川香园 Sichuan 1860 — Restaurant in San Francisco

I’ve only had one dish and it was Kung Pao Chicken. It is the BEST Kung Pao chicken I’ve ever had in the US. It definitely took me back to versions I have had in Chongqing and Chengdu (in Sichuan province in China). It was just the right level of spicy, sweet, tangy, mala. I am super impressed and can’t wait to come back to try more dishes. I took a Mapo tofu to go and will report back.

Update—the Mapo tofu was also very good. A bit heavy but solid.

Very impressive!!

They said hot pot has been here for 6 years but they’ve only had sichuanese dishes for the last few months. That’s why it hasn’t been on my radar (nor google) until recently.

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My girlfriend is from Chengdu and she's made us come here in person as well as order delivery from this spot three times in the last two months.

The food here, according to her, is authentic and has a lot of dishes that are hard to find in the US. Everything from the numbing spice dishes or the fish to the smaller things like offering sichuan pickles. She loved it.

I, on the other hand, thought it was too spicy for my delicate palete. Was good though at times a...

Despite its confusing & nondescript exterior, this is the best Chengdu Sichuan restaurant in the whole Bay Area, narrowly edging out Shang Cafe (Cupertino) and Yumi Sichuan (Milbrae). Super tasty because each dish is precisely seasoned and well executed. The tofu, pickled cabbage, and eggplants are also high quality. Friendly service, nice decoration (Mongolian, though??) and … yes, a clean bathroom :-) will...