Sichuan Gourmet - Pittsburgh

7 of us went to this restaurant to eat on Saturday night. The food was of normal quality, but the serving speed was too slow. Each dish took 10 minutes to be served. As a result, everyone ate the same dish after each dish was served and then entered a long process. Waiting for the next dish Finally, we complained to the boss about the slow service. She didn't apologize and just said coldly that we would reduce the tip by 5%.

It's a very average restaurant. I ordered a grilled fish. The grilled fish was left for a long time and the skin was hard. The cauliflower was a bit undercooked. The cucumber felt soft and the onion had old skin. I ordered a grilled brain dish, and half of it was eggs. I was speechless. I just judged the taste of the two dishes.

Had a sudden craving for mao xue wang pork blood tripe soup , or a more grose version name hairy blood soup). called beefore hand to confirm they have the dish and was told non blood in it due to FDA restriction. overall comment on food : taste on the good side, right amount and proportion of spices and has the right flavor. very generous portion size, oversized in my opinions. squid and shrimp are actually overkill and give an upgraded version of this humble and classic dish, which is unnessisory. so is the case of chinese cabbage. which is not a traditional ingredient but an goodwill addition of vegi for the healthminded suggest a lot bean sprouts to replace all vegi , cheaper , and more authentic. portions can be reduced as well, squid is an excessive but not value-adding ingredient . esp considering in Pittsburgh is hard to find fresh squid. overall the dish can be saltier .. afterall that is the soul of such sweating labor dish from chongqing

My local go to . I love this place. Be careful with the spice...

Worst spicy food that give opposite of what menu say Symbol of and I didnt get any spicy. I more do Asian that grew up eating chili peppers in Singapore and my favorite food is Nasi lemak