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Portland’s New Sichuan Gem 🌶️

Waited ages to try this new Sichuan spot in Portland, and it did not disappoint—Sichuan Bistro, open just a few months, hides in a plaza with a sign partially blocked (almost missed it!), but follow the GPS into the square, and the buzz hits you: on a Wednesday afternoon, indoor and outdoor tables are packed, 80% Asian faces, chatter in Mandarin mixing with chili aroma. Instant thought: “This vibe? Authenticity’s a lock!” 🌿 Ambiance: Indoor/Outdoor Spots, Perfect for Summer Spice About 10 tables inside, cozy wooden chairs and handwritten menus on walls, casual and homey. Outdoor seating too—Wednesday’s mild weather made eating spicy food outside a joy, breeze cooling the heat, sweat turning into “comfortable glows.” The sign’s a bit hidden, but the plaza’s easy to find—just follow the “Sichuan scent.” Best part? Tons of parking—no circling for spots, a win for lazy folks. 🍲 Dishes: Portions So Big They Crowd the Table, Every Bite a Surprise The menu’s thick as a book—classic Sichuan, creative dishes, snacks, desserts. We overordered, then gaped when plates arrived: giant portions spilling over, the table barely holding them. The owner must hate letting people leave hungry! As a Cantonese person who can’t handle much spice, “mild” was plenty fiery, but friends begged for “more heat”—they laughed and compromised, making the meal even more fun: 🐟 Signature Boiled Fish: So Fresh, We Almost Drank the Soup MVP of the meal! Served with bubbling red oil, Sichuan peppercorns, and dried chilies. Fish slices are thin, tender, translucent—yet don’t fall apart. First bite: numbing peppercorn zing, then fresh fish sweetness, zero mud taste. Bean sprouts and wide noodles soak up broth, crispy and flavorful. I polished off most of it, friends teasing, “I thought you couldn’t handle spice!”—can’t help it, it’s that good. 🍖 Crispy Ribs: Crunchy Outside, Tender Inside, Addictive Ribs fried golden, crust crackling like potato chips, meat tender enough to pull apart. Garlic and chili spice linger, addictive to the last bite. We scraped the plate clean, even sucking meat off bones—5 stars, no question. 🥟 (Red Oil Wontons): Better Than Many Cantonese Wontons Wrappers hand-rolled, thin but chewy, filling fresh pork with ginger-scallion kick. Red oil broth fragrant (not greasy), sesame seeds and cilantro on top—each wonton glistens with sauce, one-bite perfection. Even sipped half the broth. 🍜 Cold Noodles: Spice Relief, Refreshing to the Last Bite Chewy noodles tossed with sesame paste, soy, garlic, cucumber, and peanuts—tangy, spicy, numbing. A lifesaver when the heat hits, we even picked out leftover peanuts from the bowl. 🧈 Mapo Tofu: Rice Mix-In, So Good We Had Thirds Silky tofu jiggling in red oil, minced pork and broad bean paste with numbing peppercorns. Sauce clings to tofu, rich but not pasty. Spooned over rice? Instant obsession—I ate more than usual, couldn’t stop. 🦐 Walnut Shrimp: Unexpectedly Great, Not Too Sweet Thought “walnut shrimp” was cloying “Westernized” fare, but friends wanted it—pleasantly shocked! Giant shrimp, crispy crust, sauce sweet but restrained, walnuts crunchy. Shrimp bounce + walnut crunch + sauce = harmony, no . Leftovers became snacks later. 🐟 New: Wujiang Black Fish: Fresh Enough to Wow, Must-Try! Chef-recommended new dish—fish firmer than boiled fish, with a hint of “fresh earthiness” (the good kind!). Soup with pickled cabbage, tangy and refreshing. Sipped the broth, friends noting, “This fish is obviously fresh-killed, tender as glass”—definitely ordering again. ✨ Pro Tips: Spice level: “Mild” works for low tolerance; “meium” for spice lovers—locals say “extra hot” impresses Sichuan/Chongqing folks. Next on list: Saw (saliva chicken) and (brown sugar rice cakes) on the menu—no room this time, but top priorities next visit. Hours: Open 11 AM-9 PM daily, no closed days. Value: $30/person, better with bigger groups (we 4 ordered 7 dishes, took 2 full doggy bags). Left with heavy takeout boxes, already planning next trip: saliva chicken, brown sugar cakes, another boiled fish… Finding affordable, authentic Sichuan in Portland? Total win. 📍 Sichuan Bistro（14625 SW Teal Blvd, Beaverton, OR 97007—follow the aroma in the plaza, you can’t miss it） #PortlandEats #SichuanFood #NewRestaurant #BudgetFriendlyEats

