Chuan Jiang Hao Zi

Name: Chuan Jiang Hao Zi
Address: 496 Ackerman Rd, Columbus, OH, 43202, US
Telephone: 614-372-5520
Price range: $$

Sichuan$$

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Mon-Sun 11am-10pm

496 Ackerman Rd, Columbus, OH 43202
614-372-5520
Last verified: October 2026

Signature Sichuan mapo-style tofu in red chili-oil sauce topped with lobster, plated on a white dish at Chuan Jiang Hao Zi in Columbus

Special Release

Braised Beef Brisket & Bamboo Shoots$20.90
Fried Spicy Intestine$20.90
Fish Fillet in Szechuan Green Pepper Broth$24.20
Stir-Fried Chili Pork Ribs$20.90
Salt & Pepper Shrimp$19.80
Kung Pao Chicken$16.50

Fine Sichuan Cuisine

Deep Fried Chicken with Chili$17.60
Shredded Pork with Garlic Sauce$17.60
Stir Fried Chicken Gizzard$17.60
Goose Intestine with Special Sauce$30.80
Traditional Boiled Fish$26.40
Chicken with Green Peppercorn$17.60

Cantonese-Style Morning Tea

Stuffed Tofu (XL)$10.95
Stuffed Eggplant (XL)$10.95
Stuffed Pepper (XL)$10.95
Chicken Feet (L)$7.65
Pork Spare Ribs (L)$7.65
Shanghai Soup Dumplings (M)$6.55
Shrimp Dumplings (L)$7.65
Pork Shumai (L)$7.65
Golden Lava Custard Bun (M)$6.55
Shrimp Shumai (L)$7.65
Beef Omasum (XL)$8.75
Deep Fried Dumplings (M)$6.55
Chive Bun (L)$7.65
Fried Shrimp Bean Curd Roll (XL)$8.75
Crispy Shrimp Roll (XL)$8.75
Sesame Ball (S)$5.45
Scallion Pancake (S)$5.45

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Szechuan-style (American menus): The older Wade-Giles spelling of Sichuan. On American-Chinese menus "Szechuan beef" or "Szechuan chicken" signals a spicy garlic-chili sauce with vegetables; on a Sichuan restaurant's menu the same word means the real thing, so expect Sichuan peppercorn and real heat. On this menu as: Fish Fillet in Szechuan Green Pepper Broth · Fine Sichuan Cuisine.
Siu mai: Open-topped steamed dumplings: a thin yellow wrapper cupped around a pork-and-shrimp filling, often finished with a dot of roe, crab or a single pea. Usually sold four to a steamer basket. On this menu as: Pork Shumai (L) · Shrimp Shumai (L).
Tofu (bean curd): Pressed soybean curd, from custard-soft (for mapo tofu and soups) to firm (for stir-fries and braises). Fried tofu puffs soak up sauce; tofu skin (yuba) is the sheet lifted off simmering soy milk, rolled and braised or fried as a "vegetarian duck". On this menu as: Stuffed Tofu (XL) · Fried Shrimp Bean Curd Roll (XL).
Har gow: Steamed shrimp dumplings with a translucent, chewy wheat-starch skin pleated around whole or chopped shrimp. The classic test of a dim sum kitchen: the wrapper should be thin enough to see the pink through it but strong enough to lift with chopsticks without tearing. On this menu as: Shrimp Dumplings (L).
Xiao long bao: Shanghai-style "soup dumplings": a thin pleated wrapper around seasoned pork and a cube of gelatinized stock that melts into hot broth as it steams. Eat them from a spoon: bite a corner, sip the soup, then finish the dumpling with a little black vinegar and ginger. On this menu as: Shanghai Soup Dumplings (M).
Potstickers: Crescent-shaped dumplings (jiaozi) pan-fried on one side until crisp, then steamed in the same pan so the tops stay tender. Boiled versions of the same dumpling are usually listed as "boiled dumplings" or shui jiao; the fillings (pork and cabbage, pork and chive, shrimp, or vegetable) are the same. On this menu as: Deep Fried Dumplings (M).