Szechwan Bistro

Name: Szechwan Bistro
Address: 9820 S 71 St Plaza, #101, Papillion, NE, 68133, US
Telephone: 402-504-3773

Sichuan

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Sun-Thu 11:00am-9:00pm; Fri-Sat 11:00am-9:30pm

9820 S 71 St Plaza, #101, Papillion, NE 68133
402-504-3773
Last verified: October 2026
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Lunch Special (Mon-Fri 11:00am-3:00pm, served with egg drop soup)

DanDan Noodle
- Spicy
$12.95
Chicken Lo Mein
$12.95
Beef Lo Mein
$12.95
Eggplant w. Garlic Sauce
$13.95
Mapo Tofu
- Spicy
$12.95
Shredded Pork w. Garlic Sauce
$13.95
Twice Cooked Pork
- Spicy
$13.95
Chicken w. Broccoli
$13.95
Peony Chicken
$13.95
Traditional Kung Pao Chicken
- Spicy
$13.95
Chicken w. Garlic Sauce
$13.95
Cumin Lamb
$15.95
Mongolian Lamb
$15.95
Beef w. Broccoli
$15.95
Crispy Duck
$17.95

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

Dishes to know on this menu

Fish-fragrant (yu xiang): A Sichuan seasoning of pickled chili, garlic, ginger, scallion, sugar and vinegar, originally used for fish and now most famous on eggplant and shredded pork. There is no fish in it; "in garlic sauce" on American-Chinese menus is usually this flavor profile. On this menu as: Eggplant w. Garlic Sauce · Shredded Pork w. Garlic Sauce · Chicken w. Garlic Sauce.
Lo mein: Soft, thick egg noodles boiled and then tossed, not fried, with sauce, vegetables and a protein. Where chow mein is about crispness, lo mein is about slippery, sauce-coated noodles. On this menu as: Chicken Lo Mein · Beef Lo Mein.
Egg drop soup: Chicken broth thickened lightly with starch and finished with beaten egg drizzled in to form silky ribbons ("egg flowers"). The mildest soup on the menu. On this menu as: Lunch Special (Mon-Fri 11:00am-3:00pm, served with egg drop soup).
Dan dan noodles: A Sichuan street dish: wheat noodles under a sauce of chili oil, Sichuan peppercorn, sesame paste and preserved vegetable, topped with crumbled fried pork and stirred together at the table. Numbing, nutty and savory rather than simply hot. On this menu as: DanDan Noodle.
Mapo tofu: Soft tofu in a glossy red sauce of fermented broad-bean paste (doubanjiang), chili and ground Sichuan peppercorn, traditionally with a little minced beef or pork. The name honors the pockmarked (ma) old woman (po) said to have invented it in Chengdu; a vegetarian version is common. On this menu as: Mapo Tofu.
Kung pao: Diced chicken (or shrimp, tofu) stir-fried with dried chilies, Sichuan peppercorns, scallion and peanuts in a sweet-sour-savory glaze. The Sichuan original is dark, tangy and numbing; the American-Chinese version tends to be sweeter, saucier and heavier on the vegetables. On this menu as: Traditional Kung Pao Chicken.

How these dishes compare

Kung paotypically $16 across 174 menus
Mapo tofutypically $15.95 across 165 menus
Fish-fragrant (yu xiang)typically $14 across 156 menus
Peking ducktypically $19.95 across 135 menus
Mongolian beeftypically $16.95 across 128 menus
Cumin lambtypically $18.97 across 97 menus
Dan dan noodlestypically $12.95 across 86 menus
Lo meintypically $13.95 across 82 menus

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