The Wok Chinese Cuisine

Name: The Wok Chinese Cuisine
Address: 1825 Silverada Blvd, Reno, NV, 89512, US
Telephone: 775-355-5835
Price range: $$

Sichuan$$

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1825 Silverada Blvd, Reno, NV 89512
775-355-5835
Last verified: October 2026
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Sichuan Specialties

Mapo Tofu麻婆豆腐
- Spicy
Silken tofu in spicy Sichuan chili-bean sauce
Twice-Cooked Pork
- Spicy
Sliced pork belly stir-fried with leeks and fermented bean paste
Boiled Fish with Pickled Vegetables
- Spicy
Fish fillets in a sour-and-spicy pickled mustard-green broth
Cumin Beef
- Spicy
Garlic Cucumber
- Cold dish
Smashed cucumber in garlic dressing
Salt and Pepper Pork
Walnut Shrimp

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: Sichuan Specialties.
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.
Twice-cooked pork: Pork belly simmered whole, sliced thin, then stir-fried until the edges curl and crisp with leeks or cabbage, fermented bean paste and sweet bean sauce. A Sichuan home-cooking classic: rich, salty and only moderately spicy. On this menu as: Twice-Cooked Pork.
Cumin lamb: Sliced lamb stir-fried (or skewered and grilled) with whole cumin seed, dried chili and onion, the signature seasoning of China's northwest, especially Xinjiang and Xi'an. Also common in Hunan kitchens, where it gets fresh chilies too. On this menu as: Cumin Beef.
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 and Pepper Pork.
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: Mapo Tofu.

How these dishes compare

Mapo tofutypically $15.95 across 153 menus
Salt-and-peppertypically $15.85 across 130 menus
Cumin lambtypically $18.99 across 91 menus
Twice-cooked porktypically $16.98 across 75 menus

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