The 11 Best Places for Szechuan Food in Seattle (2024)

Lena Barouh:The pot stickers here are delicious. My favorite entree is the Shanghai Garlic Noodle, 3 stars, with beef. Yum yum yum.

Matt Nicholson:Best Chow Foon I've found in Seattle.

Geoff S.:Wow. Great food! Black bean chicken lunch special is tremendous.

Adam:When here you need these 3 things: #13 Szechuan Beef Noodle Soup, Green Onion Pancakes, and The Spicy dumplings.

Mike Kobit:Green onion pancakes, spicy pork dumplings, and the spicy beef noodle are delicious! Pot s stickers are good too. Cash only

Jon McClintock:Get the green onion pancake and eat it with plenty of soy sauce and chili paste.

Yun Miao:Authentic Szechuan cuisine!

Laurentia H:Chongqing chicken is a must! And you'll be addicted to it. You're welcome!

Angela Chin:The deep fried intestines taste like sh*t. Literally. Do not get them. Everything else is really good.

Jamie Y:Only available during brunch hours, the made to order shrimp dumplings and sesame balls are the best in Seattle IMHO.

Foximus Potter:The cake is NOT a lie!

Calvin Chan:If you are looking for Chinese food outside of Chinatown, this is the place to go. Just be careful, if you blink you might pass it right up...

Mayumi K:The medium spicy Kung Pao Chicken here was the best I've ever had.

David Wall:I think this is some of the best chinese food in seattle. Very good

Alvin Smith:Get the homemade stir-fried noodles. Plain. But don't forget to ask for their fermented chili sauce to go with it. These noodles are crack. You'll wake up in the middle of the night craving it.

Wei-ju Wu:Clean, bright, good food. One of the best restaurants in Chinatown. Plenty of parking.

Bravo:For a no-frills but quick-and-filling Sichuan meal, go to 7 Stars. Be sure to order the hand-shaved Dan Dan noodles and the green onion pancakes with the spicy-garlicky dipping sauce. -Maria Hines, To

John Dierks:Hand shaved dan dan noodles and hot pot!

Brandon Smith:Start with shrimp fresh spring rolls and wash it down with a big bowl of pho. It will help you get through those dark winter nights.

Jordan Ceferino:The guy that works there is radical! I consider him a good homie. Well not really, but he's awesome! So is the food and the portions are good!

The Seattle Times:You can get pho (and it's excellent) but there also are good appetizers, stir-fries, noodle dishes, Vietnamese Shaking Beef and Ginger Chicken. Best were the Pearl Salad Bowls and shrimp fresh rolls. Read more.

Gordon Werner:Definitely order the Szechuan Chicken ... it is amazingly good!

Eric Hodel:Have the barley green hand shaven noodles!

Shawn Adams:Get the hand-shaven noodles!

Shannon Perez:Not to everyone's taste but I really like the food. The servers/owners know my husband & me now so I guess we are regulars. The Mongolian beef (no peppers) & potstickers/sauce rock!

Rosalie May:Amazing BBQ Pork Fried Rice.

Devin Moore:Level 4 Kung Pao

Alex Fong:the roast pork and dim sum ribs are best.

Not Sure:Pretty empty at 9-10 am on the weekend.

Kelly Jay:Best baked hum baos. Ever.

Eric Tigre:Fried chicken for brunch? Absolutely, and you can have it gluten-free, except for the biscuits it comes with. RSVP yours 2 days ahead. Crispy, juicy and golden brown, it's delicious with a side salad. Read more.

Bravo:Chef Mark Fuller is a 2009 Food & Wine Magazine Best New Chef. He deserved winning this honor, because his menu is thoughtful and inspiring. It’s one of my favorite restaurants. -Maria Hines, Top Chef

Terri Nakamura:Order the fried chicken in advance! OMG!