Sichuan food’s introduction to New York City in the ’60s and ’70s was rather pallid, because Sichuan peppercorns were then technically illegal — the Department of Agriculture finally approved them in 2005 — and chile-heavy food hadn’t really caught on yet, either. Early Sichuan restaurants featured dishes like baby shrimp in a sweet and slightly spicy red sauce, and cold noodles dressed with sesame paste.
Now, Sichuan is the foremost of the regional cuisines that can now be found all over the five boroughs, while many of its highlights have been incorporated into the menus of neighborhood Cantonese-American carryouts.
Here are Eater critic Robert Sietsema’s 12 favorite Sichuan restaurants — and yes, Philadelphia import Han Dynasty and the once-mighty Grand Sichuan chain are notably not included.
Note: This map is listed geographically from north to south.
Source : https://ny.eater.com/maps/best-sichuan-food-restaurants-nyc