Ping's Sichuan Kitchen opened in 2024, one of two San Antonio locations built around owner Ping's memories of watching her grandmother cook on an old street in Chongqing. The idea carried over directly: Sichuan technique applied to ingredients sourced in Texas, with sauces, broths, and chili oil made in house.
The menu runs through Sichuan's numbing, fragrant, fiery range — Double Pepper Chicken wok-fired with fresh chilies and toasted Sichuan peppercorn, Dry Fried Spicy Sliced Fish in a bed of dried chilies, and Spicy Boiled Beef poached in a chili-oil broth. Cold noodles with a minced topping and crushed peanuts, hand-pleated soup dumplings, and a hot and sour soup fill out the rest.
Regulars point to the consistency of the flavors, the ability to dial spice levels up or down, and a dining room that stays calm and welcoming even on busy nights.
The menu runs through Sichuan's numbing, fragrant, fiery range — Double Pepper Chicken wok-fired with fresh chilies and toasted Sichuan peppercorn, Dry Fried Spicy Sliced Fish in a bed of dried chilies, and Spicy Boiled Beef poached in a chili-oil broth. Cold noodles with a minced topping and crushed peanuts, hand-pleated soup dumplings, and a hot and sour soup fill out the rest.
Regulars point to the consistency of the flavors, the ability to dial spice levels up or down, and a dining room that stays calm and welcoming even on busy nights.