Chengdu Gourmet

Name: Chengdu Gourmet
Address: 5840 Forward Ave, Pittsburgh, PA, 15217, US
Telephone: 412-521-2088
Price range: $$

Sichuan$$

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

5840 Forward Ave, Pittsburgh, PA 15217
412-521-2088
Last verified: September 2026
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Sichuan Specialties

Beef Triple & Tongue in Chili Oil
- Spicy
- Cold dish
Cold-served beef tripe, tendon, and tongue in house chili oil — a Chengdu classic
$17.40
Five Spice Beef
Tender braised beef seasoned with five-spice
$16.20
Spicy Cauliflower in Flaming Pan
- Spicy
- Vegetarian
Wok-seared cauliflower with dried chilies and Sichuan peppercorns
$19.19
Dan Dan Noodle with Minced Pork
- Spicy
Noodles topped with sesame paste, chili oil, and minced pork
Mapo Tofu
- Spicy
Silken tofu in spicy Sichuan chili bean sauce with ground pork and Sichuan peppercorns
Double Cooked Sliced Pork Belly
- Spicy
Twice-cooked pork belly with leeks and fermented black bean paste

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

Dishes to know on this menu

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: Sichuan Style Dumpling in Red Chili Oil · Sichuan Specialties.
Chili oil / chili crisp: Oil infused with toasted chili flakes and often star anise, cinnamon and Sichuan peppercorn. Chili crisp keeps the crunchy fried flakes and garlic in the jar. It dresses cold noodles, wontons and dumplings, and sits on most Sichuan tables. On this menu as: Sichuan Style Dumpling in Red Chili Oil · Beef Triple & Tongue in Chili Oil.
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 Noodle with 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: Mapo Tofu.
Twice-cooked pork: Pork belly simmered whole, sliced thin, then stir-fried until the edges curl and crisp with leeks or cabbage, fermented bean paste and sweet bean sauce. A Sichuan home-cooking classic: rich, salty and only moderately spicy. On this menu as: Double Cooked Sliced Pork Belly.
Five-spice: A ground blend, typically star anise, cloves, cinnamon, Sichuan peppercorn and fennel, that seasons braises, roast meats and salt-and-pepper dredges. Sweet-warm and licorice-tinged. On this menu as: Five Spice Beef.

Chengdu Gourmet

Menu

Appetizers

Sichuan Specialties

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