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Sofía Rodríguez
Sofía Rodríguez
3 months ago
Sofía Rodríguez
Sofía Rodríguez
3 months ago
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Portland’s New Sichuan Gem 🌶️

Waited ages to try this new Sichuan spot in Portland, and it did not disappoint—Sichuan Bistro, open just a few months, hides in a plaza with a sign partially blocked (almost missed it!), but follow the GPS into the square, and the buzz hits you: on a Wednesday afternoon, indoor and outdoor tables are packed, 80% Asian faces, chatter in Mandarin mixing with chili aroma. Instant thought: “This vibe? Authenticity’s a lock!” 🌿 Ambiance: Indoor/Outdoor Spots, Perfect for Summer Spice About 10 tables inside, cozy wooden chairs and handwritten menus on walls, casual and homey. Outdoor seating too—Wednesday’s mild weather made eating spicy food outside a joy, breeze cooling the heat, sweat turning into “comfortable glows.” The sign’s a bit hidden, but the plaza’s easy to find—just follow the “Sichuan scent.” Best part? Tons of parking—no circling for spots, a win for lazy folks. 🍲 Dishes: Portions So Big They Crowd the Table, Every Bite a Surprise The menu’s thick as a book—classic Sichuan, creative dishes, snacks, desserts. We overordered, then gaped when plates arrived: giant portions spilling over, the table barely holding them. The owner must hate letting people leave hungry! As a Cantonese person who can’t handle much spice, “mild” was plenty fiery, but friends begged for “more heat”—they laughed and compromised, making the meal even more fun: 🐟 Signature Boiled Fish: So Fresh, We Almost Drank the Soup MVP of the meal! Served with bubbling red oil, Sichuan peppercorns, and dried chilies. Fish slices are thin, tender, translucent—yet don’t fall apart. First bite: numbing peppercorn zing, then fresh fish sweetness, zero mud taste. Bean sprouts and wide noodles soak up broth, crispy and flavorful. I polished off most of it, friends teasing, “I thought you couldn’t handle spice!”—can’t help it, it’s that good. 🍖 Crispy Ribs: Crunchy Outside, Tender Inside, Addictive Ribs fried golden, crust crackling like potato chips, meat tender enough to pull apart. Garlic and chili spice linger, addictive to the last bite. We scraped the plate clean, even sucking meat off bones—5 stars, no question. 🥟 (Red Oil Wontons): Better Than Many Cantonese Wontons Wrappers hand-rolled, thin but chewy, filling fresh pork with ginger-scallion kick. Red oil broth fragrant (not greasy), sesame seeds and cilantro on top—each wonton glistens with sauce, one-bite perfection. Even sipped half the broth. 🍜 Cold Noodles: Spice Relief, Refreshing to the Last Bite Chewy noodles tossed with sesame paste, soy, garlic, cucumber, and peanuts—tangy, spicy, numbing. A lifesaver when the heat hits, we even picked out leftover peanuts from the bowl. 🧈 Mapo Tofu: Rice Mix-In, So Good We Had Thirds Silky tofu jiggling in red oil, minced pork and broad bean paste with numbing peppercorns. Sauce clings to tofu, rich but not pasty. Spooned over rice? Instant obsession—I ate more than usual, couldn’t stop. 🦐 Walnut Shrimp: Unexpectedly Great, Not Too Sweet Thought “walnut shrimp” was cloying “Westernized” fare, but friends wanted it—pleasantly shocked! Giant shrimp, crispy crust, sauce sweet but restrained, walnuts crunchy. Shrimp bounce + walnut crunch + sauce = harmony, no . Leftovers became snacks later. 🐟 New: Wujiang Black Fish: Fresh Enough to Wow, Must-Try! Chef-recommended new dish—fish firmer than boiled fish, with a hint of “fresh earthiness” (the good kind!). Soup with pickled cabbage, tangy and refreshing. Sipped the broth, friends noting, “This fish is obviously fresh-killed, tender as glass”—definitely ordering again. ✨ Pro Tips: Spice level: “Mild” works for low tolerance; “meium” for spice lovers—locals say “extra hot” impresses Sichuan/Chongqing folks. Next on list: Saw (saliva chicken) and (brown sugar rice cakes) on the menu—no room this time, but top priorities next visit. Hours: Open 11 AM-9 PM daily, no closed days. Value: $30/person, better with bigger groups (we 4 ordered 7 dishes, took 2 full doggy bags). Left with heavy takeout boxes, already planning next trip: saliva chicken, brown sugar cakes, another boiled fish… Finding affordable, authentic Sichuan in Portland? Total win. 📍 Sichuan Bistro（14625 SW Teal Blvd, Beaverton, OR 97007—follow the aroma in the plaza, you can’t miss it） #PortlandEats #SichuanFood #NewRestaurant #BudgetFriendlyEats

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