NYC’s Favorite Sour Cabbage Fish 🥇 Modern Sichuan, Not Just Spicy 🌶️

When people think Sichuan food, “spicy” is the first word that comes to mind. Spice is a key part of Sichuan cuisine, but it’s not the whole story—and shouldn’t be overwhelming. This Sichuan fusion spot near Ktown isn’t super spicy, but it left me very satisfied. 🍴 Chi 📍 492 9th Ave, New York, NY 10018 🐟 Sour Cabbage Fish (Clay Pot Style) – My favorite sour cabbage fish in the U.S.! Not greasy, tangy with pickled peppers, lightly spicy (not overpowering). Loaded with mushrooms and konjac noodles—just how I like it. 🌶️ Bird’s Eye Chili Chicken – My friend’s favorite! Tender chicken, noticeably spicy, with fresh green chilis. So flavorful it made my friend finish a whole bowl of rice. 🦐 Spicy Mayo Shrimp – Around $10+ for a generous portion. Crispy fried shrimp coated in spicy mayo—can’t go wrong. 🍆 Smashed Chili Eggplant – A twist on the Hunan classic. Not spicy, soft eggplant soaked in a garlicky sauce reminiscent of Sichuan “Zhong Dumpling” flavor. 🥬 Dry Pot Hand-Torn Cabbage – Classic savory veggie side, perfect with rice. Overall, Chi offers a modern take on Sichuan cuisine—respecting tradition while adapting to local tastes. Definitely worth a visit! #Foodie #FoodLife #SichuanCuisine #SourCabbageFish #SpicyFoodLover #NYC #CreativeSichuan #EatNYC #NYC #NYCLife #NYCFood #NYCExploration #NYCSichuanFood #KtownEats #NYCEats #ModernChinese