Roasted Sea Bass
A whole sea bass in a deep red chilli broth, savoury and slowly building heat. It arrives over a lit burner and keeps cooking at the table.
Main menu26.80
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This is what Sichuan tastes like
Dry pots, mala, whole fish that arrives over a lit burner and keeps cooking at the table.
Sichuan House has cooked on Sauchiehall Street for years. We're a Sichuan kitchen, and the menu is built for a table that can't agree. The heat runs from none at all to numbing. The plates you already know sit beside the ones you'd otherwise fly to Chengdu for.
New to Sichuan food? Say so — pointing you at the right dish is the part we enjoy.
How to choose
Loved on Sauchiehall Street
Crispy aromatic duck, sweet & sour, salt & pepper — the dishes Glasgow orders by name.
Loved Everywhere
Kung po chicken, dan dan noodles, mapo tofu — the Sichuan cooking the whole world has adopted.
Loved in Sichuan
Dry pots, whole fish, the mala dishes — cooked the way Chengdu eats them. Ask us where to begin.
Three dishes and their story
What goes in, what comes out, and why it tastes the way it does.
Salted Egg Yolk Wings
Fried chicken wings in a golden, grainy coating of salted duck egg yolk. Rich and savoury, with the chilli arriving after.
Main menu16.80
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Roast Lamb Chops
Roast lamb chops in a dry cumin and chilli rub, warm and smoky with heat that builds. You eat them with your hands.
Main menu18.80
Read the storyGluten free
Starters, soups, mains and rice
Our main menu has a gluten free section. Salt and pepper squid, chicken and sweetcorn soup, king prawn fried rice, and ten more.
See the gluten free dishes