Szechuan Gourmet

Name: Szechuan Gourmet
Address: 21 W 39th St, New York, NY, 10018, US
Telephone: 212-921-0233
Price range: $$

Szechuan$$

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Mon-Thu 11am-9:30pm; Fri 11am-10pm; Sat 11:30am-10pm; Sun 11:30am-9:30pm

21 W 39th St, New York, NY 10018
212-921-0233
Last verified: September 2026
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Chef's Specialties

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Chef's Mapo Tofu with Chili Minced Pork
- Spicy
Silken tofu braised in a numbing, spicy sauce with chili-marinated minced pork, Sichuan peppercorns, and fermented black beans.
$19.95
Fish Filet with Pickled Mustard Green in Broth
Tender fish fillets simmered in a tangy, mildly spicy broth with pickled mustard greens.
Camphor Tea Smoked Duck
Whole duck marinated, smoked over camphor wood and tea leaves, then deep-fried until the skin is crisp.
Kung Pao Chicken
- Spicy
Wok-tossed diced chicken with roasted peanuts, dried chilies, and Sichuan peppercorns.
$21.95
Cumin Lamb
- Spicy
Tender lamb stir-fried with cumin, dried chilies, and fresh herbs.

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Wonton: Small dumplings in a thin square wrapper, loosely gathered rather than pleated. Served in clear broth (wonton soup, often with egg noodles), deep-fried as an appetizer, or tossed in chili oil as a Sichuan cold plate, "red oil wontons" or hong you chao shou. On this menu as: Wonton Soup.
Dan dan noodles: A Sichuan street dish: wheat noodles under a sauce of chili oil, Sichuan peppercorn, sesame paste and preserved vegetable, topped with crumbled fried pork and stirred together at the table. Numbing, nutty and savory rather than simply hot. On this menu as: Dan Dan Noodles with Chili Minced Pork.
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: Chef's Mapo Tofu with Chili Minced Pork.
Kung pao: Diced chicken (or shrimp, tofu) stir-fried with dried chilies, Sichuan peppercorns, scallion and peanuts in a sweet-sour-savory glaze. The Sichuan original is dark, tangy and numbing; the American-Chinese version tends to be sweeter, saucier and heavier on the vegetables. On this menu as: Kung Pao Chicken.
Cumin lamb: Sliced lamb stir-fried (or skewered and grilled) with whole cumin seed, dried chili and onion, the signature seasoning of China's northwest, especially Xinjiang and Xi'an. Also common in Hunan kitchens, where it gets fresh chilies too. On this menu as: Cumin Lamb.
Wonton soup: Pork-and-shrimp wontons in clear broth. The Hong Kong version (wonton noodle soup) adds springy thin egg noodles and garnishes with yellow chives; takeout versions keep it to wontons, a little bok choy and scallion. On this menu as: Wonton Soup.

How these dishes compare

Wontontypically $9.99 across 277 menus
Wonton souptypically $9.99 across 188 menus
Kung paotypically $16 across 183 menus
Mapo tofutypically $15.95 across 169 menus
Cumin lambtypically $17.75 across 119 menus
Dan dan noodlestypically $12.95 across 88 menus

Szechuan Gourmet on our other sites

WokMenusChinese menus, with a glossary of Chinese dishes

Szechuan Gourmet

Menu

Noodles

Chef's Specialties

Appetizers & Soups

Desserts

How these dishes compare

Szechuan Gourmet on our other sites

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