Sichuan Home

Name: Sichuan Home
Address: 5037 Geary Blvd, San Francisco, CA, 94118, US
Telephone: 415-221-3288
Price range: $$

Sichuan$$

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Daily 11am-3pm & 5pm-10pm

5037 Geary Blvd, San Francisco, CA 94118
415-221-3288
Last verified: August 2026
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Storefront hung with red lanterns at Sichuan Home

Sichuan Classics (巴蜀特色)

Chongqing Style Chicken (La Zi Ji)$15.95
- Spicy
Crispy fried dry boneless chicken chunks tossed in high wok heat with abundant dry red chiles, garlic, and Sichuan peppercorns.
Ma Po Tofu$14.95
- Spicy
Silken tofu blocks slow-cooked in a spicy and numbing chili bean paste sauce with ground pork and peppercorn powder.
Szechuan Boiled Fish Fillets$22.95
- Spicy
Tender white fish slices poached in a fiery, oil-drenched Sichuan chili and peppercorn broth over bean sprouts.
Dry Fried Green Beans$13.95
Fresh green beans stir-fried on high heat with minced pork, garlic, and preserved mustard greens.
Dan Dan Noodles$9.95
- Spicy
Comforting wheat noodles set in a spicy chili-oil and sesame broth, topped with minced pork.

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 Classics (巴蜀特色) · Szechuan Boiled Fish Fillets.
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.
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.
Dry-fried green beans: Green beans (or shredded beef) flash-fried in oil until blistered and wrinkled, then tossed with minced pork, preserved vegetable, garlic and chili. "Dry-fried" (gan bian) is the technique: no sauce, just a hot wok and seasoning that clings. On this menu as: Dry Fried Green Beans.
Chongqing chicken: Bite-sized fried chicken buried in a mound of dried red chilies and Sichuan peppercorn. The chilies are for aroma, not eating, so pick through them for the crisp, numbing-hot chicken. On this menu as: Chongqing Style Chicken (La Zi Ji).
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: Roast Cumin Lamb Chop.

How these dishes compare

Mapo tofutypically $15.95 across 160 menus
Cumin lambtypically $17.40 across 113 menus
Dan dan noodlestypically $12.97 across 77 menus
Dry-fried green beanstypically $16 across 49 menus
Chongqing chickentypically $18 across 29 menus

Sichuan Home on our other sites

WokMenusChinese menus, with a glossary of Chinese dishes

Sichuan Home

Menu

Sichuan Classics (巴蜀特色)

Gourmet Roasted & Smoked (主厨熏烤)

How these dishes compare

Sichuan Home on our other sites

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