Sichuan Hot Pot & Asian Cuisine

Name: Sichuan Hot Pot & Asian Cuisine
Address: 5680 Nolensville Pike, Nashville, TN, 37211, US
Telephone: (615) 750-2582

Sichuan

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Mon–Tue 11:00am–10:00pm; Wed closed; Thu 11:00am–10:00pm; Fri–Sat 11:00am–11:00pm; Sun 11:00am–10:00pm

5680 Nolensville Pike, Nashville, TN 37211
(615) 750-2582
Last verified: October 2026

Cold Appetizers

Jellyfish w. Scallion$18.99
Chicken Feet w. Hot Pepper$11.99
- Spicy
Spicy Beef Tendon$15.99
- Spicy
Sliced Beef w. Wild Pepper Sauce$15.99
- Spicy
Seaweed Salad$6.99

Hot Appetizers

Edamame$8.49
Salt Pepper Chicken$8.49
Beef Scallion Pancake$12.49
Spring Roll (2)$4.49
Crab Rangoon (8)$8.49
Dumpling (8)$10.49
Shrimp Dumpling (8)$10.49
Steamed Pork Bun (4)$10.49
Chicken Wings (6 pcs)$8.49

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

Dishes to know on this menu

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 Dumpling (8).
Bao: Soft, slightly sweet steamed yeast buns. Filled versions (baozi) hold barbecued pork (char siu bao), vegetables, custard or red bean; baked char siu bao has a glossy golden crust instead. Unfilled folded buns (gua bao, "lotus leaf buns") come with braised pork belly or Peking duck to stuff at the table. On this menu as: Steamed Pork Bun (4).
Scallion pancake: A flaky, layered unleavened flatbread laminated with oil and chopped scallions, pan-fried until crisp and cut into wedges. Northern Chinese and Taiwanese in origin; some kitchens wrap one around sliced beef and hoisin as a "beef roll". On this menu as: Beef Scallion Pancake.
Salt-and-pepper: A Cantonese fry technique: squid, shrimp, pork chops or tofu dusted in starch, deep-fried, then tossed in a hot wok with salt, white pepper, garlic, scallion and sliced fresh chili. Light, crisp and only mildly hot. On this menu as: Salt Pepper Chicken.
Jellyfish salad: Shredded, brined jellyfish rinsed and dressed with sesame oil, vinegar and a little chili. It has almost no flavor of its own; the appeal is the cool, crunchy-snappy texture. A standard cold plate at Cantonese banquets and Shanghai appetizer tables. On this menu as: Jellyfish w. Scallion.
Egg roll: A fried cylinder of cabbage, pork or shrimp in a thick, blistered wheat wrapper: the American egg roll. Spring rolls are the slimmer Cantonese original with a thin, smooth, shatteringly crisp skin; fresh (unfried) spring rolls are Vietnamese, not Chinese. On this menu as: Spring Roll (2).