Szechuan Mountain House

Name: Szechuan Mountain House
Address: 23 St Marks Pl, New York, NY, 10003, US
Telephone: 917-388-3866
Price range: $$

Sichuan$$

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Mon-Thu 11:30am-11pm; Fri-Sat 11:30am-12am; Sun 11:30am-11pm

23 St Marks Pl, New York, NY 10003
917-388-3866
Last verified: September 2026

Cold Dish / Street Food

Swing Pork Belly$15.95
Fu-qi Special$14.95
House Chicken$14.95
Szechuan Numbing Chicken$14.95
Green Pepper Beef Tripe$13.95
Pickled Chicken Feet$11.95
Okra Salad$11.95
Pepper Beef Tongue$16.95
Szechuan Pickles$7.95
Mung Bean Jelly$11.95
Yibin Style Ran Noodles$15.95
Dumplings in Chili Oil$11.95
Chicken Mushroom Wontons$11.95

Chef's Specialties

Stone Pot Green Pepper Fish$48.95
House Steamed Crab$82.95
Teppan Shrimp$25.95
Spicy Frog Lover$38.95
Fish in Sour Cabbage Soup$32.95
Green Spicy Bass$41.95
Red Pepper Fish Head$41.95
Ma-la Dungeness Crab$77.95
Ma-la Lobster$51.95
Pepper Lover$25.95
Green Pepper Mao Xue Wang$31.95

Chongqing Jianghu Cuisine

La-zi Chicken$21.95
Spicy Wok-Fried Pork Tripe$17.95
Spicy Wok-Fried Beef Aorta & Duck Intestine$29.95
Pickled Pepper Frog$38.95
Spicy Boiled Bullfrog with Sichuan Peppercorn$38.95
Tender Beef & Tofu Pudding in Charred Pepper Sauce$27.95
Mao Xue Wang$31.95
Pickled Rabbit Meat$25.95
Ma-la Pork Intestine$24.95
Ma-la Prawns$24.95
Peppercorn Beef$25.95
Fried Shredded Eel$31.95
Signature Chicken Stew$28.95
Ma-ma Hot Fish$32.95
Jiang Stew Fish$32.95
Ma-po Lobster & Tofu$53.95
Chongqing Taian Live Fish in Spicy Broth (Sea Bass)$44.95
Beef Slices in Spicy Sour Soup$28.95
Diced Chicken with Lotus Roots$24.95
Fish Fillet with Crispy Rice$35.95
Ma-la Prawns$24.95

High Heat · Fast Wok · Perfect with Rice

Green Pepper Eel$31.95
Pepper Rabbit Meat$24.95
Wok-Fried Frog with Chili & Pepper$38.95
Hot Triple Crisp$26.95
Ma-po Tofu$16.95
Ma-la Boiled Beef$25.95
Wok-Tossed Beef Cubes w. Sichuan Peppercorn$30.95
Claypot Beef w. Potatoes$26.95
Crispy Sizzling Tofu$22.95
House Steamed Sea Bass$41.95
House Steamed Mud Carp$48.95
Sweet & Sour Pork$21.95
Salted Egg Yolk Corns$17.95
Pork in Garlic Sauce$17.95
Szechuan Double Cooked Pork$18.95
Green Pepper Pork$18.95

Rice / Noodle

Fried Rice with Szechuan Pickles Bacon$18.95
Beef Fried Rice$20.95
Fried Rice with Szechuan Special Greens$15.95
Szechuan Style Fried Noodle$17.95
White Rice$2.00

Vegetables

Stir-Fried Cabbage$16.95
Sauteed Shredded Potato$15.95
Sauteed Water Spinach$17.95
Sauteed Chinese Long Beans with Eggplant$16.95
Stir-Fried Cauliflower$16.95
Stir-Fried Chinese Long Beans$15.95
Stir-Fried Pea Shoot$20.95

Soup

House Special Pig Trotters Soup$22.95
Minced Beef & Egg Drop Soup$17.95
Seafood Hot and Sour Soup$19.95
Mix Herbal Chicken Soup$26.95
Traditional Beef Treasure Soup$26.95

Dessert

Jasmine Farewell$11.00
Ube Puree with Mochi$9.00

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

Dishes to know on this menu

Mala: Literally "numbing-hot": the Sichuan pairing of dried or fresh chili (la) with Sichuan peppercorn (ma), a citrusy husk that leaves a tingling buzz on the lips. Any dish or dry pot labeled mala will have both. On this menu as: Ma-la Dungeness Crab · Ma-la Lobster · Spicy Boiled Bullfrog with Sichuan Peppercorn.
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: Szechuan Numbing Chicken · Szechuan Pickles · Spicy Boiled Bullfrog with Sichuan Peppercorn.
Wok hei: The "breath of the wok": the smoky, faintly charred aroma a dish picks up when it is tossed in a carbon-steel wok over a roaring flame. It is why a restaurant's chow fun and stir-fries taste different from home versions, and why they are best eaten immediately. On this menu as: Spicy Wok-Fried Pork Tripe · Spicy Wok-Fried Beef Aorta & Duck Intestine · Wok-Fried Frog with Chili & Pepper.
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: Tender Beef & Tofu Pudding in Charred Pepper Sauce · Ma-po Lobster & Tofu · Ma-po Tofu.
Fried rice: Day-old rice stir-fried with egg, scallion and whatever the kitchen adds. Yangzhou (Yang Chow) style means shrimp, char siu and peas, and is the version most menus mean by "house special". Good fried rice is dry and separate-grained, never wet. On this menu as: Fried Rice with Szechuan Pickles Bacon · Beef Fried Rice · Fried Rice with Szechuan Special Greens.
Chongqing chicken: Bite-sized fried chicken buried in a mound of dried red chilies and Sichuan peppercorn. The chilies are for aroma, not eating, so pick through them for the crisp, numbing-hot chicken. On this menu as: Chongqing Jianghu Cuisine · Chongqing Taian Live Fish in Spicy Broth (Sea Bass).