Save to foursquare

Long the East Bay's foremost purveyor of authentic Sichuan fare — a cuisine of fiery chilies and tongue-numbing Sichuan peppercorns — China Village returned from a 2012 fire with an attractively remodeled dining room and the same great food. Highlights from chef-owner John Yao's menu include wok-charred cabbage, mapo tofu with a whole Dungeness crab, and the restaurant's signature West-style 1,000 chili-pepper fish fillet soup. Expect a long wait if you haven't made a reservation, especially during peak weekend dinner hours.


Features: , , , , , , ,

Price: $$-$$$

Payment Type: All major credit cards

Related Stories


Subscribe to this thread:

Add a review

Roll over stars and click to rate.

Anonymous and pseudonymous comments will be removed.


Become a Friend




Most Popular Stories

Best of the East Bay

© 2017 East Bay Express    All Rights Reserved
Powered by Foundation