The restaurant's most famous dish, as much for its presentation as its flavor. Paper-thin slices of cold, tender pork belly are 'draped' over a miniature wooden swing (a traditional mountain-style presentation). They are intended to be dipped into an intensely savory, spicy garlic and chili oil sauce. It is a brilliant example of Szechuan balance, where the cool, fatty meat is awakened by the punchy sauce.
Tips from diners
Make sure to get a generous amount of the garlic sauce on each slice. The pork is very mild on its own, so the sauce is the star.
A refined and refreshing soup that highlights the 'acidic' side of Szechuan cooking. The broth is naturally golden from the use of pumpkin and pickled peppers, offering a complex sourness that isn't overwhelming. It's filled with tender, paper-thin beef slices and enoki mushrooms. Reviewers often cite this as their favorite non-spicy (or less spicy) dish on the menu.
Tips from diners
The broth is incredibly addictive. It's a great contrast if you're also ordering very spicy chili-heavy dishes. The pickled greens add a nice crunch.
A benchmark version of the quintessential Szechuan dish. Silky, soft tofu is submerged in a rich, oily sauce flavored with fermented broad bean paste (doubanjiang), minced beef, and a generous dusting of freshly ground peppercorns. It's intensely savory and numbing, requiring plenty of white rice to balance the flavors.
A textbook execution of the Szechuan classic. Bite-sized pieces of chicken are fried until incredibly crispy and then tossed with an almost comical amount of dried chilies and peppercorns. The goal is to 'hunt' for the chicken among the spices. The dish delivers a numbing (ma) and spicy (la) sensation that is the hallmark of the region's cuisine.
A standout seafood dish that showcases the restaurant's high-quality sourcing. The crab is steamed precisely to maintain its sweet, delicate texture and seasoned with traditional aromatics. It's a more subtle dish that allows the natural flavor of the crab to be the star, often ordered as a centerpiece for larger groups.
Szechuan Mountain House brought a new level of sophistication to Szechuan dining in New York when it opened its East Village location. The space features traditional Chinese architectural elements and an indoor waterfall, creating a serene environment for intensely spicy and complex regional dishes. The kitchen is celebrated for its precise use of Szechuan peppercorns and high-quality ingredients.
They don't take reservations for small groups and the wait on weekends can be 2+ hours. Put your name in at the host stand and they'll text you—St. Marks Place has plenty of shops to browse while you wait.
Arrive at 11:30 AM right when they open for lunch to avoid any wait. The lunch portions are generous and the vibe is much more peaceful.
The heat levels are authentic. If you aren't used to Szechuan peppercorns (the numbing sensation), stick to the Beef Sour Soup or ask the server for guibalance.
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