, WI 53703
Last verified: October 2026
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Dishes to know on this menu

Mapo tofu: Soft tofu in a glossy red sauce of fermented broad-bean paste (doubanjiang), chili and ground Sichuan peppercorn, traditionally with a little minced beef or pork. The name honors the pockmarked (ma) old woman (po) said to have invented it in Chengdu; a vegetarian version is common. On this menu as: Ma Po Tofu.
Peking duck: Beijing's showpiece: a whole duck air-dried and roasted until the skin is glass-crisp, carved at the table and wrapped in thin pancakes with scallion, cucumber and sweet bean sauce. Usually ordered ahead and priced whole or half. Cantonese roast duck is a different, marinated bird served chopped over rice. On this menu as: Beijing Roast Duck.
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 and Pepper Squid.
Mongolian beef: Thin-sliced beef flash-fried and tossed with scallions and sometimes onion in a glossy soy-and-brown-sugar sauce, often over crispy rice noodles. Taiwanese-American in origin; nothing to do with Mongolian cooking. On this menu as: Mongolian Beef.
Szechuan-style (American menus): The older Wade-Giles spelling of Sichuan. On American-Chinese menus "Szechuan beef" or "Szechuan chicken" signals a spicy garlic-chili sauce with vegetables; on a Sichuan restaurant's menu the same word means the real thing, so expect Sichuan peppercorn and real heat. On this menu as: Spicy Sichuan Chicken.
Tofu (bean curd): Pressed soybean curd, from custard-soft (for mapo tofu and soups) to firm (for stir-fries and braises). Fried tofu puffs soak up sauce; tofu skin (yuba) is the sheet lifted off simmering soy milk, rolled and braised or fried as a "vegetarian duck". On this menu as: Ma Po Tofu.

How these dishes compare

Mapo tofutypically $15.95 across 156 menus
Peking ducktypically $19.95 across 152 menus
Salt-and-peppertypically $15.75 across 147 menus
Mongolian beeftypically $16.73 across 131 menus

Taste of Sichuan

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How these dishes compare

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