Yummy Szechuan

"We tried a mix of Sichuan and Northern Chinese dishes at Yummy Szechuan, and the flavors were impressive. However, as a spicy food fan, I found the Spicy Pork Ear, Chongqing Spicy Chili Chicken, and Mao Xue Wang a bit milder than I prefer. If you're like me and love extra heat, consider asking for more chili in these dishes. Despite the spice level, the quick service, varied flavors, and cozy atmosphere made the experience enjoyable. The Toothpick Lamb With Cumin, The Salted Egg with Golden Sand Prawns, and The Chongqing Spicy Chili Chicken stood out, even if they weren't super spicy."

"Very inviting and authentic atmosphere. The food was fresh, delicious and served shortly after we ordered. I had the most amazing General Tso’s Chicken and pork fried rice. Portions are shareable. Their egg rolls were so tasty as well! If you have a little bit of time before a flight out of SFO I recommend this spot."

"This place has recently taken the heavyweight title of BEST Sichuan cuisine in the Bay Area and is now my favorite Chinese restaurant followed by Hunan Impression in San Jose and Royal Feast in Millbrae. The front of house speak canton, but I think the cook may be from Sichuan. I had been going to Sichuan Cuisine out in the Sunset district in SF since I live in the city but I now make the drive to Millbrae just for this place. The food is incredibly flavorful - you get that intense smoked wok flavor clinging to most dishes. Also, I believe that this restaurant uses higher quality ingredients than most other restaurants, which would explain why their Dan Dan Mein is actually tasty (the noodles they use are on point and appear to be marinated, the peanuts have been pre-smoked before making the sauce, etc.) as opposed to the drab, dull noodles sloshed around in cheap peanut oil that most restaurants serve. The eggplant dishes and Lotus root dishes here are all out of sight - if you want lotus root done right, this is the place. Eggplant with thousand year egg is to die for. Excellent. If I ask this place to make my food spicy...and I always do, the food is so @#$@ing SPICY that I joyfully suffer for days afterward (fellow white folk: as long as you order ahead and write in Chinese, they will make it spicy...it's true, getting spicy food as a white person in authentic Chinese restaurants still proves to be a difficult endeavor, even when I plead with them in Mandarin to add spice...it only works if I order ahead on a faceless app). What can I say - eating this food is akin to some sort of painfully therapeutic massage complete with whimpering and long bouts of sobbing....but purely tears of joy and delight, friends. They use a good balance of szechuan peppercorn to dehydrated red pepper - good balance of numbing spice and an undercurrent of potent pepper spice. The only dish here that is mediocre is the beef chow mein...it's just ok, but that may be by power of comparison to the other delicious dishes that I've eaten it alongside. Lotus root, eggplant, frog, chicken hooves, chong ching chicken, pig ear...you can't go wrong with any of it. I continue to order new things and am blown away each time. The chef at this restaurant is an artist who takes his/her craft seriously and one of the best in the entire Bay Area IMHO. #chineserestaurant"

"Amazingly delicious authentic Chinese restaurant with a wide range of varieties: Szechuan food, Beijing food, South Chinese golden crabs, Western China spicy chicken, and North China dumplings and buns, and perfect household dishes. Free tea is available. For customers who cannot accept spicy food, there are plenty of non-spicy choices and you even order less spicy for the spicy choices. Street parking is available during the weekends. Five star and will definitely revisit!"

"The spicy food here is delicious and authentic, and the spicy fish fillet is so delicious that it is worth recommending! But not spicy home-cooked dishes, steamed buns and fried dumplings are too ordinary, and there is no aftertaste. The serving speed is quite fast, and the hygiene is not bad."