Little Pepper

Row 1

18-24 College Point Blvd (btwn 18th & 20th Ave)
New York, NY 11356
(718) 939-7788
Mon–Wed, Fri–Sun: 11:30 AM–11:00 PM

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Foursquare Tips

  • This may be the most spice-intensive Sichuan food the city has. We love the fried potato in hot sauce & the pork meatballs in garlic sauce, but while you're out here, try the chicken in Sichuan sauce.
  • Crust of cooked rice with pork
  • Everything is soo good. My faves are double cooked fish and scallion fried rice.
  • If you want a sure thing, go for crowd-pleasers like cumin lamb, spicy cold noodles, braised fish, and the ever-popular crust of cooked rice with pork, a Little Pepper signature.
  • One of Flushing's top sources for authenticand authentically spicySichuan fare.
  • When I get the spicy food itch, this is the first place I think of. Try the pork belly in hot oil. You'll end up pouring the sauce over your rice.
  • Spinach with garlic
  • If you like Sichuan food, look no further. The cold chicken in hot sauce is amazing. Everything is great actually.
  • Featured by NYT
  • spicy authentic chinese food.
  • The hot dumplings were outstanding. Super inexpensive, but bring cash. That's all they take.
  • Cash only. Spice done right. Well worth the trip out here. Dried spicy string beans and spicy lamb. Bam!
  • Everything.
  • Fried Potato with Hot Sauce, Dumplings, Tofu and Scallion Fried Rice is BOMB! Definitely worth trying if you like Spicy!
  • Huajio Fried Potatoes
  • The best Sichuan in NYC. Get the whole fish w/ minced pork, spicy cold noodle, preserved egg, ox tongue & tripe, griddled mushroom & preserved pork, any of the soups & more.
  • Excellent Sichuan worth the hike to College Point. Go with a group to order plenty; you want to make a trip worth your while.
  • Getting to College Point is a trek, but it's worth it for the Sichuan food here. Pickled string beans with ground pork have a serious addictive funk.
  • The best Sichuan in NYC. You can't go wrong with spicy cold noodles, chongqing chicken, string beans. The best in class for every dish here. Totally worth the trip.
  • For the tender tongued, there are a few Cantonese and Taiwanese recipes. Lots of vegetables too, including crunchy lotus and squishy loofah. Don't miss the spectacular succotash of corn and pine nuts.