Chili House sources its Peking ducks from a specific Beijing supplier, ensuring authentic preparation and quality. Each duck is roasted until the skin crackles when you touch it, while the meat underneath stays tender and succulent. Up to 20 ducks roast nightly, and each order arrives with a choice of duck bone soup (rich and savory) or salt & pepper fried duck bones (crispy and intense). The carved presentation showcases the precision of Chef Tong Gang Wang's technique.
Tips from diners
Reserve Peking duck at least one day in advance — it's the restaurant's flagship dish and requires prep time. Call during service hours or book online.
Arrive hungry — this is a substantial, impressive dish that draws eyes from neighboring tables when carved.
Hand-pulled noodles in a spicy sesame sauce with ground pork and peanuts.
Tips from diners
A filling, satisfying dish that stands alone as a meal — rich enough to be substantial, bright enough to finish cleanly.
A classic Sichuan dish made with soft tofu cubes swimming in a glossy chile oil infused with Sichuan peppercorns. The ground pork adds umami depth, while the numbness from the peppercorns creates a tingling sensation on the palate — a hallmark of authentic Sichuan cooking. Chili House's version respects the traditional balance of heat, numbing qualities, and savory pork.
Tips from diners
Ask the kitchen to adjust the heat level to your preference — they're happy to dial it up or down, even for this iconic dish.
A signature Sichuan preparation where green beans are fried until they lose water and develop a slight char, then tossed with a savory-spicy mixture of ground pork, dried chilis, and Sichuan peppercorns. The beans remain tender inside despite their crispy exterior — a balance that requires precise timing and high heat.
Tips from diners
Order this as a counterbalance to richer dishes like Peking duck — the crispy texture cuts through heavy flavors beautifully.
A fiery Sichuan classic where chunks of chicken are fried until edges crisp, then tossed with an abunbalance of whole dried red chilis and Sichuan peppercorns. The appearance is intimidating — the chicken almost hidden under a blanket of chilis — but the flavors are balanced: numbing spice, savory chicken, and aromatic hints of star anise.
Tips from diners
This is communal eating at its best — dig in with chopsticks and pick around the chilis to find tender chicken underneath.
Chili House SF is the Inner Richmond sibling to acclaimed Z&Y in Chinatown, run by owner Li Jun Han. Han is a chef who has cooked since 1988 and served Chinese Presidents. In 2015, he brought Chef Tong Gang Wang — a master chef with 40+ years in Beijing kitchens — to lead Chili House's cuisine. The signature Peking duck, sourced from a specific Beijing supplier, requires advance reservation and comes with a choice of duck bone soup or salt & pepper bones. Up to 20 ducks roast nightly.
Peking duck requires 24-hour advance notice — call (415) 387-2658 and specify your party size and preferred time. Check availability before dining.
Weekday evenings (5-7 PM) are quieter than weekends. Come early if you're not ordering Peking duck, as walk-in waits can reach 30 minutes on Saturday nights.
The vegetable and noodle dishes are well under $15 and fill a table of 2-3 people easily. Peking duck is an occasion dish, but the everyday fare is very reasonably priced.
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