Sichuan cuisine, with its unique flavors of freshness, richness, spiciness, and numbing heat, has long held a significant place in the global Chinese food industry. In the Research Triangle area of North Carolina, despite the abundance of Chinese restaurants, only a few can truly recreate the authentic taste from the Bashu region. The arrival of Chapel Hill-Szechuan Village is like a breath of fresh air, bringing a long-awaited Sichuan feast to local diners. Led by owner Aaron, the all-Sichuanese team infuses the restaurant with the passion, dedication, and sincerity of their homeland, making every aspect of the dining experience—food, service, cleanliness, and health—stand up to scrutiny.

Though located in a relatively remote spot, the restaurant has sparked a Sichuan craze in just over a year since its opening, perfectly proving the timeless truth that “good wine needs no bush”. 

Szechuan Village

川小馆

111 Knox Wy, Chapel Hill, NC 27516

 (919) 869-7894

Signature Dishes

The dishes at Szechuan Village are a faithful tribute to traditional Sichuan cuisine. To present the most authentic Sichuan flavors, the restaurant is almost obsessive about its ingredients. Take the signature dish, Twice-Cooked Pork, for example. Since American pork is different from that in China, the chefs first boil the meat with spices, skim off the scum, and then slice and stir-fry it. Each slice of pork is marinated in doubanjiang (broad bean paste) and transformed at just the right heat. This attention to detail is the essence of Sichuan cuisine. The restaurant's Sichuan-style Smoked Stir-Fried Cured Pork & Bamboo Shoots is also exceptional, with its spicy and translucent soul preserved through processes like curing, roasting, and air-drying.

When it comes to Sichuan cuisine, how can we not mention Beef & Ox Shanksin in Hot Chili Oil? This classic cold dish is perfectly executed at Szechuan Village. Premium beef and offal are finely sliced and paired with a secret Sichuan chili oil, Sichuan peppercorn powder, minced garlic, and crushed peanuts. The flavors of sour, spicy, and savory blend together. The first bite is rich in spiciness and numbness, followed by the tenderness and chewiness of the meat, with distinct layers that leave a lasting aftertaste.

The chefs at the restaurant are top-notch, with years of cooking experience, and their skills are truly remarkable. Dishes like Black Pudding Beef & Tripe, Zhong Shui Dumplings, Szechuan Cold Noodles, and Sliced Tender Pork with Spicy Garlic Sauce are all presented in a hundred different flavors through diverse seasonings and cooking methods, complementing the long-standing cultural heritage of Sichuan cuisine. What's more impressive is that all the seasonings, including the hot pot base and dry pot seasoning, are handmade, preserving the essence of traditional Sichuan cuisine while creating a unique flavor system of their own.

Customer-Centric Approach

At Szechuan Village, the customer always comes first. Aaron's original intention in opening the restaurant was to let local diners taste the most authentic Sichuan cuisine. For him, making money is not the only criterion; more importantly, it's about how to provide diners with a perfect dining experience. Therefore, every detail, from service attitude to food quality, from ingredient selection to dining environment, has been carefully refined. Aaron always thinks from the customers' perspective, considering how to improve and enhance service quality and better serve the community by creating more delicious food to keep customers coming back.

Aaron also has strict requirements and rigorous standards for his team. From the warm welcome when customers enter to the professional service when serving dishes, and the overall atmosphere, every link must be perfect. This customer-centric service philosophy is the secret to Szechuan Village's success.

Szechuan Village is not just a restaurant; it's a place that carries nostalgia and memories. Here, spiciness is not only a sensory stimulation but also an emotional resonance. Whether you are a traveler from afar or a first-time Sichuan cuisine taster, you can find your own touch of emotion here.